Send a taste of Chicago to your friends and family!

We at Hagen's have just set up our shipping process. Now you can send our fish to anywhere in the US. This works great for holidays or if you know someone who used to live here that you want to surprise with a tatse form the past.

You can order online, in store, or over the phone!

Ask for Chris!
www.hagensfishmarket.com
773.283.1944

chris, now that i 'gotchya' here...

what's up with your fish chips?

for the last thirty years or so, it's been my 'default' hagen's, (flaky fish) carryout meal.

only within the last few years, has it ranged from a grainy dry, to a mealy mush, at times.

fryer temps... casting too wide a net???

you tell me.... after being a lifelong customer, i gotta lay straight here - i've grown tired of spitting out fish chunks, onto your parking lot... just about every other visit.

Thank you for sharing your concern with me. The worst thing a consumer can do is not let an establishment know when they are doing something wrong....or right for that matter.

In this case, it is difficult to say what the problem is as you seem to have a problem with both extremes on the spectrum....too dry and too mushy. As there are many factors that go into the quality of any product, I would guess in your case it would have to be the cooking time used. With so many different people working here, you get many different opinions on when something is done. Me personally, I like my fried food (fish chips in particular) cooked lightly; golden brown, soft, barely done (the owner thinks they are underdone). The owner here prefers his darker brown, crispy, and drier (I think they are overdone). I guess my solution would be to determine which way is best for you (or right in the middle) and request it that way when you order. We will do our best to accomodate your cooking preferences.

I would be glad to meet with you at Hagen's next time you stop in to make sure we get it right for you. Your concern is my concern, thanks for sharing.

Chris

sorry in my delay in getting back to you...

chris, you seem to be, a most earnest of fishmongers, so i'll reiterate, with clarity in mind...

the texture of your 'fishchips' is (as of late) extremely inconsistant.... no, it's not the frycooks, as i recognise their 'tenure'.

every other, of your fried offerings are 'spot on'.

why not, the fishchips?

Hrmmm.....now you have me stumped. I eat the chips (my favorite as well) probably 2-3 times a week myself. Maybe that is why I don't see too much inconsistency. The oil hasn't changed, the pollock we use hasn't changed, the batter recipe hasn't change din 60 years, the crumbs are still fresh Turano crumbs; I figured that the human element was the only inconsistent possibility.

I'll ask around with my employees and other regulars who get chips and see what I can come up with but as for now, you've got me stumped!!