Redfish (Red Drum)

Aquaculture, Texas

Perhaps because of the popularity of Blackened Redfish, Paul Prudhomme's classic dish, red drum populations declined dramatically during the 1970s. Strict federal regulations on the catch have helped it rebound enough to allow sport fishing. The redfish we are offering this week comes from a family-owned inland fishery in Texas where they use a high-protein feed (sourced from US fisheries), no hormones or antibiotics, and no mercury or other pollutants. Some people compare redfish to snapper. It is a mild fish with a sweet flavor and medium flake. It can be baked, sautéed, grilled, and (of course) blackened. Seafood Watch rates it a "Best Choice." Low mercury level. Kosher.
1 lb for $22.00

-- Paul Prudhomme's Blackened Redfish (Paul Prudhomme /The New York Times)
-- Redfish on the Half Shell (Chef John Besh)

Perch

Net caught, Lake Erie, Canada

Who does not love perch? Those of us who don't have to clean it sure do! All we have to do is choose the method we'll use to cook this excellent summer comfort food. Paired with a tomato salad and sweet corn, perch is late-summer perfection. Its size makes it a natural for pan-frying, but it also tastes great roasted, grilled, or baked. This particular batch is wild-caught from Lake Erie Canada-side where perch are again abundant 

The fish is flaky with firm flesh and mild flavor. A Seafood Watch "Best Choice.” Low mercury level. Kosher.
$23.00

--Baked Parmesan Perch (Taste of Home)
-- Ellyn's Fabulous Perch (Ellyn R.)

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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)