This Icelandic Arctic Char just might be the member favorite fish! Raw arctic char, like salmon, has orange to pale pink flesh, but when cooked it fades to white. Despite the color of its raw flesh, char is genetically closer to trout than salmon. Its flavor is clean and mild, its texture is delicate, and it is full of heart-healthy omega-3’s.
The fat content of arctic char makes it adaptable to most cooking methods; it can be grilled, sautéed, broiled, or even smoked. According to Seafood Watch, farmed arctic char is "an excellent 'Best Choice'." Low mercury level. Kosher.
1 lb. for $17.50
-- Arctic Char With Soba Noodles, Pine Nuts and Lemon (Melissa Clark / New York Times)
-- Pan-Seared Arctic Char with Olives and Potatoes (Fine Cooking)
Gill-net caught, Lake Erie, Canada
Walleye is often called "walleye pike" but it is actually in the perch family. Something to remember when choosing walleye is that its pearlescent eyes are not an indication of spoilage but rather a result of light sensitivity that allows the fish to see more clearly at night.
Walleye, which has a sweet flavor and a small flake, can be prepared in virtually any way. Seafood Watch rates it a "Good Alternative." Higher mercury level. Kosher.
1 lb. for $21.00
-- Walleye with Creamed Mushrooms and Horseradish Butter (Magnus Nilsson / Saveur magazine)
-- Herb-Crusted Walleye (adapted from Michael Symon's Herb-Crusted Walleye with Lobster Pierogi)
Frozen Fair Trade Shrimp
Supera net caught, Mexico
Finally a shrimp you can feel good about eating! Caught by artisanal fishermen in Mexico using small sail-powered boats called pangas (slightly larger than a rowboat with a spectacular sail). Fair Trade certification guarantees that there are no human-rights abuses and that a percentage of the profit is returned to the shrimping community. NOTE: We have a limited supply of this shrimp until September. Get them before they're gone!
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)