Jake and Mary Schneider founded the original Jake’s Seafood House in Baltimore in 1929 on the Patapsco River across the Hanover Street Bridge. Jake’s was one of Baltimore’s first and most prominent seafood houses and outdoor beer gardens, serving its famous fish sandwiches (better known as “swimmers”). The original Jake’s was operated by the Schneider family for close to 50 years.
In 1988, Jake and Mary’s daughter, Rosemary, her son, Bill, and his wife, Lois, opened Jake’s Seafood House in Rehoboth Beach with the same dedication to quality and pride in their recipes that the original Jake’s offered. The Jumbo Lump Crab Cake recipe has been a family secret for over 80 years! To maintain the high, family standards, the food is prepared daily and is cooked to order.
In March 2003, Bill and Lois opened the second Jake’s Seafood House on Coastal Highway in Rehoboth Beach. In 2004, Bill was awarded “Restaurateur of the Year” by the Delaware Restaurant Association. Currently, Bill and Lois still own Jake’s Seafood House at both locations. Their eldest son, Will, started working as a bus boy at the age of 15 and is now the General Manager at the downtown location. Their youngest son, Daniel, served as the General Manager of the highway location for four years. Their daughter, Christina, also worked at the Jake’s downtown location, which is celebrating 28 years of quality service and traditional taste.
Jake’s Seafood House is proud to partner with North Coast Seafood of Boston, Massachusetts. North Coast is a fully integrated, globally sourced seafood processor, importer, and exporter of high quality seafood that is sold directly to retailers and food distributors. The company is a “first receiver,” meaning the fish is transported directly from the water to its facilities. North Coast then ships to Sysco Eastern Maryland, three times a week, and from there, it is shipped to our restaurants. Through this program our customers enjoy fish that are 5-10 days fresher than the industry average!
Unfortunately, only 1% of all seafood processors meet Grade A standards.
This is because it is voluntary – there is added cost and the facilities are subject to governmental inspections. So why is North Coast above the rest?
Grade A is the minimum at North Coast.
When North Coast’s team of inspectors grade each vat of fish, they judge the quality by uniformity, thickness/density, color, fatty vs. lean proportion, texture, odor, and blemishes, workmanship defects, etc.
The U.S. standard for a Grade A is 85 or above. North Coast holds themselves and their Grade A products to higher standards – a score of 90.
North Coast is a large company but still maintains very close relationships with fishermen worldwide. They seek out good captains and only purchase extremely high quality Grade A proteins – this means paying top dollar for the best seafood. Most fish graded at these facilities receive a grade of 95 or above.
North Coast is committed to quality – like Jake’s!
In addition to its strict grading, North Coast operates an on-site microbiological lab for advanced bacterial testing and concurrent sampling by the U.S. Department of Commerce and their own trained employees. North Coast voluntarily participates in quarterly federal inspections and third party audits, and its inoculation lab does testing in real time, usually taking less than 24 hours to receive pathogen analysis of species. These methods and state-of-the-art facilities help North Coast meet and exceed FDA protocols; the facilities have even become training facilities for the FDA!
Jake’s is excited to partner with North Coast Seafood to bring to Rehoboth Beach the best quality seafood available. We are committed to quality and service, and are proud to serve this quality fish.