Working with smoked skate wing, cured in Chatham Harvesters’ signature sweet–tangy brine, brings a bright, subtly savory touch that highlights the fish’s natural character. In this risotto, those gentle smoky notes create a layered flavor reminiscent of seafood meets bacon. This is a simple, thoughtful dish that reflects Chatham Harvesters’ commitment to offering abundant local seafood to your table. Smoked Skate Wing Risotto (serves 2–3) INGREDIENTS 1/2 lb Chatham Harvester

This is a bright, New England dish with bold Mediterranean flair. Skate wings are one of the ocean’s most underrated treasures. Delicate, slightly sweet, and silky in texture. In this recipe, we pair them with a vibrant tomato and mustard sauce that brings acidity, richness, and a touch of briny depth. It’s simple enough for a weeknight, yet elegant enough for entertaining. Skate Wings with Tomato Mustard Sauce Skate Wings with Tomato Mustard Sauce Ingredients (Serves 2) For

As a young fisherman’s wife, I spent many of my days off and long evenings lending a hand wherever it was needed. On the trap dock packing fish, or in the winter, shucking sea scallops in a small, weathered shanty in South Chatham. The shanty was simple and hardworking, much like the people in it, two drafty rooms with concrete floors, warmed by a kerosene stove. Inside, there were high and low shucking benches, depending on whether you preferred to stand or sit, each one wor

Monkfish is a versatile, delicious, and easy-to-cook fish with a firm, meaty texture that holds up beautifully in many preparations. It works especially well in tacos, and it is equally tasty fried, roasted, grilled, or gently poached. Its mild flavor makes it approachable, while its rich texture makes it feel a little more special than everyday fish. Ingredients Monkfish cheeks or medallions 1–2 cups white wine (for poaching) 1–2 tbsp taco seasoning (store-bought or homemad