The Feast of Seven Fishes is a cherished Christmas Eve tradition in many Italian-American households. This special dinner features a variety of seafood dishes, each with its own unique flavors and textures. Choosing the right fish is essential to honor this custom and create a memorable meal. This post explores the origins of the Feast of Seven Fishes and highlights the best fish to include in your celebration. The Origin of the Feast of Seven Fishes The Feast of Seven Fishes

Fall is oyster season! Now is the time for oyster roasts, oyster chowders, oyster dressing and just eating raw oysters. You may have heard that you should only eat oysters in a month with an R which, according to old-timers, means that Novembe"R" is a safe month to eat them. This was a valid rule in the days before widespread refrigeration was available when oysters were often transported in rail cars on ice. In these days of modern refrigeration, summer months are safe

Hey Y'all, I'm excited to say that it looks like we will be making that trip to Brunswick next week to pick up your fresh shrimp! Please remember that you must pre-order for this fresh, wild Georgia shrimp. It will be available for you to pickup between Friday 10/24 and Sunday 10/26. You MUST pre-order this shrimp via the website. There will be very little if any to be sold in the store. Order cut off is Tuesday! Here's the link: No Fish Left Behind Have you ever noti

Hey Y'all, Cynthia wrote me this week in response to my request for educational topics for my blog. Her idea is a good one! She writes:...

Hey Y‘all, Thanks to everyone who inquired about my little dog, Abby. She is recovering from surgery and doing fine. She appreciates...

Hey Y‘all, What crosses your mind when you think of fall? Most people think of cooler temperatures and driving through the mountains...

Hey Y'all, I guess you noticed last week that I delivered my Catch news to you in a different format. I made the switch because, believe...

Hey Y'all, I'm so happy to report that the new version of the KathleensCatch.com website is up and running! The online store is now open...

Hey Y'all, Happy Labor Day Weekend! It's time for you to get some rest from your labors and enjoy your family, your dog, your grill, your...

Hey Y'all, If anyone ever doubts the difficulty of being a small seafood retailer, let me remind them of the impact of weather on our...

Hey Y'all, You may have spotted me this week scrolling away on my cell phone while I sit in my spot by the window of the store. You may...

Hey Y'all, Business is growing here at the Catch. We are buying more and more to fill your needs so our supply lasts through the end of...

Fishmonger’s Howell Mill location is featuring a unique summer ceviche made with ASC-certified cobia, showcasing their commitment to...

Texture: Lightly firm, tender and flaky. The skin will get lightly crispy but because of its thinness, it won't ever be extremely crispy...

Texture: Flaky, yet firm and steak like Flavor: Mild and sweet flavor profile, low on the “fishy” flavor scale Best Cooking...

Texture: Lean, Flaky, Firm Flavor: Sweet, Mild, Clean Best Cooking Methods: Baking, Sautéing, Broiling Best Temperature: 125-130 degrees...

Texture: Firm, steak-like Flavor: Mild-tasting, Clean Chef’s Notes Best Cooking Methods for Swordfish: Grilling, Searing/Sautéing,...