Thanks so so much to everyone who goes on social media to toot my horn for me! I can't tell you how much that helps my business to grow. Spread the word to help us keep fresh fish on your dinner table!
Fin Mail
Chris Lyles gave us 5 stars on Google:
Very fresh and delicious seafood. Very knowledgeable staff.
Tim P on Yelp gives 5 stars and says this:
I have been coming to Kathleen's for years at both locations for their seafood. It is always fresh and whatever you buy is going to make a great meal. We particularly love the shrimp and scallops. They are always fresh and quite good. They have a nice variety of fish that is usually always portioned for you. Both locations are clean and do not have a hint of a fishy smell. The staff is always helpful and has given me advice on how to prepare my seafood. Remember to check the freezer for some great deals on fresh frozen fish.
5 Stars on Google from David Barber
Fantastic selection of fresh seafood, and amazing deals on frozen items marked down. Skip Whole Foods and put some money into the local economy instead of padding Jeff Bezos' back account. Highly recommended.
Catch Customers Can Cook!
Ellen Buskovitz is a great cook. I don't know her but I can take a look at the pictures and see that she prepares magazine worthy meals.
(Speaking of love, how about the name of that food blogger? Foodie Patootie!)
Ellen is right about cobia. This beautiful white fleshed fish is farmed by Open Blue in Panama in
deep waters far offshore. By staying away from sensitive coastal areas, they eliminate the risk of nutrient and waste build-up, minimizing the risk of disease. Independent research of Open Blue's sustainable fish farming methods confirms that the impact on the ocean environment is neutral.
Cobia is clean and buttery tasting with a firm texture and a mild flavor. It has a high oil content so you almost can not overcook it, even on the grill, but it is mild and clean flavored enough for sashimi.
Finnan Haddie Anyone?
I had a request this week for finnan haddie, aka smoked haddock. This customer wants to make kedgeree and only needs a lb or two. Unfortunately, since it is not a very familiar product in Atlanta it comes to us frozen in 15 lb cases. If you have a hankering for some finnan haddie, get in touch! We can arrange to split the case between a few of you.
And Finally
Georgia is still considered by the CDC as a high risk state for flu activity, but there are plenty of other unwelcome little bugs that can hitch a ride in your belly or your head! Google can help with suggestions for avoiding contagious diseases but one affliction in particular is difficult to avoid. Cheerfulness. If you are not careful and do not arm yourself adequately with crankiness and complaining, you might encounter a person contaminated by cheerfulness and you could catch the bug. Worse still is bringing it into your home or office. Just think what would happen if there was a major outbreak of joy and laughter in places where you typically shelter your irritability. It could ruin all of your carefully constructed misery. No place is a safe place. Beware.
Spread the bug.
Blessings,
Kathleen
Last Week's Contest
Last week I presented you with a challenge. Barb emailed me with some oyster trivia and I asked you to fill in the blank.
In one of my Anthony Bourdain books he mentions that Eric Ripert was always instructed by his very French parents to ________ the oyster. I do not know if this is an old wives tale but.....???
No one guessed the correct answer. The answer is "chomp the oyster because the oyster will live on in the perfect stomach environment." I'm pretty sure an oyster dies when it is shucked so this is probably a wives tale but just the thought makes me shudder. I prefer Richard Loehn's answer (even though it is incorrect):
Unless you are married to an orthodontist, always shuck your oysters prior to eating on the whole shell.
This week's Catch to Go (through Sunday) is
And beginning Monday, Catch to Go will be Roasted Cod with Succotash.
What's Cool This Weekend
Fresh shrimp from Wanchese, NC
Black bass from North Carolina
Golden tile from Florida
Monkfish from Massachusetts
Haddock from New England
Fluke flounder from North Carolina
Tuna loin from Dulac, LA
Stone crab from Florida
Petrale sole from Oregon
AND FRESH DUNGENESS CRAB!! Around these parts we eat blue crab but give this west coast treat a try. Click here to see how to split and clean these crabs: How to Clean and Crack a Dungeness Crab. These big crabs make the work of cleaning them worth the trouble!
These crabs average between 1.75 and 2.25 lbs each.
Last week I presented you with a challenge. Barb emailed me with some oyster trivia and I asked you to fill in the blank.
