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The Fourth of July is a day to remember all heroes, past and present who have made the ultimate sacrifice for our freedoms. A moment of silence, please.
Hot and sultry, July is the heart of summer with sunny days and warm nights filled with good friends, grillin' and chillin'.
Celebrate with our sustainable fish choices!
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Join Dirk's Fish at the Chicago Botanic Gardens for a "Chef Series" cooking demonstration on Sunday, July 12th at 1:00 and 3:00. Terry and Dirk will be doing our famous smoked salmon burgers. We look forward to seeing everyone! ***************************************
We have two grilling classes at the shop this month on the 14th and 28th. There are still a few spaces for these rave review classes! See the details below.
Terry with grilled lobster and corn at our Seafood Extravaganza class
Great July Specials and Treats!
It's back! Fresh Nome king crab
I couldn't believe it when I was offered fresh Norton Sound king crab last week. This has all been going to Japan for the last couple of years but due to the economy they are buying less. We have a special connection for limited weekend supplies!
Alaskan salmon
We are right smack dab in the middle of wild salmon season. Be sure to try all varieties while you have the opportunity!
The many flavors of Alaskan salmon, try them direct on the grill or even better, cedar planked!
Grilling sea scallops
We always have the very best dry pack sea scallops but the ones we are getting for the weekends are even better, if that is possible. Try Terry's new recipes for scallops.
Corvina aka California white bass
July is the season for corvina from California. This fish is defiantly grill worthy! Or skip the cooking on a hot day and make a cool ceviche!
Wild Gulf of Mexico Shrimp
On JULY 4th, we will be open our regular Saturday hours from 9:00 until 6:00. It will be a seafood extravaganza weekend so be sure to place your orders early!
"Sell a man a fish, he eats for a day. Teach a man to fish and you ruin a wonderful business opportunity"
Karl Marx
GOT FISH? SUSTAINABLE FISH?
Don't forget to use the coupons below for even more savings! |
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DIRK'$ DOLLAR$
Take $5.00 off your fish and/or seafood purchase of $20.00 or more. One coupon per customer, please.
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DIRK'$ DOLLAR$
Take $5.00 off your fish and/or seafood purchase of $20.00 or more. One coupon per customer, please.
July 16th thru 31st
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Sustainable Fish is Forever
So you can feel good about what you eat!
Got Fish? Sustainable Fish?
Sustainability has many definitions. What it boils down to for me is to be sure that the fish and seafood I purchase comes from reliable sources that have an eye on the future of wild fish stocks and from farms that are environmentally responsible with proven growing practices and that are continuing to improve their methods.
I regularly research and explore many avenues of information daily, from the Monterey Bay and Shedd Aquariums, National Fisheries Institute, Seafood Business, National Marine Fisheries Service, FDA, various environmental groups, scientific studies, private groups, local fish purveyors and even the national media for the most up to date information I can find. I use Monterey Bay Aquarium's Seafood Watch program as my main base of information on specific species. They research a very comprehensive list with only few grey areas. This determines what I buy and what I sell in my store. I will not purchase fish that I think may be over exploited, over fished or endangered. What I sell in my store has traceability and is from sustainable fisheries with good fishing and handling practices as well as green farming methods. Fish is a volatile commodity and is constantly changing. My promise to you is that I provide you with the best choices in freshest fish and seafood that you can buy. I want you can feel good about what you eat!
Monterey Bay Aquarium from the bay
I will not be selling any...
Bluefin Tuna, wild or ranched
Freshwater eel (unagi)
Imported Sturgeon Caviar
Shark
My list will change in accordance to my personal and professional research. |
Chum Salmon
Oncorhynchus keta
Spawning male "dog salmon"
Fresh from Alaska off the Yukon River, these fresh chum salmon have many names, such as silverbrite, chum, dog, spotted salmon. Chum comes from native slang meaning spooted or marked and keta is of Russian origin. I like the name dog salmon which refers to the large teeth of the spawning males and the fact that native Alaskans froze the whole fish for the dogsled teams. Boy, that beats kibble any day!
By any name these fish are exceptionably tasty and very high in omega 3 oils. We get these from our supplier which works with the Kwikpak Indian Fisheries in bringing us both king and chum salmon. This year the Yukon kings are not of sufficient numbers to commercially fish but the chum salmon supply is very good. All king caught while fishing chum goes to the native Alaskan subsistence fishermen. These king salmon are a vital part of their diet throughout the winter months and by buying Yukon fish we help support them .
What makes these salmon different from those caught in other waters? Yukon salmon travel great distances from the Bering Sea to their spawning grounds. Many of the King, Fall Keta and Coho travel over 2,000 miles. To sustain them on this rigorous journey, all Yukon Salmon enter the river with extraordinary amounts of oil and fat. Kings have been tested with oil contents as high as 34%, Keta at 14-18% and Coho at 14%. The result is a fish that tastes better and is better for you.
We have a great price on a wonderful fish that is perfect for the summer grill. Because of the high fat content chum salmon do especially well on a cedar plank and it give the salmon that wonderful outdoor flavor. Close your eyes and be transported to the wilds of Alaska!
