Kathleen's CatchJun 32 min readFishmonger Hops Aboard The Sustainable Fish BoatFishmonger’s Howell Mill location is featuring a unique summer ceviche made with ASC-certified cobia, showcasing their commitment to...
kathleen051Apr 196 min readChef Jon's Spotlight on Rainbow TroutTexture: Lightly firm, tender and flaky. The skin will get lightly crispy but because of its thinness, it won't ever be extremely crispy...
kathleen051Apr 124 min readChef Jon's Spotlight on MahiTexture: Flaky, yet firm and steak like Flavor: Mild and sweet flavor profile, low on the “fishy” flavor scale Best Cooking...
kathleen051Apr 53 min readChef Jon's Spotlight on HalibutTexture: Lean, Flaky, Firm Flavor: Sweet, Mild, Clean Best Cooking Methods: Baking, Sautéing, Broiling Best Temperature: 125-130 degrees...
kathleen051Mar 283 min readChef Jon's Spotlight on SwordfishTexture: Firm, steak-like Flavor: Mild-tasting, Clean Chef’s Notes Best Cooking Methods for Swordfish: Grilling, Searing/Sautéing,...