Fjord-based aquaculture, Norway

$21.00 per pound

This sea trout comes from an icy Norwegian fjord. The long, deep channel where the fish are raised was formed by successive glacial ice-flow erosions over the course of 2 million years. It contains a perfect mix of salt and fresh water. Its swift current makes for a highly oxygenated water that these fish love. This trendy trout is the same species as rainbow trout, though—like wild salmon—sea trout flesh is deep red. It is sweeter than salmon, and its fat content contributes a rich flavor.

Sea trout are farmed in uncrowded conditions and are fed sustainably, without chemicals or pesticides. They are good grilled, smoked, sautéed, and baked. Registered by the Norwegian Food Safety Authority. Low mercury level. Kosher.

Gill-net caught, Lake Erie, Canada

$18.00 per pound

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Walleye's buttery texture and delicate sweetness makes it one of the most popular freshwater fishes. Walleye is so popular that it is the official state fish of Minnesota, South Dakota, and Vermont. Although it is often called "walleye pike," it is actually a member of the perch family. 

Walleye has a sweet flavor and a delicate flake, and it can be prepared in virtually any way—sautéed, baked, and grilled. My mother's favorite Florida restaurant serves this Great Lakes fish topped with artichokes and tomatoes, then drizzled with béarnaise sauce. Seafood Watch rates walleye a "Good Alternative." Higher mercury level. Kosher.