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.

Our Team

The “Fish Guys”… and Gals

We’re a small, skilled team of hospitality professionals who take real pride in what we do. Whether you’re the best chef in the city, just getting into cooking seafood, or planning a fish feast, we’re here to help you find what’s good — and how to make it great.

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Johanna

Director of Retail Operations

A Florida native who grew up fishing, Johanna has lived in Chicago for 13 years. Johanna trained at Kendall College before joining the kitchen at Avec. Johanna eventually found her way into retail through teaching cooking classes at Sur La Table and Eataly. Johanna calls the South Side home along with her husband, Mike, and their rescue pup Loki (who relishes living up to his name).

YEAR JOINED: 2024
favorite seafood items: hamachi collar, sashimi/crudo of all kinds

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Will

Retail Experience Specialist

Will is a native of the Jersey Shore who has lived in Chicago for 40 years. Will has spent his career in food and wine, managing legendary establishments like Peterson’s and Harry Carry’s. Will is a trained sommelier and wine educator who loves connecting with customers to share his enthusiasm for The Fish Guy’s impressive case. Will loves to spend time with his large extended family (especially nieces and nephews) and friends. Will and his wife, Christine, are devoted dog lovers who many refer to as “dog whisperers.

YEAR JOINED: 2024 (after many, many years as a customer)
FAVORITE SEAFOOD ITEMS: fluke, monkfish, any clam, & bay scallops (“ocean candy”)

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Chef Leo

Cook Extraordinaire

Leo hails from the Philippines, spent formative years living and cooking in Japan, and has called Chicago home for 39 years. Leo previously cooked under Iron Chef Morimoto, which is why we playfully refer to him as “The Morimoto of Mayfair”. Leo and his wife raised two children in Chicago, and in his free time, he enjoys spending time with friends and family, as well as jamming out to rock & roll on his guitar.

YEAR JOINED: 2004
FAVORITE SEAFOOD ITEMS: tuna, salmon, & scallops

A smiling man with a gray beard and glasses wearing a navy blue short sleeved button-up shirt, standing against a weathered white wooden wall.

Rodney

Director of Wholesale Operations

Born and raised in the South, Rodney spent three decades cooking in restaurants in New Orleans, Seattle, and Las Vegas before settling in Chicago in 2006 to work at Spiaggia. Since then, Rodney has worked in many of the city’s most acclaimed kitchens and was the owner of Humboldt Park’s Haywood Tavern. Rodney is a longtime West Side resident and enjoys riding bicycles when not at work.

YEAR JOINED: 2024
FAVORITE SEAFOOD ITEMS: Turbot & Monkfish

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Juvenal

Fish Butcher

Juvenal is a native of Michoacan, Mexico, who has been cutting fish for 25 years. Outside of the cut room, Juvenal enjoys playing soccer with his son and spending time at the Lake with his family.

YEAR JOINED: 1999
FAVORITE SEAFOOD ITEMS: Halibut & Tuna

Join Us

We’re a Tight Crew

Illustration of a man with a beard and sunglasses, surrounded by large fish with smiling faces, inside a window or display case.

Want to join our team of fellow fishmongers?

We believe in doing right by our passionate and talented crew. Every employee of The Fish Guy earns a living wage, receives a subsidy for health care coverage, and has access to a 401(k) program with a 4% employer match. Because good fish starts with good people.

Apply Today

Not seeing any open roles? Drop us a line with your resume and a brief summary of why you want to join Chicago’s favorite fishmonger. We love finding ways to add great people to our team.