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week's catch


Kyuquot Sound Sablefish (Black Cod)

Floating sea pens, Canada

We featured this sustainably farmed sablefish a couple of times last year, and it was a hit. Sadly most of the wild sablefish is shipped to Japan, making it too expensive and hard to find here in the US. In any case, Kyuquot Sound farmed sablefish is excellent and gives wild sablefish a run for the money. 

Kyuquot Sound sablefish are raised near Vancouver Island in partnership with First Nations peoples. The fish are fed an FAO-certified organic feed (no hormones, no GMOs), and they are harvested using a Japanese method that reduces stress. Further, the company raises shellfish downstream, which filters the waste, and kelp, which purifies the water. 

Despite its common name (black cod), it is not a member of the codfish family. Its high fat content makes it extremely flavorful and very forgiving when cooked. Also to its credit, sablefish is high in polyunsaturated fat which is good for low-cholesterol diets. It has milky white flesh and a buttery texture, and it can be cooked in many ways. Our favorite recipe is Chef Nobu Matsuhisa's Black Cod with Miso. Moderate mercury level. Kosher.
1 lb for $23.75

-- Nobu's Black Cod/Sable with Miso (Nobu Matsuhisa / Food and Wine)

-- Pan-Seared Black Cod with Morels and Asparagus (Michael Cimarusti, Providence, Los Angeles / Tasting Table)


Gill or net trawl, Rhode Island

Monkfish is one of the ugliest fish in the ocean, but we love its flavor and texture! Think poor man's lobster. 

Monkfish looks positively prehistoric. Its huge, gaping mouth and hideous teeth are complemented by an odd-looking, dangling apparatus on its head that some say looks like a fishing pole and bait. Its tail though is "seafood gold," with a texture and density similar to that of lobster, as mentioned above. We've seen it used in a number of ways—in "lobster" rolls, risotto, and soup, and also braised and bacon-wrapped. Seafood Watch rates it a "Good Alternative." Low mercury level.
1 lb. for $15.50

-- Crispy Monkfish with Capers (Daniel Boulud / Food and Wine)
-- Monkfish "Lobster" Rolls (adapted from The 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.

-- Garlic Shrimp And White Beans (Bon Appétit)

-- HOF Simple Roasted Shrimp

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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