Seafood Starts with Trust: The DLM Difference

DLM realized many years ago that we needed to source the very best products for our customers. At the time, most seafood sold was frozen or whatever distributors in Ohio wanted to sell you. The first step was to teach our seafood specialists all about fresh seafood. What to look for, how to handle it, how to hold and display it, and most important, develop that passion about what they sell. This passion was contagious and it did not take long to develop the trust with our customers that our seafood was truly different. When it comes to the secret behind our Seafood department, there are three legs to the stool: The freshest fish possible, the most knowledgeable fishmongers in town, and the customers who trust us to do the right thing and bring high quality seafood to Dayton, Ohio. This is the DLM Difference. —Jack Gridley, DLM VP of Meat & Seafood

TRUST THY FISHMONGER
When I walk in the door for work, my mindset instantly goes to a portion of the DLM Mission Statement that says “To make our customers happy by providing Honestly Better® food & service—every time.” Sure that involves things like smiling and knowing my customers on a first name basis, but it really involves honesty and integrity, meaning that I always tell the truth. If someone asks me “what came in today,” I tell them. Prior to coming to work at DLM 17 years ago, I was on the vendor side for a combined 27 years in this industry. I know that trust is so important, and it makes me proud to be able to deliver answers because we get the best, allowing us to serve the best. —Mike Kirkland, DLM Washington Square Fishmonger

 

WE GO STRAIGHT TO THE BEST FOR THE BEST
A huge DLM Difference is our fantastic suppliers. We go right to the source, which gets the product to our stores quicker than most, meaning that there is less time spent out of water. Plus, they are fabulous people who have become part of our DLM family. We have gone through many ups and downs of life together and they always look out for the very best our industry has to offer. These are some of the people who we talk to almost daily, and they bring fantastic seafood to our stores. There is Karl in Alaska, LaDawn from the Columbia River Valley, Frank in Boston, John up in Northern Ohio near Lake Erie, the Ready Brothers in Maine, as well as our industry friends Becky and Emily who have a vast network. My family has even spent some time with Karl’s family in Alaska touring their facility! The relationships with these small family businesses are real—we are not just an invoice number. This is a key part of our success. —Kim Swing, DLM Washington Square Seafood Manager

SCOUTING FOR THE UNIQUE
When I call my contacts to place orders, I’m always asking questions like “hey, what’s new,” “what’s popular in the industry,” and of course, “how is the fishing going?” Whether it be sourcing oyster varieties to feature that week or bringing in any number of products, these types of questions help me in my quest to pick unique items. Or, sometimes these conversations unlock preparation and serving ideas that I can tell customers about or filleting techniques. I really think that curiosity that all of us managers have is something that sets us apart. It also leads us toward new finds, and in the case of our revamped Poke bars, something truly unique.   —Jon Lemaster, DLM Springboro Seafood Manager

FRESH NEVER FROZEN
You may be asking yourself, “How is fresh (never frozen) seafood possible in midwestern Ohio?” We receive fresh shipments of seafood seven days a week from the Boston area, Washington state, and even as far as Alaska just to name a few areas, and this is thanks to our tight-knit industry relationships. We also choose air-freight to minimize that time spent out of water. In fact, long-time DLM associate Wayne Chrisman even picks up fresh fish deliveries from the Dayton airport for us. We also strive to reflect fish that is in season so we are always focusing on what is fresh now. Speaking of fresh, don’t miss our semi-annual fresh Whole Salmon Sidewalk sale this summer where we can cut the fish to your liking! —Nick Budding, DLM Oakwood Seafood Manager

FARM RAISED THE RIGHT WAY
Growing populations and less wild stock in the oceans collide with over fishing, warming of the ocean, acidification of the water, and an overall growing love of eating seafood. It’ll continue, and farm-raising seafood is part of the answer, but only if we do it to the best of our planet’s interest. We made a stand many years ago by only sourcing farm-raised seafood done the right way, with those principles practiced by our organic and “all natural” land-based farmers and ranchers taken into consideration. We look for low stocking densities, no antibiotics or growth promotants, and sustainability and responsibility of the resources used. There are so many certifications out there for farm-raised seafood, but the most important thing is to “trust thy knowledgeable DLM fishmonger.” We only deal with responsibly raised farmed seafood. —Jack Gridley, DLM VP of Meat & Seafood

Sushi Made the Right Way

If you haven’t seen the film “Jiro Dreams of Sushi,” I recommend you do, preferably with a cold beer and a beautiful platter of sushi. A few of us at DLM have had the opportunity to eat this cuisine at the famous fish market Tsukiji in Japan where Jiro sources his fish, and it really is a lifetime experience. We’ve also had excellent sushi in supermarkets in Japan, such as from our friends the Ishido family of Keihoku Supermarkets. Fortunately, it’s also become commonplace in American supermarkets as our food psyche is eager to embrace foods from around the world. Authentic sushi is an art form and we decided to perfect how we do it at DLM.

