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

Over the years, I’ve picked up quite a collection of old seafood cookbooks—some found while wandering through used bookstores and antique...

Fish share member Bob Maloney reached out to us with a request for fish frames to build his own fish stock for a chowder. He cooked up a...

Looking for the perfect dish to warm up a cool spring evening or jazz up your Sunday brunch? Fish pie is your cozy, crowd-pleasing...

Here’s a decadent & zesty tartar sauce that’s rich, creamy, and bursting with flavor—perfect for pairing with Chatham Harvesters’...

Chatham Harvesters recently hosted a special member event, and we were thrilled to have Chef Kat Benaroch, one of our fish share members,...

MONKFISHFISH MEDALLIONS: With celery and dipping sauce is a delicious and healthy bite. We are again singing the praises of monkfish...

At Chatham Harvesters, we have a deep appreciation for monkfish. Its sweet, firm tail meat is strikingly similar to lobster, earning it...

Jeff Smith, known as "The Frugal Gourmet," once said, "Most seafoods should be simply threatened with heat and then celebrated with joy."...

Monkfish once called goosefish is referred to by the Chef Howard Mitchum in his 1975 Provincetown Seafood Cookbook as "an ugly specimen...

In the Harvester kitchen, a culinary experiment occurred, giving birth to a unique alternative to the classic Buffalo chicken wings – the...