week's catch

This

Alaskan Halibut

Long line caught, Alaska

We couldn't resist! Wild Alaskan halibut is a perennial favorite—its flesh is thick, meaty, and firm, and its flavor is sweet and rich. In addition to its excellent flavor and texture, it affords the cook many options. You can grill, roast, or broil 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 $25.00

  • 8 oz. for $12.50

-- Slow-Roasted Citrus Halibut With Herb Salad (Alison Roman / The New York Times)
-- Spring Halibut Papillotes with Sorrel & Ramps (Didier Murat and Julianne Jones / Food and Wine)

  

 

 

 

  

 

Pacifico Striped Bass

Ocean-based aquaculture Todos Santos Island, Baja California, Mexico

Pacifico striped bass is the only "true" striped bass, not a hybrid as are most other farmed varieties. With a nod to the wine industry and the concept of terroir, the company touts its mastery of meroir, the idea that the sum of the effects of a local environment—such as climate, local nutrients, and other geographical factors—impact the quality of a particular product, giving them a distinct taste unique to the environment they grew up in. Pacifico striped bass has received a 4-star BAP (Best Aquaculture Practices) designation, the highest award available.

The fish has a semi-firm texture with skin that crisps well when sautéed. It can be used in many preparations: as sushi, baked, sautéed, or poached. Chefs such as Rick Bayless and Thomas Keller have used it on their menus, and rumor has it that Chef Stephanie Izard will be featuring it at her new Peruvian restaurant when it opens. Low mercury level. Kosher.

  • 1 lb. for $26.00

  • 8 oz for $13.00

-- Grilled Striped Bass with Indian-Spiced Tomato Salad (Chef Floyd Cardoz / Food and Wine)
-- Broiled Striped Bass with Provencal Tomatoes and Olives (Feed Me Phoebe)

 

Frozen Raw Key West Pink Shrimp

Wild caught, Florida Keys (Raw, Peeled and Deveined)

These plump shrimp get their color from the coral waters off the
southwest coast of Florida. Individually quick frozen, no chemicals, peeled and deveined.


1 lb. (26 to 30 per pound) for $17.00

Key West Pink Shrimp (Frozen, Raw, Shell-On)

16 to 20 per pound

These shrimp are larger than the shrimp above and are Shell-On.
They too get their color from the coral waters off the southwest coast of Florida. Individually quick frozen using no chemical additives.

1 lb. (16 to 20 per pound) for $17.25

Frozen Baby Octopus

Tenderized. Spain

These tasty baby octopuses (octopi) have already been tenderized (no beating required!) and come curled up in the shape of a flower. 


1 lb. (2-3) for $16.00

  

Gibsons Steakhouse Seasoning Salt

Ingredients: Salt, spices, dehydrated onion and garlic.

We are selling this product because a dietician recommended it for a friend with heart issues. It contains only salt, spices, and dehydrated onion and garlic, and it is the secret ingredient that some say makes Gibsons steaks so good. Because it is a healthy alternative to straight kosher salt, we wanted to try it.
The verdict? Gibsons proved to be excellent on fish too!

6 ounces for $6.00

Hooked on Fish Convertible Cooler Bag

Use this bag for all kinds of things!

This convertible totes provide reliable insulation, and it is large enough for those longer fillets or party-size orders. The bag's removable insert is great for keeping fish and other refrigerated products cold on the way home. Without the insert, the bag itself is a sturdy all-purpose carrier. Plus, our logo imprint helps to spread the word about Hooked on Fish! You win, we win.

$18.50

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