Digital Social Hour – Episode Summary

Episode Title:
He Accidentally Started America’s Biggest Seafood Business | Jonathan Stramaglia | DSH #1600

Podcast / Host:
Digital Social Hour, hosted by Sean Kelly

Guest:
Jonathan Stramaglia (Supreme Lobster)

Date:
November 1, 2025

Overview

In this episode, Sean Kelly sits down with Jonathan Stramaglia, third-generation leader at Supreme Lobster, one of America’s largest seafood distributors. The conversation dives deep into the accidental founding of Jonathan’s family empire, dramatic changes in seafood sourcing and pricing, industry secrets, family legacy, bizarre delicacies, and the intersection of tradition and innovation that keeps Supreme Lobster thriving.

Key Discussion Points & Insights

Origins & Growth of Supreme Lobster

• Jonathan’s grandfather founded Supreme Lobster in 1974 in Chicago, starting with the idea that "everyone needs seafood in a good way, fast way to get it right" ([00:01]-[00:17]).
• Started by selling live lobsters out of the back of a Lincoln, learning (the hard way) about keeping them alive, and scaling rapidly thanks to proximity to O'Hare Airport ([06:13]-[07:25]).
• Company remains family-run: “My grandfather’s still there... he only works half days, 12 hours...My dad, uncle, cousins, family, and then myself as well.” – Jonathan ([01:21])
• Now spans nationwide, servicing major casinos and restaurants—MGM, Caesars, Ocean Prime, and more ([06:05])

Seafood Showcase & Sourcing Philosophy

• On air, Jonathan brings rare seafood, including a 7lb, 50-year-old lobster, and ultra-rare “orange” and “half-albino” lobsters: “This is a 1 in 30 million orange lobster from Nova Scotia” ([00:54]).
• Caviar tasting: Jonathan guides Sean through a “bump” of kaluga caviar, underlining Supreme’s commitment to sourcing directly from the best producers ([03:05]-[04:08]).
• Direct sourcing was a game-changer: “No middlemen...We work right with the boats...all of our buyers go out everywhere—Asia, East Coast, West Coast, Europe—to see the plants, make sure everything’s as it should be.” ([04:22])

Family Legacy & Next Generation

• Jonathan’s kids visit the facility every Friday with donuts; the fourth generation is on deck: “My two oldest boys come every Friday...We got a seafood cafe at home that they’re already working.” ([07:47])
• His grandfather’s philosophy: “He’s one of those people...failing is not an option.” ([00:19], [07:32])

The Impact of Global Events on Seafood Prices

• King Crab Crisis: Prices doubled due to COVID closures, then blew up due to Russia/Ukraine embargo ([08:29]-[10:00]).

  “So USA king crab is what everyone wants...Russia starts a war with Ukraine. Embargo...no more Russian crab. The well dries out...every week, it’s going up and up, literally every week.” – Jonathan ([08:40]-[10:00])

• Scallop Shortages: U.S. quotas dropped from 69 million to 19 million pounds, tripling prices ([15:16]-[17:00])
• Lobster Export Pressures: Asian markets pay more for hard-shell lobsters, limiting U.S. supply ([31:34]-[32:24])

Retail vs. Restaurant, Tradition vs. Trend

• Holiday sales see multi-generational lines for traditional “Feast of the Seven Fishes”: “You’ll see the grandma, you see the mom, and now the kid...It’s our family tradition.” ([10:52]-[11:59])
• Supreme services both high-end eateries and mom-and-pop diners—the same quality, everywhere: “We work with grocery stores, mom and pop diners, and the Michelin-starred, three-star, best restaurants in the world.” ([29:01]-[29:18])

Food Knowledge, Seafood Science, & Bizarre Eats

• Chilean Sea Bass: Originally “Patagonian toothfish," the rise in popularity after Jurassic Park nearly caused extinction ([12:57]-[14:23]).
• Oysters: Differences by region, and how cold water affects flavor; “Cape Cod is gonna be like, super salty...Canada, very clean...Virginia, more earthy flavor...west coast, you get a lot of coppery feel.” ([18:39])
• Live Seafood: Lobsters and shellfish are kept live until shipping; tanks are meticulously maintained (“unofficial science degrees” required). ([27:08])
• “Weirdest thing eaten:” Spanish percebes (gooseneck barnacles)—dangerous to harvest, extreme delicacy: “In the video, they say, ‘Yeah, I lost my best friend last year.’” ([24:27]-[25:15])

