week's catch

This

Alaskan Halibut

Long line caught, Alaska

Halibut is a perennial favorite—its flesh is thick, meaty, and firm, and its flavor is sweet and rich. In addition to those excellent qualities, it is a versatile fish that can be cooked in many ways—grilled, roasted, broiled, you name it. 

Halibut is among the largest fish in the sea—it is certainly the largest flat fish. Its usual size ranges from 20 to 40 pounds, but it can grow to 8 feet long—as a look at Instagram will show you. These days halibut is strictly managed by the Pacific Halibut Commission. Seafood Watch rates it a “Good Alternative,” and it is MSC (Marine Stewardship Council) Certified. Moderate mercury level. Kosher.
1 lb/ for $23.50

-- Halibut Ratatouille (Bakers Royale)
-- Grilled Halibut Niçoise with Market Vegetables (Andrew Knowlton / Bon Appétit)

 

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

-- Broiled Bluefish with Lemon-Garlic Mayonnaise (Food and Wine)
-- Fast Vietnamese Caramel Bluefish (Melissa Clark / New York Times)

Key West Pink Shrimp

Wild caught, Florida

We are happy to offer uncooked, frozen, wild caught Key West Pink Shrimp. These plump shrimp get their color from the coral waters off the southwest coast of Florida. Individually Quick Frozen, Shell-On. 21 to 25 per pound.
$15.50 

-- Garlic Shrimp And White Beans (Bon Appétit)

-- HOF Simple Roasted Shrimp

Gibsons Steakhouse Seasoning Salt

Ingredients: Salt, spices, dehydrated onion and garlic.

This is the secret ingredient that some say makes Gibsons steaks so good. It is excellent on fish too! Contains only salt, spices, and dehydrated onion and garlic.

Net weight: 6 ounces for $6.50

Hooked on Fish Convertible Cooler Bag

Use this bag for lots of things!

Summer is here!

And that means it is going to be HOT. Make sure you have the right cooler bag for your trip home. Not only does it keep your fish cold longer, but it is an excellent all-purpose tote. Use if for your summer picnics at Millennium Park or Ravinia! Removable insulated pouch.

$18.00

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

-- Cuttlefish Spaccatelli with Shrimp, Tomatoes, and Green Onion (Food 52)

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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