Dick's Fish

☘️🎶3️⃣
… days left

✨ SUPPER STORIES ✨
w/ Some Of Our Fishiest Friends

We saved the Bess for last.

This will be our final Sunday Supper Story of the season, and there’s no one we’d rather close it out with than the incomparable Bess Kalb.

Bess is a writer, creator, and principled friend who brings as much flavor to life and the room as she does the page.

While Bess is known for her sharp wit and creativity, we know her best as one of Dick’s biggest supporters. Case in point: she once turned some of our tea towels into curtains, proving she can turn anything into something despite the medium.

In her kitchen, Bess is always cooking for friends and family, filling the table with laughter, generosity, and love.

Her new children’s book, Buffalo Fluffalo, reminds us all that kindness and character matter most. It is the kind of story that deserves to be read aloud, preferably with a full plate of fish in front of you.

And in a time when the loudest voices too often get the spotlight, Bess reminds us that the ones history often remembers are those that make us laugh and care in equal measure.

Thank you, Bess, for proving that imagination and conviction can be just as nourishing as a proper supper.

regularly scheduled programming resumes at 10a today

✨ SUPPER STORIES ✨
w/ Some Of Our Fishiest Friends

This Sunday we’re highlighting Gregg Horowitz, who along with his wife Ellen, have quickly become part of our regular school here at Dick’s Fish.

While Gregg’s CV includes professor, published author, psychiatrist, and more, we know him more as a wiseman of curating some serious flavor.

Gregg recently reminded us that a good, deep stock can come from anything you have… and since we have a bunch of corn, we got cob-clever and have been utilizing a corn stock in some of our dishes.

Most recently, this includes our Market Harvest Soup which is in STOCK and perfect for these cooler nights.

Gregg is also our hype-man when it comes to experimenting and is the first to bring ideas and ask how the process is going on one of our dry aging concoctions.

His wife, Ellen, is also an accomplished author and a signed copy of her book, “A Book About Ray,” is one of our cherished items here at the market

Three cheers for Gregg and Ellen!

Thank you for bringing stories, great conversation, and curiosity into the shop. You always leave us inspired and a little hungrier for what might come next.

✨SUPPER STORIES✨
w/ Some Of Our Fishiest Friends

After a little LDW pause, we’re back with a new supper story!

Meet Sarah Treanor — her bubbly personality shines through everything she does, especially when it comes to seafood.

One of her signature moves is tackle box sushi: a clever way to pack, transport, and serve fresh Dick’s Fish in neat little compartments that turn every bite into a surprise.

Sarah knows how to host and celebrate. So when she heard that our very own Dick’s captains Jess + Paul had tied the knot, she showed up with a bottle of champagne AND proper flutes. That thoughtful touch transformed a simple toast into a moment of true celebration.

Sarah reminds us that supper doesn’t require a formal table.

With a little imagination, fresh fish, good company, and someone thoughtful enough to make it all sparkle, a celebratory supper can happen anywhere.

✨ SUPPER STORIES ✨
w/ Some Of Our Fishiest Friends

Meet Philip Lawrence, a familiar face at Dick’s Fish and a true character.

Philip and his family have been enjoying the shores and spoils of Block Island for many years, and his “can do and push through” spirit has led to more than a few legendary stories.

Whether he is testing a new recipe, hand-delivering Dick’s sushi to his daughter in New York for her very first meal after giving birth, or keeping us all on edge with his close calls in the kitchen, Philip always keeps life interesting.

Over time, and perhaps at the advice of his insurer, Philip’s adventurous energy has been augmented into something unexpectedly refined: a real appreciation for the humble tin.

When Philip hosts guests or is a host himself, he’s developed a knack for carefully assembling canned fish plates that rival any fine dining spread.

Sardines, mackerel, smoked mussels, you name it, Philip knows how to serve it with style.

We are lucky to count Philip as part of the Dick’s Fish family. Here’s to his spirit of creativity, generosity, and never shying away from a challenge.

🍋 🍋 —> lemonade

We’ve got a shore day activity to salivate over.

Tuna collar, also known as k**a, is a flavorful and fatty cut of tuna, typically the shoulder area between the head and the body. It’s know for its rich, oily meat and is often enjoyed grilled or smoked.

🎣 Tuna collar has a distinct flavor profile, often described as rich, savory, and umami.

🎣 The high fat content contributes to its melt-in-your-mouth texture and juiciness.

We like ours grilled and here’s (roughly) how we do it:

1. Generously sprinkle the flesh side with salt and let it rest for 15 minutes.

2. Brush off the excess salt.

3. Place the collar skin-side down on a very hot grill. Cover the grill and cook for about 15 minutes, depending on the size.

4. To check doneness, insert the tip of a butter knife into the thickest part of the meat and leave it for 30 seconds. Remove the knife—if the tip is too hot to touch, it’s ready.

5. Finish with a drizzle of soy sauce and lemon juice.

6. Dig in and enjoy.

✨SUPPER STORIES✨
w/ Some Our Fishiest Friends

Meet Malcolm Greenaway: a true Block Island legend and one of our favorite regulars.

To most, Malcolm is likely known for his art. Since the 1970s, he’s been capturing Block Island’s beauty through his lens. His photography has appeared in The New Yorker, Martha Stewart Living, and beyond.

Around here, though, we mostly know him for his infectious smile and easy laugh.

Malcolm and his wife Nancy are staples here at Dick’s Fish and one of his favorite recipes is delicious both in flavor and in origin.

This scallop recipe comes with some serious pedigree: it was passed from Julia Child herself to Malcolm’s father’s cousin, Eleanor who lived onsite and cared for the Child’s property whenever they were away.

Through the years Eleanor shared it with the family, and it’s been a treasured staple ever since.

Here’s what you’ll need:

*scallops
*clarified butter
*white wine
*lemon juice
*parsley

Since we’re not recipe followers – cooking should be iterative and collaborative – we’re going to share the brass tacks and let your imagination fill in the rest.

Malcolm likes to lightly flour his scallops before pan-searing them to perfection. Removing the scallops and letting them sit, he then adds in white wine, lemon juice, and clarified butter. Reduce and serve over scallops with a generous portion of parsley.

Three cheers for Malcolm: artist, storyteller, and the keeper of one very special Julia Child recipe.