Collaborations, Media, and Personality

• How viral moments built relationships with Vegas influencers and Barstool Sports ([08:03], [20:09])
• Behind-the-scenes of "Bizarre Foods"—Jonathan speaks on Andrew Zimmern’s desire for authentic, unscripted stories ([22:51]-[23:54])

Industry Tricks & Regulation

• Explained the difference between wet and dry-packed scallops; the importance of transparency and why regulation matters for trust and safety ([29:31]-[31:30])

  “If you get known for a bad scallop, you’re not gonna buy them again. So we gotta have the best of the best...There is crazy...throughout the years, there’s...stories that come out of ‘this guy’s doing this, dude’s doing this’...But now there’s so many regulations...FDA nonstop...That really cut it down, which is great.” – Jonathan ([30:52]-[31:17])

Food Trends & The Present/Future of Seafood

• Rise in seafood consumption tied to health consciousness ([17:00])
• U.S. seafood is unique: the last “hunted” protein, not farm-raised like beef or poultry ([32:18])

  “Seafood’s the last of the hunted species. You can’t just go get a swordfish farm...” – Jonathan ([32:18])

• New aquaculture innovations, like barramundi farmed in Arizona ([36:43])

Vegas & Food Scene

• Best Vegas Buffets: “Wynn...You can’t go wrong with it. Best seafood, best presentation. Doesn’t even feel like a buffet.” ([38:06]-[38:10])
• Top Hotel Restaurants: Wynn cited for variety; shout-outs to SW Steakhouse, Wing Lei, Sinatra, and more ([38:45]-[39:09])
• Discussion on new concepts like Carbone Riviera (seafood version opening at Bellagio) ([39:21])
• Jonathan’s favorite seafood spots nationwide: Chicago, Vegas, and Boston (Legal Seafoods, Union Oyster House) ([34:42]-[35:50])

Notable Quotes & Memorable Moments

• Family:

  “Failing is not an option.” – Jonathan, quoting his grandfather ([00:19], [07:32])

• On sourcing philosophy:

  “We only work direct, there’s no middlemen. We work right with the boats. Prefer family businesses.” ([04:22])

• On pandemic disruption:

  “Covid happens. U.S. shuts down their whole fishing season...then Russia starts a war...No more Russian crab. So…now it’s just every week, it’s going up and up, literally every week.” ([08:40]-[10:00])

• On market transparency:

  “If you get known for a bad scallop, you’re not gonna buy them again. So we gotta have the best of the best.” ([30:52])

• On seafood as wild food:

  “Seafood’s the last of the hunted species. You can’t just go get a swordfish farm.” ([32:18])

• On tradition:

  “Two, three generations...It’s our family tradition tagging us on Instagram...It’s cool.” ([10:52]-[11:59])

• On bizarre foods:

  “Spanish percebes are gooseneck barnacles…You gotta YouTube it. It’s one of the most insane things ever. The guys die all the time...lost my best friend last year.” ([24:27]-[25:15])

• On Vegas buffets:

  “Wynn...best seafood. Best. The presentation...It doesn’t even feel like a buffet.” – Jonathan ([38:06]-[38:10])

Timestamps for Notable Segments

• Accidental founding (& the kiddie pool story): [06:13]-[07:25]
• Seafood showcase on air: [00:41]-[01:09]
• Caviar tasting & direct-sourcing philosophy: [03:05]-[04:22]
• Crab pricing/covid impact: [08:29]-[10:00]
• Holiday seafood traditions: [10:52]-[11:59]
• Chilean sea bass’s pop-culture path to fame: [12:57]-[14:23]
• Scallop supply, industry scams, regulations: [15:16]-[17:00], [29:31]-[31:30]
• Bizarre Foods & Spanish percebes tale: [24:00]-[25:50]
• Live seafood science: [27:08]-[28:15]
• Buffets & restaurant recommendations: [38:06]-[39:18]

Conclusion

Jonathan Stramaglia shares candid stories and sharp insights into how Supreme Lobster became an industry leader—driven by family grit, relentless commitment to quality, and the ability to adapt to seismic changes in the global seafood market. With fascinating stories of tradition, wild supply chains, global crises, and even bizarre delicacies, this episode is a must-listen for foodies, entrepreneurs, and anyone interested in the behind-the-scenes workings of America’s seafood business.

Connect with Supreme Lobster:
Retail in Chicago (220 E North Ave, Villa Park, IL), wholesale in Chicago and Las Vegas. Instagram: @supremelobsterchicago / @supremelobsterlasvegas

Episode summary by Digital Social Hour Summaries.