MAY 26, 2021 ORDER FORM FAIRMOUNT/444 N 4TH ST

 HELLO EVERYBODY!!!

Well, the long weekend is coming up and, although the weather looks to be a little crappy, we can still cook it up like it's gorge outside!!

So, first thing is first for the items that we are featuring this week. Lots of good stuff. Remember, recipes are available for you to check out on our website, smallworldseafood.com. Branzino!!!! Whole fish, scaled, gutted and gilled and ready for you to roast or char up on the grill. Branzino fillets if you don't want to look into the face are always a treat and a helluva lot cheaper than eating out. I'll tell you that. I posted a pinboning tutorial if you want to remove the very small bones.

Next, fresh haddock fillets from the Cape. These beautiful fillets are boneless and skin on and make an amazing fish and chips. Haddock is the prince of the cod family of fish and can be dredged and pan seared as well. pick up our dredge to dry dredge or add beer to it to make a batter.

Steelhead trout is the salmon family salmon of the week. Absolutely delish and sushi grade. Can't beat that.

We have a small shot of very nice dry Peruvian bay scallops this week. It's been a while since we had scallops since that market is totally nuts and waaaaay too expensive to justify. These little babies would go great in a risotto or sauteed with some Bibou parsley garlic butter and served over sourdough bread. Yummy!!

We have more snow crab jumbo lump style crabmeat again! Wooohooo!!!. This delicious meat is already cooked and packed one pound frozen. Great on its own with cocktail sauce. Great on its own sauteed with Bibou butter. Great in pasta or in a fried rice. 

Lastly, mussels are in. Oysters are Beach Plums from Massachusetts. And mahi is the frozen fish of the week.

Now, octopus. This frozen octopus comes from Spain. The best in the world. Frozen octopus (it is how it always comes with few exceptions) comes cleaned and the freezing process actually tenderizes it. We have a great recipe on our site for a classic preparation that I swear by. The weight of each ranges from 2-4lb so I have a key on Square for a dollar and we can calculate the difference for yours when you come to the truck. Keep in mind, and this is important, that you will only yield around 30% from gross weight. So, a 3lb octo will net you about 1lb of meat. Just saying when you are deciding how much to order. You could cook it ahead of time, refrigerate and then grill or pan sear later. It's up to you. There are many different ways to prepare it so have fun with it.

Anyway, this has been a lot of typing and blah blahing so I will just end it here. Have at it. Here is the  order form but remember, this email and link will also be available on our webiste in the weekly emails tab.

https://smallworldseafood.square.site/

Robert Amar

Small World Seafood 

Owner