In one of my Anthony Bourdain books he mentions that Eric Ripert was always instructed by his very French parents to ________ the oyster. I do not know if this is an old wives tale but.....???
No one guessed the correct answer. The answer is "chomp the oyster because the oyster will live on in the perfect stomach environment." I'm pretty sure an oyster dies when it is shucked so this is probably a wives tale but just the thought makes me shudder. I prefer Richard Loehn's answer (even though it is incorrect):
Unless you are married to an orthodontist, always shuck your oysters prior to eating on the whole shell.
Reason Number 2 to Shop at Kathleen's Catch
Some big retailers may get some of their seafood from the same source we use. What's the difference between theirs and ours? The main difference is that fish usually gets to the Catch much faster than fish gets to the grocery store. We review the inventory of seafood in route to Atlanta every day and pick what we want to bring in the next morning. Grocery stores are buying large quantities of a few species that are arriving in town less frequently. Our fish gets to us directly from the processor and not through a distribution system that adds a day or more getting it to the stores. We all know that every day matters when it comes to the quality of fresh fish. As a small retailer, we also can switch gears quickly to take advantage of local and regional purchases of fish that the “program oriented” big retailers can’t or won’t bother pursuing. We do it to support local, regional, and US fisheries, and to bring the freshest assortment of species to your table. We may not have North Carolina triggerfish all the time, but we will always have something equally fresh and interesting to offer our customer. We follow the weather, seasons, and other factors to find fish wherever it’s being caught.
In addition to that system of purchasing, we are also just extremely picky and know what we are looking for in terms of the highest level of quality. And like I said last week, it’s our only job, and we try to be the best, most knowledgeable fishmongers out there.
Catch to Go
Some big retailers may get some of their seafood from the same source we use. What's the difference between theirs and ours? The main difference is that fish usually gets to the Catch much faster than fish gets to the grocery store. We review the inventory of seafood in route to Atlanta every day and pick what we want to bring in the next morning. Grocery stores are buying large quantities of a few species that are arriving in town less frequently. Our fish gets to us directly from the processor and not through a distribution system that adds a day or more getting it to the stores. We all know that every day matters when it comes to the quality of fresh fish. As a small retailer, we also can switch gears quickly to take advantage of local and regional purchases of fish that the “program oriented” big retailers can’t or won’t bother pursuing. We do it to support local, regional, and US fisheries, and to bring the freshest assortment of species to your table. We may not have North Carolina triggerfish all the time, but we will always have something equally fresh and interesting to offer our customer. We follow the weather, seasons, and other factors to find fish wherever it’s being caught.
In addition to that system of purchasing, we are also just extremely picky and know what we are looking for in terms of the highest level of quality. And like I said last week, it’s our only job, and we try to be the best, most knowledgeable fishmongers out there.
Catch to Go
Dry Rubbed Salmon with Mashed Potatoes and Oven Roasted Brussel Sprouts
And beginning Monday, Catch to Go will be Roasted Cod with Succotash.
What's Cool This Weekend
Fresh shrimp from Wanchese, NC
Black bass from North Carolina
Golden tile from Florida
Monkfish from Massachusetts
Haddock from New England
Fluke flounder from North Carolina
Tuna loin from Dulac, LA
Stone crab from Florida
Petrale sole from Oregon
AND FRESH DUNGENESS CRAB!! Around these parts we eat blue crab but give this west coast treat a try. Click here to see how to split and clean these crabs: How to Clean and Crack a Dungeness Crab. These big crabs make the work of cleaning them worth the trouble!
These crabs average between 1.75 and 2.25 lbs each.
And Finally
Georgia is still considered by the CDC as a high risk state for flu activity, but there are plenty of other unwelcome little bugs that can hitch a ride in your belly or your head! Google can help with suggestions for avoiding contagious diseases but one affliction in particular is difficult to avoid. Cheerfulness. If you are not careful and do not arm yourself adequately with crankiness and complaining, you might encounter a person contaminated by cheerfulness and you could catch the bug. Worse still is bringing it into your home or office. Just think what would happen if there was a major outbreak of joy and laughter in places where you typically shelter your irritability. It could ruin all of your carefully constructed misery. No place is a safe place. Beware.
Spread the bug.
Blessings,
Kathleen
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