MAY 6. 2021

 HELLO EVERYBODY!!!!

Well, lots of good stuff to dish out today! With some of the madness going on out there with regards to supply and logistics and demand and such, it is a challenge to find you the best items out there for the week. But, like the Grand Mother of the progressive movement, we persist..

So, no Atlantic salmon this week. Instead, we are going to visit one of it's smaller cousins, Arctic Char. This smaller variety comes to us from the pristine waters of Iceland where they are farmed sustainably (obviously, it's Iceland). These fresh fillets cook quicker than larger fillets but are soooo good. Because the flake layers are tighter, it is also a really good fish for grilling because it won't fall apart as easily. 

Next up is swordfish! These beautiful pups come from the Carolinas on short trip boats which means really fresh fish. Anyone who has had our sword has always raved. Yeah. Fresher, fattier, more flavorful than any sword you may have had before. Most suppliers opt to pinch nickels and purchase swords from South or Central America. Those are cheaper. Not us. We pay a little more because it is worth it. Believe me. Never grilled sword before? Check out this vid.

https://www.youtube.com/watch?v=yhMJJ89GAh0&t=108s

Aaaand, lobster tails!! Back by popular demand, they beauties from South Africa are the top of the line tails. Packed with meat and super easy to cook. My prefered preparation is to cut through the tails halfway lengthwise all the way. I saute meat side down for 4 minutes on medium high heat. Then flip to shell side for 3 minutes. Finally, back to meat side, add a dollop of Bibou parsley garlic butter, turn OFF the heat, put a lid on it and let the two have a little fun in privacy. Best lobster ever...

Now on to cheese. We are featuring 3 cheeses from Valley Milkhouse in Southeast Pa (valleymilkhouse.com). Stephanie makes wonderful cheeses and we are proud to feature some of them. These are the 3 for this week:

Witchgrass - An ash-ripened cheese with a cheesecake texture, earthy flavors and an unctuous cream line beneath a bloomy blue-gray rind

Marigold - A raw milk alpine style tomme aged 8 months, Marigold has a firm texture and savory, buttery, nutty aromas with a hint of butterscotch. 

Aster - A lactic style tomme aged 5 months, Aster is a hard cheese with tangy, yogurt flavors and fruity aromas with a piquant bite on the finish. 

In honor of Mother's Day which is upon us, another great mom with a business, Shevy from Fairmount (shevysbabka.com) prepared some babka dough, we froze it and chocolate sauce along with chocolate sugar dust. YOU can make the babka yourself! Or Rugelach. Think it's too hard? Check out the video she made for us..

https://www.youtube.com/watch?v=XIXLJ7mspc8

And, hey, if we sell out of both of these products, reach out to them. Maybe you can start another direct relationship. Wouldn't hurt.

Lastly, to make brunch a little fun, we added smoked trout to our mix of smoked fish. We also added a roll of cinnamon sugar butter from Pierre from Bibou (boutiquebibou.com). Great on pancakes, french toast, or just a warm roll...trust me..

Clams are here and oysters are Savage Blonds from PEI. Both have a week shelf life kept in the fridge dry and cold. Perfect if you want to hold onto it til Sunday.

Anyway, blah, blah, blah....Here is the order form..

https://smallworldseafood.square.site/

Robert Amar

Small World Seafood

Owner