Black Sea Bass


One of my absolute favorite treats from the sea is the Black Sea Bass.  The flesh is firm and lean and the flavor is mild. The fish caught by hook are the best tasting.  I should know my family catches them off the coast of MA, fillets them and prepares them for dinner. (See Scotty’s tip below)


The Black Sea Bass averages 11-12 inches but can grow up to 25 inches.  The fish migrate seasonally.  Heading inshore for late spring through fall then migrating to deeper waters for the winter.


Ocean temperatures in the Northwest Atlantic have been warming and this trend has contributed to a northern expansion of the Black Sea Bass population.


Did you know that each individual fish changes its sex at some point during their life? Usually before six years old.  The mature sea bass will reproduce from mid-May through July.  The eggs float in the ocean until hatched and the larvae are carried into inlets.


Crabs and shrimp are common prey to the Sea Bass. Their predators included bluefish, big nose and dusky shark.




Angling Tips.


·         Black Sea Bass are close to shore during the summer.  You can find them hiding under structures like jetties, peers or rock piles.

·         Crab, fish or squid are good choices for bait.

·         Medium rod (20-30 lbs. mono or braid.  Leader with single hook and weight.



Scotty’s Tip


Pan seared Black Sea Bass with Orange and Fennel



Orange and Fennel Salad


·        Squeeze juice of one orange peel and break apart a second orange peeling off the skin.

·        Toss together one fennel bulb sliced very thin. With thing sliced orange segments

·        Add 1 ½ tsp. champagne vinegar

·        Add 1 ½ tsp. olive oil

·        Add 1 finely minced shallot

·        Sprinkle with 2 tsps. finely chopped parsley or cilantr




Pan Sear Black Sea Bass skin side down on med to medium high heat in 1 1/2 Tablespoon of olive oil 3-4 minutes. Flip fish and add 1 Tablespoon of butter cooking another 2-3 minutes basting the skin with the pan butter that has melted.  Remove fish and place over the tossed together Orange & Fennel Salad.


  Finish with a glass of Champagne and Chocolate Dipped Strawberries and it will be the best Valentine Dinner. LOL   





Lobsters and summer time go together, but… so do Fall and lobsters.  The colder water is a better and safer environment for our crawling friends.  I remember back in the early 80’s just moving in to this sea-fearing town.  The Five Mile River would be filled with large, broad wooden lobster boats.  The back stacked with crates bringing their lobster catch of the day to the dock at Rowayton Seafood Market.  Hundreds of pounds of lobsters weighed and separated for the large tanks inside.  The filtering system for the tanks circulated the water from the river, keeping the lobsters fresh in their custom environment.


Then the industry disappeared.  The lobstermen lobbied that the pesticides used for the mosquito carrying the West Nile Virus was to blame.  Others felt the warming waters were the culprit as the lobsters headed north to the colder water.  Whatever the case, the lobsters were scarce.  The lobster boats were sold, the lobstermen moved on and the river wasn’t quite the same.


But … they returned.  It took seven years to restore the population.  There are new restrictions for harvesting the lobsters.  Only lobsters above the legal minimum size and not carrying eggs are harvested and the time frame to harvest the lobsters has decreased, providing the necessary time to continue to replenish the population.


The warming waters are a problem for the lobsters in the Long Island Sound, scientists say, caused by the climate changing.  Also, the warmer water brings predatory fish like the black bass who prey on the lobsters.


So, cooler waters in the fall in the Long Island Sound make for a perfect environment for our friends



The Atlantic Halibut!!


The Atlantic Halibut

The wild Atlantic halibut is the largest of bottom-dwelling flat fish. It lies on it’s left
side and it’s mouth gapes back as far as the eyes. The halibut is armed with
sharp curved teeth. Our flat friend is low-fat, low-calorie and is a source of
selenium and vitamin D. They are lower in omega-3 fatty acids than some of
their other fishy friends.
Only swordfish, tuna and some of the larger sharks reach a greater size then the
halibut. The Gulf of Maine halibut have weighed in as large as 600-700 lbs.
Halibut are fished year-round off the Gulf of Maine. Trawling, hook and line are
the primary fishing methods. In state waters there is a minimum size limit of 41
inches for recreational harvest and a limit of five fish per year.
The female ovaries of a halibut of 200 pounds carries over 2,000,000.00 eggs.
The eggs are buoyant, drifting suspended in depth greater than 30 to 50 fathoms,
not at the surface.
Scotty’s Tips:
Grilled Halibut with Mango Salsa
Mango Salsa:
2 cups Plum Tomato seeded and diced
1 ½ cups peeled and diced ripe Mango
½ cup diced Red Onion
½ cup chopped Cilantro
Juice of 2 Fresh Limes squeezed
1 tablespoon of Cider Vinegar
1 teaspoon of sugar
 Combine all ingredients, mixing well and allow to sit refrigerated overnight
or 6-8 hours
Grilling the Halibut
Brush the halibut with Olive Oil and sprinkle with a little salt and a little pepper.
Grill the halibut on medium/high heat for 3 minutes per side or until the halibut
flakes easily with a fork. When cooked place on a plate and put a nice spoonful
or 2 of the Mango Salsa on top of the Halibut. What a way to Eat.

