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For Piscivorous People...
Grilled lobster, garlic aioli, and chive oil with grilled corn and orange honey butter AUGUST 2009 |
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UPCOMING EVENTS
Last Grill Classes of the Year! |
August 11th Mexico on the Grill
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Grilled Seafood Extravagana
Call for info and reservations
773.404.3475 |
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AUGUST
It's hard to believe that it's already August. Time for that last summer trip before the kids go back to school. We must be sure to take advantage of these warm and comfortable summer evenings for our grilling and fish consumption. Personally, I'm hoping for a long warm fall.
Though in the meantime, I plan on jumping in the lake a few more times and having a cold one while enjoying my grilled salmon burger.
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There was a great piece on Good Morning America the other day(click the link for the full story). They tested the blood of a couple of people before and after eating a regular meal out at a restaurant with scary results.
"They each packed away more than 6,000 calories and more than 10 times the amount of saturated fat the government recommends.
The result: two hours later the fat was still chugging through their veins".
The good news of it is that after eating a healthy meal at the same place that included salmon, their results were so much better. The salmon made the arteries expand and the people were actually healthier than before eating lunch!
"De Nies and Garcia opted for healthier meals from the very same restaurants they used in the last experiment. This time they began their meals with soybeans, before moving on to salmon, grilled veggies and rice. Lunch ended with apple pie the pair shared.
"[The food] was healthy, didn't raise the blood fat levels and, therefore, likely to not have an abnormal or unhealthy effect on your arteries," Dr. Mike Miller of the University of Maryland told Garcia.
De Nies' results proved so extraordinary that they surprised even the doctors. Not only was her blood clear of fat, but her arteries were actually more expanded and healthier after she'd eaten the salmon than they were before.
"We've seen that with people eating fish," said Dr. Robert Vogel of the University of Maryland. "This was a much healthier meal for you, and it actually made your arteries healthier."
We all know that fish is one of the healthiest foods on the planet so eat more of it! Try one of our fresh salmon burgers on the grill. ******************************
Dulce de Leche Cream Pie
Boil a can of condensed milk for a couple of hours and what comes out of the can is brown and creamy caramel semi solid milk or "dulce de leche". My mother in law will eat a whole can of this sweet confection all by herself if you let her. I have to hide it from her when I want to make one of my pies!
I played around and created a wonderful firm yet creamy pie with a graham cracker crust and covered with luscious caramel whipped cream. We have been selling them at the shop for a while and customers love them. I want more people to try this great summer pie so we will have them on special at $10.00 each for the month of August. We will try to keep them in stock but if you know you want one please call and we will put it aside for you.
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We are doing the two last grilling classes of the summer on August 11th and 25th. There are still spaces for these rave review classes! See the details below.
Terry with grilled lobster and corn at our Seafood Extravaganza class
We have a hands on sushi class scheduled for Tuesday, September 29th
I couldn't believe it when I was offered fresh Norton Sound king crab last week. This has all been going to Japan for the last couple of years but due to the economy they are buying less. We have a special connection for limited weekend supplies.
We have been having weather issues with the Nome crab, be sure to call ahead!
"Sell a man a fish, he eats for a day. Teach a man to fish and you ruin a wonderful business opportunity"
Karl Marx
GOT FISH? SUSTAINABLE FISH?
Don't forget to use the coupons below for even more savings! |
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DIRK'$ DOLLAR$
Take $5.00 off your fish and/or seafood purchase of $20.00 or more. One coupon per customer, please.
(copy and paste to Word) |
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DIRK'$ DOLLAR$
Take $5.00 off your fish and/or seafood purchase of $20.00 or more. One coupon per customer, please.
August 16th thru 31st
(copy and paste to Word) |
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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. |
Not Your Momma's Salmon Burger!
Fresh made daily @ Dirk's!
Cedar planked smoked salmon burgers!
