How should I defrost frozen seafood?

If it’s vacuum-packed, remove it from the packaging and thaw in the fridge for 12–24 hours. Use within five days. In a pinch, remove from packaging, seal in a bag, and submerge in very cold water until thawed. Always pat seafood dry after defrosting.

Should I brine my fish before cooking?

Brining can improve flavor and texture. Quick 6% brine: dissolve 5 Tbsp kosher/coarse salt in 2 quarts cold water; soak up to 12 minutes, then pat dry. Slow 4.7% brine: 2 Tbsp salt + 3 Tbsp white sugar in 1 quart cold water; soak 5–12 hours, rinse, and dry. Dry brine (cure): rub 1 Tbsp salt + 1/2 tsp sugar on the fillet; rest 10 minutes, then rinse and pat dry.

We might be! Every team member earns a living wage, receives a health care subsidy, and has access to a 401(k) with a 4% employer match. View open roles on Culinary Agents, or send your resume and a short note about why you want to join the crew.

Coming soon—we’re cooking, testing, and tweaking to make sure every recipe is worth your fish.

Should I be suspicious of farm-raised fish?

Not at all—quality depends on how seafood is raised or harvested. We partner with state-of-the-art mariculture operations that prioritize clean, responsible practices, monitor water quality and feed, and minimize environmental impact. Farm-raised fish can be fresher, consistent, parasite-free, and as flavorful as wild. We work with open-water pen systems and advanced closed/recirculating aquaculture systems, which reduce pressure on wild populations and support decarbonization. We offer both wild and farmed options and are always transparent about sourcing.

What does "ikejime" mean?

Ikejime is a traditional Japanese method that quickly and humanely ends brain and spinal activity, minimizing stress and lactic acid. The result is cleaner flavor, better texture, and longer-lasting freshness. The Fish Guy is proud to carry one of Chicagoland’s widest selections of ikejime-prepared fish.

August 15th

Aug 15

Written By Shelly Morse

Refrigerated Case

Finfish

(Sold by the Pound)

Sushi Ready Yellowfin Tuna | Panama $34 lb

Norwegian Orret | aka Fjord Trout $34 lb

Wester Ross Salmon | Hebrides Islands $XX lb

Lake Superior Walleye $32 lb

Monkfish | Narragansett $29 lb

Golden Corvina | Ecuador $28 lb

Whole, Dressed Lane Snapper- FL Gulf Coast - $16 lb

Sow Hake XX - $XX

Black Cod (aka. Sablefish)- Vancouver Island - $38 lb

***

Shellfish

(Sold by the Pound or Piece)

Live Lobster Cape Breton - $26 lb (avg 1.75 lb)

Sushi Ready U12 Hokkaido Scallops - $46 lb

Petite Salt oysters- Narragansett - $1.75 each OR $18 dozen

XL Blue Mussels- Hancock, ME - $8.95 lb

Littleneck Clams- XX - $XX

Pasteurized Blue Crab, Claw Meat 6oz - $14

Pasteurized Blue Crab, Lump 6oz - $19

Pasteurized Blue Crab Jumbo Lump - $27

***

Freezer Case

(Vacuum-sealed, frozen)

Calamari Rings- $17.00

Calamari, Stuffed - $32.00

Calamari Tubes - $17.00

Clams, Chopped - $10.00

Clams, Stuffed ea. - $1.25

Escargot - $26.00

Hamachi Collar - $16.00

Lobster 16 oz. Tail - $58.00

Lobster 7 oz. Tail - $58.00

Octopus - $17.00

Salmon, Chopped - $16.50

Sardines Nigel - $14.00

Scallop, Bay 1# - $42.00

Scallop, Bay 8oz - $21.00

Shrimp 16/20ct Argentinian Reds - $28.00

Shrimp 2/4ct EZ Peel - $30.00

Shrimp 26/30ct - $20.00

Shrimp 8/12ct SSP - $29.00

Shrimp Patagonia 8/12ct - $18.50

Snow Crab Clusters, Canada - $28.00

Tuna Poke - $30.00

Two X Sea trout hot dogs - $19.00

***

Specialties

(Prepared in-house)

Jumbo Lump Crab Cake - $8

Alaskan King Crab Cake - $9

Salmon Burger - $6.50

Halibut Burger - $8

Balik-Style Lox - $44 lb

Tuna Salad - $21 lb

Frutti di mare - $32 lb

Assorted sauces - $8-13 8oz

Assorted Soups - $17-18 quart (frozen only)

Assorted Stocks - $13.50 quart (frozen only)

***

Tins & Caviar

(Canned & Rare)

Tins - $5-49.50

Over 50 different tins to choose from, from everyday workhorses to Oak-smoked rarities in Arbequina worthy of a splurge. Tuna, Cod, Sardines, Mackerel, Shellfish, Anchovies, Cephalopods, Skate, Seabass, Oysters, even a couple tasty Vegan alternatives.

Caviar

Illinois Sturgeon - $40/oz, $150 for 4oz

Wild Illinois Bowfin - $25/oz, $90 for 4oz

***

Retail Items

Boozy Beverages $8-72

Bubbles, Whites, Skin-Contact, Chillable Reds, Ciders, & More

Non-Alcoholic Beverages $3-17

Casamara Club Dry Italian Sodas, Dram Sparkling Waters & Spritzes, Old World Ciders and More

Coffee $15-18

Light and Medium Roasts from 606 Coffee Roasters alongside TFG’s House Dark Blend

Sauces $8-20

Selections from BLiS, Sfera, Red Boat, & more

Pasta $5.50-9

Selections from the Italian Artesans at Rustichella d'Abruzzo & Banza for our GF pals

Crunchies $2 -$10.50

Chips, Crackers, Taralli, Salmon Bites (?!?!), and more from Rustic Bakery, Mitica, Bello Rustico, Great Lakes Potato Chip, Patagonia Provisions & others

Spices & Condiments $7-21

Selections from Heray, Daphnis and Chloe, Diaspora Co, Cabi, Red Boat, BLiS, Kachemak Kelp, The French Farm & others

Oils $15-37

EVOO, Finishing Oils, High Temp Searing Specialists, & more from Brightland, Agrumato, BLiS, and Algae Cooking Club

Vinegars $22-36

extra special offerings from J. Leblanc, Brightland, and cult-favorite Tart

Japanese Specialties $6.50-30

Sushi Vingear, Temaki Nori, Furikake, Panko Bread Crumbs & More

Sweets $3.50-10

Swedish Fish (from Sweden) and Chocolate from Kolsvart, Tony’s Chocolonely, and others

Shelly Morse