October 28, 2021 Fitler/Rittenhouse/Washington Sq only order form

Please remember that 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 bring a bag of your own or buy one of ours. Ours are foldable and washable and you can dedicate them to fish bag. Sorry to keep reminding but we all need to get into the habit.

First thing is first. The wahoo is a big fat boohoo. Unfortunately, we got the fish this morning, cut through it and it was smelly. No good. Shit. It is infuriating. We are kicking it back to our supplier but what a waste of food that was good at one point. 

So, considering that there is a massive storm hitting the coast causing all kinds of problems (90 mph wind gust up in Rhode Island), we will be calling an audible and substituting frozen hamachi loin in its place. Hamachi, or yellowtail as it is also known in sushi restaurants, is a fantastic fish to slice up thin for a delish crudo or for pokes with our fantastic ponzu sauce but it is surprisingly amazing cooked up just like you would black cod with a 24 hour miso glaze and broiled in the oven. I bring this up because although  some of you can tear into a loin no problem, some of you have been asking about other applications. Well, there you have it.

Next up is fresh haddock fillets. These beauties from up north (we got the last of it from the last boats to come into dock) are considered the top of the order in the cod family. The come with a thin skin on that is rather tasty. A sweeter meat and firmer flesh, it is so good with a little bit of our dredge in a hot pan or deep fried with a mix of our dredge with beer. As usual when we run haddock, we will be selling thermometers for your oil if you want to fry. The temp should be between 350-375F in order to get a NOT greasy perfect fried fish.

Next, sad to say that this will definitely be the last week for dry sea scallops for a while. 80% of the yearly quotas have been harvested and the year starts in April! Supply is dwindling and prices will continue to go up and out of reach. I am of the opinion that we go without until there is more stock available and prices go down. They freeze really well so maybe stock up.

The salmon of the week is Faroe Island salmon. This has been one of the faves of people and we are glad. Really good stuff. Sushi grade so you can eat it raw but terrific roasted or broiled and it loves our miso glaze.

Lastly, the special item of the week is something we came up with thinking about Halloween coming and appetizers people will be making for parties (hamachi is a good one too). Lots of people like to make shrimp cocktail and we decided to make our version of a tasty sauce. With wasabi, pickled ginger, lemon and a touch of soy sauce, this shrimp cocktail is downright addictive. To make the shrimp to begin with, we suggest a 30 minute marinade in our Mediterranean marinade and then roasted in the oven til done at 400F. (8-10 minutes depending on your oven. If you do that the night before and then chill them, you will have the most explosive, delicious, yummiest shrimp cocktail ever. Better than the boiling method when it comes to big taste.

And, lastly lastly, mussels are also perfect for this weekend. Oysters too with Chebooktooks from New Brunswick, Canada. Shumai with our ponzu? Drool...Mycopolitan mushrooms are around in limited supply and a few other usual suspects. Well, that was a long one.

Anyway, have at it. Here is the form.

https://smallworldseafood.square.site/

See you tomorrow,

Robert Amar

Small World Seafood

Owner