Walleye

Gill-net caught, Lake Erie, Canada

Walleye is often called "walleye pike" but it is actually in the perch family. Something to remember when choosing walleye is that its pearlescent eyes are not an indication of spoilage but rather a result of light sensitivity that allows the fish to see more clearly at night. Walleye, which has a sweet flavor and a small flake, can be prepared in virtually any way. Seafood Watch rates it a "Good Alternative." Higher mercury level. Kosher.
1 lb. for $21.50

-- Michael Ruhlman's Shallow-Poached Walleye with White Wine-Shallot Sauce (Serious Eats)
-- Mediterranean Roasted Walleye (adapted from The Stray Cat Fishing Charters, Lake Erie)

MSC Icelandic Cod

Line or gillnet caught, Iceland

Icelandic cod is the same species as the more familiar Atlantic cod but a separate stock. It comes from the chilly waters around Iceland and is much larger and more migratory (thus leaner) than its overfished cousin. Its meat is firm with large succulent flakes, and it has a mild taste. It is good sautéed, steamed, baked, and fried. Seafood Watch rates it a "Good Alternative" and it is MSC certified. Low to moderate mercury level. Kosher.
1 lb for $13.75

-- Jamon-Wrapped Cod with Borlotti Bean Stew (adapted from Jamie Oliver)
-- Poached Cod with Tomato and Saffron (Bon Appétit)

Ahi Tuna #1

Line caught Marshall Islands

If you are in the mood for a real treat, sushi-grade ahi (yellowfin) tuna is for you! Ahi are distinguished from other tunas by their bright yellow dorsal fins and yellow side stripes. Hawaiians call them "ahi" (fire). Yellowfin is red-fleshed, mild, and meaty, and it's more flavorful than albacore because of its higher fat content. The grading system is based on appearance, size, color, texture, and fat content. We love it in poke but it is also great lightly seared, sautéed, or grilled. Seafood Watch rates it a "Good Alternative." Higher mercury level. Kosher.
1 lb for $25.00

-- Ahi Poke (adapted from Anne Burrell / Food Network)
-- Tuna Ceviche with Avocado and Cilantro (Rick Bayless / Food and Wine)

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)