fish

These fried-fish sandwiches don’t feel like much of a Lenten sacrifice.

“We know we have a product of superior quality and superior sustainability qualities, and only wish the opportunity to allow consumers to decide for themselves,” says the CEO of the company that developed the salmon.

Elegant egg dishes and a Spanish-inflected quinoa salad make this week’s list.

“There are actually a lot of fish that have this condition, but I thought it was pretty damn hilarious,” says Matthew Niemiller.

Kathy Jones, a familiar toque around town, divides her time between her job as executive chef at Iozzo’s Garden of Italy and her new gig as the captain of her own fresh fish stand in City Market.