week's catch

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Columbia River King Salmon

Gillnet caught, Oregon

The wild salmon season is winding down. This will likely be the last time we get wild salmon this year. (Don’t worry, we’ll be featuring farmed salmon during the winter months).

Columbia River salmon has always been among the most coveted of the king salmons. King salmon is the largest and fattiest, it is considered to be the most flavorful, and has the highest concentration of heart-healthy omega-3s. But the Columbia River kings are said to have the highest omega-3s of all the king salmons. Their high natural oil content gives their flesh an especially rich taste. Seafood Watch rates it a "Good Alternative." Low mercury level. Kosher.
1 lb for $23.00

-- Maple Bourbon Glazed Salmon(Half Baked Harvest). Just a note: We've made this recipe a number of times (without the Cranberry Chutney) and it is delicious.
-- Salmon en Papillote with Vegetables and Herbed Compound Butter (The Chopping Block)

Lake Whitefish

Trap net caught, Lake Erie, Canada

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 is flavorful, thick, rich, and versatile. You can use 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. Seafood Watch rates it a "Good Alternative." Low mercury. Kosher.
1 lb. for $13.75

-- Baked Fish and Chips (Melissa Clark / The New York Times)
-- Whitefish Baked with Tomatoes, Olives, and Capers (Serious Eats / Jamie Oliver)

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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