Gill net caught, Lake Erie, Canada

$23.00 per pound

 

 

 

 

Walleye's buttery texture and delicate sweetness makes it one of the most popular freshwater fishes. Walleye is so popular that it is the official state fish of Minnesota, South Dakota, and Vermont. Although it is often called "walleye pike," it is actually a member of the perch family. 

Walleye has a sweet flavor and a delicate flake, and it can be prepared in virtually any way—sautéed, baked, and grilled. My mother's favorite Florida restaurant serves this Great Lakes fish topped with artichokes and tomatoes, then drizzled with béarnaise sauce. Seafood Watch rates walleye a "Good Alternative." Higher mercury level. Kosher.

Long line caught, Alaska

$28.00 per pound 

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The firm, flaky texture and mild flavor of Alaskan halibut make it a member favorite. It is commonly considered a premium white fish. The halibut season is nearing its end, so get it while you can. 

Halibut is among the largest fish in the sea—it is certainly the largest flat fish. Its usual size ranges from 20 to 40 pounds, but it can grow to 8 feet long. These days Alaskan halibut is strictly managed by the Pacific Halibut Commission.

Halibut flesh is thick, meaty, and firm, and its flavor is sweet and rich. It also affords the cook many preparation options, including grilling, roasting, baking, and broiling. Seafood Watch rates it a “Good Alternative,” and it is MSC (Marine Stewardship Council) certified. Moderate mercury level. Kosher.