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 has large flakes and is thick, rich, and versatile, and it's fat content makes it particularly flavorful and excellent for smoking. 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. See our recipes page for more inspiration. Seafood Watch rates it a "Good Alternative." Low mercury. Kosher.
1 lb. $14.00
A bite of a quickly seared sea scallop begins with a crusty, almost crunchy, exterior and ends with a contrasting sweet, buttery inside. The sea scallops we are offering this week are shucked on the boat, dry-packed, and shipped on ice. Dry-pack scallops have no chemicals added. (Wet-pack scallops are soaked in a water-retentive sodium triphosphate solution meaning that when cooked they exude so much water that they can't be properly seared.) Dry-pack scallops, which caramelize nicely, are firm and slightly tacky to the touch. The color variation is natural and confirms the absence of a bleaching agent.
We suggest that you try them with cuttlefish ink pasta for a color and texture extravaganza. Seafood Watch rates dry-pack scallops a "Good Alternative." Low mercury level.
1 lb. for $23.50
Finally a shrimp you can feel good about eating! Caught by artisanal fishermen in Mexico using small sail-powered boats called pangas (slightly larger than a rowboat with a spectacular sail). Fair Trade certification guarantees that there are no human-rights abuses and that a percentage of the profit is returned to the shrimping community. NOTE: We have a limited supply of this shrimp until September. Get them before they're gone!
US Fair Trade certified.
1 lb. (about 26 to 30 frozen peeled & deveined shrimp per pound) for $16.00