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

Tender, buttery skate in a fragrant broth, finished with lemon and herbs. This delicate dish is light and delicious. White Wine Poached Skate Wings Ingredients (Serves 1-2) 2 Chatham Harvesters skate wings (about 1lb total) 1/4 cup dry white wine (Sauvignon Blanc works great) 1/2 cup fish stock or light vegetable stock (or water in a pinch) 1/2 small onion, thinly sliced 1cloves garlic, smashed 1 celery stalk, sliced 1 small carrot, sliced (optional, but adds sweetness) 1 b

Monkfish burgers are a fresh, Chatham Harvesters twist on burger night, offering a firm, lobster-like texture and mild, slightly sweet flavor that makes them perfect for a crispy seafood patty made with panko, egg, and parmesan. Versatile, hearty, and excitedly delicious, monkfish burgers serve as the ideal base for bold toppings and sauces. In this feature, we’re sharing three crave-worthy ways to enjoy them: the bright and herbaceous Cape Cod Classic with lemon-dill ranch,

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