Cassy’s Daily Catch

Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Cassy’s Daily Catch, Fish Market, .

04/09/2023

Thank you all for an amazing first year.
See you in June

02/09/2023

Come get some if I will be here til 6

01/09/2023

We will be closed today

30/08/2023

We will not be opening today due to weather

29/08/2023

Come get your fish I will be open 1-6 until Sunday September 3rd

27/08/2023

Due to weather we will not be opening today

26/08/2023

I have no chowder today

26/08/2023

We have fresh Halibut steaks and fresh frozen cod

25/08/2023

We have fresh/ frozen scallops and fresh halibut

24/08/2023

We will have fresh halibut steaks

24/08/2023

We have scallops

24/08/2023

We will be Open 1-6, Tuesday to Sunday, for the remainder of the season. I will close September 3rd, 2023

23/08/2023

We will not be opening today

21/08/2023

Due to medical reasons we will not be open tomorrow

19/08/2023

I have fresh clean cod

15/08/2023

I will NOT be serving chowder on Saturday please go support the church

15/08/2023

Starting tomorrow Cassy’s Daily Catch will have debit

11/08/2023

Welcome Route 16 Thunder Rally Cassy’daily Catch has seafood chowder and fresh biscuits for $12

10/08/2023

Product Highlight: Shrimp
Recipe: Linguine with Shrimp Scampi
Owner: Ina Garten
Vegetable oil
1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/8 teaspoon hot red pepper flakes

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic Saute for 1 minute. Be careful; the garlic burns quickly! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Could you add the garlic? Saute for 1 minute. Be careful; the garlic burns quickly! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.