Exploring for local seafood is a cherished pursuit for us at Chatham Harvesters. We often ponder: if our 'brand' took a vacation, what would it indulge in?
For most of us, a getaway involves what's colloquially known as a "busman's holiday." Being fishermen residing on the coast, we naturally gravitate towards vacationing near the water, indulging in fishing, and soaking in the charm of coastal towns and their traditions.
During a recent excursion to an island east of Savannah, Georgia, reminiscent of Cape Cod, we eagerly sought out local seafood. Thankfully, our quest didn't require much wandering.
One afternoon we ventured into a restaurant that looked inviting and unassuming. We sat at the bar, and with drinks ordered, perused the menu.
What excitement to find a whole fish dish, whole flounder tacos. We ordered without a thought and when the beautiful fish was presented with all of the accompaniments, we immediately dug into the cheek and plucked out the delectable sweet meat.
Peeling back the skin we found a perfectly cooked fish and without shame we devoured the whole thing with all the taco goodies offered. Only the fish frame remained when we were through.
Our compliments went to the Chef-owner, who graciously joined us for a chat. Our conversation revolved around the importance of sourcing local ingredients, particularly those that are plentiful and in season. We learned about his collaboration with local fishermen for seasonal fish and oysters, as well as his partnerships with nearby farmers for fresh produce, particularly mushrooms.
Sharing details about Chatham Harvesters and our shared values, the exchange felt enriching. Leaving the restaurant, we were not only satisfied with the delicious meal but also
with the knowledge of its origins.
To our pleasant surprise, upon receiving the bill, we noticed a locals discount—a delightful bonus to end our dining experience on a high note.
We are excited for when the flounder make their way North to our local waters, and we can make a whole fish taco dish to share with friends, family and you, our fish share members.
What an inspiration!
Recipe for Preparing and Cooking a Whole Fish
INGREDIENTS
1 whole flounder or any other fish like whole mackerel. Head on, gutted and scaled.
2 tablespoons of olive oil
2 Tbsp each, flaked sea salt and ground peppercorns
DIRECTIONS
Preheat oven to 375°F.
Rinse the fish thoroughly under cold water and pat it dry.
Place the fish on a large cookie sheet.
Drizzle all over the flounder on both sides a small amount of olive oil.
Season the fish generously with sea salt flakes and ground peppercorn on the outside, on both sides .
Fold a sheet of aluminum foil around the fish, sealing it tightly around the cookie sheet to create a packet.
Place the fish packet on a baking sheet and slide it into the preheated oven.
Bake 20-25 minutes, or until the internal temperature is 145 degrees, approx. 20 minutes a pound. The fish is cooked when the flesh turns opaque and flakes easily with a fork.
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CHATHAM HARVESTERS SPRING FISH SHARE MEMBERSHIP
Join the Chatham Harvesters 2024 Spring Fish Share Membership Program! Prepay for your share of local seafood for the 3-month season (April-June) to support fishermen and secure your portion of the catch. Choose from our local catches and specialty items, order at your convenience, and pick up at multiple locations. Cook, eat, and enjoy hassle-free!