Dec 2, 2021 Fitler/Rittenhouse/Washington Sq order form

So good to be back in this routine. I miss going to the markets. I miss looking at and cutting up fish. I miss thinking about what would be really nice to present to you all. But most of all, I miss seeing you all.

Aaaaanyway, enough of this mush mush. So, first off is some pretty damn beautiful fresh albacore tuna! This is sushi grade stuff so a quick sear on a hot pan or just slice up for a delish poke bowl. I have to say that our ponzu sauce is a real enhancer of flavors. If you don't plan on eating the whole thing, you can certainly freeze some and then use it for pokes but you can also think about eating it raw first, then poaching the rest in a delish sauce that you can then save for another day. We may see another pop of tuna here and there through the winter but this may be the last shot. 

Our divine New Jersey fluke is next up. I absolutely love this fish. First of all, it is a firm, sweet flounder type of fish that is so easy to prepare. It is closer to halibut than to sole. During these colder months when the water is colder too, the fish fatten up so are meatier. It can be eaten raw so you can make crudos or ceviche with it which you cannot do with the sole family. And it is our local flounder. That means something. You can pick up some of our dredge or make your own, dredge the fillets, drop them immediately into a hot pan with oil, two minutes one side, two minutes the other and bam! You are done. or, broil it on the oven or follow that recipe for crab stuffed flounder on our website for a shnazzy Flounder Imperial. Yum!

Speaking of crab meat, we got our hands on some very tasty fresh crab meat. This is Super Lump instead of Jumbo lump. Smaller pieces but very flavorful and perfect for crab cakes or to so stuff your fluke. Remember this is fresh crab meat so 10 day shelf life in the fridge and cannot be frozen. However, the hack is to make crab cakes and then you can freeze those uncooked. That's how restos do it.

The salmon of the week is from Norway. Sushi grade as well and such good quality. If you are planning on doing some poke bowls, some of you may want to check out my video on removing skin from a salmon fillet. It's on the website. Also, get some of the miso glaze and marinate this fish for up to 24 hours and then broil. Wow. Just delish.

Mussels are the shellfish of the week. Oysters are Acadian Pearls from PEI. We will now offer two different fish stocks. Our regular fish stock which is made from fluke bones only, by the way, French style as well as dashi broth which is made from kombu (kelp) and katsuobushi (bonito tuna flakes) for a more exotic flavoring or to make miso soup. Mycopolitan mushrooms are around this week again as are all the other usual suspects. We will carry cedar planks for the foreseeable future. These make great gifts, FYI.

And that's all I got. Looking forward to seeing you tomorrow. Here is the order form.

https://smallworldseafood.square.site/

See you tomorrow,

Robert Amar

Small World Seafood

Owner