It was 1945. World War II had just ended and America was on the move. Ted Peters and his family were no exception. Ted got into the fish business with his stepbrother, “Red Hot,” who had come down from upstate New York in 1931.
While working at the Fisherman’s Co-Op in Madeira Beach, Florida, Ted noticed that most fish were being smoked out of sight either in the woods or behind buildings. He had a better idea. “Put it out there where people can see that thing,” he said.
So he found an old smoker and set it up on Blind Pass Road in front of a restaurant he owned at the time, called the Blue Anchor. He’d run outside to open the smoker so people driving by could see and smell the fish cooking on the racks. Just like the sun and sand brought visitors to the beach, he knew the smell of smoked fish would bring them to his place.
By 1951, Ted Peters Famous Smoked Fish was up and running at its current location. His half-brother, Elry Lathrop, joined him as a partner. Elry’s wife, Tilla known as “Mom”ran the kitchen and created the German potato salad recipe that’s still served today. Ellen Peters developed the famous fish spread recipe. Betty Lathrop pitched in as well.
Eventually, the next generation stepped in. Mike Lathrop, Elry’s son, and Ted Cook, Ted Peters’ grandson, took over after working at the restaurant through high school. Today, Richard Carroll Ted Cook’s son-in-law oversees day-to-day operations after years of dedicated work.
This family business now spans five generations. So do the customers. It’s not uncommon to hear someone say, “This tastes just as good as when my grandparents brought me here as a kid.”
