SEPTEMBER 1, 2021 ORDER FORM Fit/ Ritt/ Wash Sq ST ONLY

 You are  going to kill me but this will be a little wordy. Lots of words..I'll try to make it quick (and the crowd goes 'bwaaahaahaaa')

First up for fish is glorious domestic and Canadian swordfish. This fish has been a gamechanger for so many of you who had never really tasted very fresh high quality sword. Great on the grill, great in a pan, great in a both or curry. We leave the skin on to hold things together. Melts in your mouth and it freezes so well too. One of you tried it with the miso glaze the other day and went gaga. We are featuring another marinade this week that is also exceptional with it but more on that later.

Second  on the menu is dry sea scallops from up around the cape. These little gems have seen their price go up due to covid inflationary pressures but they are really nice right now and we thought what the heck. It's the holiday weekend. We will be selling them in 1lb increments instead of two because the price is what it is and I don't want anyone to miss out if 2lb is too much.

Third, the salmon of the week is Atlantic salmon from Chile. This lovely salmon is the one we mostly used to carry before everything went coocoo. We are happy that they got their quality and supply issues resolved. So here it is. And a touch cheaper than the salmon we've been featuring but the quality isn't compromised. 

Fourthly, some of you have called about a whole fish to roast for Rosh Hashanah dinner Monday night so we are bringing back whole Greenland turbot! They come between 2.5-5lb each, head off, cleaned and frozen on the boat. Super easy to roast at low temp and easy to remove the meat from the bone afterward. Two great recipes on our website for that. A real stunner to present at the table if you are not doing meat.  Or even of you are. This is a cousin to halibut and tastes very close to it.

Chicken merguez from Pierre Calmels from Bibou. This glorious sausage comes raw, encased in a lamb casing, cryovaced and frozen. Two 1lb packs. This sausage is so good on the grill but goes just as well in a rice dish such as paella or with some mussels. Don't miss out. This is exceptional stuff made with natural chicken and the highest quality ingredients.

Brioche dough from Oui Pastries in Old City. If you want to make your own challah or burger buns or, dare i say, cinnamon rolls, you need a great brioche dough. CJ makes an amazing dough. She breaks up the dough into 125g balls, you get 8 for a total of 1kg. Four balls makes a standard challah or fills a 10inch spring form for cinnamon rolls. Just thaw, shape, proof and bake. Super easy. Great vids for that too on our site.

Mediterranean Marinade. It's hard to select a flavor profile that represents a region with many varied expressions so we went with a robust flavor profile. You tell us what you think it reminds you of. Marinated swordfish is amazing, marinated shrimp is insane With just 30 minutes for the marinating and, i recommend, another brushing of it after you cook it and, poooosh...mind blown. We think you will like it.

This week and next, we will expand our smoked fish selection to include smoked trout, kippered salmon (which is cooked and smoked as opposed to cured and smoked) and trout roe. Mussels are the shellfish this week. Raspberry Points from PEI, the oysters. All the other usual suspects are around too.

Well, lots to digest, now and hopefully later. Let's get to it. Here is the order form.

https://smallworldseafood.square.site/

Robert Amar

Small World Seafood

Owner