A Salmon Saga and The Gettysburg Address

Hey Y'all, Yesterday afternoon I was painting my garage as if I didn't have one hundred other things to do. I heard the school bus pull up and my 14 year old neighbor, Savannah yell "have a great summer!" to the driver. As she came by my house she was singing and dancing what my dad would call a jig. When she saw me she stopped and looked a little sheepish. I said, "Is it over?" A huge smile came over her face and she said YES!!! And off she went dancing her way into the joys of summer. The Salmon Scoop Last week I wrote about the life cycle of the wild salmon and this week I thought you might like to know a little info on the different species of salmon you will see in my markets. Three are wild caught Pacific salmon and one is farm raised Atlantic salmon. King/Chinook The largest and least abundant of the salmons is the Chinook salmon, named after a native tribe along the Columbia River. We know them as king salmon because they can grow to be huge! Many think the Chinook is the very best tasting salmon; there is a reason why they call it king! The meaty fish has a pure buttery flavor and ample fat and cooks beautifully over a charcoal fire.

Sockeye: The sockeye salmon has the strongest flavor of the salmons. They generally live 2-6 years, are about 21-26 in. in length, and weigh about 4-7 lbs. Sockeye first comes to market in May and is the second-fattiest type of salmon. It has a distinctive, deep orange-red color and is dense and full-flavored.

Coho: Coho is plentiful and available from late summer through fall, once the kings and sockeyes are done. Fresh wild coho salmon is milder flavored and more lean than sockeye and Chinook salmon. But it still has enough firmness and oil content to lend itself to a wide variety of cooking applications.

Wild salmon spawn in fresh water at the end of their lives. Pay close attention to the appearance of a salmon when it is ready to spawn. It is a clear demonstration of the affects of childbirth and even after parenting. Atlantic: The most distinctive characteristic of the Atlantic salmon is the plastic tag that grows out of one of its gills.

Seriously, the tag shown on this fish is actually attached at the Verlasso facility before the fish is sent to us. This is how we know we are getting the best Atlantic salmon in the world. The Atlantic salmon once flourished in North Atlantic waters, but the wild stocks have been decimated by various factors including the construction of dams on rivers that impede the fish's return to their spawning grounds. Now they are no longer legally fished except as sustenance fishing by indigneous peoples. So if you see or hear the words "wild Atlantic salmon" you better call the fish cops. Atlantic salmon has a medium-firm texture with large flakes, a medium fat content and a mild flavor.

What's Cooking in Your Kitchen?

Richard Loehn thinks this is the best way to cook redfish. Did you know that this preparation was created by Chef Paul Prudhomme and became so popular that the population of redfish in the Gulf of Mexico declined rapidly for a period of time? There's plenty in the Gulf now and there is some at our stores this weekend if you want to give this recipe a try. It comes from a cookbook by the people who created the Slap Ya Mama seasonings (but Kathleen's Catch Blackened Seasoning is way better). Blackened Redfish ½ cup unsalted butter, melted 2 pounds redfish fillets 3 to 4 tablespoons Slap Ya Mama Hot Cajun Seasoning (or even better use our Kathleen's Catch Blackened Seasoning) 1 tablespoon olive oil 4 lemons, halved 1. Preheat grill to high heat (400° to 450°). Preheat a 12-inch cast-iron skillet on grill for 15 minutes. 2. Pour melted butter in a shallow dish. Dip each fillet in butter, turning to coat. Sprinkle both sides of fillets with Slap Ya Mama Hot Cajun Seasoning; pat gently to coat. 3. Add oil to skillet (oil should smoke); place fish in skillet. Cook, covered, until browned, 3 to 4 minutes. Turn, and cook, covered, until fish flakes easily with a fork, 3 to 4 minutes more. Carefully remove skillet from grill. 4. Place lemons, cut side down, on grill. Cook, covered, until charred, 3 to 4 minutes. Serve with fish.

A Few of the Available Fish This Weekend Redfish Fresh shrimp Corvina Mahi Red snapper Swordfish Halibut  Monk Copper River Sockeye- coming Saturday! Red Grouper Gag Grouper Soft Shell crabs Plenty of oysters for grilling John Dory Skate wing By Special Order (order Friday for Saturday pickup) Pompano Tautog Sable Lobster Rolls are Back!! Catch to Go Through Sunday Honey Jalapeno Salmon with Black Bean and Corn Salad.

