Arctic Char

Land-based aquaculture, Iceland

Everyone loves this fish! Raw arctic char, like salmon, has orange to pale pink flesh, but when cooked it fades to white. Despite the color of its raw flesh, char is genetically closer to trout than salmon. Its flavor is clean and mild, its texture is delicate, and it is full of heart-healthy omega-3’s.

The fat content of arctic char makes it adaptable to most cooking methods; it can be grilled, sautéed, broiled, or even smoked. According to Seafood Watch, farmed arctic char is "an excellent 'Best Choice'." Low mercury level. Kosher.
1 lb. for $17.50

-- Slow-Roasted Arctic Char with Lemon-Mustard Seed Topping (Entertain the Possibilities via Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook / Epicurious)
-- Arctic Char with Basil Oil and Lentils (Tasting Table)

Meagre

Aquaculture, Mediterranean region

Meagre (also called stone sea bass and salmon bass) is fast becoming a member favorite. Long popular in Europe, it is now gaining popularity here too. Meagre has appeared on the menu at The Girl and the Goat, The Little Goat, Boka, Coco Pazzo, Anteprima, and other other fine dining establishments.

Its delicate, sweet taste is much like that of corvina and bass, though its flesh is denser. It was awarded a "1 Star Superior Taste Award" by the renowned International Taste and Quality Institute in Brussels. See for yourself why chefs are so excited about it. Low mercury level. Kosher.
1 lb. for $22.00

-- Pan-Seared Meagre with Lemon-Caper Sauce (HOF)
-- Meagre with Mixed Vegetables (adapted from Chef Robbie Gleeson)

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 $16.00)

-- 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)