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week's catch


MSC Swordfish

Handgear caught, Gulf of Mexico

Swordfish shows off its best characteristic—its meaty, almost steak-like texture—when it is grilled. But however you cook it, it's awesome! Plus, it's an excellent gateway fish for those who need convincing that seafood is a delicious (not to mention healthy) alternative protein! 

Because of new fishery management measures, once-overfished Gulf swordfish is now more sustainable than it has been for decades. The swordfish we are offering is handgear-caught, a fishing method that yields no bycatch (no other fish are caught and killed in the process). Swordfish can be baked, broiled, grilled, sautéed, or smoked. It's MSC certified and Seafood Watch rates it a "Good Alternative.” Higher mercury level.

1 lb. for $19.00

-- Pasta With Swordfish, Olives, Capers And Mint (adapted from Franny’s/Food Republic)
-- Swordfish With Lemon and Fennel (The New York Times)

Yellowfin (Ahi) Tuna #1

Line caught, Marshall Islands

If you are in the mood for a real treat, this sushi-grade ahi (indicated by the #1) is for you! Ahi—their Hawaiian name, meaning "fire"—are distinguished from other tunas by their bright yellow dorsal fins and yellow side stripes. 

Yellowfin is red-fleshed, mild, and meaty, and it's more flavorful than albacore because of its higher fat content. We love it in poke but it is also great lightly seared, sautéed, or grilled. Try Sesame Crusted Ahi (recipe below) on a bed of market fresh lettuce, tomatoes and avocados or anything else you have on hand. Who could ask for anything more? Seafood Watch rates it a "Good Alternative." Higher mercury level. Kosher.
1 lb. for $25.50

-- Sesame Crusted Ahi with Soy, Ginger, Lime Sauce (video: Jessica Gavin)
-- Anne Burrell's Ahi Poke (adapted from Anne Burrell/Food Network)

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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