Dirk's Fish&Gourmet Shop - For the Sofishticated Palate

We are open 361 days a year!

2070 N. Clybourn Ave., Chicago, Il

773.404.3475

Monday thru Friday 10:00 until 7:00

Saturdays 9:00 until 6:00

Sundays 10:00 until 5:00

Call ahead and we will have whatever you need ready and waiting!

Terry and Dirk

Watch the video of WGN Ch. 9 - "Chicago's Best"

Chicago's Best - Sushi Rolls

Dirk, Ted, Terry

Here is some good information about the Gulf oil spill

and the effects on the seafood supply.

We may see an increase in prices on Gulf shrimp soon...

Oil spill expected to boost seafood costs
By MICHAEL HILL · Associated Press · June 23, 2010

The Gulf of Mexico oil spill probably won't steal shrimp from your plate, but it may take a bigger chunk out of your wallet to get them there. Though much of the Gulf remains open to commercial fishing, Louisiana's biggest seafood item is down to just 30 percent of normal production, according to the Louisiana Seafood Promotion & Marketing Board.
Combined with an already-tight global shrimp market, the spill is likely to mean much higher prices.
"The problem I'm finding is that every place around the world is going to use the problem in the Gulf to raise their prices," says Jimmy Quaile, owner of Big Daddy's Crabcakes in Washington Township. "It has a cyclical effect around the world."RelatedOil spill clean up continues as gulf suffersGulf Oil Spill coverageQuaile said his restaurant imports shrimp from areas such as Thailand, Vietnam and Mexico. In the past 10 days, he said he's seen the cost of shrimp skyrocket to about $230 per case, about $40 more than what he normally pays.
"For the consumer, it's going to be harder and harder for people to afford to buy it, especially in this economy," said Hal Ambos of Ambos Seafoods, an importer,

exporter and wholesale distributor in Savannah, Ga.
Shrimp is the nation's No. 1 seafood -- Americans typically eat about 4 pounds a year -- and Louisiana is tops in U.S. shrimp production. Still, the shrimp market is global and only about 7 percent of shrimp consumed in the U.S. comes from the Gulf, according

to the National Fisheries Institute trade group.
Wild shrimp from the Gulf typically compete with farmed shrimp from Asia and South America, and seafood dealers have been able to turn to these other sources, at least for now.
The same can't be said for oysters.
Though they are grown from the Northeast's Long Island Sound to Humboldt Bay in California, industry officials estimate that 60 to 70 percent of the oysters eaten in the U.S. come from the Gulf. Those Gulf oysters grow in submerged beds from Texas to Florida, with Louisiana accounting for more than half of the supply.
Red Lobster said Tuesday it is taking oysters off its menus when its supply runs out in a few weeks. "Passing along a higher cost to our customers is something we're not going to do," said Rich Jeffers, a spokesman for the nationwide chain of 666 restaurants.Still, shrimp prices

worldwide are rising sharply.
"Right now we're getting our shrimp from Thailand, so we haven't had to increase our menu prices yet," Quaile said. "But there's a tipping point for us also. Is anyone really going to want to pay $5 for a piece of shrimp?"
Seafood dealers say they're not seeing oil-contaminated product -- a sensitive point among Gulf seafood producers who worry customers will avoid eating their catch. President Barack Obama stressed the point this week, saying: "So let me be clear: Seafood from the Gulf today is safe to eat, but we need to make sure that it stays that way."
Related
Oil spill clean up continues as gulf suffers
Gulf Oil Spill coverage
With tight supply comes higher prices. Fisheries Institute spokesman Gavin Gibbons said some wholesale price increases for Gulf shrimp have been more than 40 percent. Even imported shrimp have gone up by about 13 percent.
"There's definitely been an increase," said Mark Watson, manager of blue2O in Cherry Hill. "We used to get most of our shrimp from Mexico, but now we're switching locations

and getting some of it from Panama.
"We haven't changed the costs on our menu, but we're getting more questions

