Meet and get to know Tony, our receiving manager, Tony oversees all of the product that arrives at our facility and makes sure our inventory and harvest tags are always up to date.
What’s your go-to seafood dish, and how do you prepare it?
"Arroz de marisco “Seafood rice”, a dish of the Portuguese Culinary which I regularly cook at home. This is a kind of a wet rice dish, but not as dry as paella. It’s a mix of shrimp, clams, mussels, lobster and baby scallops all mixed with a delicious tomato sauce rice and finished with parsley."
If you were a sea creature, which one would you be and why?
"A Dolphin, with a mind set for team work."
What drew you to the shellfish industry?
"I like any work related to logistics and warehouses."
What’s the most rewarding part of working with shellfish every day?
"Working with live product."
Do you have any unique or memorable experiences from working at Pangea or with shellfish in general?
"Getting the chance to taste the freshest oysters from the sea."
What do you think sets Pangea Shellfish apart in the industry?
"The excellent team."
What’s one thing people should look for when buying fresh shellfish?
"The refrigerator conditions and the harvest date."
What’s your favorite shellfish species to work with and why?
"Mintersweet - west coast oysters, due to their beautiful shells. These oysters grow in some of the cleanest waters in the world, which contributes to their excellent quality."
