Anthony Taranto is the son of Italian immigrants. His parents, Joseph and Madeline Taranto, met in Apalachicola. In 1923 they opened their own seafood house, Taranto's Seafood, and Anthony was born nine years later. As a kid, Anthony remembers his father employing more than fifty shuckers, mostly African Americans. When he was old enough, he helped pack shrimp. They would pour the shrimp into wooden barrels, pack them with ice, and send them to New York on a train. Anthony took over his father's seafood business as an adult. But today, Taranto's Seafood is closed. Anthony retired in the late 1990s. No one else in the family wanted to take it over. The building still stands on Water Street in downtown Apalachicola, and Anthony rents the waterfront access to some commercial fishermen. The building is empty, but the story of Taranto's Seafood is still very much connected to life on the bay.

Scope and Content Note
Anthony Taranto provides insights into the Taranto family's history in the seafood industry and the dynamics of the industry in Apalachicola during earlier years. Anthony discusses his family's background, their involvement in the seafood business, and the process of oyster shucking. He talks about the relationship between oystermen, fishermen, and wholesalers, as well as the various businesses along the waterfront. The interview also covers the decline of the fishing industry and the factors contributing to its downfall, including changes in regulations, increasing costs, and shifting market trends. Anthony reflects on the condition of the bay, fish populations, and the impact of environmental changes. He shares personal experiences growing up in the fishing industry, his involvement in scuba diving, and the changing attitudes towards work. Anthony expresses concerns about the future of the industry and the potential decline of commercial fishing in Apalachicola. The interview touches on his preferences for seafood and his childhood experiences with food and activities. He discusses the close-knit community of individuals involved in the seafood industry, changes in the market, and the challenges faced by local fishermen. The interview also briefly mentions topics such as tariffs on imports, the possibility of forming a cooperative, superstitions in the seafood industry, and weather prediction at sea.