Who wouldn't want a salmon from these waters?
Regular Price:$12.00 per pound
Special price:$10.00 per pound
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Corvina
Cynoscion stolzmanni
Here is another fish that goes by many names and is caught in many places. We usually carry yellowtail corvina from Central America and it's a pretty regular item. This month the southern California variety is running and is a Best sustainable choice according to the MBA (Monterey Bay Aquarium). While this fish is actually in the weakfish family, related to sea trout, it goes by many names. California white bass, white sea bass, and yellowtail corvina are a few of the most common. Corvina has an outstanding flavor, firm texture with mild taste. We use it in our fish ceviche, fish tacos and grilled with one of our marinades (I really like the Thai marinade). I really encourage you to try this fish especially as a inexpensive substitute for snapper or grouper recipes.
Tell me that this is not a great looking piece of fish!
Regular price:$18.00 per pound
Special price:$16.00 per pound
July 13th thru 19th |
Sea scallops
Placopecten magellicanus
Grilled sea scallops
Enjoy our TRUE day boat scallops!
We love the creamy texture and real scallop flavor that dry pack scallops give over treated sea scallops. Use these sea scallops for any recipe calling for scallops, simply cut them into quarters for soups, salads and ceviches. The flavor will be much tastier than using bay scallops. These Atlantic sea scallop populations are considered healthy plentiful and are a good sustainable choice.
Everyone talks the talk, but Dirk's walks the walk and brings the real deal right to your grill. We source exclusively with boats that have permits requiring them to be back at the dock within 24 hours of sailing. Boats are limited to 400 lbs. per trip, and after making their tow, they hand-shuck their catch on the way back to the dock to fulfill your order. These sea scallops are great for sushi and therefor outstanding in any cooking application. We have been using them in our grill classes this summer with a fantastic recipe that Terry came up with Sea Scallops with Guava Balsamic Glaze. Serve these on top of a bed of fresh arugula with her Guava Balsamic Dressing and you will be totally amazed!
Regular price:$26.00 per pound
Special price:$24.00 per pound
July 20th thru 26th |
Wild Gulf of Mexico White Shrimp
My favorite shrimp!
If I could only eat one seafood I would be very sad and unhappy but my choice would gulf shrimp. There are so many recipes and ways to prepare shrimp that it would take you a lifetime to try them all. Simply steamed in the shell, popped on the grill, or in a paella, we have many great recipes on our website.
While there are hundreds of varieties of shrimp in the world, I think that wild domestic gulf shrimp have the very best flavor and taste. The typical supermarket shrimp is a farm raised tiger shrimp. I have no problems with farm raised shrimp, if done ecologically correct (there are many good farms) but the species, tiger shrimp, just does not have the right taste and texture to me. We only use gulf shrimp for our cooked and cleaned shrimp. which is one of our signature items. When I sample one those shrimp to someone for the first time, they are always amazed by the taste!
Probably our favorite shrimp recipe at the shop is grilled with our tequila chili marinade. I like the larger 10 to 15 count peeled and deveined shrimp for taste and easy flipping. Here's what we do. Take peeled shrimp and soak them in the marinade for a couple of hours minimum. Take them out of the refrigerator 45 minutes before cooking to warm to room temperature. About 15 minutes before cooking, remove the shrimp from the marinade and set aside in a bowl. Take the remaining marinade, place it in a pan on the grill (Tony's broiler pans work great) and bring it to a simmer and reduce until thickened. Don't burn it! Set aside. Now lay your shrimp on the grill in a row, by the time you place the last shrimp down it will be time to flip the first one. Shrimp cook for about 2 minutes per side on a hot grill. Remove from grill and use your reduced marinade as a dipping sauce or just pour it over a plate of hot shrimp. You will have to be sure to get yours first because they won't last long!
 Cook these shrimp and prepare for praise!
Shell on 10/15 count
Regular price:$18.00 per pound
Special price:$15.00 per pound
Peeled and deveined 10/15 count
Regular price:$25.00 per pound
Special price:$22.00 per pound
July 26th thru August 2nd |
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Regular price:$28.00 per pound
Special price:$25.00 per pound
Ju 29th thru July 5th |
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COOKING CLASSES
Join us for one of our original cooking classes. We come up with many easy to prepare delicious fish and seafood recipes. Only sustainable ocean products are used in all our cooking classes so you can feel good about what you eat. Terry, Dirk's wife is an awesome cook and is instrumental in developing our recipes. Our classes are mostly demonstrations where you watch, ask questions and eat all that we prepare. B.Y.O.B. your favorite beverage and join us for a casual evening of educational fun and good eating. Come hungry, we serve all that we cook and it's always a very fulfilling meal!
July 14th
Mexico on the Grill
Join us for an summer evening south of the border with cool gazpacho and grilled fish. We have come up with some new recipes to share with you in addition to giving some basic grilling tips. We will take care of dinner, you bring the margaritas! Here's the menu...