As you know, we cut all our salmon from whole fish every day. That's why it's the best salmon in the city, hands down! Imagine a salmon burger made from this salmon, matched up with fresh herbs, capers and mustard all combined to make the best salmon burger you ever tasted. We make them every day with a blend of farmed and wild fish and there is no easier dinner than a grilled or pan sauteed salmon burger or healthier for that matter. Serve them on a fresh bun (or not) with arugula, shaved parmesan and a dollop of our spicy mayo. You will think you went to culinary heaven! Our favorite way of making them is to cook them on a cedar plank for a robust smokey flavor that goes so well with salmon. Place the burgers on a wet cedar plank, put the plank on a hot grill, cook for 8 minutes then flip the burgers and cook for another 8 minutes. It's easy, the burgers don't stick or burn and it comes out great every time! You can cook them ahead of time and serve them cold on top of a salad.
We have these burgers fresh made and ready to go. There is no better time to try them than right now. If you would rather make them from scratch yourself, then here is the recipe:
Dirk's Salmon Burgers
Regular price: $14.00 per pound
Special price: $12.00 per pound
August 6th thru 12th |
Channel Catfish
Ictalurus punctatus
Destined for the grill.
Catfish often gets looked down upon here in our neighborhood. The farmed product is a far cry from a muddy tasting wild caught fish. The meat is firm and mild and can be used in many ways. I especially like it blacked on the grill or on the stovetop. Catfish makes a wonderful po' boy sandwich and it is an affordable choice.
A specialty of the southeastern U.S., channel catfish is now one of the most commonly farmed fish in the U.S., generating the largest volume and revenue of all farmed seafood. As a result, catfish has become one of America's most popular seafoods.
Raised in closed, inland ponds using recirculated fresh water and fed a primarily vegetarian diet of soybeans, corn and rice, U.S. farmed catfish is considered to be one of the most sustainable fish species available. Closed, inland ponds dramatically reduce the risk of farmed fish escaping and spreading disease to native wild populations. Their primarily vegetarian diet, with extremely low levels of fishmeal, reduces the number of wild fish caught.
We also recommend you look for the country-of-origin label to ensure you're purchasing U.S. farm-raised catfish instead of imported catfish, like basa and swai, which are sometimes also sold simply as "catfish."
Here's a BIG catfish! Fortunately the catfish threw the two guys back, they were too small!
Regular price:$10.00 per pound
Special price:$8.00 per pound
August 13th thru 19th |
Swordfish
Swordfish skeleton from National Museum of Natural History, Washington, D.C.
Swordfish is a large migratory fish indigenous to almost all the worlds' oceans. The most pronounced feature of this amazing creature is the "sword" or bill of the fish. Part of it's Latin name, gladius, refers to the classic Roman sword. This "sword" is used to slash through schools of fish or squid after which the swordfish picks up the pieces. They also use it in defense against mako sharks and small fishing boats, two of the few predators that target large adult swordfish which can grow as big as 1300 pounds and swim at speeds of 50 mph plus. A fish to be taken seriously! The best way to catch these fish is with a harpoon as the fish floats on the ocean surface. This results in zero bycatch and targets individual fish. Unfortunately, these fish are hard to come by. Longlines are the most common gear used to catch swordfish worldwide. This fishing method results in the bycatch of threatened or endangered sea turtles, sharks and seabirds in large numbers. Since there are no integrated international laws to reduce bycatch, international longline fleets are contributing heavily to the long-term decline of some of these threatened or endangered species. We recommend that consumers avoid swordfish caught in the international longline fleets. Longline-caught swordfish from U.S.fleets are the only exception due to strict bycatch regulations. Monterey Bay Aquarium considers this to be a "good alternative".
Swordfish fillets are very large as the fish we carry run about 100 to 200 pounds each, these fillets are usually cut into "steaks". The flesh is firm and meaty with a mild flavor and medium oil content. We like swordfish best grilled with the bake/broil method saved for those cold rainy days. Try our Ginger Garlic or Terry-aki marinades and put the fish on a hot grill for 5 minutes per side. You will love the flavor and ease of cooking!
