A few tidbits that didn't make it into today's cover story on choosing sustainable seafood, which writer Lisa Shames so deftly points out is never cut and dry:
The Shedd Aquarium's next Right Bite dinner is from 6 to 9 p.m. May 5 at Uncommon Ground, 1401 W. Devon. If it doesn't snow (ba-dum-bum!), the evening will begin with hors d'oeuvres and wine on the rooftop garden and follow with dinner, dessert and much insight from Shedd horticulturist Christine Nye. Diners will get eco-friendly garden tool kits. The cost of the dinner is $75. Call (312) 692-3206 or e-mail email@example.com.
And that beaut pictured above? That's a red scorpion fish from northern New Zealand. We went the tamer route with the photos we ended up running in print, but this photo by S-T photographer Jean Lachat, taken at Supreme Lobster in Villa Park, is too fantastic not to share.
Diver-caught scorpion fish is a perfect example of an underutilized species, says Supreme Lobster's Carl Galvan, a font of information about this sort of stuff and the go-to guy for a good number of chefs around town. Ugly? Maybe, but "it's a really sexy fish. It looks scary from a civilian point-of-view, but when you get a chef looking at it, they get all giddy and excited," Galvan says.
His recent scorpion fish customers include Perennial's Ryan Poli and, just this morning, Eve's Troy Graves. "Anytime [Galvan] calls something sexy, you've gotta be intrigued," says Graves, who has planned a scorpion fish tartare with coconut lemongrass creme brulee as an appetizer special for the next few days.
Phillip Foss of Lockwood also has blogged about scorpion fish's integral role in bouillabaisse. Foss, of course, is the same guy who's been having his way with Asian carp lately. But that's another story entirely; listen to him tell some of that story here.