FISHISTORY

When Eila Marie Tripp left the farm in Michigan to marry Lawrence Andre Schweig, she could not have foreseen the adventure that lay ahead. Lawrence purchased Post Fisheries in 1950 and opened Lawrence's Fisheries and Schweig Smoked Fish at the bridge on Canal Street. From the tiny storefront, he sold fresh fish, some of which were brought in from Lake Michigan by his boat crew on the "Eila Marie". Fried shrimp, fish chips and chicken were also on the menu, along with a variety of smoked fish.

Over the years, his sons, son-in-law, and grandchildren would add their time and talents to the family business. Commercial fishing ended in the 1960's, and along with it the wholesale and smoked fish operations. The second generation used this opportunity to grow the business by shifting focus to the retail product line. Numerous items were added to the menu and our signature breading and hot sauce recipes were developed. Customer response was tremendous!

In 1973, Lawrence's Fisheries celebrated the Grand Opening of our current structure. Lawrence had overseen many additions to the original building over the years, and the time had come for a change. The new building was constructed behind the existing structure so that business would not be interrupted for a single day.

The third generation came on board with innovations for breading and customer service, which included the addition of a dining area and downtown delivery. The product line continues to expand with the preferences of our customers, while maintaining Lawrence's reputation for consistency and quality.

As we continue to grow into the 21st Century, we want to honor the legacy of hard work and achievement begun by Lawrence and Eila over 50 years ago. We thank you, our loyal customers, for helping us make that possible

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