from our guests about it."
Shrimp prices had been rising even before the spill. The supply of larger shrimp from overseas declined after some Asian farmers had production problems, while

others switched to selling smaller sizes.
The U.S. government also barred the import of wild-caught shrimp from Mexico because crews were allegedly failing to take precautions to protect sea turtles from getting caught in their nets. Coincidentally, that ban took effect April 20, the same day as the rig explosion

that triggered the spill.
Higher prices in wholesale markets typically translate into higher retail prices, though some retailers say they so far have been able to hold the line on prices.
Red Lobster said its shrimp prices are stable because owner Darden Restaurants has locked in the prices they pay suppliers. Darden, which also operates Olive Garden and other restaurants, buys shrimp from all over the world, said company spokesman Rich Jeffers.At ShopRite stores in South Jersey, spokeswoman Karen Meleta said increased costs aren't yet an issue. Like Red Lobster, ShopRite secures a price for shrimp that remains constant for a period of time. "We do anticipate that the price of shrimp will increase, but because of some advance commitments we've made we'll be able to hold our prices for our customers for some time," Meleta said.
"For how much longer, I don't know. It's too soon to tell."
Meleta said ShopRite stores get most of their shrimp from Southeast Asia.RelatedOil spill clean up continues as gulf suffersGulf Oil Spill coverage

Wal-Mart and Krogers, two of the nation's largest grocers, say they buy shrimp from so many different sources that they have not had to raise prices.
People in the seafood business say there are too many variables to predict supply and pricing trends for the rest of the year. But many expect high prices to stick around for a while.
Jo Natale, director of media relations for Wegmans, said it is far too soon to know the impact of the spill on long-term shrimp prices.
"It is still too early to understand the repercussions of this spill on supply and costs," she said in an e-mail. "Whether it will eventually impact the shrimp industry on the East Coast (via the Gulf stream) is still unknown."
The key word in the shrimp industry is uncertainty.
"There will come a time where we either have to raise our prices or drop shrimp," Quaile said. "There will be a point where (the cost) becomes ridiculous."

We will keep you posted as well as continuing to provide always you with the best quality. Prices on Gulf shrimp may go up slightly but by buying local and domestic shrimp you are actually helping shrimpers make a living plus the flavor of Gulf shrimp can't be beat!

Seafood Sourcing: Perspective on the Gulf

The oil spill in the Gulf of Mexico is an ecological and human disaster that will surely effect not only the fragile habitats where shrimp and oysters are harvested but the very core of the community that brings these iconic delicacies from the waters of the Gulf to the tables of America.

It is important to support fishermen, shrimpers and oystermen by letting consumers know the safe healthy seafood sourced from these waters continues to be just that, safe and healthy. Already the seafood community has spoken out in support of the precautionary closure of the federal waters along parts of the coast. Ensuring consumers continue to have access to seafood maintained with the level of quality and safety expected from the Gulf of Mexico is paramount.

Perspective on the Gulf, in relation to seafood sourcing and the overall U.S. seafood supply, is also important because only 2% of the seafood most Americans consume is harvested from the Gulf.

Fears of shortages and wild price fluctuations are unfounded and often based on misreporting. This USA Today article goes a long way to dispelling some of the myths that have begun to propagate.

The report accurately notes the following about the U.S. seafood supply:

1. "Louisiana produces only about 1% of the seafood Americans eat."

2. "About 83% of the seafood consumed in the United States comes from overseas."

3. "Shrimp are the most popular seafood Americans eat, but only 4% come from Louisiana, according to National Oceanic and Atmospheric Administration numbers from 2008" and explains that, "of shrimp consumed in the USA, 90% comes from overseas, mostly Thailand, Indonesia, Ecuador, China and Vietnam."

USA Today also accurately reports that, "oysters are a different matter because almost all the oysters Americans eat are harvested here, 67% in the waters off the Gulf states." But it goes on to declare, "so far, only a small proportion of the state's oyster beds have been closed because of the spill."

