AUGUST 4, 2021 ORDER FORM FAIRMOUNT/444 N 4TH ST ONLY

 Hello everyone!!

Well, some really fun stuff this week. Just when I think there aren't any more surprises out of my bag, it seems that there were a few cards hidden up my sleeve..fun, fun!

The first featured item id dover Sole. These whole fish are cleaned, frozen and come from the top farm in the top producer for Dover Dole, Holland. Yes, these beauties are the creme de la creme when it comes to fine dining fish. This was the lux fish before Chilean Seabass and the like bumped it over. Once you thaw it, you will need to peel the skin off and trim off the side fins. It's very easy and I posted a vid on how to do it. It's a little bit of a splurge fish but, hey, we can't easily go to Europe right now to indulge so we have to indulge ourselves. Two per order and each fish is the perfect portion for one person. Meuniere, Almondine, Caper brown butter, your choice. Dress up your table with flowers and candles and take out a nice bottle of wine to go along.

Second feature is fresh tilapia fillets from Colombia, a country that ranks 4th in the world for sweet fresh water resources. This fish is nothing like your frozen tilapia you find in most supermarkets. It is moist, firm and so amenable to different cooking methods. You can saute it with some of our delicious house made dredge, broil it, fry it (again with our dredge just add beer) and probably my favorite way, baked. In a pan with spices, garlic, lemon slices in a 400 degree oven for 12-15 minutes and, OMG...

Third is Norwegian salmon fillets. This is the 'salmon salmon' that most of you know but from Norway. Just like the Faroe Island salmon fillets from a few weeks ago, this is pristine fish from pristine waters so sushi grade. Now, a few of you were still a little unclear about what I was saying about Atlantic salmon coming from different countries. Well, think of it in the same terms as wine. Chardonnay from Burgundy will be different from Chardonnay from Oregon which will be different from Chardonnay from Sonoma or Santa Barbara. It is still Chardonnay. Why, you ask? Well, just as wine has 'terroir', fish has 'merroir'. And there you have it. Better growers from better regions make better wines and salmon. And they go pretty well together, no?

Mussels are the shellfish of the week. Pink Moons from PEI are the oysters of choice. Peruvian bay scallops are here. Smoke trout is on the menu and more miso is available again.. 

Anyway, that's a lot of blah, blah, blah from me. As usual... Here is the form..

https://smallworldseafood.square.site/

See you tomorrow,

Robert Amar

Small World Seafood

Owner