You all threw out the question, and we took the bait.

A couple of new-to-town readers have asked us where to find fresh fish and meats. We were stumped, especially on the fish, but thankfully, our readers schooled us. 👇

🐟Marithyme Seafood | Chattanooga | Reader Nootsie B. told us that a local fisherman + biz owner Thomas Persinger catches the fish in Alaska, where it's frozen on site. Thomas delivers it to your door, sometimes the same day you order it, according to our tipster.

🐟Rowe Family Farms | Cleveland, TN (25 miles from Chattanooga) | Reader Anju W. said that Dennis Rowe works with a fisherman named Capt. Tony Wood in Alaska and gets wild Alaskan salmon, halibut, red royal shrimp + more. Dennis and his wife Jenny are at the Brainerd Market on Saturday or you can order directly from him. He will deliver to your home.

🥩Main Street Meats | 217 E Main St. | This Southside restaurant is also a whole animal butcher shop + can find traditional cuts, and no part of the animal is wasted. They also get some of their fish from local farm Pickett's Trout Ranch.

🥩Spek Artisan Meats | 9469 Bradmore Ln, Suite 105 | This whole animal butcher shop is relatively new in Ooltewah, and reader Andrea P. said she’s heard rave reviews.

ProTip: Fresh Market at Hamilton Place gets fresh unfrozen fish every Tues., Thurs., Sat. Some may be wild caught, some farm raised. Try giving them a call on where the fish are sourced from. – Reader, Daniel E.

Now you know where to get the fish. But, do you know how to cook it?

Chef Erik Niel from Main Street Meats (and Easy Bistro) shared a recipe with us. This one includes trout that comes from Pickett's, which is also open for fishing by reservation.

Pickett’s Ranch Trout | Summer Squash | Tomato | Corn | Cilantro | Salsa Verde

Ingredients

1 Pickett’s Ranch Boneless Trout (about 12 oz)

3 each small lemon ball or yellow crookneck summer squash

1 small heirloom tomato (diced)

1 ear summer corn (kernels only)

2 stems cilantro (picked)

¼ C Salsa Verde (see recipe below)

½ C Peanut Butter

Salt & Black Pepper (as needed)

EVOO (as needed)

Red Wine Vinegar (as needed)

Canola or Grapeseed oil (as needed)

Directions

-In a small bowl, combine the Tomatoes, Corn and Cilantro. Season with EVOO, Salt and Black Pepper. Let Stand

-Prep the Squash by cutting in half lengthwise and scooping out seeds with a spoon.

-Heat a non-stick or cast-iron pan on medium high till very hot.

-add 1 T canola or grapeseed oil.

-Sear/roast the squash, cut side down till it softens. Turn over and cook 1 min longer.

-Remove and season with salt and pepper

-Cut the trout in half, season with salt and black pepper

-Heat a non-stick or cast-iron pan on medium high till very hot.

-add 1 T canola or grapeseed oil.

-Saute the fish, skin side down, till crip and cooked through.

-Remove to a plate to rest.

To assemble on the plate:

-Smear Peanut Butter on plate

-Arrange 3 halves of roasted squash on top of peanut butter.

-spoon corn, tomato and cilantro mixture in and around them.

-place trout on top of set.

-drizzle with salsa verde to finish

Salsa Verde:

100% roasted tomatillos

25% cilantro

20% lime juice

5% chx stock

15% roasted jalape}os

15% roasted garlic

-Toss garlic, jalapenos and tomatillos in oil and salt and pepper and roast

-Leave seeds in half of jalapenos, remove from other half

-Blitz it all together season to taste

Poll

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