Swordfish steaks ready to marinate
Regular price:$22.00 per pound
Special price:$18.00 per pound
August 20th thru 26th |
Yellowfin Tuna
Thunnus albacares
Fresh cut Yellowfin tuna @ Dirk's
The yellowfin tuna is one of several types of tuna found in the open waters of tropical and subtropical seas worldwide. Unlike most fish species, which have white flesh, tuna have flesh that is pink to dark red. It is also known as ahi tuna (as is bigeye tuna), from its Hawaiian name ʻahiʻ. The word "ahi" is Hawaiian for "fire" and the red flesh of the tuna resembles the heart of the volcanos.
Tuna are very fast swimmers and have been clocked at 45 mph. Reported sizes have ranged as high as 8 feet in length and 440 lbs in weight. Generally the ones we cut at the shop run between 80 and 100 pounds. Yellowfin tuna can also be found as canned light tuna. Imported longline-caught yellowfin is ranked as "Avoid." One notable exception is longline-caught from the U.S. Atlantic, where strict bycatch regulations and more abundant populations result in a "Good Alternative" ranking by Monterey Bay Aquarium. All our yellowfin tuna are caught in U.S. waters.
In March 2004 the United States FDA issued guidelines recommending that pregnant women, nursing mothers, and children limit their intake of tuna and other types of predatory fish. However, in January 2009 the FDA released a report that found a greater risk to children whose mothers do not eat fish during pregnancy, concluding, "Benefits tend to increase as both fish consumption and exposure to methylmercury increase. The benefits are the size of a fraction of an IQ point through the 95th percentile of exposure to methylmercury (involving the consumption of 44.2 grams of fish per day), but then increases to the size of about 1.5 IQ points at the 99th percentile of exposure (involving the consumption of about 98 grams of fish per day), and to about the size of three IQ points at the 99.9th percentile of exposure (involving 205.7 grams of fish per day).
The Chicago Tribune, cited for its inaccurate reporting on tuna related topics, reported that some canned light tuna such as yellowfin tuna is significantly higher in mercury than skipjack tuna, and caused Consumers Union and other activist groups to advise pregnant women to refrain from consuming canned tuna. This was considered extreme and thus not adopted by leading scientific and governing bodies.
The FDA recommends that pregnant and nursing women avoid only four types of fish. king mackerel, shark, swordfish, and tilefish. The general population should be consuming more fish for their health tuna included!
Here is link to the National Fisheries Institute open letter to journalist about the misrepresentations of facts when reporting about fish and health. I found it to be very interesting:
We love tuna in many ways, it is on Dirk's top five fish list. From a quick sear in the grill to a raw poke there is nothing quite like tuna. It's a staple if you like sushi. Tuna is graded as "sashimi grade" or "other". To us "other" is not a good grade! We have yellowfin tuna steaks available daily and try to make our tuna poke every day (though it never hurts to call ahead, sometimes it goes quickly). Terry and I had an awesome Tuna Nicoise salad the other night. It's one of our favorite summer dinners and great for entertaining. Here is our recipe: Nicoise Salad with Grilled Tuna
Regular price:$25.00 per pound
Special price:$22.00 per pound
August 26th thru September 3nd |
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AUGUST 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!
This will be the last round of grilling classes for 2009
We have been getting rave reviews for these classes. Sign up and find out why!
August 11th
Mexico on the Grill
8 spaces left
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, August 11th 7:30 until 9:30ish $65.00 per person
Call ahead for reservations Class limited to 16 people
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August 25th
Grilled Seafood Extravaganza
6 spaces left
Another round of grilling with the focus on seafood. This is the sixth and final grill class of 2009 and everyone has given us rave reviews!
Sign up and find out why. 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, August 25th 7:30 until 9:30ish $65.00 per person
Call ahead for reservations. Class limited to 16 people
773.404.3475
********************* Our hands on sushi class will be on Tuesday, September 29th, by popular demand.
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 & Terry Fucik and the Crew
Dirk's Fish & Gourmet Shop
2070 N. Clybourn Ave. Chicago, Il.
773.404.3475 wwwdirksfish.com |
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