How to Host the Ultimate Clambake.

Middleneck Clams

Hosting a clambake can cause even the best chefs, event planners, and caterers to break a sweat.  Never fear, we have everything you need to keep this Cleveland tradition alive and well (and promise the only sweat you’ll break will be from running between the party and the keg).

Step 1: Take Inventory
One of the most crucial steps in planning a clambake is to take an inventory on the number of guests attending your bake and the size of their appetites.  From there, decide if you want to order complete bakes, just clams, or an assortment of clams and specialty items for your guests. Clams can be ordered washed and bagged by the dozen or in larger quantities washed or unwashed. We offer steamer and burner rentals, however, we DO NOT rent propane burners.

A complete bake includes (per person) :

  • 1 dozen middleneck clams
  • 1/2 chicken
  • sweet potato
  • coleslaw
  • roll and butter
  • extra butter for clams
  • paper products and utensils

Create your ideal clambake with any of the fish and seafood items from our retail market.  Some popular additions to a clambake include:

  • king crab legs
  • live lobsters or frozen lobster tails
  • shell-on shrimp
  • mussels
  • oysters
  • clam chowder
  • lobster bisque
  • snow crab clusters

Step 2: Call In Your Order
A week ahead of your clambake, give us a call at 216-696-0080 to place your order.  This lead time gives us the opportunity to help clients with pricing, order quantities, equipment, and specialty items for your bake.  We are more than happy to answer questions and set you up with the right equipment over the phone.

Step 3: Pick Up Your Clambake
Pick up your clambake and equipment from our retail market located at 1600 Merwin Ave. Cleveland, OH 44113.  Please note that we do not rent propane and tanks.  When you pick up your clambake make sure to grab a “Catanese Classic Seafood Clambake Instructions” or download our PDF version here.

Step 4: The Clam Before the Storm
Pick a shielded, wind-free spot to set up your steamer, fire up the propane (don’t torch your eyebrows), and get cookin’.  Do not use an open fire or charcoal to heat your steamer. Remember to follow the detailed instruction guide above.  Most importantly, clambakes have survived as a tradition in Northeast Ohio because they gather people for good food and a good time.  Relax and enjoy the beautiful Fall season in Ohio.

In 2014, Debbi Snook joined us on a trip to experience first-hand the clam and oyster harvest process at Cherrystone Aqua-Farms, pictures from the trip are below.  Snook’s full Plain Dealer article can be found on Click Here.  Photos courtesy of John Kuntz,

Looking for a caterer?  We recommend Chefs For Hire 216-692-6488 or DeNardo’s Catering 440-364-3127.

Sixty South: Pure Antarctic Salmon

Sixty South: Pure Antarctic Salmon

Sixty South - Brand Logo REVERSE RGBSixty South is the only premium sustainable salmon raised in the icy cold waters of the Antarctic. It operates the world’s southernmost farms over 10 hours away from any city, following strict environmental practices to raise salmon on Nature’s Terms – free of antibiotics, added hormones, pesticides, antifouling chemicals, and in pure ample waters.

Sixty South farmers work in some of the toughest conditions on earth. Living isolated from the outside world for up to 12 days at a time, floating alone with their salmon, enduring snow and stormy conditions, and taking care of the farm and fish naturally – scuba diving in icy waters to help clean the nets instead of using chemicals.

Sixty South salmon enjoys a well marbled appearance, a buttery flavor, and a clean taste. This is the signature profile of fish raised in very cold waters, where they accumulate fat to resist the cold.

This salmon also happens to be one of the most sustainable, as it is considered to be one of a handful of producers that are 100% ASC certified, Global GAP certified, rated as a “Good Alternative” by the Monterey Bay Aquarium Seafood Watch program, and have achieved a fish-in fish-out ratio of 1:1.

Sixty South has implemented environmental practices that rival those in the Faroe Islands dismantling and removing all their equipment after each harvest and allowing nature to take over their pristine sites for an average of 3 to 6 months.


