Manila Clams, Triggerfish and How To Eat Raw Oysters
- kathleen051
- Sep 19
- 4 min read
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 it or not, some people like to search for recipes or information in prior emails. This isn't easy if your email inbox is anything like mine - full, irrelevant and overwhelming. Therefore, I decided to put all my emails going forward in a blog format on the website which you can find here:
If you are reading this, you are already here in my Notes from Kathleen blog. The horrible word, blog (rhymes with slog, cog, flog and makes one think of blech and blah), is a truncated version of the word weblog that apparently was used back in the old days to describe an informal collection of thoughts on the world wide web. Now, unfortunately, we just call it a blog. I would rather call it fish journaling. Welcome to my fish journal.
As you already know, this fish journal has a whole lot more than fish in it. It details ridiculous moments in my life, displays photos of my dogs and sometimes shares a recipe or two. I try my best to inform my readers of some of what I have learned over 15 years of fishmongering and do it in an enjoyable way. I hope you think so.
Wines By Mike
Wine tasting is this Saturday September 20th at 3:00.
The focus this weekend is on the Willamette Valley in McMinnville, Oregon!
R. Stuart Vignette Pinot Noir, 2022 - $35.97
TASTING NOTES: Clear, ruby pencil shavings, rose, late-season blackberry, vanilla, cherry cola, bay leaf cranberry, pomegranate, vanilla, cedarwood, baking chocolate, strawberry bright acidity in the beginning, lush and full mid-palate and finish
Brittan Vineyards Pinot Noir, 2022 - $39.99
Wine Enthusiast - 93 rating
Floating up to ethereal territory, this light-bodied wine offers an aromatic gift of orange marmalade flecked with bits of cranberry and coriander. Lemon-driven acidity highlights a crisp and tangy flavor similar to a cross between cranberry fruit leather and cherry-flavored sparkling water. A perfect wine to enliven a summer's evening. — Michael Alberty
R. Stuart Big Fire Pinot Gris, 2023 - $19.99
TASTING NOTES: Pale yellow Granny Smith apple, lemon curd, lemon verbena, lime essence, tangerine, lemon, green apple, orange blossom, honeydew, bright acidity all the way through; nice weight in the midpalate honeysuckle, wet stone citrus pith, Asian pear to add structure, dry finish
FOOD PAIRING: Shrimp Scampi; Salmon with Lemon Dill Sauce; Roast Chicken with Thyme and Onions; Clams with Garlic Focaccia
This Week's Special
Pacific Cod. $17.95/lb.
This is a picture of the actual fish we have in our case today. What else can I say? A picture is worth a thousand words.
Species Spotlight
Manila Clams!
Customers often ask me about manilla clams. These sweet flavored pretty little clams are less salty, juicier, and their meat is very plump, with a delicious briny aftertaste. Mild and sweet - just like you.
Since these clams come in bags weighing 10 lbs., I need to collect a few clam lovers to place an order. Orders go to the supplier on Monday and I get the clams the following week on Thursday. Place your order here:
Triggerfish!
Trigger has a firm texture and the flavor is described as subtly sweet due to the crabs and other shellfish that make up a large part of the fish's diet.
Firm: When cooked properly, the meat has a firm, meaty texture. However, if overcooked, the delicate flesh can quickly become rubbery.
Mild and not "fishy": Triggerfish does not have a strong or oily taste, making it a great option for those who prefer milder seafood.
Crab or lobster-like: Its taste is so distinct that some people liken it more to shellfish than to other fish.
Cooking methods: It can be baked, fried, grilled, or pan-seared. Since the fillets are often thin, they cook very quickly.
Serving raw: In Japan, triggerfish is prized for its sweet taste when served as sashimi.
Seasoning: A simple preparation with butter, lemon juice, and salt is often enough to complement the natural flavor of the fish.
Where to buy it? Well right here of course!
Joel's Oyster Eating Video
Have you ever eaten a raw oyster? If not, you don't know what you are missing.
It's real good.
Fish Recipe from the Past
Atlantans as old as me remember Jim White's Half Shell restaurant from the 1970s in Peachtree Battle Shopping Center as one of the very best seafood restaurants ever in Atlanta. And who doesn't love a lively bar?
Here's their easy recipe for trout:
In The Cases Today
Steelhead Trout
Corvina
Swordfish
Coho Salmon
Black Drum
Triggerfish
Whole Branzino
Halibut
Tuna
Red Grouper
Hawaiian Kampachi
Rainbow Trout
Red Snapper
Pacific Cod
B-Liner Snappers - Whole 1-2 lb each.
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
And Finally
I never cook. In years past I would have a delicious healthy meal on the table for my family every single night at 6 pm while the kids were growing up. These days, my retired Mr. Fish has taken over the kitchen to the extent that he moves things around after I unload the dishwasher.
I was looking for some old recipes that I used to cook so that I could give Mike a break at the beach next week by preparing a few meals. I just had to locate the mountain of clippings and printed recipes that I used to sort through every week while I made my meal plans. I hadn't seen that pile for years.
Found it! I discovered a stuffed full notebook and folder containing the many, many familiar, stained, torn, folded, scribbled pages of recipes from years past. I was surprised by how touched I was to see them all, remembering the time I spent preparing food for the people I love.
Funny how these pages could bring me right back to my old kitchen. Memories are a wonderful thing. Those kids grow up at lightning speed, but you will always have memories to remind you of that other life you lived.
Now go find your old recipes and cook up one of your family favorites!
Blessings,
Kathleen
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