week's catch

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Norwegian Fjord Trout

Aquaculture Norway  

This week we are featuring sea trout from the icy Norwegian fjords. The long deep fjord where the fish are raised was formed over the course of 2 million years by successive glacial ice flow erosions. It contains a perfect mix of salt and fresh water that flows swiftly making for a highly oxygenated water that these fish love. This trendy new trout is the same species as rainbow trout though, like that of wild salmon sea trout flesh has a deep red color. It is sweeter than salmon and its flavor tends to be rich because of the way the fat is stored in the abdomen of the fish.

The sea trout are farmed in uncrowded conditions and are fed sustainably without chemicals or pesticides.It is good grilled smoked and marinated. Registered by the Norwegian Food Safety Authority. Low mercury level. Kosher.
1 lb. for $16.00

-- Pan Seared Lake Trout (Marcus Samuelsson)
-- Lake Trout with Fingerling Potatoes and Bacon (adapted from Paul Kahan / Food and Wine)

Walleye

Gill net caught, Lake Erie, Canada side

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 $22.00

-- Herb-Crusted Walleye (adapted from Michael Symon)
-- Walleye With Roasted Grapes and Fingerling Potatoes (Serious Eats)

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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