Next week starting Monday: Italian Herb Swordfish Almond Barley Salad

Ceviche! Available Saturday and Sunday Red Snapper and Mahi with tropical fruits and habanero pepper (And no grapefruit because we heard you, Statin-Takers!) And Finally

The greatest speech ever written, the Gettysburg Address, was given by President Lincoln to dedicate the soldiers' cemetery at the bloody battlefied where over 50,000 casualties occured. Here is the part to remember on Monday: It is for us the living, rather, to be dedicated here to the unfinished work which they who fought here have thus far so nobly advanced. It is rather for us to be here dedicated to the great task remaining before us—that from these honored dead we take increased devotion to that cause for which they here gave the last full measure of devotion—that we here highly resolve that these dead shall not have died in vain—that this nation, under God, shall have a new birth of freedom, and that government of the people, by the people, for the people, shall not perish from the earth. Happy Memorial Day.

Blessings, Kathleen

Copper River Salmon!

Hey Y'all, Thursday was the official start of the wild Alaskan salmon season! The Copper River opened for salmon fishing for 12 hours yesterday. Once the fish is caught, they take a 12 hour truck ride to Anchorage and then a cross-country flight to Hartsfield. Given these time constraints, it isn't looking like we will see any for this weekend. But that's okay because prices for these first fish will be through the roof! I am happy to wait on the next opening which is Tuesday when prices should get in line enough for us to have Copper River kings and sockeyes for the Memorial Day weekend. The wild salmon saga is my favorite fish story. It is a tale of determined survival, instinct, strength and a lot of heavy eating. Wild salmon start life as little eggs in a fresh water stream. If they manage to avoid predators, they spend the first year or so after hatching swimming around and eating a lot to prepare to swim downstream to the ocean. Depending on the species, salmon will spend between one and seven years swimming in the Pacific ocean. The Big Three (king, sockeye and coho) spend the longest time out there eating and swimming, building fat and muscle. When they are finally big and strong enough to make it home (how do they know how big they need to be?), they head back to their fresh water river (how do they know where to go?) to swim home to spawn. The Copper River is over 300 miles long from the Prince William Sound watershed to the spawning pools.  Not only is the river long, but "the water itself is something else—this is a wild, gushing river of icy glacial runoff from the imposing Chugach and St. Elias Wrangell Mountains."

Making it back to the spawning grounds requires a lot of muscle. And since the salmon don't eat again after they enter the freshwater of the river, they have to have a lot of stored fat to supply the energy needed to make it home. These big, strong, fat fish are the best food in the world and they are caught just as they enter the mouths of the river. FIshingat the Copper River watershed is closely monitored to make sure that plenty of fish make it through to the spawning grounds so that future generations of fish will be making their way through this same process.

The Copper River Prince William Sound Marketing Association has provided this beautiful recipe for salmon piccata.

Do You Have Plans This Saturday? I hate when people ask that because if you say no they might ask you to come over and help them resod their lawn. But if you say yes you might be missing something really fun. So let me rephrase that. Would you join me on Saturday (tomorrow) at our location in Johns Creek? We are throwing ourselves a birthday party with our wine shop neighbors and would love to see everyone there. The party starts at 1:00 and goes until 4:00 with lots of wine to taste and seafood to enjoy. We are doing a first come/first server shrimp boil! There will be plenty of wines to taste, a raffle, and live music by everyone's favorite - Ben Wade! My friends, Yale and Susan Metz, are my wine friends. They own both the Johns Creek Wine and Crystal and the wine shop inside our Milton location. A few years ago their daughter, Allyson, a wife and a mother of two young boys, was diagnosed with leukemia. It was an amazingly horrible time for the entire family, but thankfully Allyson is a survivor. Many others are not so fortunate. In honor of Allyson and her family we are raising money to support the Leukemia and Lymphoma Society. That means you pay $10 for our shrimp boil and we give the profits to the charity. That's a great deal and a great cause! Just in Case You Didn't Know How Great We Are Jawn Oldman gave us 5 stars on Google and had this to say: Helpful and knowledgeable staff, always friendly! Plenty of fresh and frozen fish on offer, always delicious. Always offer to cut my portions and provide ice for my trip home. Thank you for all your great reviews. Since we don't advertise much, we need YOU to spread the word!!

