All posts in the "Fishermen & Farmers" Category

Mac’s Lobster Clambakes

Celebrate the last big summer weekend with a LOBSTER CLAMBAKE TO GO from Mac's Seafood Markets.

Here are the details - ordering information below. Please place your order 24 hours in advance:

PICK A LOBSTER

Choose a 1 1/2 lb. or 2 lb. local hardshell lobster and we'll steam it for you.

WHAT COMES WITH YOUR ORDER
Steamed local littleneck clams, drawn butter, fresh corn on the cob and disposable picnic gear.                    

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Alex’s Dogfish Sandwich

"I'm going to be needing more dogfish around here," says Alex. "It's amazing in fish sandwiches." 

I've learned to believe my brother when he starts talking about a fish he likes. But it hasn't been easy to get my hands on much dogfish. Until now.

Spiny dogfish (Squalus acanthias) is a species that annoys local fishermen because it's aggressively predatory––it is, after all, a member of the shark

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Salmon for Between the Seasons

April is a between-the-seasons time of year on Cape Cod––the perfect time to eat salmon, if you ask me.

For one thing, local winter treats like local bay scallops and Maine's tiny-but-flavorful shrimp are no longer around. Meantime, a lot of the fish that migrate through our waters in the warmer months haven't arrived yet.

Another good reason to eat salmon right now is that Alex has found a new source of

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The Once and Future Cod

The last cod?

It's awesome to think about all the bounty we have to be grateful for here on Cape Cod at this time of year. And as always, oysters, clams, scallops, and lobsters were important guests at our Thanksgiving table.

Fish, after all, was surely the main dish at those first settler-native dinner parties. The English explorers who named this cape were amazed by the abundance of huge cod they saw here. And history books point out that

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The Perfect Fried Clam

The sunsets are earlier. I'm overhearing conversations about school. It's time to ask myself if I have had my summer quota of fried clams.

I try not to overdo it. But this year the clams have been so good I'm considering adjusting my limit.

What makes one fried clam better than another?

For starters, the clams have to be fresh––not previously frozen. You want the thing to hold together nicely, and

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