Not only have the summer months brought openings in the seafood market (see wild salmon and lake fish below) but the recent temperatures are pretty much begging you to get outside and do some grilling.  Pictured above is a farmed Salmon fillet from the Faroe Islands.  When people think eating healthy, they are immediately drawn to salmon because it’s packed with omega 3’s and protein.  However, keep an open mind this summer.  Using less popular fish is great for species preservation and sustainability, not to mention easy to cook and great tasting!  Stay tuned for our more in-depth guide to grilling some of our favorite fish and seafood.  Here is our market guide to kick off the summer months!

  • Farmed Salmon:  Prices from Chile are softening slightly and should continue to drop for the next few weeks before stabilizing for the remainder of the summer. European Salmon prices are currently high, but also should drop slightly and then stabilize for the summer. Alternatively, 60 South and Verlasso pricing should be stable through the period.
  • Wild Salmon: The Copper River season has been very poor to date and many areas scheduled to open June 1st & 4th have been cancelled or pushed back. We expect the Sockeye run to start soon but have not really seen much if any landings to speak of to date. Once the run gets going supply should be good through July.
  • Cod:  Iceland had a Fishermen’s holiday over the weekend that slowed the supply of Cod but it should be back to normal quickly. Supply of all Icelandic Cod should be good and stable all summer.
  • Lake Fish: Walleye fishing has been very good this early season and is expected to be strong through July. Again, most of the catch, 75% at least is Medium sized Walleye. This will be the trend through next year. Yellow Perch landings have been very strong in May and is expected to be good through June. The water temperature is slowly rising and this will cause the fish to move to deeper colder waters. Usually we are seeing this happen by now but this year fish movement is late. This might give us more mid-summer fish usual but only time will tell. White Bass is slowing down as usual this time of year. Expect White Bass production to be hit or miss through the summer.
  • Halibut:  Both coasts are producing very nice Halibut now. Great quality product is being landing by both. Expect Alaska to slow production as wild salmon season strengthens. Many fishermen hold quota for both species but Salmon needs to be fished when they’re there and now is the time. Halibut season goes until November, so they will go back to it when the Salmon run ends. Atlantic fish will be available all summer but pricing will be slightly stronger than current numbers.
  • Soft Crabs:  Season is in full swing right now. The run will have ups and downs through the next 6 weeks. But for the most part soft crabs will be available through July and into early August.




  • Farmed Salmon: Prices on farmed salmon from all origins are moving upward.  This trend is normal as demand during Lent and Mother’s Day pushes prices up.  However, additional pressure is being placed on the salmon market worldwide by an algae bloom in Chile earlier in the year which caused farms to harvest fish earlier than expected.  We do not expect relief until June in regards to farmed salmon prices.
  • Cod: Iceland has had a temporary glitch in supply due to the Easter holiday, supply will return to normal within a week or so.
  • Skrei Cod: As the annual migration comes to an end, supply will only last the next couple weeks.
  • Wolf Fish:  Our first shipment of H&G Wolf Fish arrived last week.  This Norwegian fishery is well-managed, and recognized for its sustainable practices.
  • Lake Fish: Walleye fishing has been very strong this early season.  Yellow Perch opens in Ohio on May 1st.  Catches should be strong in May and June.  White Bass, White Perch and Whitefish have been coming in strong and expect those species to be in good supply through June.
  • Sword and Tuna:  Sword and Tuna supply should improve in the coming 2 weeks as fishermen fish the Full Moon of last weekend.  We are expecting a good supply of Sword over the next 2 weeks and prices should be attractive as well.  Tuna supply will improve, but we do not expect prices to fall as low as Sword this cycle.
  • Grouper: As of April 1st, the annual Gulf of Mexico black grouper closure is over.  It will take the fishermen a few weeks to bring in a steady supply.
  • Mahi Mahi:  The Alaskan Halibut fishery has opened with strong catches and great prices.  This has driven down the prices on Canadian Atlantic caught Halibut.  Expect good landings early, but supply will taper off as Wild Salmon season approaches in late May.
  • Soft Crabs:  We expect to see Soft Crabs starting to show in the South over the next couple of weeks.  The Maryland/ Virginia season will open just before the full moon on April 29th. From here, the first strong run will continue through mid-May.