What's Cooking in My Kitchen?

My husband refuses to eat cold cereal. Nope. He is a bacon and eggs kind of man who will crush a bowl of cold cereal into his palm to demonstrate how that little bit of food could never fill him up. He feels the same way about couscous. When he looks at it in the container he figures he would have to eat 3 entire containers of it to get full. This recipe taught him a thing or two. Toss in some shrimp, feta and veggies into that couscous and it quickly becomes a meal worthy of a big appetite. Garlic Shrimp and Herbed Couscous Salad 1 c. uncooked Israeli couscous 1/4 c. olive oil, divided 1 lb. peeled and deveined raw shrimp 1 tablespoon minced garlic 1/2 tsp. black pepper 3/4 tsp. kosher salt, divided 1 tsp. lemon zest, plus 2-1/2 tablespoon fresh juice (from 1 lemon), divided 2 tsp. chopped fresh oregano 2 tsp. chopped fresh thyme 1 cup chopped English cucumber 2 oz. crumbled feta cheese 1 tablespoon chopped fresh flat-leaf parsley Lemon wedges Bring a pot of salted water to a boil; add couscous. Boil, stirring occasionally until tender, 5 to 6 minutes. Drain and rinse under cold water. Place couscous in a large bowl. Heat 1 tablespoon of the olive oil in a large skillet over medium-high. Add shrimp, and cook, stirring often, 2 minutes. Stir in garlic, pepper, and 1/2 teaspoon of the salt; cook until shrimp are opaque, about 1 more minute. Remove from heat and stir in 1-1/2 teaspoons of the lemon juice, tossing to coat. Cool 5 minutes. Meanwhile, whisk together oregano, thyme, lemon zest, and remaining 3 tablespoons olive oil, 2 tablespoons lemon juice, and 1/4 teaspoon salt. Drizzle over couscous. Add cucumber and feta and toss to combine. Top with shrimp and parsley. Serve with lemon wedges.

A Few of the Available Fish This Weekend Mahi Cobia Red snapper Pacific halibut Monkfish Cod Yellowfin tuna Fluke flounder Red grouper Soft shell crabs By Special Order Only Wreckfish Wahoo Catch to Go Through Sunday Oven Baked Cheesy Crab Pasta

Next week starting Monday: Honey Jalapeno Salmon with Black Bean and Corn Salad. It's our most popular Catch to Go!

Ceviche! Jalapeno Cilantro Flounder with corn, tomatoes, onion and grapefruit (Available Saturday and Sunday only) And Finally

It's the weekend. You might be crawling into the weekend with skinned knees and a dirty face but you made it. Pat yourself on the back and take a break. Enjoy the gorgeous weather and some good fish. You deserve it.

Blessings, Kathleen

Mother's Day, Fish for Soon to Be Moms and How to Feed Kids Fish

Hey Y'all, Sunday is Mother's Day so all of you that are looking for a meal for your mom better head over to the Catch. Your mother does not want a 16 oz. ribeye steak cooked on the grill. She does not want a rack of barbequed ribs. She wants a beautiful piece of fish that is delicious and still kind to her figure. Mother's Day is a big day for us so if you have a fish in mind, you better give us a call so we can order it for you. Not sure what to do? If I were you, I would pick out some beautiful Chilean sea bass or Pacific halibut portions to bake or saute. If you are thinking of grilling, get some skin-on dotted rose snapper or a Verlasso salmon fillet. Some moms might like a seafood boil of shrimp, clams, mussels and crab legs and if you are doing the old "newspaper on the table" trick you won't have much to clean up. Happy Birthday to Us! It's hard to believe I have been doing this for 8 years as of May 5th! Way back in 2011, I had been contemplating the idea for a market for a few months when one day I found mysef waiting for a hair appointment at my new hairdresser, Tara Burroughs Salon. I was early so I was spending the time reading a book (never go anywhere without one) in my car. I looked up at the For Lease sign in the window and thought, "Maybe that's the spot." One thing led to another and here I am writing you emails about my 8 years of seafood sales in Johns Creek (and still loving Tara Burroughs Salon). In these years I have made so many friends both at Johns Creek and at our second location in Milton which came along five years later. I have learned so much and had so much fun. It was a long curvy path that brought me here and I am so happy I did it! I would love it if you would join me next Saturday, May 18th at our location in Johns Creek. We are throwing a party with our neighbors, Johns Creek Wine and Crystal (celebrating 7 years!) and would love to see everyone there. The party starts at 1:00 and goes until 4:00 with lots of wine to taste and seafood to enjoy. Fin Mail Hi Kathleen, The State Bridge fifth grade has finished the Oceanography Science Force and we are so excited about our trip to the Burton 4H Center on Tybee Island next week. Georgia is so fortunate to have the 4H program on Tybee and Jekyll to teach our students about our oceans. Thank you so much for your support of this program. The kids loved the octopi, fish, shrimp and crabs! Thanks! Amy Rice