- Cool and Spicy Seafood Gazpacho
- Grilled Shrimp Quesadillas
- Halibut Tacos with Pico de Gallo and Avocado Cream
- Whole Snapper with Mojo and Pineapple Avocado Salsa
- Dirk's Dulce de Leche Pie
Tuesday, July 14th 7:30 until 9:30ish $65.00 per person
Call ahead for reservations Class limited to 16 people
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Simple, Healthy Fish Recipes
Join us at the Chicago Botanic Gardens for a cooking class with some of our favorite recipes. It's a class in the Garden's fantastic outdoor kitchen. We will demonstrate an d serve you samples/lunch. Don't miss it!
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Salt baked whole snpper
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Sole picatta
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Smokey salmon roulades
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Walleye sandwiches
Wednesday, July 15th 1:00 until 3:00
Members $59.00 and Non members $74.00
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July 28th
Grilled Seafood Extravaganza
Another round of grilling with the focus on seafood. Everyone always asks about grilled lobster so we will show you how its done. Plus we will set you up with a great dinner menu from start to finish! Be hungry, be very hungry.
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Grilled Oysters with 3 Butters
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Steamed Mussels with Vegetables in a Foil Pouch
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Grilled Maine Lobster with Garlic Aioli and Corn on the Cob
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Sea Scallops with Guava Balsamic Glaze served over a bed of Arugula with Guava Vinaigrette
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Dirk's Key Lime pie
Tuesday, July 28th 7:30 until 9:30ish $65.00 per person
Call ahead for reservations. Class limited to 16 people
773.404.3475
Primitive cooking in Alaska |
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Charles "Charlie" Stroh Fund for the Restoration of Davis Reef
Charles Stroh was the father of a friend of ours and we want to help her in her efforts to complete her fathers wish to restore Davis Reef in Florida. Nicole has been raising money for this cause and we have set up a donation jar here at the store of which we will send the proceeds to the cause. Please contribute in any way you can realizing that every little bit helps.
Here are the details of Davis Reef and Charlie Stroh
From the moment Charlie Stroh stepped foot in the Keys in the early 90s, he fell instantly in love. So much so that he purchased an ocean-side condo as his home away from home within the first week of his first visit.
For years his family vacationed in the Keys enjoying the beautiful scenery, water sports, restaurants, and local residents. Mr. Stroh had always loved the water - his passion had always been sailing, but his new love became deep sea fishing - and his favorite place to enjoy it was Davis Reef.
On September 23, 2006, Charlie Stroh passed away in his home which he referred to as "Paradise". Unfortunately he was chosen for heaven before he could see his hopes for restoration come through. It is with great honor that the Wildlife Foundation of Florida has the opportunity to help his family carry out his last wish.
It is well known that the quality coral reefs, especially the shallow bank reefs such as Davis Reef, have declined in recent years. Coral cover especially has dropped considerably. The Restoration Ecology team at the Florida Fish and Wildlife Conservation Commission proposes to address and hopefully reverse this trend at Davis Reef by working in partnership with local citizens to place nursery reared corals at several locations at Davis Reef. Our vision is that this effort will be a sustained multi-year effort of coral outplanting paired with a program of rigorous science. This project has the potential to jumpstart coral recovery at Davis Reef. The significance, however, reaches far beyond Davis Reef itself. Because coral reef restoration is in its infancy, the scientific information developed here will lead to restoration designs that can be used across the entire Florida Keys in the future.
 The Wildlife Foundation of Florida is raising $100,000.00 to initiate and sustain this initiative for 3 years. The first coral outplanting is scheduled for Fall of 2009 with additional outplantings planned for the future years. Coral maintenance and data collections trips will occur year-round. Our vision is that your contribution will serve as the seed for future successful competitive granting opportunities that will allow us sustain this initiative for the long-term and truly make a difference in coral reef restoration.
Donate online at www.wilflifeflorida.org
Charles R. Stroh Biography
Charles "Charlie" Stroh was born and raised in Des Moines, Iowa. He was an incredible father and friend and is missed by so many. After running a successful business started by his own father, he retired to Key Largo in 2000.
Born November 9, 1933 in Des Moines Iowa to Marie and Donald Stroh
Went to college at Iowa State where he majored in electrical engineering
Worked with his father at Stroh Corporation - a company he had started in 1935 - they are mechanical/electrical contractors
Earned his MBA at Drake University in Des Moines
Eventually became President/CEO of Stroh Corporation
He retired down in Islamorada at Ocean Harbour
He loved fishing, sailing and frequent trips to "Sin City" - Las Vegas
Raised 8 children - 7 daughters and 1 son
Grandfather to 17 grandchildren, Great Grandfather to 2 great-grandchildren
Passed away in "Paradise" (what he called the Keys) at his home in Ocean Harbour on September 23, 2006
All gifts are tax deductible as allowed by law. | |
Life's not perfect, but your fish should be!
If you ever have any questions ar concerns obout the fish you eat or the way to prepare it, please feel free to call us, we are here to help and educate you. When you what something special don't hesitate to call us. Without our great customers we would not be here and we thank you!
Dirk Fucik and the Crew
Dirk's Fish & Gourmet Shop
2070 N. Clybourn Ave. Chicago, Il.
773.404.3475 wwwdirksfish.com |
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