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...