Coastal Fish Market Minneapolis

Union Fish Market is a change for the better

The restaurant's main-floor revamp brings sustainably sourced seafood downtown

When a relatively new restaurant has a series of quick changes — new chef, new hours, new dining room policy — within a short period of time, the red flags go up. Customers stop making reservations and bloggers start making predictions about what might replace it next season. As of a few months ago, it seemed like that might be the situation at Union Restaurant & Rooftop, the multi-tiered, multi-purpose eatery on Hennepin, famous for its retractable glass roof.

But then came Union Fish Market, a seafood restaurant-within-a-restaurant on the street level of Union Restaurant & Rooftop.

Alma Guzman for City Pages

Fruits of the sea at Union Fish Market

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"From the beginning, our vision of Union was that it would first be a place to celebrate culinary talent, and second that it would shift to the needs of the downtown market, " explains Bill King, vice president of culinary development for Kaskaid, the same group behind Crave and Figlio 2.0. "I think with this new concept we've really managed to nail both."

Fruits of the sea at Union Fish MarketKing says in its previous iteration, the menu served in Union's main dining room proved "perhaps too modernist" for the crowd they were serving and that Union Fish Market is "aiming to be high-end and chef-driven, but still accessible." Thus the new menu, driven in part by the Fish Market's head chef, Lucas Almendinger, runs the gamut, serving fish and chips and razor clam chowder with sunchokes alongside skate wing with hazelnuts and ahi tuna with sea beans and chile vinaigrette.

The team here is also serious about its commitment to sustainable sourcing. This is a term that gets tossed around a lot, though it isn't always clear what the restaurant is promising. To King, there are two simple identifying factors of true sustainable sourcing. "One, do no harm to the environment in that fishery. Do not negatively impact that ecosystem, " he says. "Two, if you are harvesting fish at a rate that is faster than the reproductive rate of that species, that's not sustainable."


Right on, Answer Girl

2002-09-18 07:33:37 by Itakefishoiltoo

There's a great chapter in Julia Ross' book The Diet Cure about fish oil--the chapter entitled 'The Fatty Acid Fix.' If your were descended from ancestors who lived in parts of the world where cold water fish was the major protein source (Ireland, Scotland, Wales, Scandinavia, Japanese, Korean, coastal Chinese) you may have an especially high physiological need for omega-3s from fish. The US diet has become very deficient in omega-3s.
A couple of weeks ago, people on this forum were discussing the remedies that worked best for low level depression (major depression is agonizing, and quite a different matter


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