Let’s talk Bluefish, that forked-fin, toothy fish that zooms around the ocean in schools, feeding on unassuming squid, oily pogies, baby...

Creating a fantastic fish stew or chowder is all about that secret sauce - fish stock! It's like the magic potion that makes your dish go...

Chatham Harvesters' day boat sea scallops are caught by our small-scale, local fishing families like Zach Bennett of the F/V Helltown,...

At the Harvester’s Kitchen we adore the burst of both flavor and vibrant color that pesto imparts to delicately baked fish. So we’ve...

Dogfish is appreciated for its mild, slightly sweet flavor and firm texture. It is often used in various culinary dishes, including fish...

Try our in-house smoked mackerel with the essence of hickory and apple smoke on toast with a fried egg and avocado- so good! #smokedfish...

The demi-glace cooking process involves reducing and intensifying a rich brown sauce to create a flavorful, velvety sauce known as...

Is it crudo or ceviche? Different flavor builds to compliment raw seafood. Here we show you a crudo recipe Crudo and ceviche are both...

Miso is the ultimate reference point for the flavor sensation known as umami. The paste has a deep savory flavor with toasty, funky,...

A BOUNTY FROM THE SEA It’s “Septober” in Chatham when the air changes, the wind blows a bit more from the north and our days of sharing...