Head fishmonger Dirk Fucik might have his name on the door, but it’s wife and co-owner, Terry, who has been bringing the gourmet to the sustainable seafood table since Dirk’s Fish and Gourmet shop opened in 2003. When the Illinois Department of Natural Resources’ Target Hunger Now program asked them to serve Asian carp at the Taste of Chicago to showcase the culinary potential for the invasive species, Terry created a recipe for Asian carp sliders. The Fuciks grilled her mini herbed fish burgers over hardwood charcoal, then served them with her tomato jalapeño chutney. Taste crowds—initially wary—were hooked at first bite. At their shop on the Clybourn Corridor, their pristine, fresh seafood is so beautifully displayed that you’ll never notice what’s missing: bluefin tuna—wild or ranched; unagi; imported sturgeon caviar, marlin, orange roughy, or shark. With nearly 40 years in the fish business, Dirk does his homework, consulting not only the Monterey Bay Aquarium’s Seafood Watch list but researching individual fisheries as well. Their classes teach not only cooking but sustainability too. Six seats at three bistro tables are available for sushi, sandwiches, sweets, and soups. Don’t miss their takes on classic fishermen’s soups, including gumbo, bouillabaisse, and cioppino.
2070 N. Clybourn Ave.
Chicago, IL 60614