Hooked on Seafood Teams Up with Little Leaf Microgreens
Interview with Chris Johnson & John Gattas by Sarah-Victoria Lozano |
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Hooked On Seafood
Born and raised on SPI, the owner of Hooked on Seafood, 5208 Padre Blvd., Chris Johnson, traveled to California's culinary school to specialize in seafood. Intending to open a food business on SPI, Johnson saved up for years to eventually launch one of the last local fish markets on the island. "We're the last of the Mohicans. There's not many of us left," said Johnson on finding fresh local seafood on the island.
John opened Hooked on Seafood in November 2020, bringing his expertise to SPI. When asked, “Why a fish market?” John says he initially thought of a restaurant but did not want to add another restaurant with the same fried food. His next step is Pokey (an Asian dish with ahi tuna, rice, and green onions) and sushi. |
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| "We'll be setting up a pokey station and hand rolls. I'm trying to go for the Hawaiian seafood deli vibe versus the typical Gulf seafood restaurant," said Johnson. Hooked On Seafood carries wild-caught seafood and offers shipping/recipes on the website. |
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Little Leaf Microgreens While growing his business from his apartment a couple of blocks from Hooked on Seafood, John Gattas says some locals he met at farmer's markets in the area, including Johnson's grandma encouraged him to talk to Johnson about possibly partnering.
"I'd always seen this room kind of empty," said Gattas referring to a small room in the Hooked on Seafood building. |
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Gattas started his business to provide more healthy options for the area in May of 2021 at local farmer's markets, then made his way to the Hooked on Seafood establishment in June of 2022. Little Leaf Microgreens offer edible greens like peas, sunflowers, broccoli, kale, arugula, and radish. The greens have immune-boosting properties that are healthier lettuce substitutes for burgers and sandwiches. |
| Little Leaf Microgreens room in Hooked on Seafood |
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"They're way more flavorful and nutritious than lettuce," says Gattas. "I'm looking to expand to distribute and possibly supply HEBs in the RGV." Working Together The two have worked together to provide more options for small businesses to flourish despite the financial struggle brought on by the 2020 Covid-19 epidemic.
Johnson and Gattas worked together to organize Market by the Bay, hoping it would last until December. Unfortunately, the event stopped after pushback from the city and issues with space due to Viva's opening.
"We didn't like how they forced our food vendors to pay health permit fees when they don’t follow cottage food laws, even if it's baking. But it was fun while it lasted," said Gattas.
The Texas Cottage Law states in section 437.0192(a), "A local government authority, including a local health department, may not regulate the production of food at a cottage food production operation."
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| Johnson added Governor Abbott's Executive Order from 2021 stated that no municipality can supersede state ruling. "So, they're (the City of SPI) going against state ruling, but I'm tired of arguing," said Johnson. Despite the end of Market on the Bay, the two received good feedback from local vendors appreciating the environment and hoping it would return. |
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Right now, expansion in location is the focus for both owners and creating recipes combining Johnson's seafood and Gattas’ microgreens. Message for the Locals
Gattas and Johnson's mission is to support locals, with Johnson quoting his favorite Chef, Anthony Bourdain, to encourage others to 'Eat at a local restaurant. Get the cream sauce. Have a cold pint at 4 o'clock in a mostly empty bar.'
"The dollars from local farmers markets go directly into the pockets of families, not to another Lamborghini or condo. You're paying for someone's kids' ballet lessons. You're paying for school clothes,” said Johnson.
"We're not rich. We're not trying to get rich. We're just trying to make a living." |
Bacon, Egg and Pepper Jack Cheese with a hint of Super Mix Sprouts. (courtesy) |
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