The Tin Fish

In 1968, he was only a boy of 11, but Joseph Melluso started working like a man in a small fish market on Long Island, New York. For several years, Joseph worked for the most successful filet houses, fish markets, wholesalers and retail joints in the country. He worked with successful cooks and lobstermen. He also worked for years clamming, eeling, fishing, transplanting and cultivating clam and oyster beds for the New York state conservation department. Seafood became his passion. He could not learn enough. He would extensively research the subject until he had learned all aspects of the subject.

Joseph was blessed over the years to be around some great men who were deeply entrenched in the "old school" fish business. It wasn't until he learned to process a strain of conch called scungilli, a nearly extinct art taught by the old salts of the sea, that he was inspired to study cooking. Joseph received his formal training under nationally known cooking teacher and author, Libby Hillman, and world-renowned Tuscan chef and author, Giuliano Bugialli. After years of study and training, Joseph decided to open an upscale fresh fish market and restaurant. This was in 1979.

Though Joseph found that there was much more to learn about fish and restaurants, his success in the business seemed to naturally evolve.

In 1980, he opened Joseph's of Oceanside, an upscale gourmet shop and a full-service, off-premise catering company.

In 1982, he became a consultant for the supermarket industry and several other fresh fish companies.

So please tell a friend-share your experience of enjoying the very special food that is served and the immense passion that everyone at The Tin Fish exhibits along with the joy they love to share. It is your enjoyment of what they do so successfully that continues to fuel the growth of The Tin Fish.