October 21, 2021 Fitler/Rittenhouse/Washingt Only order form

Well, after all my blah, blah, blah earlier this week. I thought I should just jump into the fish stuff.

First of all, some good feedback on the Perrystead Dairy schmear or cream cheese. We will do some again this week for those who missed it last week. This is real cheese, folks. No additives, preservatives or gums. Second, we got another shot of smoked bacon from our friends at El Camino. This is real stuff, too. Cured for a month and smoked by them. You get no purge or loss of weight from oozing fat. In fact, they fry up pretty dry. Great stuff. Thirdly, the plastic bag ban has taken effect in Philly but won't be enforced til April in order to get people used to it. That said, try to remember to bring a bag of your own or buy one of ours. Ours are foldable and washable and you can dedicate them to fish bag.

Ok, first on the docket is fresh, sushi grade albacore tuna! These fish come from great boats up in Maine that never let us down. Great quality stuff with skin off and bloodline out. Poke, sushi, searing, sesame crusting, tartaring, etc. We are selling nori sheets as well so you can roll away..

Second up is a fish that we absolutely had so much fun with last year around this time. Wild red drum or redfish! These beauties come into the calm waters of the Carolinas to feed before going back out to see. It is an absolutely delicious fish kind of like striped bass crossed with snapper. We fillet it and do something unusual with that. We leave the scales on!! Now, before you collapse in horror, the scales on this fish are as big as quarters and pretty hard. The reason we keep them on is that you can grill the fillets or pan sear or roast the fillets and the scales protect the fish from burning or drying out. You get a terrific flavor. This fish is amenable to lots of spicing such as Cajun but play with it. The technique is one of a kind and referred to as cooking 'On the half shell'. Here is a recipe that shows you what to do..

https://www.youtube.com/watch?v=IwY0Kum90lE

The salmon of the week is Norwegian salmon fillets. These beautiful, sushi grade fish are perfect for poke bowls and dynamite for grilling or roasting. Add some of our miso glaze and you'll be in heaven!

Dry sea scallops are around for yet another week. We are waiting for the shoe to drop but it is week by week with this good stuff. Clams are the shellfish of the week. Oysters are delicious Beach Plums from the Cape in Massachusetts. All the other usual suspects are lined up as well. 

Anyway, have at it. Here is the form.

https://smallworldseafood.square.site/

See you tomorrow,

Robert Amar

Small World Seafood

Owner