Davis Street "Fishmarket"

Hi Everyone,

I've been away from the board for a long while...but now I have something to post/inquire about.

Last friday, I went into this restaurant and was glad to see they have a, if small, selection of bivalves and fish displayed on ice like they used to before renovation. I asked to buy 3 pounds of mussels to take home. At first the person helping me said no problem, but then came back from the kitchen and said I could only have one pound, and the explanation was that "the chef said so." I walked away frustrated and then went to Wild Oats where they were happy to help me.

I am doubly annoyed with Davis St. because this is the second time they've been difficult about selling me fresh seafood. About this time last year I asked if I could buy a pound of shucked clams. The man working asked, "what for?" When I told him I was making chowder, he said, "just use canned. That's what we do." I insisted I did not want canned and so he disappeared into the kitchen for awhile. He returned with....an industrial size CAN of clams! When I reiterated that I wanted fresh he made a big production of scooping up some clams into a container, shaking his head, and saying, "you don't need these."

So I guess I am just venting, and wondering where else people go for fresh seafood besides Dirks and Whole Foods, because I won't be going back to Davis St. anymore!

Sea Ranch, on Dempster east of Chicago, has a small, somewhat expensive collection of exceptionally fresh seafood.

And as for the food at Davis St. - I was there last night, and I had the blackened shrimp special, which was fine, as long as you go in with the expectation that it'll be better than Red Lobster, but doesn't even pretend to strive for the levels of Oceanique or other top-quality seafood places.

doesn't really surprise me, at the time i left, the Dirk's fish policy was to NOT shuck clams. They are very difficult to shuck and are not worth the labor cost, time, or effort. The pre-shucked, either frozen or canned, are generally cleaner and better, especially at the price. Personally I would not use real clams for anything but garnish in a soup. I hate to recommend a hack like canned clams, but i guess it is kind of like hellman's mayo - its such a great product, why pretend the real stuff is better? even Julia Child makes hollandaise in a cuisinart.

a couple of short cuts to shucking real clams: microwave them briefly, or freeze them briefly. having sold clams for 7 years, worked with them for 9, i wouldnt do it any other way.

Erik.