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FOR PISCIVOROUS PEOPLE...
Halloween Monster Shrimp
OCTOBER 2008
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We were thrilled to receive this recognition from the Chicago Reader!
 Best of Chicago > Fishmonger
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FORGET HALLOWEEN!
OCTOBER IS NATIONAL FISH & SEAFOOD MONTH! What better place to celebrate the tasty treats of the sea than at Dirk's Fish & Gourmet Shop.
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October is the crabbiest month of the year being the only month to provide us with four crab species, soft shell Blue crab(early Oct.), Washington state Dungeness crab, Florida Stone crab claws, and my personal favorite, fresh Alaskan King crab out of Dutch Harbor.
- The last soft shells will be here the first weekend of October then they are gone until April.
- Fresh Dungeness crab will be a regular item starting October 10th and we have a great recipe for you to try.
- Alaskan King crab from the "Deadliest Catch" boats based in Dutch Harbor will open October 15th and we should see crab by(fingers crossed)by October 24th!
Chris and a buddy- on the Arctic Sea, Dutch Harbor, Ak. "Expect more pressure on domestic supplies this season - U.S. king crab imports from Russia were down more than 50 percent through July, to less than 22 million pounds, as Russian authorities crack down on illegal fishing." Plus with the price of diesel fuel, it costs more than $100,000.00 to fill the gas tank on one of those boats! We hope this years price remains close to last years price.
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Dirk, Terry, and Art Smith
Chicago Gourmet
The first "Chicago Gourmet" was held the last weekend of September. The event was similar to the Food Networks South Beach food fest. It featured local chef demos, gourmet food booths, and lots and lots of wine sampling. Held in Millinium Park, on a beatiful weekend it was great fun though a little pricey($150.00)for the amount of food available. Our friends from Pastoral some awesome cheese selections. The wine selections were great and plentiful. Since this was the first year for this event, we are hoping next year will be even be with some improvments. Dirk's Fish will be there next year for sure.
During the Hearty Boys demo, Terry was picked to participate in a 3 minute TV style demo with another audience member. She did a phenomenal job and had everyone laughing. Bill Daley from the Chicago Tribune was there and this is what he posted on line...
The next food TV star?
Posted by Bill Daley at 5:56 p.m. CDT, September 28, 2008
"If Terry Fucik ever becomes the next Paula Deen or Rachael Ray, give credit to Chicago Gourmet.
Fucik was plucked from the audience at the Hearty Boy's cooking demonstration Sunday to participate in her own three-minute cooking segment, the kind of wham-bam-here's-a-recipe-ma'am shtick often seen on TV news and talk shows.
It was part of what the Hearty Boys, Dan Smith and Steve McDonagh, do in their latest venture, "HBTV," an interactive, on-camera cooking class out of a Lakeview studio. Participants cook as though they are actually on television and take home a souvenir DVD of their performance.
First, Smith and McDonagh, veterans of the Food Network, demonstrated the recipe: blinis studded with chopped red pepper and lemon zest and topped with sour cream and smoked salmon.
Then it was time for Fucik, whose husband owns Dirk's Fish and Gourmet Shop in Chicago. She was paired with a young dude named Todd, who did not seem at all fazed when Fucik told the audience they were siblings (no) and that they were born and raised in Havana (true only in Fucik's case). The pair ripped into the recipe, gamely tossing Spanish words back and forth.
Fucik had the audience in stitches when she realized they had forgotten to add the red pepper and lemon zest to the batter. She nonchalantly leaned over and dropped some of the peppers onto the blinis in the pan, then she grabbed a rasp and grated the lemon zest right over the blinis. Rushing to plate the dish with just seconds to spare, Todd dropped a big slice of salmon onto a blini, completely masking the pancake below. Then the pair dissolved into laughter as the audience applauded enthusiastically.
It was all great fun and, really, would have been great TV. "
Bill Daley, Chicago Gourmet | Permalink
Comments
I love Terry! She and Dirk host cooking classes/demonstrations at Dirk's on Clybourn every couple of weeks, which are a great way to spend an evening (and you get to eat all of the wonderful food as it's prepared). Terry is funny, personable, and a great cook!
Posted by: KrisN | Sep 29, 2008 11:24:45 AM
Terry and Gale Gand
Check out the link below for more information
Terry and the Hearty Boys-Chicago Gourmet 2008
We are already looking forward to next years Chicago Gourmet!
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Only the Shedd has fresher fish than Dirk's!
"Dirk and Terry Fucik have been among Chicago's favorite fishmongers since they opened Dirk's Fishmarket in 2003. Known for Dirk's summer grilling on the sidewalk outside the shop and Terry's creations in the kitchen, seafood connoisseurs flock to Dirk's for their fresh fish fix. Dirk's was recently selected as Chicago's Best Fish Market by Chicago magazine and Best Fishmonger by Chicago Reader, so Right Bite is thrilled to partner with this prominent Chicago retailer. Michelle, director of sustainable practices, hopes this means many business lunches featuring Terry's Alaska halibut "meatball" soup!"
