The more things change, the more they stay the same, and the Chatham Pier Fish Market shows the truth in that.
PHOTO GALLERY: CHATHAM PIER FISH MARKET HAS A BUSY SUMMER
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Monthly e-Magazine Articles
Thoughts from the Hookers Ball this time around
Every year around Hookers Ball time we create a video to share with people under the tent, part recap, part celebration, always providing glimpses of some of the great fishermen and personalities we work with.
Oral histories, real voices from the past
There was a time when Chatham fishermen got three cents a pound for cod and since there was no fish pier they unloaded right on the beach. And when the price was too low they sold them salted.
Special delivery: Haddock chowder helps hungry
Every New Year’s Eve, Bill Amaru makes clam chowder for about 200 people at Chatham’s Masonic Hall for First Night. He takes it very seriously, adds just the right spices – and a lot of butter.
Shucked oysters should be local, too
Chef Michael Beriau, a two-time winner in the culinary Olympics, is no stranger to good food. So he was thrilled when he had the opportunity to create four recipes that would showcase the potential locked in a shucked, frozen oyster from the Cape.
Two children of fishing families connect
Not long ago, Faye Anderson was sitting in the office of the Fishermen’s Alliance chatting about her new lobster business with her dad, longtime fisherman Mike Anderson, while people across the Cape watched from home.
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