What Fish To Eat When You Are Pregnant?

As if lugging around a 10 lb. boulder/baby in your gut isn't enough all by itself, moms-to-be have to be really careful what they eat. Everything that goes in her mouth can help or hinder the babies growth and development. When talking about seafood, it can be scary!! If you are pregnant or nursing, The Food and Drug Administration (FDA), the Environmental Protection Agency (EPA) and the 2015-2020 Dietary Guidelines for Americans recommend that pregnant women eat at least 8 ounces and up to 12 ounces (340 grams) of a variety of seafood lower in mercury a week. Seafood, which includes fish and shellfish, can be a great source of protein, iron and zinc — crucial nutrients for the baby's development. The omega-3 fatty acids in many fish, including docosahexaenoic acid (DHA), also can promote the baby's brain development. There are so many benefits to eating seafood! But some types of seafood — particularly large, predatory fish such as shark, swordfish, king mackerel and tilefish — can contain high levels of mercury. Although the mercury in seafood isn't a concern for most adults, special precautions apply if a woman is pregnant or planning to become pregnant. If she regularly eats fish high in mercury, the substance can accumulate in her bloodstream over time. Too much mercury in the bloodstream could damage the baby's developing brain and nervous system. That's the scary part. So what's safe to eat? Eat a variety of seafood that is low in mercury and high in omega-3 fatty acids, such as: Salmon Sardines Trout Shrimp Cod Catfish What not to eat: Be careful not to eat too much tuna. Limit yourself to 6 ounces a week. Skip uncooked fish and shellfish. To avoid harmful bacteria or viruses, don't eat oysters, sushi, sashimi and refrigerated uncooked seafood labeled nova style, lox, kippered, smoked or jerky. Cook seafood properly. Most seafood should be cooked to an internal temperature of 145 F (63C). Fish is done when it separates into flakes and appears opaque throughout. Cook shrimp and lobster until the flesh is pearly and opaque. Cook clams, mussels and oysters until their shells open. Discard any that don't open. Source: The Mayo Clinic How To Get Kids to Eat Fish Wouldn't it be wonderful if kids sat down to dinner every night and said, "I am so glad we don't have to eat McDonalds Happy Meals today and can enjoy a nice piece of salmon instead." Maybe you can force your kids to say that on Mother's Day but if you are hearing that on any other day you might be hallucinating and should see a doctor. In the section above I write about the importance of seafood to the developing brain of a fetus, but the positive effects don't stop at birth. Growing children need the benefits of seafood as their brains, bones and heart continue to develop. How to get them to eat fish? The most important thing you can do is involve your children in the process. Let them come to the market with you and pick out their dinner. Partner with your child in the kitchen by prepping, slicing and cooking together. Kids love carbs. Pick their favorite carbs and then toss in a bit of fish. Let them help you decide whether to put shrimp or salmon in the mac n cheese or fried rice. What's their favorite food? Tacos? Pizza? Asian Noodles? All of these can add a little seafood to their diets. Little hands love little sandwiches. My grands love Kings Hawaiian rolls. A few saute'd West Coast Dover sole fillets and a zesty sauce is perfect on these little rolls. Dining al fresco makes any food fun. A blanket on the lawn or a gathering around the patio table will encourage kids to eat what's on their plate. Here's a kid friendly recipe for eating outdoors: Shrimp, scallop and pineapple kebabs with cilantro aioli  (Serves 8) Ingredients 1 pound fresh or frozen peeled and deveined large shrimp (tails left on) 1 pound fresh or frozen sea scallops 3 tablespoons lime juice, divided 1 tablespoon vegetable oil or canola oil 1 teaspoon garlic powder 1 teaspoon ground coriander 1 teaspoon sweet paprika 1 teaspoon Asian chili sauce (Sriracha sauce) ½ teaspoon ground black pepper cloves garlic, minced 1 teaspoon olive oil ½ cup finely snipped fresh cilantro ¼ cup light mayonnaise ¼ cup non-fat sour cream 1 fresh serrano chile pepper or jalapeño chile pepper, stemmed, seeded, and finely chopped ¾ of a fresh pineapple, peeled, cored, and cut into 1½-inch pieces (about 3 cups) Method Thaw shrimp and scallops, if frozen. Rinse shrimp and scallops; pat dry with paper towels. In a large bowl, whisk together 2 tablespoons lime juice, vegetable (or canola) oil, garlic powder, coriander, paprika, chili sauce and black pepper. Add shrimp and scallops, tossing gently to coat. Cover and marinate in the refrigerator 30 minutes. Meanwhile, for aioli, in a medium microwave-safe bowl, stir together garlic and olive oil. Microwave on High (100% power) for 20 seconds; stir. Microwave 20 seconds more, being careful not to burn garlic. Stir in cilantro, mayonnaise, sour cream, chile pepper and the remaining 1 tablespoon lime juice. Cover and chill until serving time. Using sixteen 12-inch skewers (two skewers for each kebab), place skewers in each pair parallel to one another. Alternately thread shrimp, scallops and pineapple on the parallel skewers, dividing ingredients evenly among skewers and leaving ¼ inch between pieces. For a charcoal or gas grill, grill on a greased rack of a covered grill directly over medium heat 5 to 8 minutes or until shrimp and scallops are opaque, turning once halfway through grilling time. Serve with the aioli. And one last idea: How about fish fingers or fish sticks? These are simple to make and kids love to help! Home-made Fish Fingers (Serves 4) Ingredients 1 lb firm white fish fillet skinless and boneless, cut into strips 2/3 cup plain flour salt and pepper medium free-range eggs, beaten 1 cup breadcrumbs Method Preheat the oven to 350 degrees and line a baking tray with baking parchment. Mix your flour with a little salt and pepper. Take your fish fillets and one at a time, dip into the flour, then the eggs and finally the breadcrumbs. Place on your lined baking tray. Bake for 20 minutes until golden and cooked through. If none of these ideas work for your kids, you can always resort to smothering the fish in ketchup. Works every time. Source: Seafood Source, April 12, 2019

