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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 sea dwellers 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 $23.00

-- Swordfish-Like Steak with Crispy Capers (Alison Roman / Tasting Table)
-- Grilled Swordfish with Mango Salsa (Saveur Magazine)

Fjord Sea Trout

Aquaculture, Norway

This week we are featuring sea trout from an icy Norwegian fjord. The long, deep channel 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.

Sea trout are farmed in uncrowded conditions and are fed sustainably, without chemicals or pesticides. They can be cooked in many ways including sauteed, baked, grilled, and smoked. Registered by the Norwegian Food Safety Authority. Low mercury level. Kosher.
1 lb. $16.75

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

Cuttlefish Ink Spaccatelli

Sfoglini Pasta Shop, Brooklyn NY.

We were recently introduced to Sfoglini pasta and now we can't get enough of it! Their pastas use grains grown by local farmers and ground in local mills. They are part of a movement to revive specialty and ancient grains such as emmer. At last a pasta that is both good and good for you.

Company description: "Cuttlefish or sepia ink is milked from the squid-like creatures found predominately in the warmer waters of the Mediterranean. Originally used for early manuscript writing the beautiful slate coloring started to show up in signature dishes from Sicily to Venice in sauces and pastas. Cuttlefish Ink brings warm velvety notes and a mellow briny flavor to our delicious scroll-shaped pasta that pairs well with buttery seafood."Come on, be adventurous! 
16 ounce box for $9.50

Tinned Sardines in Tomato Sauce

Jose Gourmet, Portugal.

Entertaining? Here is a special treat. These succulent sardines packed in a light tomato sauce are surprisingly rich and satisfying. 

Studies have shown that canned sardines are healthier for you than fresh. They are full of omega-3 fatty acids and loaded with vitamins and minerals. Save this truly delicious treat for your best friends. You won't regret it. MSC certified. 125 grams: $9.00/tin

Tomato Farrotto with Sardines (Bon Appétit)

Pasta with Sardines and Lemon (Bon Appétit)

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