Seafood supplier tries to make inroads with local eateries for Gloucester-landed fish

Frank Ragusa is making a point, leaning forward in his chair and punctuating each sentence by banging his hand on the conference table, producing thumps so loud they later sound like explosions on the recording of the conversation.  In between bursts of percussion, the chief executive officer and partner in Gloucester’s Finest Seafood makes the same impassioned point he has been making since he returned to Cape Ann two years ago from Seattle as the director of fresh seafood at Gloucester Seafood Processing. The point is this: The Gloucester story still plays in the farthest reaches of the nation. The saga of America’s oldest commercial fishing port, of slicker-clad, fishermen wrestling fresh marine life out of the cold waters of the Atlantic, still strikes a chord. Out there. click here to read the story 08:06

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