What a week! We got a snow day with no snow. And beautiful weather for the weekend. And a huge "Commercial Watching" party to look forward to on Sunday! Our cup is overflowing!!
Fin Mail
There are a surprising number of people who read my blog and don't regularly shop at my store. If you are one of these people, pay attention! These quotes about how good we are are included just for YOU!
From Julie Sanders on Google:
Bought a pound of mussels YESTERDAY. Ended up cooking them today due to time restraints and thought I may have screwed up on freshness. Well, they were awesome! Every single one opened in the broth and were scrumptious! Never disappointed with Kathleen's fresh fish and shellfish. So fortunate to have this amazing provider.
Great staff, too. Always friendly and helpful. Good suggestions for how to cook their different items. BTW, also purchased some fresh green beans that tasted like they were hours from the farm! So yummy.
Catch Customers Can Cook!
Here's how Leslie prepared her red snapper last week:
Here's how Leslie prepared her red snapper last week:
Purchased red snapper filet on Tuesday. Have to tell you how delicious it was! I merely seasoned with lemon pepper and a few other herbs. Baked. Served with a sautéed cherry tomato/caper/ lemon sauce. It was perfect. Will be back soon to try covina or hake.
Ellen's been sending me more pictures! Here's the latest. It's monkfish!
I promise I won’t continually bombard you with dinner pics but the monk fish was another great success. Plated with asparagus risotto. We prepped the monk fish with lemon juice, sea salt and cracked pepper and pan seared it. It was great with the risotto. I’m excited for the next new fish to try!
John Steele sent this hint over after hearing about our Dungeness crab last week.
A sauce for the Dungeness: in a mayo jar add equal parts ketchup and mayo, two good shakes of soy sauce, two long squirts of lemon juice, three teaspoons of horseradish and a little bit of wine vinegar. Shake till all is blended. Any left overs make a good salad dressing.
And to drive his point home, he mixed up some of our fresh Dungeness crab in this sauce and brought it to Sara to taste. (She was bragging about it all weekend.)
Why shop with Kathleen's Catch? Reason Number 3
We take care of the ocean! That's why you will find a healthy mix of fish farmed at the best aquaculture facilities in the world and wild caught fish from the most sustainable populations in the ocean. You can feel good about what you buy from us because you know we are paying attention. Here's a bit from our mission statement: "We remain committed to careful stewardship of the world's oceans and are dedicated to the preservation of marine resources in the interest of providing a healthy protein source for future generations." Simply said, we worry about your health, your grandchildren's health and the health of the planet.
Superbowl is Here!
We have plenty of options for you to enjoy in between the commercials.
Catch Employees Can Cook!
Mia Kosko is a multi-talented individual. Two weeks ago I showed you her paintings. This week you get a recipe. She wrote this using black bass but any mild white fish or even salmon will do.
1 lb. black bass
1/2 cup vegetable stock
2 Tbs fresh ginger
2 Tbs soy sauce
1 tsp maple syrup (or honey/brown sugar)
1/2 tsp cardamom
1/8 tsp cumin
Dash cayenne pepper
Salt and pepper to taste
Corn starch
Rice
Steamed veggies
Heat 1 Tbs oil in a non stick-pan over medium heat. Place the fish skin side up and cook until you get a nice crisp on it. Flip the fish and turn heat to low. Mix all the other ingredients and pour it over the fish. Place a lid over the fish and allow the mixture to simmer for 3 minutes. If the mixture is too watery, make a cornstarch slurry and the mixture should thicken within a minute. Remove from heat and serve over rice with steamed veggies.
Catch to Go
This week is Roasted Cod with Succotash
Starting Monday it is Horseradish Crusted Mahi (my personal favorite) with spinach and mushrooms
What's Cool in the Stores This Weekend?
Trigger from North Carolina
Black Bass (see recipe above)
Permit from Florida
Red Grouper from Madeira Beach (especially beautiful and extra nice)
B-liner snapper from Florida
Lots of USA fish!!
And Finally
When the alarm clock goes off in the morning, my dog wags his tail.