Dirk's Fish has entered into a partnership with the Shedd Aquarium to focus on sustainable fisheries and ocean conservation. We are committed to bringing you great fresh fish and seafood that you can feel good about eating! Between consumer education, awareness and focusing our attentions on sustainable practices in both wild and farmed fisheries, we will strive to provide you with the best choices that we can research with the help of the Shedd's Right Bite card, Monterey Bay Aquarium's Seafood Watch Program, and National Marines Fisheries Service's Fish Watch. Check out any of theses sources and if you have further questions, please feel free to call us.
We will no longer carry Bluefin tuna, Orange Roughy, or any species of Shark just to name a few of the fish we feel is being overfished or overexploited. There are many changes occurring the the world of fishing, fishing practices, and farming and we promise to try to stay on top of all the fishes' best options. If you can't have your first choice there is always another fish option for dinner!
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FANTASTIC FRESH  ORGANIC PASTA
We have the honor and pleasure of being the first retail outlet for the "soon to be famous" Pasta Puttana's fresh organic pasta hand made by Jessica Volpe herself! She produces a variety of fresh pasta that goes so well with our fresh fish and seafood. It's a match made in culinary heaven. Stop by our free Saturday demos (Jessica's usually here around 2:00) and sample some great fish, fresh pasta, and good cheer.
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Come join us in supporting the Chicago Food Depository's premier charity event, the 15th Annual Bag Hunger Auction on October 22nd.
It's a outstanding event for a great cause with wonderful food.
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NATIONAL FISH AND SEAFOOD MONTH SPECIAL
FOR THE MONTH OF OCTOBER
Wild Caught Mexican Shell on Shrimp
21/25 count
$10.00 lb.
We think that these wild shrimp are simply the best for taste and texture. Great for peel and eat shrimp at your Bears party or the World Series! | |
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Lake Trout Salvelinus namaycush
These fish are net caught in the cold clean waters of Lake Superior. which is the only Great Lake to have a viable wild-caught commercial fishery. It is well regulated and considered a good alternative. Lake trout contains higher levels of Omega-3 oils than other trout and has a medium flavor that lends itself well to baking, broiling and grilling. My favorite recipes is lake trout grilled on a cedar plank.
Regular price:$9.00 per pound
Special Price: $7.00 per pound
Lake Whitefish Coregonus clupeaformis
Lake Whitefish has been a Great Lakes staple dating back to the Indians and early settlers. It continues to be a sustainable commercial fishery due to effective management. Whitefish is mild in flavor and very versatile in cooking. Its uses range from being a key ingredient in gefilte fish to plank grilling. It's also famous as part of a Door County fish boil. Try it with herbed sea salt and olive oil then do a 6 minute bake a nd 3 minute broil.
Regular Price: $10.00 per pound
Special Price: $8.00 per pound
Walleye Pike Sander vitreus
Our walleye comes to us from Lake Eire on the Canadian side. Walleye is are very resilient species and have rebounded back from declines in the late 1980s and early 1990s. They are also considered a good choice for sustainability though more work needs to be done to create an effective management plan. As far as eating, I contend that walleye pike is the best eating freshwater fish, hands done. It's definitely in my top five fish favorites! Light, mild and delicate, this fish is great pan fried, baked, broiled or steamed. Try a panko coated walleye fillet in a sandwich with spicy cole slaw and tartar sauce for a treat you wont forget!
Regular Price $20.00 per pound
Special Price: $16.00 per pound
October 1st thru October 5th |
Channel Catfish
Ictalurus punctatas
Carolina Classic catfish are farm raised on the Eastern coastal plains of North Carolina. Here the farmers have close ties with the land that go back generations. The farms and fish are family owned and the fish are antibiotic-free and grain fed. Their fish are processed within one hour of being harvested. The fish is filleted by hand, ice washed and delivered quickly under controlled conditions. All and all, we think the best catfish you can buy and eat, a very good choice.
Now catfish sometimes brings thoughts of dark muddy waters and a strong taste but not these fish. These fish are raised in clean clear waters and fed a special feed made of corn, soy, and wheat with little environmental impact. They are firm fleshed, mild tasting and can be used in many recipes and dishes. Try the fillets with one of our marinades on the grill or blackened and pan seared. Wonderful fish!
Regular Price: $9.00 per pound
Special Price: $7.00 per pound
October 6th thru 12th |
Hybrid Striped Bass
Morone chrysops x saxatilis
These hybrid fish are a cross between saltwater stiped bass and freshwater white bass and are also called "wipers" or "sunshine bass". These fish are grown all over the south and southeastern states with more than 11 million pounds grown in 2005. We source ours from Texas where they are grown to market size in about 18 months. Being "home grown" they are a great sustianable resource. The fish are shipped to us whole and we process them as you wish, whole or fillets. Wipers are a great substitute for the more expensive and less sustanable red snapper. One of my favoriite ways of cooking whole fish is baked in salt. Mild and tasty these fish will be great anyway you cook them!
