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FOR PISCIVOROUS PEOPLE...
Happy St. Patrick's Day!
Happy First Day of Spring!
Happy Halibut!
MARCH 2008
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March and signs of Spring abound!
Daylight savings time starts on the 8th
St Patty's Day on the 17th
First day of spring is the 21st
Opening day of Halibut season is the 21st
We may even see soft shell crabs before the end of the month (depending on the weather down south).
The days are getting longer and warmer, now is the time to dust off and clean that grill!
Resolve to try a new fish for grilling and/or check out a new recipe. We are here to help and guide you to healthy eating. We have many simple and tasty recipes (108 last count) on our website.
With your busy schedules and little time for cooking, don't forget to try some of our ready to go meals and fresh soups for home and our sushi and lunch menus for on the go! Call ahead and we will have your order ready and waiting for you.
Take advantage of our weekly specials and every day in-store specials. Be sure to use your "Dirk'$ Dollar$" and get a few bucks off your purchase!
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FISH & YOUR HEALTH
There is no bad time to make a good resolution.
American Heart Association on Fish
Fish and seafoods can play a big part of a healthy diet. They are good lean protein, low fat and low cholesterol. There have been numerous studies attributing fish to many more health benefits than any possible risk.
Even pregnant women are encouraged to eat certain types of fish a couple times a week to promote their unborn babies health.page of our website.
A minimum of two servings of fish per week is the general consensus for good health.
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On Dirk's Birthday:
May a little luck of the Irish be with you!
DIRK'$ DOLLAR$
ST PATRICK'$ DAY COUPON
Bring this coupon in to recieve $5.00 off your purchase of$25.00 or more.
Limit one per customer
VALID ONLY March 17th 2009 |
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FISH AND SUSTAINABILITY
U.S. Barramundi
We became partners with the Shedd Aquarium last year so that we could coordinate our efforts in educating people about fish, fishing practices and health. We felt that once people had gone to the Aquarium and soaked in the sustainability message that they would need a place to go to purchase fish and seafood that they could feel was procured in ocean friendly manner. Fish that they could feel good about eating. Dirk's Fish is such a place.
I research all the fish that comes through our doors with a close eye on the various "Fish Lists", Monterey Bay Aquarium and Shedd Aquarium in particular.We really try to stay current on all sustainability issues to insure that the fish you buy from us is from a viable and renewable resource and one that you can feel good about eating. I will be adding a sustainability page to my website soon that will be more in depth on all the issues. We are also going to be working with the Shedd Aquarium to promote their Rite Bite program. Pick up one of the Shedd's wallet card at the shop when you come in. It's a great place to start looking for your new favorite fish!
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On Tuesday, April 21st, 7:30 to 9:30
Dirk's Fish and the Shedd Aquarium will be hosting our first
Sustainable Underground Dinner.
We will be highlighting the best of sustainable fish and seafood in a casual learning and dining experience.
Kassia Perpich, Shedd Aquarium's Sustainable Seafood Coordinator, will be giving a presentation and handing out information and free Shedd passes. We will provide species information and the recipes you will be tasting. As usual, it's BYOB and come hungry (I'm not kidding!).
$75.00 per person limited to 25 people.
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Here are some links to a few websites to further your knowledge...
I encourage you to call us with any questions or concerns you may have.
Dirk Fucik |
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Dirk'$ Dollar$
MARCH COUPON #1
Bring in this coupon for $5.00 off on your purchase of $25.00 or more during the first half of the month.
Limit one coupon per customer per purchase.
Coupon good February 1st thru 15th. |
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Haddock
Melanogrammus aeglefinus
Cod and haddock share a long fishing history.* They are both fish that are know as gadiforms which also include pollock, whiting, and hake. They are caught in the cold waters of the North Atlantic. Cod and haddock have a very entwined history. Cod has a white stripe and haddock has a black stripe, otherwise they are very similar. Old New England tradition has it that cod is the fish that Jesus used to feed the masses hence the white stripe. When the devil tried to duplicate this feat the haddock escaped, leaving a black "burned" stripe and thumbprint on each side as the fish got away.
 Cod had the most value in history as a dried salted product. Haddock is what the fisherman ate himself and then sold the cod. Cod was starting to become heavily pressured and even overfished on certain areas of the Grand Banks even as early as the middle 1800s. By the 1930s the smaller cod were being marketed as "scrod" which was also sometimes haddock, pollock or other small similar fish, aka "catch of the day".
