week's catch

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Alaskan Halibut

Longline caught, Alaska 

Halibut season is winding down, so let's have it one more time. This will be the last time we offer it in 2017. 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. We won't be offering it again until next summer.

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 standing on its tail, it can be higher than an elephant's eye—up to 8 feet tall—as a look at Pinterest 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 $26.50

-- Pan-Roasted Halibut with Herbed Cannellini Beans (adapted from Bon Appétit)
-- Halibut Aji Yaki (Andrew Zimmern)

Icelandic Cod

Wild caught, Iceland

Icelandic cod is the same species as the more familiar Atlantic cod but a separate stock. It comes from the chilly waters around Iceland and is much larger and more migratory (thus leaner) than its overfished cousin.

Its meat is firm with large, succulent flakes, and it has a mild flavor. You can do almost anything with it—unlike most fish, it stands up to hearty sauces. It is great for fish and chips (see the New York Times recipe we love), and It is good sautéed, steamed, baked, and fried. Seafood Watch rates it a "Good Alternative," and it is MSC certified. Low to moderate mercury level. Kosher.
1 lb. for $14.00

-- Jamon-Wrapped Cod with Borlotti Bean Stew (adapted from Jamie Oliver)
-- Cod Basquaise (Eric Ripert)

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 pandas, 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.) 

Keep in mind that these shrimp are peeled and deveined FROZEN shrimp. US Fair Trade certified.
1 lb. (about 26 to 30 per pound) for $14.00)

-- 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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