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 business. Hurricane Erin is churning up the Atlantic, making fishing impossible in the northeast. Species such as striped bass, skate wing and black bass will not be available for a short time but, luckily, warmer water fish will be plentiful. In Other News... Unlike shoppers at just about every other grocery retailer, you can ignore recent new

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 be thinking it is nice to be a fishmonger and have so much time to watch videos, but this is definitely not the case. Nope. I am trying to do all my work, including writing this email, on my cell phone because my computer is dying a slow death. I am dying of frustration right along side it and will be in the market for a wig soon if I don't g

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 the day. Besides our usual selection, this week I brought in some interesting fish for your Friday meal. What's in Our Cases? Fresh Smelts Walleye Whole Branzino Whole Red Snappers Skate Wing Striped Bass Swordfish Yellowfin Tuna Red Snapper Red Grouper Rainbow Trout Steelhead Trout Atlantic Salmon by Verlasso Black Drum Corvina Mahi Cod Monk

Fishmonger’s Howell Mill location is featuring a unique summer ceviche made with ASC-certified cobia, showcasing their commitment to sustainable seafood. The ceviche, infused with hibiscus ponzu and flecked with Daikon radish, is part of a larger summer seafood series that runs from Memorial Day to July 4th. This initiative, in partnership with the Aquaculture Stewardship Council (ASC) and local fish retailer Kathleen’s Catch, aims to promote eco-friendly aquaculture practice

Texture: Lightly firm, tender and flaky. The skin will get lightly crispy but because of its thinness, it won't ever be extremely crispy unless it's dredged in flour and deep fried. Flavor: Mild and nutty. Good fat content brings richness, and farm-raised rainbow trout is usually higher in omega-3 fatty acids. Because of its mild flavor but good fat content, rainbow trout can stand up to strong complimentary flavors. Best Cooking Methods: Grilling, Pan Searing, Blackening

Texture: Flaky, yet firm and steak like Flavor: Mild and sweet flavor profile, low on the “fishy” flavor scale Best Cooking Methods: Grilling, Pan Searing, Blackening, Deep Frying, Broiling Best Cooking Temperature: 135-140 degrees internal temperature, at this temperature the mahi will flake nicely without being dry. Chef’s Notes Mahi is an amazingly versatile fish that has a wide variety of options in terms of cooking and flavorings. Very popular in the Caribbean as wel

Texture: Lean, Flaky, Firm Flavor: Sweet, Mild, Clean Best Cooking Methods: Baking, Sautéing, Broiling Best Temperature: 125-130 degrees internal with instant-read thermometer Chef’s Notes: Halibut is one of my favorite fish. Its light flaky texture and clean, mild flavor make it a wonderful fish for someone who doesn’t like “fishy” fish. Because of its lighter flavor profile, it works very well with bold flavors like lemon, garlic, spices and even Parmesan cheese. Sauté ha

Texture: Firm, steak-like Flavor: Mild-tasting, Clean Chef’s Notes Best Cooking Methods for Swordfish: Grilling, Searing/Sautéing, Skewers/Kebabs, Broiling Swordfish is one of my favorite “steak” fish to cook. It's firm texture and mild flavor profile can be paired with a wide range of flavors. One key thing to remember with swordfish is DO NOT OVERCOOK IT! Swordfish is flavorful and moist when cooked properly, but can become dry and unappetizing if overcooked. Using an ins