|
FOR PISCIVOROUS PEOPLE...
MAY 2008 |
Tis' the merry, merry month of May!
A tray of fat succulent soft shell crabs!
I see flowers and fair weather grillers sprouting up all over. Both are sure signs that spring is finally here to stay!
May brings us wild Alaskan salmon, and Chesapeake Bay soft shell crabs, fiddlehead ferns and morel mushrooms. Here's a spring menu idea for you... A crispy panko crumbed soft shell crab for starters followed by a succulent fillet of grilled Alaskan salmon drizzled with a morel cream sauce nestled in a bed of sauteed fiddlehead ferns. It's possible in May!
MAY BRINGS US...
Cinco de Mayo
Try our Mexican style shrimp ceviche and fresh guacamole along with a grilled tilapia taco.
Mothers Day
Mom would love a fresh grilled lobster!
We can set you up with a precooked lobster and some garlic butter!
Memorial Day
This weekend is a burger weekend and here we are not talking hamburger! Try our Terry-aki Tuna, Dill Salmon, or Thai Marlin burgers!
The Ocean in a Half Shell
I love a good fresh oyster especially for the reminder of the ocean. Savor a good one and it brings you back to that fantastic salty flavor.We always have a variety of live oysters on hand. But with so many varieties out there from so many places, we thought we should be featuring a different oyster each weekend this summer. Start an oyster log and expand your repertoire. We will even match some great wines with your choices.
We recently acquired a Big Green Egg grill compliments of Big Green Egg company and The BBQ Pit(Ace Hardware) 925 W. Armitage Ave. This supposed to be the best and last grill/smoker you will ever buy. We are currently breaking it in and will let you know! Stop by the shop every Saturday between 12:00 and 3:00 for free grilling demonstrations and tastes of something different every week!
There is nothing like celebrating spring buy tossing your favorite fish or seafood on the grill and we will be happy to guide you on your way! | |
|
|
|
COBIA
Rachycentron canadum
Cobia is a fish that is found worldwide and is mostly caught as a recreational fish though it is a bycatch of various lineline fisheries. These fish reach up to 6 feet in length and weigh in at 135 pounds. It resembles and is most closely related to the remora. Cobia is highly prizes by the fishermen that catch them. In Mexico, it's called "esmedregal" and is reserved for weddings and celebrations. In Belize, wild caught "cabio" will be served as a family treat. Cobia has been found to be a great candidate for farming, here in the U.S. and abroad. Ours is from Marine Farms in Belize. They started in 2006 with a state of the art farm and do a great job of producing an environmentally sound product in addition to providing jobs for the local residents. I like this fish for its firm white flesh and have used it in recipes from sushi to grilling.
Regular price:$20.00 per pound
Special price:$18.00 per pound
May 5th thru 11th |
|
KONA KAMPACHI
We are featuring Kona Kampachi again because we love it so much! From sashimi to the grill, this is one of the most versatile and tasty fish available today. On top of its great taste, these fish are raised in some of the cleanest waters in the world with a close eye on food safety and sustainable growing practices. Watch the movie. This underutilized fish is reaching star status and should definitely find its way to your plate soon! You will love its creamy firm texture and mild flavor as much as we do. We were able to negotiate a great deal from our supplier and are passing it on to you. Now is a great opportunity to add this fish to your menu. Regular price:$30.00 per pound
Special price:$24.00 per pound
May 12th thru 18th |
DUNGENESS CRAB
Cancer magister
This month sees the last live Dungeness crab from our fisherman, Brad, in Bellingham, Washington. He sent us an extra nice assortment of beautiful kickin' crabs. The Washington crab season shuts down for the summer to let the crabs grow. Only the males are kept and the females go back to produce another batch of crab. My wife, Terry had her first Dungeness crab just a few weeks ago and she thought it was one of the best crabs she ever ate (after I shucked it for her). I like these best just plain boiled served with melted butter, a good baguette and a bottle of wine. Call ahead and we will be happy to cook one for you. Get them while they last (before Dr B. eats them all).
Special price:$12.00 per pound
May 19th thru 25th |
BURGERS, BURGERS, FISH BURGERS THAT IS!
Memorial Day weekend is a traditional grillin' and chillin' weekend! We want you to skip your regular burgers and dogs and try some of our homemade fish burgers. We make them with our premium fresh fish, add a little fresh marinade or herbs and a touch of panko crumbs for glue. They cook up just as easy and quicker than hamburgers and are so much better for you! Top them with some of our mustard sauce or spicy mayo for a really kicked up taste. We will have them ready made for your convenience, call ahead if you need a bunch and we'll have them ready for you. They average about 6 oz. each. If you are skeptical, stop by Saturday, May 24th and indulge in all three varieties on us! Special Burger Prices
Terry-aki Tuna:$18.00 per pound
Thai Marlin:$12.00 per pound
Dill/Caper Salmon:$12.00 per pound
May 19th thru June 1st |
|
The Ocean in a Half Shell...
Oysters of the Month
May 3rd thru 8th: Wianno Oysters, from Cape Cod Bay nad Nantucket Sound, Massachusetts. Slightly sweet and very salty.
May 9th thru 15th: La Saint Simon Oysters, from New Brunswick, Canada. Small, slightly sweet and a little bit creamy.
May 16th thru 22nd: Chef Creek Oysters, British Columbia, Canada. Less salty, big creamy flavor.
May 23rd thru May 29th: Snow Creek Oysters, from Discovery Bay, Washington. Firm crisp meat with a briny and slightly sweet after taste.
May 30th thru June5th:Beausoleil Oysters, from New Brunswick, Canada. Small, firm and salty sweet (one of my new favorites).
Crisp, dry white wines are great with oysters as are most sparkling wines and, of course, a good beer.
We hope you enjoy these selections for the month. If you discover an oyster that you like in your travels, near or far, we can probably source it for you. | |
|
| OUR NEXT CLASSES...
@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@ THE ART OF MAKING SUSHI
Join us in our most popular class!
This is our last scheduled sushi class until September This is a great place for the person eager to learn the details about making their own sushi at home. We will be demonstrating five maki and two nigiri, while you are sampling our homemade miso soup and fresh tuna/avocado salad. After that it's hands on and you will be rolling sushi on your own.
Bring a friend or two, and your appetite because it's all you can eat! Bring a bottle of your favorite beverage (sake maybe) and be prepared for an evening of fun and food!
This is our last scheduled sushi class until September
Tuesday, May 20th
7:30 until 9:30
$75.00 per person. Call ahead for reservations
@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@
We will be scheduling some grilling classes over the course of the summer.
Looks like our first open class is going to be on July 1st.
Stay tuned for details.
Don't forget that if you want to do a private party or class at the shop, just round up 10 or more of your friends and talk to us about what you would like to do. |
| Dirk's Fish & Gourmet Shop
2070 N. Clybourn Ave., Chicago Il. 60614
|
"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 some special attention or a great recipe, our friendly and knowledgeble staff can provide that too.
If you are looking for something in particular, give us a call and we will do our best to get what you need.
"LIFE'S NOT PERFECT...
BUT YOUR FISH SHOULD BE!"
| |
|
