Question 1

How should I defrost frozen seafood?

Accepted Answer

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.

Question 2

Should I brine my fish before cooking?

Accepted Answer

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.

Question 3

Are you hiring?

Accepted Answer

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.

Question 4

Got any recipes?

Accepted Answer

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

Question 5

Should I be suspicious of farm-raised fish?

Accepted Answer

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.

Question 6

What does "ikejime" mean?

Accepted Answer

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.

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