It begins with the chef. Given the exact same ingredients, the experience you would have from a sushi master is on a completely different level than from a novice. When you then supply such an expert with gorgeous fish and perfect rice, the results are extraordinary. We have such talent now in our Sushi department. I marvel at their knife skills and gentle hand in crafting every piece and roll. Thanks to this team, we’re now achieving a level of sushi that we had only once dreamed possible.

In addition to the top talent in our Sushi department, we also are relentless in the sourcing of quality fish, rice, and other ingredients. Our VP of Meat & Seafood and Food Service Jack Gridley finds great fish like no one else I know. He has fishing friends in places like Alaska, Boston, and Scotland, which makes it no surprise that we have such outstanding fish for not only our Seafood department, but for the Sushi department as well.

Indeed, we are proud to offer you an exceptional level of sushi excellence at DLM, one more like what you would have in a fine sushi restaurant. Check out our increased variety, more artistic appearance, and best of all—superior eating experience!

DLM Sushi is so good, we’re attracting many customers of Japanese and Korean origin, the countries with the greatest sushi traditions. I was raised as an Ohio farm boy, yet even I eat our sushi at least two to three times per week as it’s such an easy, healthy pleasure. Our sushi chefs are happy to accommodate your special requests, including eye-popping trays for your next party or a custom roll for your next meal. Give DLM Sushi a try and eat it soon and often. It’s the stuff dreams are made of.

Thai Food in Your Own Kitchen

What is it about Thai food that has so many of us enthralled? I can answer that with four words—hot, sour, salty, and sweet. In most Thai dishes you can find some kind of combination of all of these taste components. In addition to the contrast of flavors, you’ll also find a contrast of textures. How fun is that? Think for example of bright herbal soups, savory curries, crunchy salads, slurpy noodles, spicy dips, and beautiful tropical fruit to name a few.

Grab your Produce Passport and get ready to dive into the world of delicious Thai Produce!

Street food found in Thailand is some of the best in the world. Some favorites from my travels include spring rolls, grilled satay, salty fish cakes, and sweet sticky rice in baggies along with the best fried chicken I’ve ever eaten in my life.

Lucky for us, it’s easier nowadays than in years past to find the ingredients to recreate excellent Thai food in your own kitchen. Rice and mung bean noodles, curry pastes, coconut milk, fish sauce, and chili sauce are now common and you need to find some room for them in your pantry. Along with some fresh veggies and a variety of proteins, a taste of Thailand can be yours! So challenge yourself to roll up your sleeves and explore the incredible flavors that the cuisine of Thailand has to offer.

Curious about curries? Learn about the different types and how to use them!

Noodle on These 3 Recipes:

1. Pad Thai

2. Yum Woon Sen

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3. Chicken Pad See Ew

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Recipes Reminiscent of Route 66

The ultimate road trip in America has got to be driving Route 66, spanning eight states with iconic comfort foods along the way. Although it was officially decommissioned in the 80s, it continues to attract tourists, road warriors, and food lovers looking to taste pure Americana. Today the historic route boasts vintage motels, nostalgic roadside attractions, and some really good road food. After the Great Depression, folks finally had a little extra cash so they piled into the family car and embarked on a road trip of a lifetime with destination spots like the Grand Canyon or Disneyland Park in mind. Even great movies, songs, and books were inspired by the open road and aura of Route 66. For many, this road trip is also about the iconic flavors, like home-style baked goods, spicy chiles, BBQ, and all-around good country eating! Buckle up and take a bite out of these eight recipes representing the eight states along Route 66!

Get Your Kicks with These 8 Recipes

1. Chicago Dog

2. Kansas BBQ Rub

3. Country Fried Steak

4. Buttered Pecan Blueberry Cobbler

5. Cowboy Steak

6. Easy Sticky Buns

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7. Chicken Posole

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8. Fish Tacos with Lime Crema & Cabbage Slaw

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