JUNE 10 ORDER FORM FITLER/RITTENHOUSE/WASHINGTON SQUARES ONLY

 HELLO EVERYBODY!!!!

Well, I said a couple of months or so ago that we would be getting into a fun stretch of cool things. That's going to continue. We have some pretty neat things coming up in the next few weeks..

But in the meantime, we have some great stuff for this week that we may not see again. First off, jumbo soft shell crabs are back again!! I don't foresee another shot coming up in the future although there may be a trickle of them coming around. So, take advantage now!! As always, we clean them removing the stomach plate, eyes and gills so that they are ready to cook up. They are sensitive little creatures so they have to be cooked up within a day or two max. Or you can freeze them. They freeze very well. We have an amazing recipe on our website for slow cooking softies that will blow you away. They sauce it produces....drooool....

Next up is fresh Mahi Mahi fillets from the Gulf of Mexico. These beautiful fish are as fresh as can be and absolutely beautiful!! We leave the skin on to protect the fish from drying out if you plan on grilling, pan searing or roasting. Trust me on this one. You can remove the skin afterward (it will just peel off) and enjoy an incredibly moist fish that can take some heavy spicing. Think Cajun, Jerk, harissa, chipotle..or just simple..

Second up is Steelhead trout fillets. This fish looks like salmon but tastes more like trout. Actually, it is the same species are rainbow trout but once at sea grows much larger and tskes on an orange color. These particular fish are farm raised sustainably in the very cold waters of Scotland. And did I mention they are sushi grade? Yup. Think pokes and crudos and ceviches....Could be the last of this for a bit..we shall see..take advantage..

Speaking of simple and delicious, we are bringing back Unagi (or bbq eel)! These 9oz fillets are already cooked and in its sauce and frozen so you can use them whenever by simply heating up in a hot oven. Want a 25 minute meal? Make some sushi rice, slice up some veggies, top it off with eel, drizzle some eel sauce over (recipe on our website) and eat. What's better than that?

Mussels are the shellfish of the week. Oysters will be Acadian Pearls from PEI. I know I meantioned Onsets from Mass but how ironic that the Onsets weren't ready? They should add an N to the beginning of their name....

Anyway, looking forward to seeing you all this week. Here is the order form.

https://smallworldseafood.square.site/

Peace

Robert Amar

Small World Seafood

Owner