Closed on Easter, Soft Shell Crabs and Go Tiger

*****WE ARE CLOSED ON EASTER SUNDAY*****


Hey Y'all,

What a week! From Tiger Woods to Notre Dame, it has been a rollercoaster of emotions.

The fire at Notre Dame was devastating. It's hard for me to get my head around the history, the beauty and the holiness of such a place. It was a bucket list item that's not going to happen now but I am grateful for what remains. Especially these rose windows.

Fin Mail
From Valerie Warthen:

Kathleen, I just saw your Friday email with a photo from a customer that looked like my dinner I served last night! The halibut was outstanding, as always, baked and topped with a creamy parmesan sauce. I served it on a portion of honeyed cilantro rice with a side of prosciutto- wrapped asparagus and a cucumber/tomato salad. All was delicious, but the halibut was, as usual, the star. There’s not a seafood restaurant in Georgia that serves fresher, more delicious fish than I always find at your Milton store. Many thanks!!!

Horn Tooting
Google Reviews:
Great fresh fish and shellfish selection. Knowledgeable staff, and if they don't have what you're looking for in the store they will get it for you. I don't buy fresh fish anywhere else.
— Jed Coxon

Quick responses over the phone and went above and beyond in their services! Highly recommend this place to purchase specialty grocery.
— SM

These reviews make me so happy :)))

Get your Crabs Here

SOFT SHELL CRABS!!!

My friend Joe Scripture sent me a this link to a Garden and Gun article about Edna Lewis:

How Edna Lewis Fried Soft Shell Crabs

You may remember Edna Lewis from her collaboration with Scott Peacock, former chef at the Governor's mansion, which resulted in a gorgeous cookbook, The Gift of Southern Cooking.

Here's what she had to say about soft-shell crabs:

The soft-shell crabs, most available in the spring, are just about the most delicious shellfish you can cook. The preparation is simple and the crabs take very little time to cook. If you are cleaning them yourself, take them home alive and prepare them by cutting off their mouths, lifting up the shells, and removing the spongy-looking gills,” she wrote. “Rinse the crabs briefly but well under cold water. You want to be careful not to soak them or you might rinse away their flavor. You can ask the fishmonger to clean them for you but be sure they are alive when you buy them. Be sure to cook them soon after you get home as they are quite fragile. Serve them with a side dish of plain rice and a crusty bread.

(Wipe your mouth. You are drooling.)

Blue crab are the most popular crab in the US. Their scientific name is Callinectes which means beautiful swimmer. They are commonly called blue crabs because of their blueish tint on their legs.

The majority of crab we get comes from either Louisiana or the Chesapeake Bay, but the very same species is also imported from Venezuela. The Asian Swimmer crab that is imported to the US is NOT a blue crab.

Crab almost always comes either alive or cooked. Dressed soft shell crabs are the only exception I can think of. Beware. Fresh crab has a very short shelf life so you need to make sure you are ready to eat your soft shell crabs the day you buy them. If not, you might open your fridge tomorrow and have rotten crab smelling eggs and cheese and lunchmeat and leftover Hamburger Helper.

Soft shell crabs are blue crabs that have just molted. About 23 times in its short life, a crab will outgrow its shell. It will wiggle its way out of the old shell so that its new, better fitting shell can harden. It's kind of like buying new jeans. Crab producers keep an eye on their catch and watch for the paddle shaped legs to change from white to pink. This happens just before the shed and the crabs are quickly moved to a different container. Once the shed is complete, the crabs are immediately removed from the water to prevent the new shell from hardening.

In addition to fresh soft shell crabs,steamed blue crab is available as picked meat - jumbo (bigger body pieces), lump, backfin or special (smaller lump and flakes), and claw (from the claw and darker).

During the late spring and summer at the Catch we sell seasoned, steamed whole crabs. These are delicious and already cooked! Some people prefer males for their sweetness or females for their roe. You can tell the difference between a male and female blue crab by the shape of the apron on the underside of the crab. In my humble opinion, any blue crab is a good blue crab.

This is a Jimmie (male).

This is a sook (female).

A Few of the Available Fish This Weekend
Corvina
Swordfish
Cod
Red Grouper
Chilean Sea Bass
Yellowfin Tuna
Sea Scallops
Verlasso Salmon

By special order only (order Friday for Saturday delivery)
King Clip
Redfish
Fresh lobster meat

Catch to Go
Through Sunday

Dry Rubbed Salmon with

Mashed Potatoes and Oven Roasted Brussel Sprouts

Next week starting Monday

Horseradish Crusted Black Drum

with Rice, Spinach and Mushrooms

And Finally
If you have ever failed at something, ever tried your best and couldn't quite make it, if you have ever, ever in your life needed encouragement to help you succeed, you should have gotten it last Sunday. You can't blame these people for their lack of faith; everyone thought Tiger was finished. Except Tiger...

Tiger Woods

As my friend Sharon said, "Let’s lift one another up. That’s our work."
Blessings,

Easter Dinner, Easter Hours and Halibut and Tuna Specials

Hey Y'all,

April Fool's got by me this year. I am disappointed because I have played some pretty fabulous April Fool's pranks in years past. Like the time I had everyone convinced that, because of labeling lawsuits against retailers for selling fish like basa as grouper, I was going to change all the signs in my markets to scientific names instead of common names. I gave a whole list of items I asked my customers to memorize so that they would be more accurately informed about what they were buying. Many many people fell for that one.

