Front:
Captain Frank Features
Broiled Scampies with Drawn Butter
A Gourmet's Delight!
(See the Story of Scampies on the Reverse Side)
se
Captain Frank's
SEA FOOD HOUSE
9th ST. PIER
EXFTERMOVE M
LAKE FRONT AIRPORT
COAN GUARD
STATION
CLEVELAND, OHIO
CAPTAIN FRANK'S
Back:
Call 'EM SCAMPY OR SHRIMP,
CITY IS NOW CRITTERS' CAPITAL
2.50
It sounds like a fish story when you tell how Cleve-
land is becoming the scampy center of America.
That's natural because scampies are seafood. They are
king-size shrimp. They weigh a quarter of a pound each,
and they make shrimp-size look like-well, like little
shrimps.
Fish merchant Frank F. Visconti of the Fulton Fish
Co., who is the "Captain Frank" of the restaurant on the
E. 9th Street Pier, happened to be in Florida, in January.
He happened to hop over to Havana, Cuba, one day.
He happened to arrive at the fish wharves there just when
the first shipload of scampies ever imported to this side
of the world came in and docked.
In from India, the boat had lugged a trial shipment,
3,000 pounds of frozen scampies, to see if occidentals
would like this oriental delicacy.
Visconti's eyes and pocket book opened wide when
he saw shrimps with all that heft to them. He bought the
whole batch.
In fact, he made a deal with the Cuban fish importer
to take all future boatloads, becoming the North American
distributor.
Scampies are not for dunking in cocktail sauce. It
would take a fishbowl to hold them anyhow.
Split, buttered, broiled and lightly doused with sherry
brandy, garlic, parsley and more butter, a scampy-mmmh!
Until his next boatload arrives in about six weeks,
Visconti said he will sell them only by the hot platterful
at his lakefront restaurant, not over any fish counter, not
to any other food spot.
An import himself-from Palermo-Visconti was
blowing a red, white and blue fishhorn and yelling
"Pesci vivi!" on the streets here 41 years ago. And now
look at him, the scampy tycoon of this entire continent!
-By Todd Simon in the Cleveland Plain Dealer
