JULY 28,2021 FAIR/444 N 4TH ST ORDER FORM

Hello everyone!

Lots of fun stuff this week. Why not, right? You guys are cooking up a storm! What a good way to live. Get your great products, have friends over and show off your stuff...Legend...

Anyway, first up on the menu this week is Sablefish also widely known as Black Cod. This fish is one of the most luxurious fish out there texture wise. On par with Chilean Seabass. We are selling skin on boneless fillets from smaller fish. What you end up with is a thinner fillet than you will find in restaurants that look for volume. We don't need those kind of bells and whistles. Just quality stuff. The most famous preparation for Black cod is Miso glazed created by Nobu Matsuhisa. Some of you have the ingredients to make the glaze but we thought we would make your life easier but making the glaze ourselves using restaurant grade ingredients. Leave the skin on to hold the flakes together. marinade the fish is some glaze for at least 6-24 hours although Nobu does that for three days. I posted a great recipe with technique on our website for Miso glazed salmon that works exactly the same way. Broil for less time since the fillets are thinner. Oh, and by the way, the glaze has no nuts or sesame. Also, no need for added salt to the fish. The glaze is salty enough.

Speaking of salmon, this week's variety will be Steelhead trout! This amazing sushi grade fish is bonkers for pokes or simply roasted or grilled like salmon. Buuuuut, how about using that recipe with the miso glaze! O...M...G...Now, you don't have to use much glaze and whatever glaze you have left over can be used to prepare veggies. Yup, Veggies. Check out that eggplant recipe I posted. Dynamite!

Grey sole is also on the menu this week! What a wonderful, sweet tasting member of the flounder family. So easy to cook with a little dredge and pan fried or broiled or baked. Simple, elegant and a nice little friend to lemon.

Clams are the shellfish this week. Peruvian bay scallops are still around. Oysters will be Raspberry Points from PEI. Shrimp shumai are with us and mahi is the frozen fish of the week.

Anyway, i know you are probably not reading this part because you are so excited to order so you went directly to the form. For those who were patient, her it is..

https://smallworldseafood.square.site/

See you tomorrow,

Robert Amar
Small World Seafood
Owner