Finformation

If it’s vacuum-packed, remove it from the packaging and thaw it in the fridge for 12–24 hours. Once it’s defrosted, use it within five days — no one likes tired fish.  If you’re in a pinch and need that fish quickly, remove the product from its packaging and place it in a resealable plastic bag, then submerge that bag in very cold water.

Be sure to pat your seafood dry after you defrost.

Brining can do wonders for flavor and texture. Here are three solid options:

1. Quick 6% Brine
   Dissolve 5 tablespoons kosher or coarse salt in 2 quarts cold water. Soak the fish for up to 12 minutes, rinse, then pat dry.

2. Slow 4.7% Brine
   If you’ve got time, go gentler: 2 tablespoons salt + 3 tablespoons white sugar in 1 quart cold water. Soak 5–12 hours, rinse, and dry.

3. Dry Brine (Cure)
   No room in the fridge? Rub 1 tablespoon salt and ½ teaspoon sugar on the fillet. Let rest 10 minutes, then rinse and pat dry.

Check out our recipes here.

More to come! We’re cooking, testing, tweaking — and making sure every recipe’s worth your fish.

Not at all. Like any food, the quality of seafood depends on how it’s raised or harvested. At The Fish Guy, we partner only with state-of-the-art aquaculture operations that prioritize clean, responsible practices. These farms carefully monitor water quality, feed, fish health, and environmental impact to ensure healthy, sustainable seafood.

Farm-raised fish can often be fresher, more consistent, parasite-free, and just as flavorful—if not more so—than their wild counterparts. We work exclusively with open-water pen systems and cutting-edge closed and recirculating aquaculture systems, which represent the premier standard in responsible farming.

Modern aquaculture also helps reduce pressure on wild fish populations and supports decarbonization in the seafood supply chain. We’re proud to offer both wild and farmed options—and we’re always transparent about where your fish comes from and why we trust it.

Ikejime is a traditional Japanese method of killing fish that’s known for preserving the quality, flavor, and texture of the meat. It involves a quick, humane technique that instantly stops the fish’s brain and spinal activity, minimizing stress and preventing the buildup of lactic acid and adenosine triphosphate (ATP). This results in cleaner-tasting, longer-lasting fish that chefs and seafood lovers prize for freshness and texture.

The Fish Guy is proud to carry the widest selection of fish prepared in the ikejime method in Chicagoland. Check out this informative article from GQ to better understand the impact of ikejime on seafood and fisheries.

We just might be. Every team member at The Fish Guy earns a living wage, receives a health care subsidy, and has access to a 401(k) with a 4% employer match. Because good seafood starts with good people.

View open roles on Culinary Agents →

Don’t see something listed? Send us your resume and a quick note about why you want to join the crew — we’re always open to meeting great humans.