Catch you in a day or two for your purchase of more halibut to share with your



Striped Bass!


Many anglers consider the Striped Bass to be the premier game 8ish in the Long Island Sound. They are a 8irm, 8laky and mild tasting 8ish. Fishing dusk and dawn provides the best success, also night 8ishing in the heat of the summer. It is all about the bait though. Live eels! The bass migrate in the spring from Virginia/Carolina area to New England waters, then migrate back south in the fall.

Stripers are known for their large mouth and the seven or eight narrow stripes that extend the length of their blueish body. Striped bass can live up to 40 years and can reach weights of 100 pounds. Females are larger then males. A twelve pound female can produce up to 850,000 eggs. A female weighing 50 pounds can produce 4,200,000 eggs!!

In Connecticut, an angler is permitted one 8ish that must be 28 inches long. Fisherman may not sell their catch directly to a 8ish market . Fish are tagged and accounted for.

Scotty’s tip

Block Island Striped Bass Recipe

Dredge the bass 8ilet in 8lour, seasoned with salt and pepper Pan sauté skin-side down in melted butter 3-4 minutes Flip over and fry another 3-4 minutes Drain liquid, add capers, juice of 1 lemon and 1/2 cup white wine, 2 tbs butter Simmer another 5 minutes Remove 8ish to plate and drizzle remaining sauce over the 8ish Garnish with fresh chopped parsley, a lemon wedge and Enoy!



Don't Fear The Blue Fish!

Bluefish is a sustainable, inexpensive East Coast local catch.  The Long Island sound is packed with them during the summer months.  The fish is a bit of a nuisance, as they will bite the lures meant for their swimming buddies, the striped bass.


They are a strong-muscled fish and they will put up a fight while trying to reel them in, which is why fisherman, who love to sport fish (and we do) seek them out.  The bluefish muscles translate into flavor when cooked.


Then why don’t you see bluefish on every local summer menu?  because bluefish have a bad rap.  They have the reputation of being oily and unpleasant, which is true if the fish isn’t fresh, fresh, fresh.  Non-oily fish can sit for a few days without a problem, but bluefish must be absolutely fresh to enjoy.  That’s why at Rowayton Seafood Market, we only carry the freshest selection or they taste gamey.  Smaller fish, with fillets weighting 6 – 8 ounces will have the sweetest flesh.


Bluefish are delicious and succulent when grilled with a squeeze of lemon to cut the richness.  They will also stand up to big flavors like chiles, ginger and garlic.


The local fishermen are feeling blue, bluefish that is.  With a hand line and a lure the anglers are catching off the surface, fish ranging from four to twelve pounds.  So, haste makes waste!  Catch yourself a blue, or head down to see Scotty at the market, and he’ll hook you up.


Send us a photo of your catch, and we will be sure to post it!


Scotty’s Tip:

Soak fillets in milk or buttermilk for several hours before preparing to remove oils and fishy smell. Then simple grill, bake or pan sear.

Bluefish St. Germaine



 4 Bluefish Filet de-boned

1 1/2 Cup of Sour cream

2 Red onion thinly sliced

Italian seasoned Bread Crumbs


In Baking dish place Bluefish skin side down

Layer top of bluefish with thin sliced red onions

cover onions with Sour Cream liberally

Coversour cream with Italian Style Bread Crumbs


Bake 375 degrees for 20 to 25 minutes



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Summer Is Here!

And we made it!  It’s time to put on your flip flops, grab a roadie cup and head to the boat or beach. Or… there is nothing finer then our back deck.  Perched over the Five Mile River, the water laps underneath you while the sunsets with an explosion of color, right before your eyes.  We are so grateful to be able to offer this unique experience to our guests.  Feels like home, with service!

The meals are delicious, the staff is terrific the cocktails are creative, it really is a gem.  This has been a soggy spring, but now with a burst of sunshine everything is in bloom.  This makes everyone happy.