Regular price:$10.00 per pound-whole fish
Special price:$8.00 per pound-whole fish
October 13th thru 19th |
Hardshell Clams
Mercenaria mercenaria
Hardshell clams, known as little neck, top neck, cherrystones and quahogs are generally one and the same clam. They are farmed up and down the East Coast with ours usually coming out of the New England states. The different names are really a reference to size with quahogs being the largest(up to 4 inches long) and therefore toughest(more chewy). We sell little nex predominantly and they are the most tender and sweetest of clams , great in many recipes, such as paella, or served over pasta. Terry makes a killer white clam sauce that we sell and its wonderful over our Pasta Puttana fresh organic pasta with a few clams in the shell tossed on top for garnish. We have clams, clam sauce and pasta on special this week so you can mix and match to your own tastes. There can never be too many clams!
Regular Price:$8.00 per dozen
Special Price:$6.00 per dozen
Fresh pasta by Pasta Puttana is $2.00 off each bag: $8.00each
White Clam sauce is $2.00 off per pound: $8.00
October 20th thru 26th |
East Coast Favorites
Something old and something new
Something black and something blue.
Bluefish: Pomatomus saltatrix
Blues are found all over the Atlantic Ocean but are best know as being big schooling, aggressive, voracious gamefish found up and down the sandy beaches of the East Coast. They are very popular with recreational fisherman.(I got bitten by my first blue when I was 10 years old) and there is a strong commercial fishery with high population numbers. Bluefish are heavily consumed by mako sharks and swordfish but they in turn are ferocious consumers of squid and small fish, often killing more than they consume.
Bluefish is a dark fleshed oily fish with high concentrations of selenium. The flavor is on the strong side for those that like a full flavored fish though smaller "snapper blues" are milder. It's especially good smoked and when cedar plank grilled, is at its best. A great sustainable choice for the true fish lover!
Regular Price:$10.00 per pound
Special Price:$8.00 per pound
Blackfish: Tautoga onitis
Blackfish are also referred to as Tautogs which is the native American name of the fish. There was even a submarine named the "USS Tautog". These fish are found on the East Coast from Novia Scotia down to the Carolinas. They swim among the rocks feeding on crustaceans and mollusks which gives the flesh a very sweet and mild flavor. They have big rubbery lips and large strong teeth to pick up and crush their prey. A quote from G.B. Good (1884) The fisheries and fishing industry of the United States states: "Tautog has always been a favorite table fish, especially around New York, it's flesh being white, dry and of delicate flavor".
Today Tautog is an underutilized fish whose sustainability is secure. It's firm sweet flesh is great for almost any cooking method but really shines as a "chowder fish" for soups and stews. It is not always in season but now is a good time to try one of the East Coast's best kept fish secrets
Regular Price: $15.00 per pound
Special Price: $18.00 per pound
October 27th thru November 3rd |
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The Ocean in a Half Shell...
In addition to our regulars...
Delaware, Kumamoto, Malpaque and Virginica, we are working our way through the myriad selections of oysters that are available. Come tasting with us. If you discover an oyster that you like in your travels, near or far, we can probably source it for you.
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UPCOMING CLASSES...
Join us for an evening of grilling and gourmet tailgating. These recipes are easy and healthy and make a great change from the usual fare! Next time you show up for a Bears game the hot dog and hamburger crowd will be begging for a bite! You will be sure to score big when you serve up these tasty treats!
Bring your friends, your favorite beverage and of course your appetite to yet another underground dinner.
September 25th 7:30 til 9:00
$65.00 per person
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MOUTH-WATERING STOMACH -FILLING FALL SOUPS
Now the the weather is slip-sliding down the thermometer, hearty, nutritional and tasty soups come into their own. Fish and seafoods are so great in so many soups that it's hard to know where to begin. We have come up with four new soups and have made them all very healthy and low fat(except fot a little cream in the rice soup). The recipes are easy to make and will soon become seasonal favorites. Here is the menu for tonight...
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Fish "Stoup": Light, brothy, trout, whitefish and vegetables
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Roasted Pumpkin and Kona Kampachi
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Mussel, Scallop, Tomato and Saffron Bisque
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Wild Rice Wild Shrimp Soup
Bring your appetite, a hungry friend and your favorite beverage for a wonderful night of slurpping simply superior soups.
Tuesday, October 28th 7:30 to 9:00
Phone ahead for reservations
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*We have a 48 hour cancellation policy for all classes |
| Dirk's Fish & Gourmet Shop
2070 N. Clybourn Ave., Chicago Il. 60614
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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 some special attention or a great recipe, our friendly and knowledgable 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.
Fish makes a great gift for the "foodies" in you life.
We have gift cards available.
"LIFE'S NOT PERFECT...
BUT YOUR FISH SHOULD BE!"
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