week's catch

This

Redfish

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) and do not use hormones or antibiotics. Additionally their environment is free of 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 $23.00

-- Paul Prudhomme's Blackened Redfish (Paul Prudhomme /The New York Times)
-- Redfish on the Half Shell (Food and Wine)

Bluefish

Line-caught, Rhode Island

Bluefish, which is usually caught as bycatch—that is, few fishers go out looking for it—has a generally bad rap. When it comes to fish, let's agree that tastes vary. Some of us prefer milder fish that can carry a great sauce. Those who like the assertive flavor of wild king salmon and other such fish should enjoy
bluefish's persuasive combination of unapologetic flavor (think mackerel or sardines) and rich tenderness.

It is high in omega-3's, so is great smoked. If you don't have the smoker out yet, try it baked, broiled, or sautéed. Seafood Watch rates it a "Best Choice." Higher mercury level. Kosher.
1 lb. for $13.00

-- Quick and Easy Broiled Bluefish With Lime Aioli (Serious Eats)
-- Baked Bluefish (Simply Recipes)

Calvisius Caviar

Sustainably farmed sturgeon

Who needs an excuse? Celebrate your puppy's training, or the mere fact you made it through another day. Calvisius 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 sparkling wine.
1 - .36 ounce tin (approximately 2 teaspoons) for $25.00

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 pangas, 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.) 

US Fair Trade certified.
1 lb. (about 26 to 30 frozen peeled & deveined shrimp 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)

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