Come by land or by sea, but come, it is not to be missed.  We have a busy parking lot, so ride your bike!  What a great way to work up an appetite.

We are anxiously waiting for the results of the Best of the Gold Coast.  We are entered in Best Seafood, (which we have won for several year, just say’n) and Best Outside Dining.  So, come and see for yourself!

Meet our staff.  In our monthly newsletter we have a Staff Spotlight.  Each month we celebrate a staff member, they share there favorite dishes and drinks.  So, make surewe have your email, just jot it down on the comment cards.

Don’t forget to follow us on Facebook and Instagram too!

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March, In like a Lion? I don’t think so.

History has shown us that March comes in like a Lion and out like a lamb.  Also, that April showers, bring May flowers.  But what of February?  This was the warmest February in recorded history. (I heard on the radio)  Well we were ready.


It just takes a sunshiny day for customers to pile out on to the deck for what seemed like summertime fun.  Yes, it was warm for February, but still 50 – 60 degrees.  But that’s all we need on this coast to know we are rounding the corner for the homestretch.


So, here we are in March, the tough part behind us.  There is no roar that I am noticing.  March 1, today will be 70 degrees.  What???  Then let’s do this!  Do not wait another day to join us for the best of Rowaytonamazing food served on the deck or in The Restaurant.  (Reservations are easier now, this is our little secret for another month.)


Scotty is serving amazing favorites as well as holiday selections, served river side.  Craw dads and other creole dishes for Mardi Gras!  The perfect alternative for St. Patty’s Day cornbeef is Salmon, ready in the case, or prepared in house.  Tons of party options, cooked shrimp, mini crab cakes, oysters and clams on the half shell as you gather for March Madness.


Well we have our own March Madness.  The only roar from March’s Lion will be at the bar cheering on favorite teams.


Let’s get this party started early.  We are not afraid of Lions!  Bring it on March, we will be waiting for you, on the water, drinks in hand, amazing food to share, staring you down.  You will be leaving us like a little lamb, tail between your legs… until next year!



What's New?

New hour, new day, new year.  It’s new.  Happy New Year!  What else is new.  New menu items, special events, craft beers, specialty drinks, it’s all new.  Our anniversary year is behind us, but 21 years is just as good.  We are already thinking ahead to summer believe it or not. 


We are so excited for our new staff members to join the team.  We are hoping for all of our old friends to be dining with us, but we want to meet new customers as well.  We are reaching out with social media, e mail blasts with new enter to win contests.  (Don’t forget to leave your email on our comment cards so we can reach you.)


New at the fish market, cool apparel including our new embroidered hoodie, stem-less wine glasses and logo mugs.  Rep the brand, we’re cool and so will you be.  It’s all new!


For the summer we already purchased a new umbrella that offers not only shade on the entire deck, but lights and heat as the evenings cool.  It’s all new and we can’t wait to share with you.


We are all excited to jump (or as Scott would say, swim) into 2017. 


It’s all new!   Happy New Year!



Celebrate Everything!


  December is filled with reasons to celebrate.  Family gatherings,  traditions in full swing!  All of us at The Restaurant want to be a part of your traditions.  It’s time to celebrate!  The fireplace, don’t forget about the fireplace!  We are so lucky to have a cozy corner for your family to gather.  The fireplace was saved during the original renovation from Captain Henry’s to The Restaurant.  We fought to keep it and it is so worth it.  Where can you enjoy the view of the 5 Mile River and sit by the toasty warm fire.  Unless, of course you are our neighbor along the river.  But would you get the amazing service and selection?  Let’s celebrate that.


The tradition of Rowayton December begins with the town lighting.  Now 10 years old, it is a favorite in town.  Always the Sunday following Thanksgiving the town lights up!  We are already ready for the special day and will be here with the fire on if you get too chillycelebrating Rowayton.


Celebrating special occasions is happening now.  Celebrate everything!


New menu items are designed to warm your hearts during the month. Culminating to December 31, our New Years Eve menu is already designed and it is going to be great.  Let’s celebrate great food and wine. End your year and start your new with us.  Thank you for 2016, and Cheers to 2017.





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When we announced it was our 20th anniversary it brought out nostalgia from our dedicated staff and customers.  The first comment most often was, “wow, I am getting old.”  Twenty years is a long time.  Friend after friend would remind us of the times The Restaurant was a part of their family’s celebration and tradition.  There was the first party ever on the deck when Chris and Karen were engaged.  Or the 90th birthday party on the back deck.  All the children and grandchildren drove down from Trumbull to be a part of the great day.  Or Grace’s baptism day on the upper deck with all the family gathered.


