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

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

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’

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

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

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

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

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

Not long ago, our awesome Co-op manager got creative in the kitchen with a little help from the ocean. Inspired by the meaty texture of...