Salmon from Vancouver Bay have begun appearing on menus around the city recently. more ›

Although our city refuses to get cold or snowy, you can still bring the season to your kitchen by trying these dishes. Try one (or two, or three!) of our simple fish and citrus recipes. more ›

There's enough seafood here to satisfy even the hungriest of ocean predators. more ›

For dinner this week, you get a heaping helping of new mayor. Delicious. Give our Rahm Salmon-uel a try. It's a little sweet, and a little fishy, but mostly just smoky and spicy. Just like the man himself. more ›

Carry your St. Patrick's fever into the weekend and try this ultimate "green" sauce - chimichurri. Chimichurri is a versatile condiment that can be used as either a marinade or a sauce. Its bright Kelley green color matches the Chicago River - this sauce should really put you in the mood for spring. The sharp bite of raw garlic packs a punch for your meat or fish. In this recipe, we used the chimichurri as a sauce for roasted salmon filets. Try marinating chicken or beef in the chimichurri before throwing it on a hot grill. Money. more ›

"We've been doing this so long, we move like ballroom dancers," declared Mundo Campos, smoker and chef of Calumet Fisheries. The co-owner, Mike Kotlick, agrees. "Not much has changed around here, and we like it that way," he said of his 60-year old business. Calumet Fisheries, opened in 1928 and owned by Kotlick's family since 1948, is a perfect example of a business that has found its place in the world. Producing some of the best smoked salmon, chub, shrimp and trout that we have ever had, using time-honored methods and selling directly to customers, Calumet fisheries is a true Chicago treasure. Located at the foot of the 95th street bridge, the location of the Blues Brother's famous jump, visiting Calumet Fisheries feels like stepping back in time to a moment when river traffic was the heart of Chicago's economy and smoked fish was a dinnertime staple. more ›

Rick Tramonto has a new cookbook coming out next week. Steak With Friends compiles 150 recipes for entertaining friends in the backyard or in the kitchen. As a charcuterie enthusiast, one recipe that caught our eye was a for salmon pastrami with cucumber dill salad. Michael Ruhlman and Brian Polcyn have a few salmon curing recipe in Charcuterie, including one for salmon pastrami, and a quick search on epicurious for gravlax turns up some interesting recipes. But we never tried it. So we took the Tramonto recipe, then smoked it later. more ›

With the warmer weather upon us, we've been outside exercising more and not really into the heavier meals we enjoyed during our winter hibernation. What we've been digging is a well-made salad for a meal, but salads can get really repetitive and boring if you're not careful. more ›

Fresh Dill, for garnish (optional) more ›