Cod have been severely overfished in modern times and is on the fish lists as a fish to avoid at the present time (pacific cod is a different species that is found on the market and is sustainable). Haddock has been overfished also but has made a comeback by good management practices. Ours comes from the Northwest Atlantic and Gulf of Maine. The hook and line fishery is considered a " good choice".
(Probably more than you wanted to know)
I agree with the old fisherman, haddock is a better tasting fish. Haddock fillets are sold skin on but if you remove the skin you would be hard put to tell the difference between the two. They are certainly interchangeable is any recipe. Haddock is phenomenal as fish and chips or in a fish sandwich!
Regular Price:$16.00 per pound
Special Price:$13.00 per pound
March 2nd thru 8th
*I highly recommend reading
"Cod, a biography of the fish that changed the world"
by Mark Kurlansky |
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U.S. Wild Gulf of Mexico Shrimp
Panaeus species
There are a myriad of shrimp species in the world and quite a few are available to us here in Chicago. Probably the most common shrimp found in most markets are farm raised tiger shrimp. These are what I always refer to as "supermarket shrimp". Tiger shrimp, farmed or wild, just don't seem to have very much flavor when compared to other shrimp. They lack the crisp snap and sweet flavor of our Gulf of Mexico wild shrimp. Tigers are always cheaper but you know what they say, "you get what you pay for". We don't carry tiger shrimp at all, too many better choices out there. When I offer a taste of a freshly cooked gulf cocktail shrimp to a customer for the first time, they are always amazed by the taste and quality difference. Come take the taste test yourself.
We source our most of our shrimp from the U.S. Gulf of Mexico. Shrimp come in browns, pinks and whites. The flavor is great in all colors. They are trawl caught following many regulations to limit fish and sea turtle bycatch and landed in Alabama. These shrimp as considered to be a "good alternative" and sustainable with improvements being made in addressing the bycatch problems.
This weeks special is for gulf shrimp in the shell. You can simply steam them, boil them or peel and saute them. There is no bad way to cook a great shrimp. Gulf shrimp come to us frozen in 5 pound bricks and we thaw them as needed. This assures you the best quality shrimp in Chicago. At these prices, might be a good idea to buy a 5 pound brick for a future shrimp boil!
Try these simple recipes.
Regular price: $14.00 lb.
Special price: $10.00 lb.
Regular price: $18.00 per pound
Special price:$15.00 per pound
March 9th thru February 15th |
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PASTA TASTING
Presented by Pasta Puttana
Jessica Join us on Saturday, March 14th for a cooking demonstration and tasting of fresh local organic pasta handmade by Jessica Volpe.
If you have not tried this fresh pasta then you are missing out on a culinary taste treat! Jessica brings us seasonal varieties of fresh pasta weekly, such as herb, mushroom, red pepper, and white wine. If you are looking for a great quick cooked meal then you don't have to look any further. Try our White Clam sauce or Caribbean Conch marinara over your choice of Jessica's pasta for a great meal. One of my favorites is sauteed fresh Laughing Bird Caribbean shrimp over her mushroom pasta, yum!
We will be offering Jessica's pasta at $2.00 off the regular price of $10.00. Match that with our white clam or conch marinara for $2.00 off the regular price of $10.00 per pound and there's dinner. Stop by for a taste!
Saturday, March 14th
12:00 to 2:00
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Dirk'$ Dollar$ MARCH COUPON #2
Bring in this coupon for $5.00 off on your purchase of $25.00 or more during the second half of the month.
Limit one coupon per customer per purchase.
Coupon good February 16th thru 28th only. |
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Barramundi
Lates calcarifer
Fresh whole barramudi at Dirk's
Everyone who goes to Australia seems to come back asking for this fish. We have been able to source the fish on occasion from Australia and Southeast Asia where it is a native species. "Barramundi" is Aboriginal Australian for "large-scaled silver fish" and they can grow up to 4 feet long and weigh 90 pounds!
Now steps in Australis Aquaculture with the new fish on the block. They are producing a tank cultured barramundi right here in the USA on a farm in western Massachusetts. This is one of the world's largest and most environmentally-friendly indoor fish farms. These fish are considered the be one of the "Best Sustainable" fish available to the discriminating fish lover. Check the link to learn more about Australis Aquaculture and their great fish Barramundi is sweet, buttery, very mild, and extremely versatile. The fish are about 1.2 to 1.5 pound each and are great grilled whole or used for a single serving salt baked fish. Fillets of barramundi can be baked, broiled, sauteed or used in ceviches with great success. Try any of our white fish recipes to start with. We've also used this delicate white fleshed fish as sushi with good results.