While Gulf seafood remains safe and healthy, the potential impact of the spill on this region, its resources and its community should not be minimized. However, the broad impact on sourcing should also not be exaggerated. Wholesale shortages and exorbitant price fluctuations are not expected as a result of this spill. The mix that is the U.S. seafood supply is sourced from all over the world, a structure that ensures disruptions in production does not cut consumers off from seafood because of one event.

Here are two links to a New York Times and a USA Today article on the Gulf Coast oil spill. Both articles did a good job summing up the situation surrounding the coast's seafood industry and the supply of seafood available to consumers in the US.

Click here to see tracking of the oil spill.

Source: National Fisheries Institute

Statement from the Louisiana Seafood Promotion
and Marketing Board

Louisiana fishermen continue to bring quality Louisiana Seafood to the nation and will continue to do so. At this time we are still uncertain about how the oil leak will impact our fisheries, but Louisiana fisherman are launching their boats daily and doing their part to supply restaurants and consumers with fresh Louisiana seafood. The Louisiana Coastline is expansive, more than 300 miles long, and provides Louisiana fishermen with an abundance of clean water in which to fish. Our fishermen and suppliers are confident that there will not be an interruption in the nation's ability to get quality Louisiana seafood. The fishermen of Louisiana ask that the nation have confidence in them and their product and continue to support their industry as they have so graciously done over the years.

Here at Dirk's, we will always offer only the very best in quality sustainable fish and seafood while continuing to support Louisiana fishermen as much as possible.

Check us out on YELP!

With an eye on your health ...

Only the freshest fish!
Fish and seafood are essential ingredients to a healthy diet. There are so many health attributes (Health Info) for all parts of your body that you would be remiss in not including the recommended 2 serving per week in your diet.

Fresh from Nome, Alaska

Fresh Norton Sound King Crab Clusters.

The perfect food for summer fun!

Cooked and ready to eat, super sweet!

(Now thru mid August)

Dive in!

We always have fresh frozen red king crab

from Dutch Harbor.

FRESH ALASKAN RED KING CRAB!

Incredibly sweet!

The crab in hand is worth two in the sea and

the one on your plate is the best of all!

Crack King Crab

Great catch, Steve!

(The hat must have brought him luck!)

The ultimate sustainable fish,

Catch and Release!

SUSTAINABLE FISH ARE FOREVER

Check out our updated Sushi page

Dirk's Sushi

There is always a great selection of fresh fish and seafood at Dirk's but we do try to run out of product so that we can continually restock our fresh supplies. If you need something special or a quantity of a certain fish, please call us and we will hold or acquire what ever you may need.

New Online Calculator Clears Up Confusion Over Seafood and Health

HowMuchFish.com

COOKING/DINNER CLASSES MONTHLY

CLICK ON COOKING CLASS BUTTON FOR MORE INFO.

The Pasta Puttana - Fresh Organic Pasta

Fresh made and delivered every Wednesday.

We were extremely honored that the Chicago Reader

choose all of us here at Dirk's Fish & Gourmet Shop as

"Chicago's Best Fishmongers"!

Best of Chicago > Food & Drink > Fishmonger

Reader’s Choice

Dirk’s Fish and Gourmet Shop

The nose knows: a quality retail fish shop should have a light scent of the sea. And stepping into Dirk’s is like taking a sunrise walk on a sandy beach with a firm-fleshed, red-gilled snapper in hand. Dirk Fucik has been mongering fish for 35 years, 5 under his own shingle, and in addition to an ocean’s worth of pristinely fresh seafood he and his knowledgeable staff offer prepared items including sushi,heat and eat fish dishes, salads, spreads, and on-the-spot crab and lobster steaming. Cooking tips, seasonal suggestions, and general goodwill abound, and every summer Saturday from noon to 3 PM Fucik sets up a charcoal grill for an impromptu cooking class and free sample session. 2070 N. Clybourn, 773-404-3475, dirksfish.com. —Gary Wiviott