Nov 3, 2021 Fit/Ritt/Wash Sq only order form

Brrrrr...cold nights out there. That means we need food to help warm us up, literally, or help us escape the weather, figuratively. 

One quick note before I jump into the fish stuff. Great job by so many bringing your tote bags. Here is my weekly reminder. We sell our totes if you need a bag dedicated to fish. Also, the 19th & Wallace St stop will now run from 12:30pm to 1:30pm instead of 1:45pm. The Woodstock & Parrish St stop will move to 22nd & Brown St in front of the playground. Times for that stop is now 1:45pm to 3pm. This move is necessary ahead of winter when parking is much tougher after a snowfall.

Ok, onto fish and other things. Our first feature has been such a nice treat for many of you to make at home. Sablefish, also known in restaurants as Black Cod has been a hallmark of so many Japanese restaurants ever since its introduction at Nobu in New York City as Miso Black Cod. Our miso marinade is the one that pairs with this fish. Coat the fish with it and marinade for 6 hours and up to 3 days. Keep the skin on to hold everything together and broil til done. Shouldn't take long. 7 to 10 minutes depending on your broiler or roast at 475F if you can't broil. restaurants charge a fortune for this fish. You get to make the same quality for a quarter of the price. We love that, don't we?

Next fish feature is Kingklip fillet. This outstanding fish is found and mostly consumed in the Southern Hemisphere. It is the favorite of South Africans and also used extensively in South America and parts of Asia. The flavor and texture is similar to grouper but way cheaper. Grouper fillet is going for around $30lb right now. Kingklip fillet? $13lb. YupThis fish goes so well cooked in a broth such as using our coconut marinade/sauce and adding some red or green curry paste and some veggies. It also sears up beautifully. You can marinade some fish in our coconut lemongrass sauce, pan sear it and then top it off with some of Aaji's Tomato Lonsa. That pairing would be awesome!

Speaking of Aaji's Tomato Lonsa (https://www.aajis.com/), this condiment is prepared by Rajus Korde, one of our neighbors, who sells this at the Fairmount Farmer's Market. Such a delicious concentration of fresh cooked tomatoes with Indian spices that you can put on anything to make it better. Being a specialty of Southern India where they eat a lot of fish, you can understand our desire to show them off to you. But you don't have to limit this to fish. It goes so well on eggs, with cheese, on a sandwich or simply with a piece a bread. Two flavors; garlic and spicy are available.

Next feature is fresh raw Mexican chorizo from our friend Raul Alvarez from Los Amigos in the Italian Market. He makes this amazing red chorizo as well as a green chorizo that will knock your socks of with its herbaceous aromas. You will get one pound of each and we've frozen it so you can prepare it when you want. Great with clams, shrimp, maybe a chorizo hash for brunch, tacos of course. This is the real deal.

The salmon of the week will be Faroe Island salmon fillet again. Sushi grade but melts in your mouth when roasted. Takes so well to the miso glaze, too, but boy a dollop of Lonsa over that and....pow!

Clams are the shellfish of the week. How about using the coconut lemongrass sauce for that or even chorizo or Lonsa? So many options here. Oysters are Gooseberries from PEI. Frozen mahi is around this week. That would go great with coconut lemongrass. And then all the other usual suspects are around too.

One note about the coconut lemongrass sauce. We will be using a different coconut milk that really enhances the flavor of it. The trade off is the shelf life. You only have 3 days to use it. If you don't feel you can use it in that time, skip it but other wise enjoy it. It's so good.

Anyway, here is the form. Have fun.

https://smallworldseafood.square.site/

See you tomorrow,

Robert Amar

Small World Seafood

Owner