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.

september 16th

Sep 16

Written By Shelly Morse

Refrigerated Case

Finfish

(Sold by the Pound)

Sushi-Ready #1 yellowfin Tuna | falmouth, ma
$36 lb

Sushi-Ready Salmon | Hebrides Islands
$34 lb

SUSHI-READY ØRRET (FJORD TROUT) | NORWAY
$26 LB

wild caught Tilapia | St. John River $22 lb

hake | nantucket
$29 lb

rooster grouper | panama (pacific)
$36 lb

turbot | stolts sea farms, galicia, spain
$62 LB (avg. weight 5-8oz)

***

Shellfish

(Sold by the Pound or Piece)

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

petite salt oysters | greenwich bay, ri
$1.75 each OR $18 dozen

Littleneck Clams | narragansett, RI
$1.50 each OR $15 dozen

XL Mussels | skilling river, ME
$9 lb

Sushi-Ready U/12 Hokkaido Scallops
$48 lb

Pasteurized Blue Crab, Claw Meat
6oz $14

Pasteurized Blue Crab, Lump
6oz $19

Pasteurized Blue Crab Jumbo Lump
6oz $27

***

Freezer Case

(Vacuum-sealed, frozen)

Calamari Rings $17.00

Calamari Tubes $17.00

Clams, Chopped $10.00

Clams, Stuffed $1.25 each or $12 dozen

Crawfish Tailmeat $18 a Bag

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 or $52 for 2 lb bag

Shrimp 2/4ct, EZ Peel
$30.00 or $56 for 2 lb bag

Shrimp 8/12ct, P&D/tail-on
$29.00 or $54 for 2 lb bag

Shrimp Patagonia 8/12ct, head & shell-on
$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 $22 lb

Frutti di mare $32 lb

Grilled octopus $36 lb

Assorted sauces $8-13 8oz

Assorted Soups $17-18 quart (frozen only)

Assorted Stocks $13.50 quart (frozen only)

***

Tins & Caviar

Tins $5-49.50

Over 50 different tins to choose from, from silky pate spreads to everyday workhorses to Oak-smoked rarities in Arbequina worthy of a splurge.

Tuna, Cod, Sardines, Mackerel, Shellfish, Anchovies, Cephalopods, Skate, Seabass, Oysters, and even a couple of surprisingly delicious Vegan alternatives.

Caviar

Illinois Sturgeon $40/oz OR $150/4oz

Wild Illinois Bowfin $25/oz or $90/4oz

***

Retail Items

Boozy Beverages $8-72

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

Non-Alcoholic Beverages $3-17

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

Coffee $15-18

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

Sauces $8-20

Selections from BLiS, Sfera, Red Boat, & others

Pasta $5.50-9

Selections from Italian Artesans, Rustichella d'Abruzzo, and Banza for our GF pals

Crunchies $2 -$10.50

Spuds, 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

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

Kolsvart Fish Candies + Chocolate from Tony’s Chocolonely and others

Shelly Morse