Lately, almost every week at farmers markets and community events, someone asks about seals and sharks, and how all of this fits into the seafood we harvest. It's a great question, and it's a complicated one. There's no doubt that gray seals have made a remarkable population boom since gaining federal protection in the 1970s. And it's also helped make Cape Cod a haven for great white sharks. For those of us who've worked on the water for decades, the change has been striking.

Earlier this week, I spoke with the Pleasant Bay Boating Community, and someone asked something I've heard countless times. Have you ever thought about changing the name dogfish? Fair question. After so many farmers markets and similar conversations, I usually respond with a quick joke about how people don't mind the name "hotdogs", or that catfish never seemed to suffer. But the jokes rarely change minds. Hearing the question come up always reminds me of my grandfather. He f

One of the conversations we've had recently, since offering live lobster, has surprised us in the best way. Some members have shared that they feel uneasy about the idea of killing a lobster. We genuinely appreciate those conversations because they come from a place of compassion. We don't think that's something to dismiss. In fact, we think it's something to honor. As fishing families, we make our living by harvesting wild seafood. But that doesn't mean we've become indiffer

As anyone who’s ever cruised into the Florida Keys knows, the moment that turquoise water starts to sparkle and the island bridges stretch out before you, you can almost taste what’s coming next, your favorite fish house stop on Lower Matecumbe Key. Maybe it’s a grouper sandwich or blackened redfish, best enjoyed with a salty breeze and a cold drink in hand. Nothing says “Keys” quite like the bright, sunny combo of fish, lime, and coconut. So, imagine this: perfectly broile

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