A meal so good I cant stop thinking about it...

Welcome to Cape Ann Fresh Catch's (CAFC) summer season. As an introduction, or re-introduction for those of you who may have read the blog before or are here for the first time, my name is Sean Sullivan. I work for the Northwest Atlantic Marine Alliance (NAMA), which is one of the partner organizations that helped start CAFC and continues to support and encourage the CSF movement any way we can.

I am also a CAFC shareholder and I pick up my seafood in Marblehead. I've had some truly incredible meals from the seafood I've had from CAFC. Several stand out in my head because it was the first time I tried that species. I'd never had Acadian Redfish before, also know as Ocean Perch and just Redfish. Not only are these fish beautiful to look at, but they have a unique texture that makes them one of the few fishes we get you can throw right on the grill.

Another one of the memorable meals was the time I sauteed some whiting, whole, for my kids. I figured there was a 60/40 chance they would eat a whole fish where they had to pull out the bones. They loved it.

Still though, as a lifelong seafood lover, having worked in restaurants that specialize in seafood, and being something of a fresh/local/healthy food dork, I was unprepared for yet another meal that would leave such a lasting impression upon me that I continue to savor it now almost three weeks later.

The recipe was grilled monkfish kebabs. I served it with sauteed fiddleheads and asparagus. My mouth is watering as I type this. My daughter, the arbiter of all things good and evil, declared it the best seafood she's ever had. We eat fish at least twice a week.

That is why I am a CAFC member.....

.......ok, well thats only partly why. The other reason is that I care about the ocean, and I want my kids to grow up with a local ecology that is healthy and provides us with healthy protein. You can't get much more organic, fresh, healthy and local than CAFC fish.

I'll be talking more in the coming weeks about more fisheries issues as there is a lot going on, and there are ways you can get involved if you do care about the ocean. You can start reading here. Or you can read through previous blog posts.

Here is a blog from a Gloucester fisherman. It can get a little spicy over there, so if you can't handle dock talk be forewarned.

And here is another blog that you might find interesting and relevant to the issues of seafood and sustainability.

And lastly, feel free to get in touch to share recipe experiences, write a guest blog, or tell me what you want me to write about.

Thanks for reading.