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The Magazine

Northshore October 2025
Gloucester fisherman Giuseppe "Joe" Randazzo, captain of The Razzo, prepares his grey sole "the old Sicilian way": dipped in eggs and bread crumbs and fried. The grey sole that’s on his plate is as fresh as fish can get, caught in local waters and brought back to the dock that afternoon. He promises that once people have tried fish that was caught and cooked on the same day, they’ll never be able to eat the frozen stuff again. You’d think that fresh fish would be easy to come by in places like Gloucester, but most of what’s caught locally is frozen and shipped elsewhere. Enter Cape Ann Fresh Catch (CAFC), the commu
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