October 14, 2021 Fit/Ritt/Wash Squares only Order Form

Well, the world may be going to hell in a hand basket but we have fish. Supply chain problems, politicians fighting, local sports teams a mess but we have fish. And there you go.

First up on fish is fresh mahi mahi from the Caribbean. This fish is gorgeous and so good on the grill, broiled or pan seared. The skin is left on to hold things together and it also prevents the fish from potentially drying out. It takes well to so many strong flavors from jerk to blackened to curry. You can literally travel around  the world with it.

Speaking of travelling around the world with something, we came up with a new marinade we would like to try out on you. This is a coconut-lemongrass marinade. Made of of coconut milk, lemongrass, kaffir lime leaves, ginger, garlic, this base can become so many different flavorings. The whole tropical world does something with coconut and citrus so the choice is yours where you want to travel to. You can add green curry paste, red curry paste, Indian curry paste, jerk seasoning or any spices you would like. You could marinade the fish or shrimp and then make a sauce by reducing it some with the rest. And how about using it for mussels? Yeah, delish! This marinade has a 2 week shelf life so use it up!

Next fish up on the docket is lemon sole fillet. This elegant little flat fish comes from the Northern parts of the US from Georges Bank near Maine. Great stuff. Simply use our dredge and pan fry quickly on both sides. Remove from pan, add some Bibou parsley butter back in the pan off heat until it melts and pour over the fish. Yum!

The salmon of the week is Faroe Island salmon fillet. This sushi grade fish is sustainably farmed in pristine waters of the North Atlantic. So many of you have raved about it and for good reason. It's really really good. Make pokes, make sushi, broil up using our miso glaze. Whatevs. 

A very happy special is a 'cream' cheese produced Perrystead Dairy (perrystead.com)  in Kensington by an excellent cheese maker, Yoav Perry who only works with fresh milk from local farms. He pasteurizes it and makes this amazing schmear for your bagels. It is truly, a Philadelphia cream cheese. They've gotten a ton of press lately and for good reason. Their cheeses are excellent. Check it out and if you all really like it, we can continue to carry it so give me feedback please. I trust your tastes. Hey, you're getting smoked fish anyway. Why not right? To make things more interesting this week, we added kippered salmon and smoked trout to the list.

Dry scallops are around this week. Thank the lord. Any week now and they won't be. Mussels are here. Oysters are Queen's bay from PEI. That's a new one. Oh. And no frozen fish this week. Supply issues. All other usual suspects are available too.

One thing for people waiting in line at The Ethical Society. Please be courteous to people living on that little street. We invade their space for an hour every week. Some may be rude in their approach but that doesn't you need to reciprocate. Just line up along the curbside would be great. Thanks. 

Anyhoo, I know you want to get to the order form. Here it is.

https://smallworldseafood.square.site/

See you tomorrow,

Robert Amar

Small World Seafood

Owner