Pictured above; Parrotfish in our retail market in the Flats.  Below; Santa Barbara Smokehouse Smoked Salmon on Bagel and Smoked Salmon appetizer board.



Poke pronounced “POH-kay” and translates to “cut crosswise” referring to the raw cubed fish used in the dish.  The roots of poke date back to the early 1700’s where locals in Oahu, Hawaii would simply prepare raw tuna or albacore with whatever was available, traditionally rice and sauce.  After heavy Asian influence and increased popularity, this dish is being served across the country and interpreted a variety of ways.  In Cleveland, poke can be found at 2nd and High Poke House & Bar and Corner 11 Bowl & Wrap.  As this dish pops up on menus and food trucks, we have a feeling the poke trend will be a huge success when executed by the fine chefs of Cleveland, Columbus and Cincinnati.



Pick Your Sauce

Picking the right sauce is crucial when building a poke bowl to fit your taste (and might take some delicious trial and error).  All sauces below are available at our market in the Flats – 1600 Merwin Ave. Cleveland, OH 44113.


Sriracha, widely popular for its spicy goodness, will flavor up your bowl instantly.  If you’ve never experienced, think garlic, vinegar and chili.



Perfect for dipping and those who prefer a milder spice.  This sauce is sweet and tangy with a little heat at the end.









Close up of perch fillets? Image of perch coming off boat by dock?


A light, citrus seasoned soy sauce that will freshen up your poke bowl.  Salty, sweet and tangy – no spice.






Close up of perch fillets? Image of perch coming off boat by dock?


This sauce works great in a variety of applications, perfect for dipping and as a marinade.  Flavor is slightly salty with some sweetness from the honey and pineapple infusion.




Close up of perch fillets? Image of perch coming off boat by dock?


Knowing the origin of your fish and seafood is crucial in today’s global seafood market where sustainability and human rights are of upmost importance.  The Predator (pictured above), is one of the select U.S. fishing vessels supplying us with fresh product.  This vessel fishes off the coast of Massachusetts and ports in New Bedford, Mass.  A huge thank you to Phil Mello for these beautiful pictures.  To check out more of his photography –> Phil Mello

It’s the first day of March, and this is what you need to know in the Seafood Market today:

  • Skrei Cod: Product is available now.  The annual Skrei Cod migration has started in Norway.  Expect to see fish available for the next 6 weeks.  Average size has been 15 lbs. each for an H&G fish.
  • Barramundi: We are seeing a steady supply of Kuhlbarra Barramundi.  We certainly had some glitches when this item was introduced, but now being through the holiday season and Chinese New Year, we expect to see a return to normal supply of this great fish.   Kuhlbarra Barramundi
  • Cobia: Open Blue Cobia is a great sleeper item during the winter months when wild fish availability is limited.  The farming methods employed by Open Blue are sustainable, and have been Yellow Listed “Good Alternative” by Monterey Bay Seafood Watch.  Open Blue Cobia
  • Lake Fish: Expect to see sporadic landings of ice-fished Fresh Walleye from Lake Winnipeg in Canada.  A small volume of White Bass has been showing as well, however supply will be limited.  Also, Lake Whitefish landings from Lake Michigan have improved.
  • Atlantic Halibut: The winter months make fishing difficult and landings inconsistent.  We will expect interruptions in supply up until spring, but we do expect to see some nice product in the meantime.  The early season fish are usually great quality as water temperature and the weather force shorter trips to and lead to better fish.
  • California Halibut:  California Halibut season is underway as well.  Supply is expected to be good on 5-8lb and 8-15lb whole fish from Mid-March until August.
  • Grouper: The annual Gulf of Mexico Black Grouper closure is in effect and will be extended to April 1st this year.  The closure includes all types of Black Grouper caught in the U.S. and Mexican waters of the Gulf of Mexico.  We will have U.S. tagged Gulf Red Grouper as well as some South American and Pacific Grouper species to bridge the gap in supply.  Expect prices to remain strong as demand out paces supply, but we will have options for Grouper buyers.