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.

A woman with curly hair and glasses wearing a denim shirt and a pink apron standing in front of a wooden background.

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 ANy kind

A smiling man wearing a light purple shirt and an orange apron, standing in front of a weathered wooden wall.

Will

Director of Wholesale Operations

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”)

ANNA

Wholesale Sales Specialist

Originally from Ukraine, Anna’s culinary experience spans Toronto, DC, and Chicago. Anna held BOH leadership roles at Momofuku Kojin and Rose’s Luxury and served as an expeditor at Smyth and Ever. Anna’s background in Michelin-caliber restaurants gives her unique insights into the needs and demands of Chicago’s finest kitchens. Anna has been married for ten years and shares her home with two white Turkish Angora cats.

YEAR JOINED: 2026
favorite seafood items: monkfish, crawfish, scallops, Kushi oysters, abalone, and salmon roe.

GABBY

Retail Experience Specialist & Chef Tournant

Gabby is a South Side native and spent her early culinary career honing her skills and making friends at various fine-dining restaurants, catering kitchens, private chef dinners, and pop-ups in Chicago. Since then, she has been mentoring younger chefs as Sous Chef of Michelin Bib Gourmand-awarded Boonie's Filipino Restaurant. On her days off, Gabby loves sharing mackerel with her girl cats, Turbo and Ruckus, and mojitos with her girl friends.

YEAR JOINED: 2025
FAVORITE SEAFOOD ITEMS: SCALLOPS & TUNA POKE

A man smiling, wearing a gray cap, white shirt, and black apron, standing in front of a weathered white wooden wall.

Juvenal

Master 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

Aaron

THE BIG TUNA

Aaron is a 4th-generation Chicagoan whose path to The Fish Guy wound through 15 years of nonprofit work and a Great Lakes water-innovation hub, where he evolved from a seafood enthusiast to seafood evangelist. In 2025, Aaron transitioned from an occasional customer of The Fish Guy to its owner. Outside of seafood, Aaron is passionate about outdoor recreation, advocating for multi-family housing in Chicago, and traveling with his wife and young son.

YEAR JOINED: 2025
favorite seafood items: Monkfish Cheeks, Hamachi Collars, & SeaFood Stews

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.