Notes from Kathleen | Kathleen's Catch

Product and inventory announcements, events, dinner Inspiration, recipes, cooking tips, and more.

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We're picky about our seafood. We think you should be, too.

Pompano, Coho and Scallops on Sale

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...

5 days ago5 min read

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...

Aug 225 min read

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...

Aug 14 min read

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...

Mar 215 min read

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

Jun 3, 20242 min read

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

Apr 19, 20246 min read

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

Apr 12, 20244 min read

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

Apr 5, 20243 min read

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

Mar 28, 20243 min read