Today, we’re cooking up Buffalo Sea Scallops using fresh, wild-caught sea scallops from Capt Zach Bennett and the crew of the F/V Helltown. These sweet, tender scallops are marinated in a spicy Buffalo-style sauce, coated in breadcrumbs, and air-fried for a fun coastal twist on a classic favorite. Whether you’re serving them as an appetizer, a game-day bite, or a restaurant-quality meal at home, this recipe delivers big flavor in just a few simple steps. Straight from the wa

This dish is inspired by a mackerel recipe cooked for our Chatham Harvesters members by Chef Gavin Smith . His Mackerel with Miso Butter , a dish that truly celebrates how delicious, versatile, and underrated mackerel can be. I recently had the honor of cooking it (and sharing the story behind it) at an event hosted by Sustainable CAPE , welcoming our Outer Cape friends along with visitors from the Massachusetts Department of Agricultural Resources (MDAR)  and the Barnstable

At Chatham Harvesters, exceptional quality begins at sea. Our Cape Cod bluefish are harvested by experienced fishermen like Tom Smith of the F/V Sea Wolf , who handle each fish with meticulous care from the moment it comes aboard. Every bluefish is promptly bled and iced to preserve its texture, flavor, and freshness, setting the highest standard from the start. Once landed, the fish are delivered directly to Chatham Harvesters, where they are expertly processed, vacuum-seale

We’re pleased to have Russell in the Kitchen again to create another fabulous dish from one of the Cape’s most landed fish: monkfish. Often called the “poor man’s lobster,” monkfish is prized for its firm, sweet meat and incredible versatility in the kitchen. Landed fresh by Chatham Harvesters’ local fishermen, this Cape favorite shines in bold, flavorful preparations while remaining sustainably sourced and deeply rooted in our coastal heritage. It’s a true example of how fre

Chatham Harvesters Day Boat Sea Scallops  are a nearly perfect, versatile protein. Naturally lean and nutrient-dense, sea scallops are high in protein, low in fat, and rich in essential minerals like selenium, magnesium, and vitamin B12, which support energy metabolism and heart health. Their mild, slightly sweet flavor makes them adaptable to many preparations, baked and breaded, scalloped, broiled plain, marinated, or even ceviche-style  (“cooked” with citrus acids such as

Fresh, bold, and rooted in the waters off Cape Cod, this baked mackerel recipe celebrates the clean flavor and sustainability Chatham Harvesters is known for. Our whole mackerel, whether hearty large or tender tinkers, shine alongside vibrant vegetables, warming curry spice, and bright citrus, all gently roasted to let the fish speak for itself. It’s a simple, nourishing dish that reflects the Harvesters’ commitment to responsibly caught seafood and everyday coastal cooking t

Chatham Harvesters Smoked Fish Onigiri  brings Japanese comfort food and Cape Cod craft. together. Gently seasoned, hand-formed rice is filled with rich, flaky Chatham Harvesters smoked fish , showcasing the clean ocean flavor and careful smoking that define the unique dish. Wrapped in crisp nori, each onigiri is simple, portable, and deeply satisfying, letting the quality of the seafood shine while offering a modern, globally inspired way to enjoy sustainably sourced, local

On a cold winter night, lobster mac and cheese feels like the ultimate act of comfort and welcome, wrapping you in warmth from the very first bite. The creamy sherry-infused cheese-laden sauce clings to every curve of pasta, while tender pieces of sweet lobster add a touch of indulgence that feels both special and deeply satisfying. Steam rises from the bowl, carrying rich, buttery aromas that instantly make the room feel cozier, as if the meal itself is inviting you to slow

Skate is one of the ocean’s quiet treasures, humble, sustainable, and full of surprises. Skate wings are the cut most cooks recognize, prized for their delicate strands and buttery texture, with a sweet, scallop-like flavor that seafood lovers cherish. The flavors tell the story of a fish that rewards curiosity and careful cooking. Caught in cold, temperate waters and harvested responsibly in well-managed fisheries, skate offers clean flavor and remarkable versatility. Its me

