Say hi to Gabby!👋
Chef Tournant at The Fish Guy.
Born and raised on the South Side, Gabby’s culinary path has taken her through Chicago’s fine dining kitchens, catering teams, private dinners, and pop-ups. She now brings that experience as she helps mentor the next wave of chefs.
Outside the kitchen, it’s mackerel for her cats Turbo and Ruckus, and mojitos with friends!
Mother’s Day, upgraded.
Skip the flowers, give her something from the sea. Sushi kits, caviar, and everything in between. Because she deserves more than the usual!
Join us this Saturday, May 9, from 9:00–11:30 AM for a special morning with our friends at @606coffeeroasters ☕️
Behind every cup is a story. Founder Alberto Bolares, a Veteran and Purple Heart recipient, travels each year through Central and South America, building relationships with small family farms and personally sourcing every coffee they roast. His approach is simple: know the farmers, honor their work, and bring truly exceptional coffee back home.
We’ll be brewing samples, sharing stories, and spending the morning in great company. Stop by for a chance to meet the people behind the coffee. ☀️
Join our crew! 🎣
We want Chicago to fall in love with fish, and we’re building something we’re all proud of.
Now hiring:
🍴executive chef
🎣retail + counter hospitality specialist,
great fish. real benefits. people you’ll love working with. link in bio.
We love playing matchmaker when it entails connecting the best producers in the Midwest with the best chefs in Chicago.
Meet the team from @co.midland They partner with Iowa family farms to raise Pacific white shrimp — sustainably, chemical-free, and with zero discharge. Their algae filtration system converts shrimp farming waste into regenerative fertilizer that goes right back to the farms. nothing wasted, everything local.
We recently brought them together with Chef @bradynkawcak and the @atelier.chicago team to talk shop... & you can find this stellar product on the menu at Atelier coming soon!
Available now:
🍤 At our Albany Park retail shop
🍤On the upcoming menu at @atelier.chicago
🍤For wholesale to chefs and restaurants via The Fish Guy
Hot off the dock… it’s merch 🐟
Rep @fishguychicago beyond the counter with our latest drop— tees, hats and more for the true afishionados.
Tap the link in bio and reel yours in 🎣
This Mother’s Day, make more than a meal, make a memory.
Our sushi kits bring you everything you need to create something special at home with Mom. Sushi-grade seafood, thoughtfully prepared, and always the best from The Fish Guy.
Exceptional seafood starts at the source.
This Earth Day is a reminder that responsible sourcing isn’t optional, it’s essential.
At The Fish Guy, we partner with trusted fisheries and state-of-the-art aquaculture operations, follow the seasons, and curate seafood we’re proud to put our name on.
No shortcuts. No compromises. Just really good seafood.
Johanna’s Fish of the Moment: Norwegian Fjord Trout.
A member of the salmon family — but don’t confuse the two. Fjord trout is raised in Norway’s cold, deep coastal waters, and the difference shows up on the plate.
Where Atlantic salmon goes rich and buttery, fjord trout plays it different — leaner, cleaner, more delicate. There’s a minerality and finesse you don’t get from salmon. Think of it as the precision cut.
Three ways to let it shine:
Raw. This fish was made for crudo. That clean flavor and silky texture — just get out of its way. Good olive oil, a little citrus, done.
Roasted. That leaner flesh rewards high heat — you get a beautiful sear on the outside while the inside stays silky. Salt, oil, hot pan.
The rule for both: pull it earlier than you think. It’s leaner than salmon, so it’s less forgiving — it’s done before you expect it to be.
Ask Johanna about it next time you’re at the case.
These claws are going places.
Tide-sweet shellfish, cracked, packed, handled with care & delivered straight to your door. Finfish still scented with salt water.
Fewer steps between you and the sea. Tap the link in bio to learn more!
A night for conversation, connection, and thoughtful flavors.
We’ve teamed up with @burlevanston for a four-course dinner celebrating the freshest, sustainably sourced ingredients. From farm to water to plate, this collaboration brings together partners who share our values and passion for quality.
Seats are limited reserve yours through the link in bio!