I just realized this week that he does this and it really touched me. What a wonderful thing to greet the day with your tail wagging, to greet the day with the expectation that great things await you! Refuse to begin with negativity. Let your wagging tail swipe away anxiety and depression and start the day the way the dog does. Be thrilled to see whoever is in front of you. Try not to drool but eat your breakfast with enthusiasm! Schedule in a walk and a nap if you can. Give yourself a treat. And a scratch behind the ears.
Blessings,
Kathleen
Ellen's been sending me more pictures! Here's the latest. It's monkfish!
I promise I won’t continually bombard you with dinner pics but the monk fish was another great success. Plated with asparagus risotto. We prepped the monk fish with lemon juice, sea salt and cracked pepper and pan seared it. It was great with the risotto. I’m excited for the next new fish to try!
John Steele sent this hint over after hearing about our Dungeness crab last week.
A sauce for the Dungeness: in a mayo jar add equal parts ketchup and mayo, two good shakes of soy sauce, two long squirts of lemon juice, three teaspoons of horseradish and a little bit of wine vinegar. Shake till all is blended. Any left overs make a good salad dressing.
And to drive his point home, he mixed up some of our fresh Dungeness crab in this sauce and brought it to Sara to taste. (She was bragging about it all weekend.)
Why shop with Kathleen's Catch? Reason Number 3
We take care of the ocean! That's why you will find a healthy mix of fish farmed at the best aquaculture facilities in the world and wild caught fish from the most sustainable populations in the ocean. You can feel good about what you buy from us because you know we are paying attention. Here's a bit from our mission statement: "We remain committed to careful stewardship of the world's oceans and are dedicated to the preservation of marine resources in the interest of providing a healthy protein source for future generations." Simply said, we worry about your health, your grandchildren's health and the health of the planet.
Superbowl is Here!
We have plenty of options for you to enjoy in between the commercials.
Lobster tails - all sizes from 4 oz. to 12 oz.
Stone Crab! - simply crack 'em and eat 'em
We have the sauce too!
All kinds of raw oysters and a plate to serve them on
Party Trays - aka How To Impress Your Guests
King Crab Legs for the King aka How to Impress Your Husband
Caviar - aka How to Impress Your Tastebuds
This is Iranian Caviar which is in short supply so call in a hurry if you want some. All caviars including this one must be ordered today for your dining pleasure this weekend.
Valentine's Day
I know it's all about football this weekend but just in case you are planning ahead, here's our Valentine's Day offering.
More about this next week!
Mia Kosko is a multi-talented individual. Two weeks ago I showed you her paintings. This week you get a recipe. She wrote this using black bass but any mild white fish or even salmon will do.
Black Bass the Way Mia Does It
1 lb. black bass
1/2 cup vegetable stock
2 Tbs fresh ginger
2 Tbs soy sauce
1 tsp maple syrup (or honey/brown sugar)
1/2 tsp cardamom
1/8 tsp cumin
Dash cayenne pepper
Salt and pepper to taste
Corn starch
Rice
Steamed veggies
Heat 1 Tbs oil in a non stick-pan over medium heat. Place the fish skin side up and cook until you get a nice crisp on it. Flip the fish and turn heat to low. Mix all the other ingredients and pour it over the fish. Place a lid over the fish and allow the mixture to simmer for 3 minutes. If the mixture is too watery, make a cornstarch slurry and the mixture should thicken within a minute. Remove from heat and serve over rice with steamed veggies.
Catch to Go
This week is Roasted Cod with Succotash
Starting Monday it is Horseradish Crusted Mahi (my personal favorite) with spinach and mushrooms
What's Cool in the Stores This Weekend?
Trigger from North Carolina
Black Bass (see recipe above)
Permit from Florida
Red Grouper from Madeira Beach (especially beautiful and extra nice)
B-liner snapper from Florida
Lots of USA fish!!
And Finally
When the alarm clock goes off in the morning, my dog wags his tail.
I just realized this week that he does this and it really touched me. What a wonderful thing to greet the day with your tail wagging, to greet the day with the expectation that great things await you! Refuse to begin with negativity. Let your wagging tail swipe away anxiety and depression and start the day the way the dog does. Be thrilled to see whoever is in front of you. Try not to drool but eat your breakfast with enthusiasm! Schedule in a walk and a nap if you can. Give yourself a treat. And a scratch behind the ears.
Blessings,
Kathleen
No comments:
Post a Comment