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week's catch


Wild King Salmon

Gill net caught, Oregon

We've had farmed Atlantic salmon, we've had Alaskan sockeye salmon, but we haven't had wild King salmon yet this year.

To review: there are 6 different types of salmon (king—also known as chinook—Atlantic, sockeye, coho, pink, and chum). Of these, the king salmon is the largest and fattiest, and it is considered to be the most flavorful. It is the highest of all the salmons in omega-3s, and its high natural oil content gives its meat an especially rich taste. Seafood Watch rates it a "Good Alternative." Low mercury level. Kosher.
1 lb for $25.50

-- Cedar-Planked Salmon with Mustard Dill Sauce (Foodista via Entertain the Possibilities)

-- Grilled Salmon with Tarragon Butter (adapted from Barton Seaver / For Cod and Country)

MSC Swordfish

Handgear caught, Gulf of Mexico

Swordfish shows off its best characteristic—its meaty, almost steak-like texture—when it is grilled. It is also an excellent introduction for those who need convincing that seafood is a delicious (and healthy) alternative to meat. 

Because of new fishery management measures once-overfished Gulf swordfish is now more sustainable than it has been for decades. The swordfish we are offering is handgear-caught, a fishing method that yields no bycatch (no other fish are caught and killed in the process). Swordfish can be baked, broiled, grilled, sautéed, or smoked. It's MSC certified and Seafood Watch rates it a "Good Alternative.” Higher mercury level.
1 lb. for $21.00

-- Suya Swordfish (a popular Nigerian grilled street food brought to you by Kitchen Butterfly / Food 52)

-- Grilled Swordfish with Mango Salsa (Saveur Magazine)

Frozen Fair Trade Shrimp

Supera net caught, Mexico

Finally a shrimp you can feel good about eating! We just might have been the first in Chicago to feature certified Fair Trade shrimp, and we are pleased to report that they are delicious! We are going against our standard here by offering a frozen product. Here's why: Instead of dealing with giant gas-powered trawlers to catch their shrimp Del Pacifico works with artisanal fishermen in Mexico who use small sail-powered boats called pandas, which are slightly larger than a rowboat and have a spectacular sail. (Score one.)

The wind and tide guide the net. Because they operate on such a small scale the fishermen can remove bycatch and return it to the water alive resulting in the lowest bycatch in the shrimping industry! (Score two.) 

Because the boats are small and have little storage area they can't be out at sea for long periods meaning that the shrimp are blast-frozen within hours of capture. What is more, Fair Trade certification guarantees that there are no human rights abuses and that a percentage of the profit is returned to the community that caught the shrimp. (Score three and four.) 

Keep in mind that these shrimp are peeled and deveined FROZEN shrimp. US Fair Trade certified.
1 lb. (about 26 to 30 per pound) for $14.00)

-- Provençal Wheat Berry Salad with Shrimp and Mustard-Caper Vinaigrette ( Susie Middleton / Fine Cooking)

-- Cuttlefish Spaccatelli with Shrimp, Fresh Tomatoes, Green Onions and Chili (Food 52)

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