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,