– BLOG –

Don’t Skimp on the Shrimp!

Don’t Skimp on the Shrimp!

...The majority of shrimp sold in the U.S. is imported. This is unfortunate not only because of the problems of habitat (mangrove) destruction and the use of chemicals and antibiotics in other countries, but also because some of the world's best shrimp come from right here in the U.S! Wild Gulf shrimp has a firmer, "snappier" texture and much better flavor than imports. The Florida, Alabama and Texas shrimp that we sell at Monahan's are fantastic! No pre-cooked frozen shrimp here...

Sweet, Sweet Scallops

Sweet, Sweet Scallops

The Difference is in the Handling: Most of us have had scallops at home or in restaurants that have been great, good, not so good or just plain bad. Finding great sea scallops can be a confusing crap shoot. There is a HUGE variance in quality and labeling out there. "Dry Pack," "Chem Free," "Day Boat," "Diver," What the heck to these labels mean?

‘Twas a Brave Man Who Ate the First Oyster

‘Twas a Brave Man Who Ate the First Oyster

A muddy shell taken from the sea, cracked open to reveal a meat that resembled seal snot...but the ancients learned that there was something special inside those muddy shells...M.F.K. Fisher describes the taste of oysters as "more like the smell of rock pools at low tide than any other food in the world." I agree. There is nothing that compares with the ritual of shucking and savoring the essence of the entire sea from its own beautiful mother of pearl cup. Primitive, elegant—the true celebration of life.

My Mom’s Scalloped Oysters

My Mom’s Scalloped Oysters

In 1621 the Plymouth colonists learned a lot about surviving in the new world from the Wampanoag tribe. They were...

A Precious Gift- Fresh From Nantucket: Bay Scallops!

A Precious Gift- Fresh From Nantucket: Bay Scallops!

Every year, at the beginning of October, family fishing season starts for the locals on Nantucket Island for one of...

Get Your Soup On!

Get Your Soup On!

Monahan's Chowdermaster, Bernie Fritzsch, shares a few secrets of making the perfect one-pot dish! As this wonderful Michigan weather puts a chill in our bones, there's nothing like warmin' up to a hot bowl of chowder. And what's a fish market without chowder? It's part of our history and all the credit goes to the people who brought us this hearty dish—the fishermen...It's popular all over the world, spanning many regions and culinary circles and utilizing many diverse ingredients.

Magical, Musical Black Bean Soup with Shrimp

Magical, Musical Black Bean Soup with Shrimp

For 7000 years millions of South Americans, and now the rest of the world, have enjoyed the flavor and health...

Fall Back On A Great Bluefish Recipe

Fall Back On A Great Bluefish Recipe

Autumn has begun. The leaves are starting to change and the nightly chorus of crickets most nights now are reduced...

Swordfish: Officially “Guilt-Free”

Swordfish: Officially “Guilt-Free”

From a conservation standpoint, managing migratory fish like swordfish, which travel into other countries' jurisdictions, can be tricky business...According to ICCAT and the NOAA the north Atlantic swordfish stocks are fully rebuilt. Strict management in sizes and quotas and lots of sacrifice by our fisherman have really paid off.

The Good Fat, Fall Swordfish!

The Good Fat, Fall Swordfish!

What could be better than taking a bite of a nice steak that’s dripping with fat and flavor, melts in...