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 Catch

What’s In The Case Today?

Our Albany Park case is stocked daily from what Chicago's best restaurants ordered. Finfish hand-cut throughout the day, a rotating selection of oysters, clams, and mussels, and Chef Henry's prepared foods made in-house.

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Line drawing of a man wearing sunglasses, a cap, and tropical clothing, holding a large fish over his shoulder.

A pink illustration of a lobster with the text "The Fish Guy" written across its body.

Digital illustration of a person dressed as Santa Claus sitting beside a large lobster, with a Christmas-themed backdrop featuring a window with a fish hook and fishing line.

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Lobster roll on a toasted bun with chopped herbs, potato chips, and a small bowl of coleslaw on a teal plate.

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SANDWICHES MADE-TO-ORDER

All sandwiches are made to order and served with house slaw and your choice of Great Lakes Potato Chips.

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"WE GO THE DISTANCE FOR GREAT"

We’ve been the quiet hookup for Chicago’s top chefs and hospitality pros for nearly 30 years. If you can dream it, we can source it. Get in touch and let’s talk.

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