A Few of the Available Fish This Weekend Dotted rose snapper Lake whitefish from the Great Lakes (only $18.25/lb!) Corvina Mahi Cobia Halibut Black grouper Monkfish Cod Haddock Flounder Soft shell crabs (coming to both stores Saturday) Whole steamed blue crabs Fresh shrimp Live lobsters (special order by Friday for Saturday delivery) Catch to Go Salsa Verde Salmon with Grape Tomatoes, Garlic Green Beans and Jasmine Rice

Next week starting Monday: Oven Baked Cheesy Crab Pasta

Ceviche! Jalapeno Coconut Swordfish (Available Saturday and Sunday only) And Finally I was lucky that I had a really great mom. She was 40 when I was born, the fourth of her five children. She was smart and funny and kind of quiet and very busy. She raised the five of us to be strong, independent and decent people (if I do say so myself.) I recently found this picture of her - on the back it shows it was printed 6 months after I was born. Look at that pillbox hat. And the gloves. Holy smokes (because they are at a church and my dad and uncle are smoking). She's a Jackie look-alike, don't you think?

She's been gone nine years. She never knew I became a fishmonger but I bet she would have found that hilarious and awesome. Squeeze your mom this weekend.

Blessings, Kathleen

Hey Y'all,

As Americans, we love to celebrate with traditional food. If you get invited to someone's house for Thanksgiving, you can bet the turkey will take centerstage. If you show up at a 4th of July party you are most likely going to be eating burgers and dogs. We even love celebrating the cuisine of other countries. Whether it's the Germans during Octoberfest or the Irish at St. Patrick's Day we are all about filling our tables with the appropriate menu.

