Caper and Herb Roasted Red Snapper

Roasting is my favorite way to cook whole fish. Intimidating at first, but you couldn't ask for an easier prep/cleanup for such a show stopping presentation. Whether you want to wow guests, get a better bang for your buck, or want join in on the zero food waste movement and use the bones and head to make a stock for your next fish chowder; roasting a whole fish has benefits over just pan frying a fillet. Not every fish is conducive to whole roasting, but we do have a couple of options here at the shop and one of those this week is, Red Snapper. Using herbs, garlic and capers you'll create an aromatic bright flavor that will pair nicely with this slightly sweet, slightly nutty mild fish.


Sauteed Trout with Sage & Wine Butter

Adapted from a 2013 recipe from Food & Wine Magazine, this Sauteed Trout 'wows' in every way. It's flavorful and quick. An elevated weeknight meal that pairs well with any type of side from risotto or herb roasted potatoes to steamed asparagus or a simple spring salad.

I grew up eating trout. Until middle school, aside from fish sticks, it was the only fish I had ever eaten. We'd spend weekends camping along side the trout streams in Wardensville; Paddy's Run was a huge part of my life. I never had the patience to fish, so I spent more time picking flowers and flipping over stones looking for crawfish while wadding through the cold stream. My brother's continue the tradition and you can find...

Drunken Clams with Noodles

Another amazing recipe from Bon Appetite Magazine. Drunken Clams with Noodles. This warming and nourishing soup is great for these cold days; and not just that but it comes together FAST! These ingredients elevate this recipe, and while they may not be a pantry staple are key to building the flavor.

Find the recipe here


Tumeric Caramel Cod from Bon Appetite Magazine


In this month's issue of Bon Appetite (pg. 22) is a simple yet tantalizing recipe for Tumeric Caramel Cod. While caraml might not be your first choice of sauce to pair with fish, the balance of sweet from the brown sugar, salty from the soy and heat from cayenne creates a robust sauce that is the star of the meal. This dish is paired with simple basmati rice, fresh lime wedges (adding in an addition layer to the cod with the smack of citrus) and a fresh herb salad with tender cilantro, mint and sweet onion.

This recipe will be posted at our "Inspiration Station" near the entrance of the shop.

It's National Seafood Month

October is National Seafood Month, so what's a better way to step into the world of blogging than talking about seafood?

As the weather cools, we've finally started to see Large Rockfish, off our Mid-Atlantic Coast line. Just like the snow birds of the East Coast, they head south as the weather cools.

Rockfish, also known as Striped Bass or Stripers are an exciting fish for us to source. Not only do we get to bring in local caught fish, but we also get to support local fisherman and our local industry.

Below you'll find one of my favorite recipes for Rockfish.

Lemon and Herb Rockfish

1 lb. Rockfish Fillets portioned into 4 pieces

1TBSP butter

1tsp chopped fresh thyme

1.5 tsp dried oregano

1 small pi...