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UPCOMING CLASSES...
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SUMMER GRILLING CLASSES
Sizzling Summer Salads
This evening will find us outside, firing up the charcoal grill! These four salad recipes are easy, tasty and will surely impress your family and friends.
Grilled Tuna Niciose
Blackened Marlin Ceasar
Wild Tequila Shrimp with Black Bean and Corn
Spicy Scallop and Grilled Summer Vegetable
(This will be our last class until September)
Tuesday, July 10th
7:30 to 9:00
$60.00 per person
Invite a friend and feel free to bring a bottle of your favorite beverage to any of our classes. We will provide the rest!
Call ahead to reserve your spaces today!
773.404.3475
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Dirk'$ Dollar$
Softshell Crabs
Buy 4-get 1 free.
Buy 8-get 2 free.
Etc...
Please present this coupon at time of purchase.
Limit one coupon per purchase. Good thru 6/4/07 thru 6/10/07 |
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Dirk'$ Dollar$
Take $2.00 off your purchase of Kona Kampachi
(over 20.00) |
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Please present this coupon at time of purchase.
Limit one coupon per purchase. Good thru 6/11//07 thru 6/17/07
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Take $ 2.00 your purchase of Sockeye Salmon
(over 18.00)
Present this coupon at time of purchase
Limit one coupon per purchase. Good thru 6/18/07 thru 6/26/07 |
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Dirk'$ Dollar$
Take $1.00 off your purchase of Blue Marlin (over 14.00)
Present this coupon at time of purchase.
Limit one coupon per purchase. Good thru 6/25/07 thru 7/1/07 |
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Fathers Day Special
Present this coupon for a FREE Cedar Plank
Present this coupon at time of purchase.
Limit one coupon per purchase.
Coupon good only 6/15-17/07 |
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For Piscivorous People
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June Newsletter 2007 |
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Diving into the summer grilling season...
June brings us a plethora of seafood choices plus the great grilling weather that even the softcore grillers love.
All the Alaskan salmon is plentiful. We have red Kings, ivory Kings, Yukon River Kings and of course everyones favorite, Sockeye salmon. Prices are down on all of these fish at this time of the year.
The Yukon River King salmon are my personal favorite salmon of the whole year. These fish fatten up before making their long run up the 2000 mile long Yukon River to reach their spawning grounds. Harvested at the river mouth before using up any of their stored fat, these fish are amazingly succulent. The season for Yukon kings is only about two weeks long in the middle of June. Try not to miss this event.
Softshell crabs are plump, lively and in good supply this month. Be sure to order these ahead on the weekends, they have been going fast!
Kona Kampachi is a fantasic "new" fish. If you haven't tried this yet you will find it grills great and is equally good raw.
Sockeye Salmon is probably not going to get much cheaper! If you haven't tried this famous fish, this would be a great time to indulge yourself.
Blue Marlin is like a mild tuna and is just as good grilled as it is pan seared. Try it rubbed with a little olive oil and taco spice, grilled then turned into a fish taco.
Be sure to take advantage of our specials and be sure to use the coupons below to get some extra savings!
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Chesapeake Bay Softshell Crabs
Callinectes sapidus 
Regular price:
$5.00 each
Special price:
Buy 4 and get one free with
the coupon below. Softshells are in the prime of their season right now. They are actually available all summer long before finally fizzling out in mid September.
There is nothing like a panko breaded fried softshell crab dipped in avocado puree or as a "spider" maki roll with spicy mayo, slices of cucumber and avocado. Brushing the crabs with olive oil and grilling them is another option, just be careful not to burn off the legs. Another thought that comes to mind is a softshell crab "po' boy" sandwich.
If you are going to be eating them the same day, we will clean them for you. If you want to take some away with you for the weekend, we will show you how to clean them. They will keep for a couple of days, intact and fresh.
My favorite softshell crab recipe:
I put the flour mixture in a plastic bag and dust the crabs completely. Dip in beaten eggs just enough to moisten. Drop crabs into panko bread crumbs one at a time. Make sure they are fully covered with crumbs. Let crabs rest for 5 minutes before cooking. Cook in 375 degree canola or vegetable oil for 3 to 4 minutes per side. Be careful, they tend to sizzle and pop a little bit. I like to serve them with a mashed avocado puree with a squeeze of lemon added. Enjoy!
Use the coupon below to receive additional savings. |
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Kona Gold Kampachi
(Yellowtail)
Seriola rivoliana
Regular price: $30.00
Special price: $25.00
We had this fish on special a month ago and customers have requested that we do it again, so here you are!
These fish are farm raised in pens off the Kona coast of Hawaii. Kona Blue is the first open ocean fish farm and integrated hatchery in the US. The fish are raised sustianably with an close eye on feed and water quality. It doesn't get much better than this in many ways. Check out the website for yourself at Kona Blue Farms.
Kampachi is extremly rich in the omega-3 fatty acids that are so good for us in so many ways and that makes it almost impossible to overcook. On the other hand this probably one of the best fish we carry for sashimi and sushi applications. It is certainly the fish of 2007 and the future.
I love this fish seared in a pan or on the grill with an olive oil rub and just a pinch of salt and pepper. Thats really all it really needs!
I have included a link to Kona Blues recipe page for some other recipe options.
Use the coupon below to recieve additional savings. |
Wild Alaskan Sockeye Salmon
Oncorhynchus nerka
Regular price: $20.00 lb.
Special price: $18.00 lb.
The Copper River sockeye salmon season is probably one of the most publicized fish runs of the year. The media hype is intense. Our customers start asking for it in March and we don't even see the first fish until late May! The salmon came in at $35.00 per pound this year!
Sockeye is scarlet red in color, very lean, has a robust salmon flavor and is great on the grill.
Now is the time to try it for the first time or if you've already been indulging, eat it like an Alaskan brown bear!
We will have sockeye salmon from the various rivers of Alaska all summer long. Even though the Copper River salmon gets the spotlight in the early summer, all Alaskan sockeye are fantasic! Try the recipe for sockeye salmon smoked on a cedar plank for a real wild Alaskan taste sensation. You will see why people pay as much as $35.00 a pound for this fish!
Isn't this sockeye color amazing!
Use the coupon below for addittional savings. |
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Wild Costa Rican Blue Marlin
Makaira nigricans 
Regular price $14.00 lb.
Special price:$12.00 lb.
Marlin is a large fish caught in tropical waters. Ours is coming from sustainable fisheries off of Costa Rica and Ecuador. Marlin usually comes to us in large boness loins that we then cut into "steaks" which are really just very thick fillets.
This is a very lean and mild fish very similar in cooking techniques to tuna. It should be left a little rare in the middle to prevent it from being too dry.
This is a very versatile fish. Try it for tartars, tacos or ceviches. I like to coarsly hand chop the marlin, add some of our Thai marinade, panko crumbs and form it into burgers(see above picture). Finish grilled marlin with our tropical salsa for great summer meal.
use the coupon below for additional savings |
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"WHEN ONLY THE VERY BEST WILL DO!"
If you want to try something new or impress that special person, we can get you almost anything you wish from the water, fish or seafood. If you need a recipe, we have those too.
If you are looking for something in particular, give us a call.
773.404.3475 | |
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