Canned Tuna Sandwich? No Way. Forget everything you think you know about tuna salad. Long before industrial fishing and mass-produced canned tuna became a pantry staple, coastal communities relied on fresh, locally caught tuna prepared simply to let its rich flavor shine. Today, Chatham Harvesters is bringing that tradition back with sustainably harvested local bluefin tuna, caught by Cape Cod fishing families and landed just miles from your table. This fresh take on a classi

Black sea bass season officially opened on July 1, and for commercial fishermen, that means every fishing day counts. Unlike most recreational fishing, commercial harvests are tightly regulated. Massachusetts fishermen who hold a commercial black sea bass endorsement are limited by strict daily possession limits that can change throughout the season. These limits are carefully managed to ensure the long-term sustainability of the fishery. That's why when the season opens, fis

A sure sign we're in summer mode is the call from offshore: "The bite is on." For Cape Cod fishermen, those four words spark immediate excitement.

À GUY AND HIS BLUES By Mike Franco Fired Up and Foil-Wrapped: Mike Franco has his trusty Weber at the ready, with bluefish fillets, sweet peppers, onions, and grape tomatoes headed for a delicious date with the grill. So here’s the thing. Don’t pay attention to that Midwestern brother-in-law of yours whose summer visits to your Cape Cod getaway all too often are compounded by his constant commentary touting the superiority of brook trout over our local saltwater gems. Or perh

It's a meal that tells the story of Cape Cod in June

From Frank's Kitchen: A Fish Share Success Story One of the most rewarding parts of my work with Chatham Harvesters Cooperative is hearing directly from our Fish Share members about how our seafood is enriching their lives and kitchens. Recently, Fish Share member Frank reached out with a note that perfectly captures what we strive for every day. He shared his heartfelt gratitude for the entire Chatham Harvesters team. Not only for providing what he called "the absolute best

Back when I was fishing, Scup always seemed to show up in our fish weirs around the same time as the squid. Their arrival was one of those spring markers we came to count on, and whenever they appeared, we were out every day hauling the weirs. Looking back, those moments were the rhythm of the fish season on the water. Of all the fish we harvested, scup were among the easiest to work with. They were one of the few species that seemed to cooperate with the weir instead of figh

Every summer, I invite a few close friends over for what I call my Sea & Farm to Table Supper. It's a simple summer evening in the backyard centered around local harvests from the sea and nearby gardens. It’s one of my favorite traditions: good food, good people, and ingredients with a story behind them. As I started planning this year’s dinner, I knew I wanted to feature a fish you don’t often see at the neighborhood fish market, something deeply connected to my family’s we

Curious about mackerel roe? You’re at the right seafood coop. Roe is a unique local seasonal treat. It brings back many fond memories for me. Every mackerel landing usually came with a handful of roe that we would carefully harvest while filleting the fish. My grandfather was a trap (weir) fisherman. It’s a generational tradition in our family. He would toss butter into a cast-iron pan and fry the roe until it reached a soft, semi-solid consistency. Then he’d grab a piece of

What is the difference between monkfish medallions and monkfish cheeks? Location. The tail, where the medallions are processed, delivers that signature firm, meaty bite and mild, lobster-like flavor that holds up beautifully on the grill. It’s versatile, hearty, and made for bold cooking. The cheeks, on the other hand, are a true hidden gem and processed from the head of the monkfish. Smaller, more tender, and naturally sweeter, they offer a delicate, almost buttery texture

Inspired by a standout recipe created by Board member Shannon and her partner Russell for a local fundraiser benefiting Monomoy Community Services, we’re thrilled to share this bright and refreshing cold grilled squid and citrus herb salad. Our vision was simple but exciting: showcase our locally landed squid in a way that truly lets it shine. When Capt. Dominic let us know squid had arrived in Nantucket Sound and would be landing soon, we knew the moment was perfect. What fo

Working with smoked skate wing, cured in Chatham Harvesters’ signature sweet–tangy brine, brings a bright, subtly savory touch that highlights the fish’s natural character. In this risotto, those gentle smoky notes create a layered flavor reminiscent of seafood meets bacon. This is a simple, thoughtful dish that reflects Chatham Harvesters’ commitment to offering abundant local seafood to your table. Smoked Skate Wing Risotto (serves 2–3) INGREDIENTS 1/2 lb Chatham Harvester

L to R: Fishermen Colin Parry and Tim Weldy checking PDFs ( Personal Floatation Devices) at the FPSS Safety Training. Recently, Fishing Partnership Support Services, a nonprofit dedicated to supporting the health, safety, and sustainability of commercial fishermen and their families, hosted a safety training at the U.S. Coast Guard Station in Chatham on a chilly, rain-soaked day. Despite the weather, it was truly an “all fishermen- hands on deck” effort joined by Harvesters’

This is a bright, New England dish with bold Mediterranean flair. Skate wings are one of the ocean’s most underrated treasures. Delicate, slightly sweet, and silky in texture. In this recipe, we pair them with a vibrant tomato and mustard sauce that brings acidity, richness, and a touch of briny depth. It’s simple enough for a weeknight, yet elegant enough for entertaining. Skate Wings with Tomato Mustard Sauce Skate Wings with Tomato Mustard Sauce Ingredients (Serves 2) For

As a young fisherman’s wife, I spent many of my days off and long evenings lending a hand wherever it was needed. On the trap dock packing fish, or in the winter, shucking sea scallops in a small, weathered shanty in South Chatham. The shanty was simple and hardworking, much like the people in it, two drafty rooms with concrete floors, warmed by a kerosene stove. Inside, there were high and low shucking benches, depending on whether you preferred to stand or sit, each one wor

Monkfish is a versatile, delicious, and easy-to-cook fish with a firm, meaty texture that holds up beautifully in many preparations. It works especially well in tacos, and it is equally tasty fried, roasted, grilled, or gently poached. Its mild flavor makes it approachable, while its rich texture makes it feel a little more special than everyday fish. Ingredients Monkfish cheeks or medallions 1–2 cups white wine (for poaching) 1–2 tbsp taco seasoning (store-bought or homemad

Fresh seafood is one of the simplest and most flavorful foods to cook at home, especially when it comes directly from local fishermen

The Story of Day-Boat Scallops On Cape Cod, a boat like the F/V Helltown leaves the harbor with a simple mission: to harvest sea scallops in a short period of time. These are called day-boat scallops, and the difference shows on the plate. Because they’re landed and processed within hours, Chatham Harvesters Day-Boat Sea Scallops arrive at your kitchen incredibly fresh, sweet, clean-tasting, and naturally creamy. Unlike scallops that sit on ice on the larger boats that fish

By Mike Franco The trip north could not have been more poorly timed. While last weekend’s “biggest blizzard ever” slammed into Chatham and other cherished New England burgs that I hold dear (and yes, this doozy may indeed have hit that high bar) I smugly did what all Snowbirds do — wallowing in a self-satisfying orgy of limitless south Florida sunshine and 80 degree temps. If asked, anyone who knows me would tell you that I much prefer this tiny bit of sand to the Sunshine S

Bring the taste of the Cape to your table with these Smoked Mackerel Mini Fish Cakes made with Chatham Harvesters' smoked mackerel. This easy-to-make recipe is perfect as an appetizer, offering bold flavor in every bite. The herbs beautifully complement the molasses-vinegar brine of the smoked mackerel. Thyme and rosemary echo the bay leaf’s woodsy notes, while parsley brightens the richness. A touch of Dijon and a squeeze of lemon balance the subtle sweetness of molasses and