Regular Price: Whole- $12.00 per pound
Special Price:Whole- $9.00 per pound
Regular Price: Fillets- $24.00 per pound
Special Price: Fillets- $20.00 per pound
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Yellow Lake Perch
Perca flavescens
Sweet and crunchy yellow lake perch was the original Friday Night Fish Fry! So many people have great memories of eating yellow perch hot and crisp from the pan with a little home made tartar sauce and a beer on the side. Sounds good right about now!
Yellow perch is found in most inland freshwater lakes and throughout the Great lakes basin. At one time perch was severely overfished but due to their resilience, fast growth rate and good management practices , they have made a great come back. The yellow perch that we sell comes from the Lake Erie fishery which again is considered to be a "Best Sustainable" choice. We sell yellow lake perch fillets which are basically boneless and are best fried. Don't confuse these fish with other types of "perch" that are sometimes seem in other markets. Commonly offered are "white perch" fillets that are actually white bass fillets and are not as sweet as our perch. The price will tell you what you are buying, typically yellow perch are much more expensive but well worth the price difference!
If you like to go fishing yourself, try hitting the Chicago lake front this spring.We have a fantastic population of lake perch right on our back door step and when the weather warms, you can catch your limit very easily. There is nothing like taking a kid perch fishing on a warm sunny, spring day for fun and excitement. Teach them to fish and how to cook the catch and it will be a memory for life!
you can use our Walleye recipe for perch with great results
Regular Price: $20.00 per pound
Special Price: $16.0 per pound
March 23th thru March 29th | |
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| OUR NEXT CLASSES...
Start off the spring season with one of our classes/dinners.
You will find that our classes are different from most other cooking classes. People are starting to call them "underground dinners", sign up up and find out why. We are kicking up our presentations for 2009! Bring a friend, your favorite bottle of wine and your appetite for an evening of educational fun and great food. Sign up for a class soon!
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A Cuban Dinner: Empanadas to Flan
Terry is the great all around chef who creates most of our fantastic recipes. Tonights class really lets her show her culinary talents as she falls back on her Cuban roots. She is famous for her authentic Cuban cuisine and tonight is a rare chance for you to find out why we never go out for Cuban food! There is NO place in Chicago that compares to her cooking. The only way to sample Terry's awesome recipes is to come to this class (or get a personal invite to our house). Here's the menu...
- Conch Empanadas with Garlic Aioli
- Mariscado: Mixed Seafood Soup
- Bacalao a la Viszcaina
- Cuban Coconut Flan
Bring a date or your mate!
Bring your appetites and eat!
Bring a bottle of wine and drink!
Enjoy some great educational culinary fun in a casual atmosphere.
Tuesday, March 31st 7:30 until 9:00ish
Call ahead for reservations class limited to 16 people
$65.00 per person
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THE ART OF MAKING SUSHI
This is a great class for the person eager to learn 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 on your own.
Bring a friend or two, and your appetite because it's all that you roll, you eat!
Bring a bottle of your favorite beverage (sake maybe) and be prepared for an evening of fun and food! Class is limited to 20 people
Tuesday, April 14th 7:30 until 9:30ish
$75.00 per person.
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Celebrating Earth Week in Chicago An Underground Dinner:
Featuring Shedd Aquarium, Dirk's Fish and Sustainable Seafood
Join us for a rare evening of education, food and fun as we host our first sustainable seafood dinner. There will be a presentation by Kassia Perpich, Shedd Aquarium's Sustainable Seafood Coordinator on the issues of fish, seafood and your choices. She will also have goodie bags for all.
We will present 10 original dishes, family style, ranging from appetizers to main courses of only sustainable fish and seafood. It's not a cooking class though we will give out the recipes and product information. We want you to try some new foods, learn about what we can do to help the aquatic environment, eat and have fun. BYOB your favorite wine and we will provide the rest. For an added bonus, if the weather cooperates we will be doing some cooking on the grill at the same time, just for kicks.
This dinner is limited to 25 people so call soon
$75.00 per person
Tuesday, April, 21st 7:30 until 9:30
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(We have a 48 hour cancelation policy for all classes)
773.404.3475 |
"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 knowledgeable 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!"
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