September 22, 2021 FIT/RITT/WASH SQUARES ONLY ORDER FORM

 Most times, lately, promising things have fizzled out at the last minute. It is certainly a sign of the times that nothing is predictable. I ordered a new washer and dryer from a large retailer a month ago which was never delivered when they said it would and then come to learn that they have no idea when that unit will come in. They sold something they didn't have! And that was my second attempt too!

But this week, things have aligned in such a nice way that maybe the full moon and Autumnal Equinox have seduced the angels to give us a break. And they did. Considering everyone had so much fun last week with hamachi, sushi and poke, we can continue the party with fresh sushi grade albacore tuna!! Now, for those who only know albacore as the tuna in a can, this ain't it. At all. This is one of the smaller species of tuna that provides a beautiful ruby color and delicate creamy texture. In sushi restaurants, they usually use a frozen variety. Again, this ain't it. This is the real deal. We sold some a monbth ago and these fish are even nicer!

These fish come to us from our friends up in Maine from one of the best boats up there when it comes to catching and handling tuna, the Eagle Eye. They go out for short trips and come back with some of the nicest stuff. In fact, cutting some up in the markets this morning, people were looking over our shoulders to admire this stuff. And guess what? Not only is it beautiful but it is cheaper than yellowfin which has not been very nice for many months! You can prepare it like you prepared the hamachi. Slice it thin, lay it out, jalapenos, our ponzu sauce and yum! Or make some maki or poke bowls. Or, we posted a couple of recipes on our website for a sesame crusted albacore served rare which is just divine and bring the ponzu with! For a mediterranean thing, you could braise it in a puttanesca sauce or even poach it in olive oil and then serve it over salad. See how versatile? This is a fish you can't pass up. It's gorge.

Speaking of gorge, the salmon of the week is Arctic Char fillet! This sushi grade smaller cousin of Atlantic salmon is so luxurious in texture and flavor. It is sustainably farmed in the cold pristine waters of Iceland and just a wonderful salmon more  delicate in flavor than Atlantic salmon itself. Crudos, pokes, miso glaze and roast, grill it, whatever. This is a good one.

Also speaking of gorge, more dry sea scallops from Nantucket Light off the Cape. I don't even know what to tell you about this to convince you if you haven't had them in the past couple of weeks. I will just say that they are the nicest crop of scallops I've seen in a year and half. No joke.

Clams are just waiting to meet your pasta. Oysters will be a new one from PEI called Barstools. Shrimp shumai are available. Spanish octopus is back! Eel (unagi) is also available. That new line of smoked salmon from Acme is so much better. We are one of their 5 or 6 largest accounts in Philly and deserve to get better stuff. Actually, I fight for it. This is the same line as what is sold to places in New York City like Zabar's and you can definitely see the difference. I fight for you, folks. I really do.

Anyway, I can't wait to see what you all will make this week. Keep sending us pics! So, enough of this jibber jabber. Here is the form.

https://smallworldseafood.square.site/

Robert Amar

Small World Seafood

Owner