Wild Columbia River Steelhead

Trap-net caught, Washington

Steelhead is a cross between trout and salmon. Think orange-fleshed trout that lives in the ocean. It is similar to salmon in texture, taste, and appearance. This week's steelhead are caught by Pacific Native Americans in a fishery that is co-managed with Washington state. (Incidentally, North Pond Cafe features this fish.)

Steelhead is low in fat and high in proteins and omega-3 fatty acids. Low mercury level. Kosher.
1 lb. for $17.00

-- One Pan Lemon Salmon, Roasted Potatoes and Parmesan Asparagus (Half Baked Harvest)
-- Ginger Garlic Baked Steelhead (adapted from RasaMalaysia)

Sterling White Halibut

Fjord pens, Norway

Pacific Halibut is a perennial favorite—its flesh is thick, meaty, and firm, and its flavor is sweet and rich. You may want to compare it with the halibut we are featuring this week: farmed Atlantic halibut. Because wild Atlantic halibut is now endangered, some argue that farming halibut is a necessary conservation strategy. The fish are raised in 200-meter-deep pens—halibut are bottom feeders—in the clean, swiftly moving fjord waters. Moderate mercury level. Kosher.
1 lb. for $27.00

-- Pan-Roasted Halibut with Herbed Cannellini Beans (adapted from Bon Appétit)
-- Braised Halibut with Asparagus, Baby Potatoes, and Saffron (Martha Rose Shulman /  New York Times)

Calvisius Caviar

Sustainably farmed sturgeon

Why not say "I love you" with Calvisius Caviar?
This caviar comes from the roe of sustainably farmed white sturgeon. It has a lightly fruity taste with a distinctive nutty hint. Try it with a dry Brut or other sparking wine.
1 - .36 ounce tin (approximately 2 teaspoons)

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 $16.00

-- 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)