This weekend is Cinco de Mayo! Get out your tequila and your cerveza and put together some awesome fish tacos. We have lots of grouper in the cases this weekend and it grills beautifully and holds up nicely in a taco shell.

What Good To A Nook is a Hook Cookbook?

Dr. Seuss wrote that line in 1960. Talk about a visionary! Today a Nook isn't a weird looking creature with a hook on his head but an electronic device to read books! I try to read and cook electronically but I really, really love the feel of a book in my hand. And a when you are looking for a favorite recipe, the easiest way to locate it is to find the page with the most splatters!

I have a rather spectacular collection of seafood cookbooks, mostly due to the retirement of Vicky Murphy from Inland Seafood. Vicky was in the seafood business for her entire career and amassed this wonderful seafood library which she passed along to me. I haven't been a slacker either when it comes to seafood cooking manuals. I can't seem to pass by a bookstore or garage sale without digging through cookbooks for something seafood.

There's no way to know how I got my hands on this eclectic little book.

Yes, that says Alaska Seafood, Mexican Tradition. It's a short book written by the owner of Frontera Grill, Rick Bayless, which demonstrates how important seafood is in two very different parts of the world, Alaska and Mexico.

Seared Alaska Halibut in Escabeche

1/2 c. olive oil
6 (6 oz) halibut portions
2 medium white onions, sliced 1/4" thick
3 medium carrots, peeled and cut into 1/4" cubes
6 garlic cloves, peeled and quartered
3 bay leaves
6 sprigs fresh thyme or 1/2 t. dried
6 sprigs fresh marjoram leaves roughly chopped or 1/2 t. dried
3 whole cloves
1/4 t. black pepepr
2" piece of cinnamon stick (preferably Mexican canela)
1/4 c. cider vinegar
1 c. water or light fish or light chicken broth
Salt as needed
3 or 4 large fresh or pickeled jalapeno chiles, stemmed, seeded and cut lengthwise into thin strips

Browning the Halibut:
In a 12 inch heavy skillet, heat the olive oil over medium-high heat. Pat the halibut fillets dry with paper towels, then lay them in a single, uncrowded layer in the hot oil ( you may need to do this in batches depending on the size of your pan and fillets. Brown richly on one side, 3 to 4 minutes; then flip the fillets over and brown the other side, letting te halibut cook until it flakes under firm pressure, 2 or 3 minutes more. Remove the fillets to a plate and set aside.

The Escabeche:
Reduce the heat under the pan to medium and add the onions, carrots, and garlic. Stir regularly until the onions are translucent and the carrots are almost soft, about 5 minutes. Add the bay leaves, thyme, marjoram, cloves, black pepper, cinnamon, vinegar and water or broth. Cover and simmer over medium-low heat for 15 minutes to bring the flavors together. Taste and season with salt, usually about 3/4 t., then stir in jalapeno strips.

Ceviche is Back
Just in time for Cinco de Mayo!

Spanish-style Ceviche

 Mahi, tomato sauce, cilantro, garlic, onions, jalapenos, and olives

A Few of the Available Fish This Weekend

Mahi - Friday in Milton, both stores on Saturday
Fresh Shrimp - Friday in Johns Creek, both stores on Saturday
Gag grouper
Red grouper
Trigger

By special order only (order Friday for Saturday delivery)
Sheephead
Permit

Catch to Go
Through Sunday

Blackened Corvina

Cheddar Cheese Grits and Hickory Garlic Asparagus

Next week starting Monday

Salsa Verde Salmon

with Grape Tomatoes, Garlic Green Beans and Jasmine Rice

And Finally
Speaking of combining cultures, my very Irish-looking nephew, Joey, married his very Latina wife this weekend. You might remember Joey from years ago when he worked at our Johns Creek location. Joey is no longer a fishmonger - he grew up and became a Gwinnett County police officer.

You can thank me later for not posting the pictures of me dancing the night away. Instead I will let you feast your eyes on two of my grandchildren at the wedding.

These two are best friends and while they are first cousins, they clearly have some very different blood running through their veins. She is Irish and Native American. He is Irish and Mexican.

I guess you could say there is a theme in this email today and it is this: beauty, love and good food from all different corners of the world come together right here in our country, our neighborhoods and our families.

Enjoy each other this weekend.'

Blessings,
Kathleen