THE ST. PETER PROJECTS' DIFFERENCE
FAMILY OWNED AND OPERATED SINCE 1971
For 50 years, we’ve built a reputation of trust throughout the global seafood trading industry. We’ve established decades-long relationships with everyone along the seafood supply chain. Wherever your seafood needs fall — between the source to the plate — know that you’re dealing with a seafood trading company that values quality, consistency and sustainability above all else. St. Peter Projects believes loyalty is built upon organization, efficiency and quality. Our family-run operation focuses on building relationships, transparent transactions and consistent service. That’s the St. Peter Projects’ difference.
ST. PETER PROJECTS WORKS WITH...
- St. Peter Projects’ branded products
- Vessel processors
- Independent fish markets
- Capital investment groups
- Multi-unit restaurant chains
WHEREVER YOU ARE ALONG THE SUPPLY CHAIN...
You need a seafood trading partner who’s committed 50 years to all levels of the supply chain. When you deal with St. Peter Projects, you work with an inventory-logistics expert who’s dedicated to market stability and moving your seafood. Let us help you.FIND OUT HOW
ST. PETER'S WILD ALLIGATOR FILET
TENDERIZED TWICE FOR MORE MEAT AND LESS WATER
St. Peter’s Brand Alligator Meat has a mild flavor and firm texture. High in protein, low in fat, wild-caught alligator meat is often described as “tasting like chicken.” The first of our private-label products, St. Peter’s alligator filet is HACCP approved, produced according to best quality industry standards and marketed with over 50 years of experience.
- Wild Caught
- Skinless & Boneless
- Tenderized White Meat
- USDA Certified
- SQF & HACCP Certified Facilities
- Certified Cajun Product
Boneless Wild Alligator Filet, Water and Sodium Phosphate
St. Peter’s Brand alligator filet is machine tenderized twice to ensure tender, flavorful, white meat with a light texture. Prior to packaging, the product is placed on a drip belt to preserve peak probability in maintaining the original weight of the meat once defrosted.
The meat in St. Peter’s Brand wild pack is primarily tail meat. We estimate the product to be 80% tail meat and the remainder to be equal parts of the back strap, rib meat and jaw meat. No red meat is used in our product.
Under proper handling and storage procedures, 24 months from date of production.
Alligator Meat Recipe
Fried Alligator Bites
Crunchy, juicy, meaty bites bursting with Cajun seasoning and just enough kick to put a smile on your face. Try the St. Peter Projects’ family recipe below and taste what you’ve been missing.
1 pound wild alligator meat
2 tablespoons Tony Chachere’s Cajun seasoning
1 tablespoon fresh, minced garlic
1 cup buttermilk
1 tablespoon spicy mustard
Tabasco to taste (We like it hot!)
2 cups flour
Oil for frying
Honey mustard for dipping
Getting down to business…
- Use a paper towel to dry off the excess moisture from the alligator meat. Place 1 tablespoon of the Cajun seasoning, garlic and Tabasco sauce in a baking dish. Lay the alligator pieces in the mixtures, flip to coat both sides. Cover and set aside.
- In a large skillet or deep fryer, heat the oil to 350 degrees.
- In a large bowl, combine the buttermilk, mustard, egg and a few more drops of Tabasco. Use another bowl to combine the flour and remaining tablespoon of cajun seasoning.
- Place the alligator in the flour mixture, flip and tap off excess. Briefly submerge alligator in the buttermilk and then return it to the flour, lightly dusting each side. Place on a tray and continue the process with the remaining alligator meat pieces.
- Oil should register 350 degrees. Gently shake off any remaining flour and place the alligator pieces in the skillet in a single layer.
- Fry in batches, using a spatula or tongs to turn occasionally. Cook until the pieces are golden brown and cooked through – about 8 – 10 minutes. Once complete, place the alligator on a paper towel to remove excess oil. Transfer to a plate, give yourself a dollop of honey mustard and enjoy!
LET'S TALK GATOR!
Looking to get the most high-quality wild-caught alligator meat for your money? Prior to packaging, our product is placed on a drip belt to preserve peak probability in maintaining the original weight of the meat once defrosted. Contact us today about adding alligator to your inventory.MESSAGE USCALL US NOW
ST PETER PROJECTS' SEAFOOD DISTRIBUTION
YOU NEED IT, WE'LL FIND IT
We specialize in frozen seafood but work with fresh. All products are:
- In line with FDA-mandated standards
- Produced in HACCP-approved facilities.
- Globally sourced and distributed across the United States
When you work with St. Peter Projects, know that you’re getting the best in competitive pricing, efficient communication and trusted commitment to all levels of the supply chain. Below is a handful of our big-hitter products — click each plus sign for full list.
GOT SEAFOOD INVENTORY TO MOVE?
Work with us and rest easy knowing you’re not going to get hung up with seafood inventory that goes to waste. With contacts on every level of the supply chain, we specialize in moving your product from warehouse to customer. Give us a call — we’ll connect you with your own seafood inventory logistics team experienced in moving your product through the supply chain.
LOOKING FOR YOUR OWN INVENTORY LOGISTICS TEAM?
Our in-house logistics team —
- Exhausts St. Peter Projects’ huge supplier base — built over 5 decades — to find the most competitive pricing across multiple products
- Has the ability and credits to ship on your behalf
- Works to get the lowest freight weight pricing available
- Requires product pictures and samples to deliver increased transparency
ST. PETER PROJECTS HISTORY
CHIP HENRY, FOUNDER
Chip Henry’s been living water and seafood from his earliest beginnings. Nicknamed “Perch,” he was raised near, in, around, and on the waters of the Gulf of Mexico. His experience in the seafood industry began at the young age of 10 when, after school and on weekends, he’d go crabbing and sell his catch to neighbors and friends. In grade school and thru his high school years, Chip shucked oysters for local restaurants. In 1969, after 6 years in the army and in search of work following the devastation caused by Hurricane Camille…
Chip moved to Atlanta and brought his seafood knowledge with him. He opened his first retail seafood market in Chamblee, GA. Seafood City, as it was called, grew in popularity and spread across metro Atlanta to 5 separate locations. Shortly thereafter, Seafood City expanded to include local distribution to broad liners and grocery store chains.
In 1984, Chip married, and as his family grew, so too, did his business ventures. He began working with an aquaculture biologist near the Sea of Galilee in Israel to introduce, market, and sell St. Peter’s Fish, otherwise known as Tilapia, in the American marketplace.
Chip’s early experience with adversity contributed to his solid work ethic. His lifelong dealings with seafood provide a rich knowledge base for both product and market trends. And his love of the seafood industry has spread to his son, Tommy, and daughter, Tina, who’ve joined St. Peter Projects with hopes of maintaining and developing relationships that keep seafood moving on a global scale.
ASK TOMMY HENRY
So, why ask Tommy? Well, Tommy Henry has spent years talking to every level of the supply chain. And he does this all day, every day. Not sure if we’re talking A Beautiful Mind here, but he does have an insane amount of knowledge covering everything from product specifications to up-to-the-minute prices to market trends and more.
When you’re looking for all things seafood — from pallet to palate — Tommy’s the go-to. And by sharing your email address, you’re signing up to receive regular reach-outs where Tommy breaks down the latest seafood supply chain trends.