APRIL 29, 2021

HELLO EVERYBODY!!!

Well, we are loaded up with good stuff for the week!! Last week was a helluva lot of fun. What with eel, nori and John Dory (Can be a poem I feel, but that's another story). Anyway, let me run through this quickly. 

Bronzini!!! We will be offering this in fillet form as well as whole fish. The whole fish (3 per order) comes bone in and scaled and gutted. The bronzino fillet comes skin on. Now, bronzino does have some small pinbones which we didn't remove. In fact, most restaurants don't remove them either. Buuut, if you are concerned about them and don't know what to do, I made a short video on how to remove them. It is very easy and a useful skill you should pick up. Don't be intimidated by this. Many of you have learned many new skills over the past year and this is an important and really easy one.  I am pinboning another type of fish but it's the same deal so this is the lesson of the week..

https://www.youtube.com/watch?v=g7uyf7s1bOg

Next up, we got lucky and were able to also get some beautiful fresh haddock fillets from up north. Yay!! This is the prince within the family of codfish and since we are not doing frozen cod this week, well, here ya go. This is a great fish for our dredge which we make ourselves. It is super flavorful and great simply dredged on the fish and pan fried or you can beer batter by adding beer to our dredge (about a one to one ratio but you have to gauge that when you stir it up). A stellar fish and chips, for sure. Lots of recipes on the website, smallworldseafood.com. Check them out. They work. They really do..

We got A small shot of the snow crab meat we featured last week Cooked and out of the shell and big chunks of shoulder meat. Great for a fried rice or pasta dish.  It is in limited quantity. It looks great too. 

On the frozen side, we are going to be doing some frozen mahi fillets instead of the cod loins. They come in 4oz portions and great for tacos next week.

And speaking of tacos for Cinqo de Mayo, we will be featuring fresh pork chorizo from our friend Raul Aguilar. He owned a thriving business in the Italian market but lost almost everything after he got Covid and ended up in the hospital for a month. He is trying to get back on his feet and we wanted to help. He makes a great ground chorizo (no casing) and an amazing green chorizo(also no casing) that would go wonderfully in a paella, with mussels or even clams next week not to say tacos, of course. We have frozen the meat to give you more freedom on when to use it and are selling two pounds (one of each). Good stuff, small business and good people. Here is a good story about him from the Inquirer.

https://www.inquirer.com/food/craig-laban/south-philly-italian-market-butcher-raul-aguilar-perez-20210115.html

Mussels are on this week. Oysters are Pink Moons in honor of this week's Pink Super moon and salmon is looking gorge. 

Anyway, have at it. Here is the order form.

https://smallworldseafood.square.site/

See you tomorrow,

Robert Amar
Small World Seafood
Owner