AUGUST 30 & 31, 2021 SMALL WORLD SEAFOOD UPDATE

 You know, I am so often impressed with what you guys are cooking at home. It is so weird to think that a year and a half ago, so many of you hadn't cooked a lot of seafood at home nor probably eaten as much. And now, you are making pokes, sushi rolls, crudos, clam sauces, paellas, soft shell crabs and so much more that rival anything restaurants are doing out there right now. So, I think it should be fitting that we stand back to applaud all of you for your courage, determination and, definitely, for your very much elevated culinary skills. Bravo!!

Coming up on the Labor Day weekend which also rolls into Rosh Hashanah for some, we thought it would be fitting to continue our quest to add different sauces, glazes and such to the mix. We are also going to feature a couple of really great items from some of our friends.

But first, let's talk seafood. That huge hurricane out of the south slammed into the gulf states limiting anything from down there. Boats have just started going out of the Eastern seaboard after last week's storms and surges so there is limited stuff out there. That being said, we got lucky this week with a nice shot of swordfish coming in from my bretheren up in Canada! We love us some cold water swordfish! This will definitely be a welcome thing for the coming beautiful long weekend and it looks like it will be beautiful! We have a recipe on our site for grilling swordfish perfectly if that's your desired preparation.

Secondly, we will also be selling something we have avoided for a while. Fresh dry sea scallops!! Now, as everybody knows by now, they are more expensive than they normally would be if it weren't for this stupid covid but I think that being the long weekend and unofficial end of summer and all, what the heck. Since the price is higher, I thought that we would offer them in 1 pound increments instead of two. So that's what we will do. These are Nantucket Light scallops, dry and delicious..

Thirdly, the salmon of the week will be Atlantic salmon from Chile! This 'salmon salmon' while sushi grade is really a terrific piece of fish for grilling, pan searing or roasting. And it's a little cheaper too which is never a bad thing, right? Not if you don't compromise quality of course.

So, we've had a little fun with making sauces for you to play with from the Far East and we thought that maybe it would be fun to play with a marinade from the Mediterranean. So, we are making a Greek marinade with fresh citrus, red wine vinegar, olive oil, oregano, garlic and thyme that would play so well on some Jumbo shrimp and go great on the swordfish or salmon or anything else you have in your freezer. 

So, one very special feature this week comes from my birthday boy friend, Pierre Calmels, owner of Bibou (he turns 50, ouch). We have been talking a lot about him making some merguez for us and he has pulled through! This merguez, which is a smoked spiced North African type of sausage is traditionally made with lamb but he is making it with chicken for us. I have to tell you that we've served up some beautiful sausages from some mighty fine sausage makers and this one comes near the top. Perfect for a Sephardic style paella, perfect to saute with shrimp or cook up with mussels for a Moroccan style dish. You will get two frozen 1 pound cryovac packs per order. It's a must folks. Trust me.

Next is more delicious frozen brioche dough from our friend CJ from Oui Pastries in Old City. Wanna make your own fresh challah for New year's dinner? Thaw out four balls, roll out the dough, braid your challah, proof for 45 minutes, pop it in the oven and stink up the house!! Nothing like the smell of fresh baked bread. Oh yeah, did I mention you could also use the dough to make burger buns? How about cinnamon rolls? Yeah....cinnamon rolls...drool....

Speaking of brunch, for the next couple of weeks, we will be offering an extended variety of smoked fish items. Besides chunky whitefish salad and smoked salmon, we will have smoked trout, kippered salmon (hot smoked) and trout roe.

And this brings me to the end when I mention we have mussels, octopus, eel and shumai and oysters from PEI. Sorry folks. This was a long email but, hey, if you made it this far, just know that I love you more than those who didn't. And if you didn't get this far, you are a bananahead.

Look out for the order form Wednesday at 11am for Fairmount/444 N 4th st

or Thursday at 9am for Fitler/Rittenhouse/Washington Squares

Peace,
 

Robert Amar

Small World Seafood

Owner