News

Captain Mike Abdow has walked across the busy parking lot of the Chatham Fish Pier many times with a couple of big, beautiful striped bass, and people will call out and ask if they can buy them. Abdow will say “Sure,” then walk into the back door of the Chatham Pier Fish Market where that bass will soon be in the case. “I think that’s important to people,” Abdow said...

After visiting the observation deck at the Chatham Fish Pier, three siblings climbed around the metal sculpture honoring fishermen and talked about all they had learned. Frances Leyshon, 8, was able to say what fish was coming in, dogfish, and “they filled the whole back of the boat.” Emerson, 6, knew commercial lobstermen came in as well – and had gotten to see a boat unload...

Make a list of 57 people you have known since childhood, from your hometown. Make them all men, mostly young men, some teenagers. Think about what they mean to you, the experiences you’ve shared. Then try to imagine all of them dead, lost without warning, never to be seen again.

The more things change, the more they stay the same, and the Chatham Pier Fish Market shows the truth in that. Take a picture tour of the Chatham Fish Pier Market, which although updated has been an important presence at the pier for more than 50 years. Meet Steve Gennodie, the new owner, who has some improvements in the works, but was drawn to the site for its history...

The old line about legislation and sausage being similar – you don’t really want to look too hard at how either of them is made – comes to mind for fishing regulations too. It can be quite a process. Right now we are in the thick of an effort to improve what’s known as “the Northeast Multispecies Fishery Management Plan.” Amendment 23 to the plan is on the table, put there after years of discussion (cantankerous and otherwise) backed by data and research...

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. Faye, who owns Chatham Lobsters with her fiance Brock Bobisink, was describing how many of the lobsters that get caught in traps are set free alive, too small for example, or laden with eggs...

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. He prepared several dishes, including cumin-fried oysters with an enchilada vinaigrette-topped black bean, roasted corn, and rice tortilla bowl and butter-poached oyster tartlets with anisette and hollandaise glaze...

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. But this year, on account of COVID-19, he won’t be making that chowder. He will, however, be part of a far more ambitious chowder undertaking, also born out of the pandemic...

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. Hearing stories from that time, from those who experienced it first-hand, is a rare thing. But with oral histories collected by the Chatham Historical Society and more recently by the Fishermen’s Alliance, it’s possible to return to fishing in Chatham generations ago...

If it takes a village to raise a child, it also took a village to create a haddock chowder that will help keep local fishermen on the water and support food banks and pantries feeding friends and neighbors. In these photos you meet some of those villagers, and see some of the steps taken to create our first big batch. With philanthropic support from Catch Together, MIT Sea Grant and others, the journey went from Great Eastern Seafood in Boston for processing to the Plenus Group in Lowell for chowder making, both companies family owned and operated...

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. This year the ball had to become virtual, but that didn’t stop us from celebrating, or creating our annual video. So I wanted to share with you the thoughts I expressed in this year’s version, this most unusual time around:

Read our latest issue from July 2020!