JANUARY 28, 2021

 HELLO EVERYBODY!!!

First of all, thank you for all the emails of support. It is so touching. One thing i would like to make clear is that the gentleman who said 'Lots of words...' meant nothing bad. Quite the contrary. I just thought it was funny. You know sometimes when you hear someone say something to you which sounds like a compliment but you then ask yourself if it was? As you can tell from this or when you pick up fish, i am a chatty cat. When my wife read the email, she shot a look up at me when she read those words and nodded in agreement. So there you go. hahaha...lots of words...

This week's featured items will be smelts, skate wing and haddock fillet. Yay!!!. The smelts come head off and gutted. The skate comes skin on but still on the cartilage and the haddock comes skin on and boneless. We have some wonderful recipes on our website for these items and I highly encourage you to look at them so that you can see how to cook them. Here is the vid for skate wing as an example:

https://www.youtube.com/watch?v=L29IimvUOoA&t=56s

That being said, for those who read Tuesday's email (and if you didn't, you should), we talked about dredges and batters. We made a flour dredge for you. We are selling it at $4 for 10oz by weight. It has seasoning and a bit of saltiness already along with a bit of cornstarch for added crispiness. You can make a beer batter with it by using the general proportion of 1 measured cup of dredge plus 12oz of beer. That's just general and you can make smaller amounts. To make sure you get the right consistency which is a thin pancake mix viscosity, Don't add all the beer all at once. Make sure your beer is cold or the carbonation will disappear quickly. If you do not want to use beer, you can use cold sparkling water but simple add a teaspoon of baking powder in order to get a little acidity. 

As I explained on Tuesday, make sure you are working with a hot pan or hot oil. Frying should occur at 350-375F in order to get a good crisp and very little oil absorption. Make sure you do it in small batches or or oil temp will go way down. If you don't have a thermometer, we have one for you. Buy it. Best 5 bucks you ever spent. (Ok, I spent 5 bucks on a bottle of wine, baguette and piece of cheese in Paris many years ago. That's was the best 5 bucks spent but..)Also, try to use peanut oil because it imparts the least amount of added flavor. If you have a wire rack, use it so that the items do not steam over paper towels. This is the breakdown of how you can do it for different items:

Squid: dredge, deep fry, then salt

skate wing: salt, dredge (or no dredge), saute in hot pan (definitely dredge if you decide to take the fillets off the bone)

Cod : cut into thinner pieces, dredge, batter, deep fry, then salt

Haddock: Either dredge only in hot pan or dredge, batter, deep fry, then salt

Smelts: dredge, hot pan or deep fry then salt

Shrimp: dredge, batter, deep fry

And then other items if you want like onion rings. (Soak in buttermilk for 30 minutes first before dredge, batter, deep fry)

Clams are on this week. Oysters are Pink Moons from PEI, a crowd favorite. Salmon is looking really nice once again. 

And cheese is around again. Yay!! It's been a minute. Here is the selection from Ann from Third Wheel Cheese Co in West Philly. $25 for 4 4oz pieces.

Cherry Grove Farm, Lawrenceville NJ, Buttercup Brie, pasteurized cow milk
A luscious bloomy-rind cheese emulating the classic French brie, made Cherry Grove Farm's rich, grass-fed cows milk

Haven Farmstead, New Tripoli PA, Fromage Blanc Everything Spice, pasteurized cow milk
Super rich and creamy fresh cheese - cultured and drained over 2 days - with everything spice

Shelburne Farms, Shelburne VT, Shelburne Farms 2 Year Aged Cheddar, raw cow milk
Classic farmhouse cheddar aged 2 years - deeply savory, complex finish - Shelburne Farms' biggest sellar

Livey Run Dairy, Interlaken NY, Cayuga Blue, pasteurized goat milk, Earthy and mushroomy with a delicate blue flavor and fudgey texture

Also, it's your turn for mushrooms from Mycopolitan. Yay!! Once you eat these mushrooms, store bought can really suck.

And that's it from me. Order form is here.

https://smallworldseafood.square.site/

See you tomorrow,

Robert Amar

Small World Seafood

Owner