Last Call for Coho, Fall Shrimp Adventure and Oysters in a Jar
- kathleen051
- Sep 26
- 5 min read
Hey Y‘all,
What crosses your mind when you think of fall? Most people think of cooler temperatures and driving through the mountains admiring fall colors.
For me fall is all about fresh shrimp! This is the best season for beautiful white Georgia shrimp with NO ROE! Here's what last fall looked like to me:
It's getting to be that time of year again and John Wallace of Anchored Shrimp Company, tells us to expect large and plentiful shrimp in 2 to 3 weeks from now. Last year we pre-sold 500 lbs. of shrimp and a lot of people called later to see if we had any more to sell. Asking for sales in advance of our trip helps us to have a clear idea of how much to buy. As soon as we know the size, price and date of the Fall Shrimp Adventure, we will set it up for online payment through our website. Stay tuned.
Wines By Mike
Wine Tasting is Saturday from 3:00-5:00. Come sample some amazing wines!
The Sierra Foothills (Terre Rouge) and Lodi (Lorenza) are among the oldest wine producing regions in California. This week we are sampling some great examples of wines coming out of those areas.
Terre Rouge, 2018 le Cotes de l'Ouest Syrah - $27.79
This is a recent addition for us and a great value from this California winery in the Sierra Foothills. Their Syrahs are always highly rated, made in a classic Rhone style and are a great value for the quality.
Wine Enthusiast - 93 Rating
This dense, concentrated and firmly tannic wine offers pure fruit flavors without a lot of obvious oak spices, so it delivers blackberries, blueberries and dark chocolate from first whiff to lingering finish. While delicious, it's also rather tight in texture and will certainly improve through 2028. — Jim Gordon, Wine Enthusiast
Terre Rouge Tete-a-Tete Red Blend, 2016, Sierra Foothills - $27.79
Wine Enthusiast - 90 Rating
A Rhone style blend of Grenache, Syrah, and Mourvedre
Like the easy-drinking reds of the Southern Rhône Valley, our Mediterranean assemblage, Tête-à-Tête, is blended for current enjoyment. - From the Winery
Lorenza Rose, 2023 - $23.99
#4 on Vinepair's 30 Top Rosé List!
This Lodi Rose is very much like those from Provence or other Mediterranean sandy soil sites growing the Rhone Varietals like Grenache, Mourvedre, and Cinsault that make the perfect Rose.
From Winery owners (mother and daughter), Melinda and Michele:
The original Lorenza! The 2023 Rosé is a pale peach hue with aromas of strawberry, orange blossoms and stonefruit. The tantalizing palate is dynamic with racy acidity and cool minerality plus juicy flavors of ripe melon and plum skin. We source all of our fruit from the unique sandy soils and Mediterranean climate of Lodi - our winemaking home. Hand-picked for rosé when the grapes are full of verve, the grapes are gently pressed and fermented in stainless steel.
Blend: 33% Mourvèdre, 30% Carignan, 26% Cinsault, 11% Grenache
This Week's Special
Wild Alaskan Coho $17.95/lb. for fillets or $7.99 each for 6-oz. portions (pre-order only)
It's looking like this is going to be the last of the wild salmon for the season so get in and get yours! Please give us advance notice if you would like to have us freeze for you. 6-oz. portions work beautifully for this purpose and must be ordered in advance.
Totes
One of the best things about my job is meeting so many interesting and talented people. Case in point is Natalie Carrithers. Natalie is an artist who graciously agreed to create a gorgeous tote bag for the Catch.
The Catch hardly feels worthy of this pretty bag, but we would be very grateful if you picked one up to tote around town. People will stop you on street corners and say, My goodness! What a BEEAAAUUUUTIFUL tote! Kathleen's Catch must be awfully beautiful and cool too. We must go there and check it out and buy fish and support this local business!
We also have a small assortment of Natalie's unique and beautiful greeting cards.
Speaking of worthy, if you shop at Kathleen's Catch you are worthy of this:
How About Some Oystas?
There are many ways to eat oysters that don't involve eating them raw. For example, one jar of these Waterman's Pride oysters holds about 12-15 pieces. This is a perfect amount to make up 4 delicious BOLT sandwiches. Dredge the oysters in a mix of 1 c. flour, 1 c. cornmeal, 1 T garlic powder, 1 T onion powder, 1/4 t cayenne pepper and a sprinkle of kosher salt. Fry oysters in oil. Make up a sandwich of bacon, lettuce, tomato and fried oysters on a
brioche bun with plenty of mayo. Simple and Easy.
Here's another delicious recipe from Bon Appetit:
In The Cases Today
Steelhead Trout
Corvina
Swordfish
Coho Salmon fillet
Coho Salmon 6 oz skin on - preorder only
Black Drum
Whole Branzino
Yellowfin Tuna
Red Grouper
Hawaiian Kampachi
Rainbow Trout
Pacific Cod
Whole B-Liner Snappers - 1-2 lb each.
B-Liner Snapper fillet
Waterman's Pride 8 oz. Select Oysters
Pacific Rockfish
Atlantic Salmon by KvaRoy
Chilean Sea Bass
Monk
Cobia
Mahi
Littleneck Clams
Black Mussels
Blue Point Oysters
James River Oysters
Sure Thing Oysters
Crabcakes
10/20 ct. Sea Scallops
Wild Georgia Shrimp
Cocktail Shrimp
Peel and Eat Shrimp
Arriving Saturday:
Pompano fillet
And Finally
We almost had a tragedy at our house this week when my little dog's intestinal tract became blocked. We were out of town and rushed back to take over for our dog-sitters who had been driving her between the emergency vet and the specialized vet who did her ultrasound. Abby ended up having surgery to remove the blockage and is well on her way to recovery now.
During our visit I was impressed by the two women at the Animal Emergency Center of Sandy Springs who provide services after hours (because you know dogs only get sick on Sunday evenings). These two women tag teamed through the period of time that my little dog was there for surgery. They were kind, sympathetic, patient, smart, articulate, capable, communicative, and any other adjectives you could think of to describe very, very good veterinarians.
For a period of time during the whole experience Abby spent time receiving intravenous fluids at our regular vet where a young woman veterinarian cared for her for the day. This woman, too, scored as many points as the first two.
Three women vets who make me proud to be a woman in this modern age. I know I am only a fishmonger, but if I could have handled the smell of formaldehyde in the Biology Lab, I too might have turned out this impressively. Pay attention young girls because you can grow up to be anything! The world is your oyster.
Blessings,
Kathleen
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