September 30, 2021 Fitler/Rittenhouse/Washington Sq order form

Boy, is the change of season nice or what? These cool mornings are just delicious. One of the things that I always find interesting about the seasons changing is related to some of the not so obvious things for me. My food cravings change. For the fall, I tend to start migrating toward more comfort-y foods. Stews, soups, broths, etc. You know, foods that generate perfumes that fill the house up with goodness you could feel in your soul.

I also go into the end of September subconsciously migrating toward October foods. For me growing up in Montreal, that meant moving indoors for food and drink as nights were getting chillier and chomping down on lots of bowls of mussels in Belgian pubs that prepared them in a dozen different ways. Indian curry sauces, Thai curry sauces, mustard cream sauces, classic mariniere and so on. Of, course they would be served with fries instead of pasta but I also simply liked them with good baguette. For those of you who like cooking up mussels, maybe this is a good time to think about preparing them a little differently. 

Our fish of the week is another craving I always have around this time of year. Fresh haddock is considered to be the finest of the cod family. These fish are smaller in size and produce a delicious firm and sweet flesh. This is the perfect boneless skin on fillet (the skin is very thin but quite flavorful) for a simple dredge (we make a tasty one) and into a hot pan, or broiled in the oven with some Bibou parsley garlic butter or for making the glorious fish and chips. I linked up to a previous email (from January 26 on our website) a couple of days ago with instructions on how to use dredge and make a beer batter for flawless fried fish. If you do it right, you will make a great dish to go with some hearty beers. Great recipes on our site too. For those who haven't fried before, we are also selling thermometers for you oil. You can't do it without using one. 

Now, since we are on the 'try something different' train, we've teamed up again with our friend Atsuko Boyd who lives in Fitler Square. She produces a series of seasoned salts that are terrific (pairingsalts.com) and is launching a series of potato chips that are so interesting. We will be selling a pair of her chips for you to try. Tomatillo-Wasabi and Hatch Chile-Tamarind. You will get one bag of each for $9.58 ($4.79 per bag). They are really good and different from anything you'll see in any market, that's for sure.

The salmon of the week is beautiful Atlantic salmon from Norway ('salmon salmon'). This sushi grade salmon is so good for poke bowls but as the weather is changing, I'm thinking of heartier preparations such as miso glazed or roasted over potatoes and cauliflower. 

Scallops are still around but may not be much longer. We hope to see them for a few more weeks. Lovely dishes prepared by you all over the weekend by some who have been feeling what I've been feeling too. Scallops over risotto. Scallops over polenta. Scallops over pasta or in paella. Just beautiful stuff. Check out our Insta if you want to see.

Anyway, mussels are the shellfish of the week. Oysters are Eel Lakes from New Brunswick (Canada). Shrimp shumai are around. Octopus and unagi are available. Since we are doing a codfish fresh, we will be offering frozen mahi this week. Also, the new smoked salmon seems to be going over smashingly. We are happy so many of you are loving it!

But, you guys want to click on the order form by now. Enough of this blah, blah, blah. Here it is.

https://smallworldseafood.square.site/

See you tomorrow,

Robert Amar

Small World Seafood

Owner