Stone Crab is Back!

 

Hey Y'all, I have grey hair. While I am sufficiently old enough to have grey hair, I would have grey hair even if I was 20 years old. Last week I wrote about how difficult this time of year is for fishmongers because people are busy doing other things besides cooking fabulous seafood dinners during the week. (By the way, thanks for turning out in droves last weekend in response to my pitiful cries.) When business is slow it is time to get to work luring you back to the dinner table. We planned some big parties - one Saturday for each store. We are calling it the "Hulsey Family Traveling Shrimp Show." "The Best Laid Plans of Mice and Men (and Fishmongers) often go awry." My friend, John Wallace, of Anchored Seafood (formerly Poteet) in Brunswick gave it his all. He knew we were planning this big party for Saturday at our Johns Creek location and even though he had dismal results all week bringing in literally no shrimp, he gave it one last shot on Wednesday. Thursday morning, though, he called to say "nada". There was no shrimp. Hence my grey hair. What can I say? If these were frozen, farmed shrimp from Asia, we could be partying on Saturday. But that's not the way we roll. Only the sweetest, freshest, wildest, local(est) shrimp for my Catch customers. We are going to re-group, have a chat with Mother Nature and get back to you on when this party is going to be on. Stay tuned.

Stone Crab is Here! We may not have shrimp but we have stone crab from Key Largo! October 15th marked the start of stone crab season and we've got 'em! This is probably the real reason you opened this email and we don't blame you! If you're unfamiliar and have been living under a rock (or somewhere up north), here are a few facts about these delicious stone crab claws: Ranked as a “Best Choice” by Seafood Watch, stone crab claws are responsibly harvested from a stable and well managed stock. You will not win a “thumb war” against a stone crab. Their claws can crush up to 19,000 pounds per square inch! Florida stone crabs are captured in pots or traps and brought to the surface. Fishermen remove a claw and then return the crab to the sea where it will eventually regenerate a new claw. Removing claws from egg-bearing females is prohibited and crabs must meet minimum size requirements. Currently, new regulations affect the catch sizes available - so expect to see more large claws and less medium claws this season. You will love stone crab claws for their seasonality and (of course) their sweet, delicious flavor plus it will pair great with our mustard sauce! Need a fun dinner idea for friends or family? They'll have a cracking good time with these. Supplies are limited because the season just opened. Currently, we're only seeing large claws and they are $47.99/lb (about 3-5 per lb). Each store should have some this weekend so hurry in or call in advance (while supplies last).

Customer Recipe Contest This week's winner is Jalpa's Marinated Tuna - Spanish Style and Sautéed Portabella Mushroom recipe. This recipe will be featured in-store and available on our website. Jalpa is one of my very best customers and one of my very favorites. I ran into her at the Johns Creek location while she was choosing her fish for the recipe contest. She told me that she had never eaten seafood until I opened my store 10 years ago. She came to me way back then to purchase some fish to serve her guests and forgot to prepare her own meal. She couldn't simply not eat at her dinner party so she tried a bit of fish and was hooked! Now we see her or her husband, Sandeep, several times a week and rumor has it, their daughter shops in our Brookhaven location! Thank goodness for Jalpa's faulty memory! Thank you so, so much to everyone who entered - I wish all you amazing cooks could win. We will hold another contest again soon but please continue to submit your recipes on social media or via email so you can be featured on our #seafoodsunday social media posts which resumes this Sunday!

Poll Time In our continuing effort to impress, we are working on some ideas for the holiday season. Could you help us with our planning and offer an opinion on one of our ideas?

Are you interested in taking a charcuterie class at our Brookhaven Market? Yes, sounds fun! Select No thanks - I'm already an expert Select

OCTOBER SPECIAL WHILE SUPPLIES LAST Each week in October, we will feature bundles as our special. You purchase 2 portions of our special that week and you get a 3rd portion of the same fish half off! This week until October 28th, 6 oz. Yellowfin Tuna portions are our featured bundle. Get Jalpa's recipe from our website and create a feast at a discounted price!

Catch-To-Go This Week & Next

Until Sunday, we'll have Pineapple Teriyaki Swordfish with Stir Fried Vegetables and Rice.

Starting Monday, White BBQ Steelhead with Pasta Salad and Green Beans

And Finally This morning I'm trying to think of all the things I am thankful for. The top of the list today is that wild fresh shrimp is not the only thing I sell. But also I am thankful for my family including all the dogs, and I am thankful for moms who stay up all night with their sick kids. And I'm thankful for all my employees - we don't have many but the ones we have are worth their weight in gold. I'm thankful for beautiful fall days and the pile of unread books at my bedside - an unexpected day off this weekend might give me time to indulge myself. I'm thankful for humble people who don't speak English but try very hard to learn. I'm thankful for people who do construction, landscaping and house cleaning.. They build our world and take care of it too. And last but certainly not least, I am thankful for you. Blessings, Kathleen