I search all year long for my April Fool's prank and this year I had a good one. I guess I will save it for next year. Beware.

Fin Mail
John Weitzel, a loyal supporter of the Catch, posted this meal on our Facebook page.

Halibut cooked in brown butter and thyme and Old Bay seasoning

 served with roasted garlic cauliflower rice and asparagus

Salmon for Kids
I spent last week in Clearwater and St. Petersburg, FL enjoying spring break and getting some much needed rest. St. Petersburg is a beautiful city with more culture, nightlife and cool things to do than you can imagine. Since we were traveling with one of the grandchildren, we checked out an amazing children's museum in St. Pete called Great Explorations.

I can't remember why, but while I was there I picked up a copy of the "Memory Monday Recipe" which, if I can remember correctly, sounded like something I could certainly use.

Grilled Salmon with Blueberry-Horseradish Glaze

Serves 4

4 (6 oz.) salmon portions
Sea salt
1 t. black pepper
1/2 t. cinnamon
1/4 c. organic blueberries (or raspberries)
1 T horseradish (or to taste)
1/2 t. red wine vinegar

Directions:
Heat grill or broiler.
In small bowl, combine salt, pepper, cinnamon, berries, horseradish and vinegar. Mix well.
When ready to cook, lightly oil grill rack. Cook salmon 10 minutes until desired doneness. During the last three minutes of cooking, baste with berry mix. Serve with any remaining berry mix on the side.

This is a kid friendly recipe flavor-wise but, for some reason that I can't remember, all of us can use some brain health encouragment.

Why is this healthy for my brain?
Salmon - rich in omega-3 fatty acid, DHA, which is vital for brain functioning and a healthy nervous system

Black pepper - Studies have shown that piperine, the primary component in black pepper, can help improve brain function and lower depression symptoms.

Cinnamon - a good source of manganese, a powerful antioxidant that is crucial for brain and body health.

Blueberries - Berries are rich in a collection of flavonoids called anythocyanidins, which have antioxidants and anti-inflammatory properties.

Horseradish - Horseradish boosts the immune system, helps curb high blood pressure and helps remove toxins from the body.

Red wine vinegar - Because red wine vinegar contains resveratrol, it is able to counteract inflammation and help thwart conditions which involve high degrees of inflammatory compounds.

Source: www.bebrainfit.com

Now what was I saying?

Easter Brunch
Easter is our spring holiday and while pollen might still be an unwelcome guest at your house, it is still a great reason to gather up friends and family for a special meal. Try this for a delicious, delicate, decadent dinner.

Sauteed Chilean Sea Bass

 Ingredients:
1 cup all purpose flour, seasoned with salt and pepper
6 Chilean sea bass portions
4 tablespoons butter/olive oil combination
1 cup dry white wine
1 tablespoon butter, softened
2 tablespoons drained capers

1. Preheat oven to 200 degrees. 
2. Place flour for dredging in a shallow bowl. Coat each fillet with seasoned flour and shake off excess.
3. Heat a large nonstick skillet over med. heat 3-4 min. Add butter/olive oil combination. Add the fish without crowding.
4. Increase heat to high and sauté, shaking the pan from time to time, until the bottom of the fish is nicely browned, about 3 min. Turn and brown the other side.
5. Remove fish to a plate and keep warm in the oven. Repeat with other fillets. 
6. Deglaze pan with white wine. Cook, stirring over high heat until reduced by about 1/3. Stir in remaining butter and capers.
7. Plate fish and drizzle sauce around each fillet.

Order Ahead for A Special Easter Meal

We've been working hard to perfect a special meal for you to pre-order for your Easter dinner, Stuffed Salmon! We do almost all of the work for you. We take a whole Verlasso salmon, remove the head, tail and bones and stuff it with a delicious veggie filling. It comes to you in a foil package that you pop in the oven for 45 minutes to bake/poach. When it's done, you simply pull the skin off and serve either as a buffet item at room temperature or hot as a main course.

Do you need sides too? We are making a Shrimp and Cucmber Salad and a Lemon Orzo for you to round out your meal.

$30.00/lb salmon only

$48.00 for 1 lb. salmon plus sides for 2 people

Call the stores to get your order in now! All orders need to be in by Thursday, April 18th.

Easter Hours
None. We are closed on Easter so pick up your Easter meals on Saturday!

Specials This Week

Pacific halibut - 6 oz. portions - $11.99 each

Yellowfin tuna - 6 oz. portions - $9.99 each

Catch to Go
This week through Sunday is Parmesan Crusted Salmon with Asparagus, A Zesty Tomato Sauce and Jasmine Rice.

Next week starting Monday
Dry Rubbed Salmon with Mashed Potatoes and Oven Roasted Brussel Sprouts

And Finally
Do you think it is difficult for a mother and daughter to work together? One way Sara Waterman and I manage it is with humor. The following is a text where she is trying to get me to pick up office supplies on my way to her store.

If you were a fishmonger you would understand the need for Scotch tape and scotch liquor.

Here's one more recipe for you.

Good Weekend

Serves One

Ingredients:
Rest
Read - (email me for book recommendations)
Family and/or pets
Good food - preferably seafood

Directions:
Combine ingredients and enjoy! (There isn't a thing wrong with food stained books. I have many.)

Blessings,
Kathleen