Bob Howell began working at Walt’s Fish Market in 1978. In 1979, he was present in the waiting room when Brett Wallin, current proprietor of the landmark Sarasota restaurant, was born. Howell wasn’t merely present; he was shucking oysters for the crowd gathered to celebrate the family’s new arrival. Some 38 years later, Howell still works at Walt’s Fish Market, and that, according to Wallin, is a testament to the kind of magic at work in a family business that’s still successful many decades after its inception.

Wallin is passionate about his business, but his passion is rooted in the love he feels for the ‘family’ that works for him and the one that preceded him. There are 75 people on the Walt’s crew and Wallin insists his business would not be successful without the contribution of each one of them, from the dishwasher to the chef, Rigo Dolores. Even though Walt’s is an exceptionally busy restaurant, with a wildly popular new Chickee Bar, Wallin emphasizes the fact that it is, first and foremost, a fish market.  To work in any position in the restaurant, including hostess or bartender, you must first spend time working in the fish market in order to develop an appreciation and respect for the product. Wallin still does as much of the fishing for the building as he is able to; he goes out four mornings a week, bringing back blue crab, stone crab, flounder and mangrove snapper.

Other fishermen including Terry Earnest and Skeeter Evan II and III are considered a part of the extended family, as is 70-year-old Miles Lewis, who has been crabbing for over 50 years. “All the Florida seafood in this restaurant comes to us from fisherman that we consider to be family. Nothing is ever frozen; it’s all fresh.” Daily fresh-caught seafood, loyal employees and a boy that grew up in his family’s business—these are the secrets to Walt’s well-deserved success.