Certain cooking techniques that feel almost magical, not because they’re trendy, but because they’ve stood the test of millennia. Salt-baking a whole fish is one method. Imagine: a whole fish, wrapped in a cocoon of coarse sea salt, roasted until the flesh inside becomes impossibly moist, tender, and aromatic. When you crack open the hardened crust, after a soft plume of steam escapes, a perfectly cooked fish is revealed, that requires almost nothing to shine. This method isn

When I find myself standing in the kitchen with a beautiful piece of fresh fish, the first thing I do is pause and appreciate what I’m holding. Years on Cape Cod have taught me that cooking fish isn’t complicated. It’s a matter of respecting the catch and keeping the preparation straightforward and honest. Start With Fish That Truly Tells Its Story At Chatham Harvesters, our fishermen bring in seafood that almost writes its own recipe. When the fish is fresh, my guiding princ

SMOKED MACKEREL APPETIZERS FOR YOUR HOLIDAY TABLE As a Cape Cod daughter, I love smoked fish. Most folks gravitate towards smoked bluefish, but I prefer smoked mackerel. Its Cape Cod roots are as deep as mine. [ Read more about the coastal roots of mackerel after the recipes] My holidays always include a spread of local-caught seafood. Traditions like sweet bay scallops wrapped in bacon and rich, smoky mackerel that brings the taste of our waters right to the table. Whether

On a recent trip to the Gulf Shore for the Local Catch Network Summit, I had the honor of enjoying a Chef’s Dinner prepared by Chef Dana Honn alongside a remarkable group of fishers and seafood advocates. Chef Dana Honn, a New Orleans–based chef, restaurateur, and foodways champion, is known for his deep commitment to sustainability and the vibrant food cultures of the tropics and Gulf Coast. His culinary philosophy centers on ethically sourced seafood, bright coastal ingredi

One of our Harvester crew members, Courtney, the friendly face who carefully processes our landings, packing and freezing them within hours to preserve their freshness, recently shared a photo of a mackerel dish she made for her family. I immediately asked her to share the recipe, which we’re thrilled to feature here. Courtney just purchased her first fishing boat and is working toward her state license to fish for mackerel, a fitting milestone for someone so dedicated to our

While risotto looks fancy, it’s essentially a comfort food in Italy, especially in the northern regions like Lombardy and Veneto. Traditionally, it’s served as a first course ( primo piatto ), though hearty versions with seafood like lobster often stand as a full meal. Opening the refrigerator and finding a batch of live lobsters staring back at me was always a summer surprise. It usually happened around the 4th of July, thanks to an old-fashioned barter with a local lobsterm

There’s something special about flounder, or fluke, as I’ve always known it. It brings back memories of coming in from a day of weir fishing to Stage Harbor, the air filled with salt and sun, families and fishermen alike drifting in small skiffs with hand lines over the rails. The harbor would be alive. Sailboats, catboats, and working boats crossing paths as they came through the channel. I can still picture small skiffs bobbing gently with someone hauling up a shimmering fl

FRIED DOGFISH : It’s crispy on the outside, tender on the inside. Fall is festival time for us on Cape Cod. Nothing compares to the Love Live Local Fest in Hyannis or the Oyster Festival in Wellfleet — except, of course, Chatham’s Oktoberfest. Oktoberfest is pretty special for the Harvesters.  We had the opportunity to serve up Chatham’s best seafood alongside Elwood’s Raw Bar and Chatham Shellfish Company,  two hometown favorites. It felt like a mini seafood festival within

TAUTOG ALMONDINE But first a story about tautog and the days of cement blocks... Tautog, a fish that tastes like heaven and fights like...

Rich Kendall, a dedicated Chatham Harvesters Fish Share member and skilled cook, brought his culinary creativity to the Chatham...

At the 3rd Annual Chatham Harvesters SeaFest , Chef Gavin Smith —widely known as The Food Minded Fellow —brought his passion for...