week's catch

This

Hake

Net caught, the Carolinas

According to the Marine Stewardship Council, hake are deep-sea members of the cod family, found on the continental shelf and slope to depths over 3,300 feet. Once considered a “trash fish,” they have fairly recently been reconsidered as a delicious food fish. 
 
Along the lines of cod and halibut, hake is a mild fish, having a more subtle flavor than cod. Experts consider it one of the best fish in the whiting family because of its firm, sweet, white meat and medium flake. Hake can be sautéed, poached, or fried, but if you bake it, wrap it in prosciutto (or some such) to avoid drying it out. Seafood Watch rates is a "Good Alternate." Low mercury level. Kosher. 
1 lb. for $14.99

-- Pan-Seared Hake with Kale and Chorizo (Bon Appétit)
-- Hake Wrapped in Prosciutto(Boston.com)

Hiramassa (Yellowtail Amberjack)

Aquaculture, Baja California

Yellowtail (Seriola lalandi; also called hiramasa in Japan and kingfish in Australia) is highly regarded by the Japanese who use it in its raw state as sashimi or sushi. If you prefer cooked fish, yellowtail is also good grilled, seared, or baked, especially when cooked rare.

It has a firm texture with large flakes and a bright almost sweet flavor. We like it quickly seared on all sides and serve it with an Asian marinade. Low mercury level. Kosher. 
1 lb. for $24.40

-- Pan-Roasted Hiramasa with Corn, Fregola & Shiitake Mushrooms(Nicky Riemer / Union Dining)
-- Kebabs with Israeli Couscous (Lee Fish)

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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