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week's catch


Lake Whitefish

Trap-net caught, Lake Erie, Canada

Our "local" selection for this week is tender whitefish, which thrives in the cold, deep waters of the Great Lakes. Whitefish is a reliable all-around fish. It is flavorful, thick, rich, and versatile. You can use it in just about any recipe that calls for a white fish. Even the simplest of preparations, a quick sauté with lemon and butter, will satisfy completely.

If your kids turn up their noses at fish, try Melissa Clark's recipe for Baked Fish and Chips below. It's also a winner among adults. Seafood Watch rates it a "Good Alternative." Low mercury. Kosher.
1 lb. for $16.00

-- Baked Fish and Chips (Melissa Clark / The New York Times)
-- Grilled Whitefish Salad with Tomatoes and Tarragon Vinaigrette (Michael Lomonaco / Serious Eats)

Albacore Tuna

Line caught, Hawaii

There are many different kinds of tuna. Albacore tuna, which differs greatly from ahi tuna in color, is the tuna used for tinned tuna (95% of all albacore harvested is canned). Also, to quote Wild Pacific Seafood, "there are significant differences in methods of catching, sustainability, and the product itself." 

Of all the tunas, albacore is the lightest, it has the highest level of omega-3s, and it is among the mildest. Because of its light color, albacore is often called the other white meat. The phrase "chicken of the sea" was meant to call light fleshed meat to mind. (Sorry Charlie!)

Albacore has a steak-like texture that makes it great for grilling and searing. It is listed by Seafood Watch as a "Best Choice" and is MSC Certified. Moderate mercury. Kosher.
1 lb. for $16.50   

-- Seared Tuna with a Ginger-Garlic Marinade (Cooks Illustrated)
-- Grilled Tuna Salad Niçoise (Gourmet magazine / Epicurious)

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)

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