Engagement dinners, Valentine dinning, Anniversary’s of all kinds, job promotions, celebrated on the deck, or cozy by the fire.  We are so grateful to be a part of the family.  Time and again, The Restaurant is the go to choice where families make traditions happen.  Our staff, who most have been with us for ten + years, our family, are delighted to watch the ring come out, or the bouquet presented in front of their very eyes.


So funny this place.  Some put on their very best wardrobe, beautiful dresses and high heeled shoes, handsome suits and ties.  At the very next table might be a group in shorts, flip flops (sometimes barefoot) and t shirts.  Another table might be the ladies having a Rosé luncheon or families with all the kids.

You also might find owner, Kevin Conroy, pulling in on his sport fishing boat loaded with stripped bass, or yellow fin tuna coming in from an off shore fishing trip, for a frosty cold beer, smelling like fish!


This fabulous diversity of customers finding the amazing food, staff and view like home.  


Well, here is to another 20 more!  Birthdays, new births, anniversaries, holidays, engagements or just being together, we can’t wait to share it with all with you.

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Pearls Of Wisdom



Some of the most irritating people in our lives are our greatest teachers. Think of the oyster without the grinding irritation of sand there would be no pearl.


Some people love them, some hate them, but rarely do they render an "Eh", response. There is a lot to know about these slimy, expensive, tasty little molluscs. Oysters have been accompanied with champagne or dropped in a Bloody Mary shooter. Eaten raw, their very own shell is a spoon. Grilled, baked or topped with this and that they are a crowd pleaser.


You don’t actually get "turned on" by eating oysters, but they do have great health benefits. They are power punched with zinc which keeps energy levels up, making you feel good, hence increases sex drive. Just say’n. Also boosts immune system, gets rid of acne and rashes.


The Long Island Sound is the perfect ecosystem for oysters. Our local waters sport the Blue Point Oyster. We are so excited that right from our back yard we get some of the best oysters in the world!

They filter algae in the water, keeping our fish and swimmers happy. Their shells form reefs that protect our shores from storms and boat wakes.


For our 20th anniversary we are dressing up our oysters to share with you. Rowayton in years past was an oyster hot spot. The Five Mile River was littered with adorable Oyster shacks and the fresh catch was brought to the Lobster Co Op, now, the Rowayton Seafood Market. Check out the Rowayton Historical Society for more information.


As for your high hopes to find a shiny pearl in one of your appetizers, Sorry, our oysters do not produce pearls.


So, hats off oysters and thank you for your tireless effort !


Rowayton Seafood Celebrates 20 Years!!


Rowayton Seafood Celebrates 20 Years!!

How time flies.  It is our 20th anniversary and we are so grateful for the support the Restaurant has received from the community and beyond. Our family owned restaurant has continued to grow giving us the opportunity to support Rowayton in return.  What a gift of a relationship.

We are also so grateful for our staff.  Our managers, wait staff, bar staff and kitchen staff, most of whom have been with us for over 15 years.  The dedicated staff know you by name and know your favorite food and drink. I have seen the bartender notice a customer walking toward the restaurant and start to prepare his favorite drink so it is waiting on the bar when he arrives.  Cool!

The Restaurant staff continues to evolve based on the needs of our valued customers and the environment .  We have tremendous respect for our oceans near and far, we love our local farmers and bring in fresh local produce and eggs whenever available.  The menu evolves based on the availability of sustainable seafood and plentiful fish and then decorated with homemade sauces and sides.

We are so excited to add the additional seating to what was once the loading dock for the lobster boats, now available for sunsets, dinners to go from the Seafood Market and occasional live music shows.  The view is spectacular, so glad you have come to enjoy it as much as we do.

There is so much history here.  The Restaurant  was an original oyster house, followed by the old time favorite spot, Capt’n Henry’s.  Some of us remember those days.  The once lobster pound, Rowayton Lobster Co op, took in all the lobster catch when owner, Kevin Conroy was 18. ( We won’t tell you how old he is now……) Driving to the Fulton Fish Market at 2 am to buy the freshest catch available, the Fulton Fish Market, only opened in the night so the fish was cold and delicious,  then bringing the van full of fresh fish back to Rowayton Seafood Market to unload for the day.  Good old days.  It’s a great story, and you are all a part of it.

Our anniversary begins today August 1, 2016.  We will be adding special menu items, specialty drinks and anniversary apparel during the coming months and celebrating with an anniversary party here for all of you.  We will have food and drinks, live music to honor our historic sight.  Date to be announced

Thank you!!!! From all of us at The Restaurant and Rowayton Seafood Market