Dec 16th FIT/Ritt/Wash Sq order form

Well, as we race toward the end of another year, the busy season brings excitement but frustration, too, from a supplier point of view. No smelts this week. We got some that looked smushed and not very nice so we sent them back. Ughh...labor shortages everywhere makes for shoddy work but quality first with us...We'll try for next week on those..

One  the other hand, gorgeous fresh haddock fillets have come in. This is the prince of the cod family. Adored for it's sweetness and firm flesh, this fish fillet comes with a very thin skin that is edible and quite tasty. Growing up in Montreal, haddock used for fish and chips in a pub meant it was posh. Just a great fish for that but also so good with a simple dredge ( try ours) and into a hot pan. Oh my..

Also, really beautiful this week is Spanish mackerel fillets. I think this fish wins the prize for new fish of the year for most people (kingklip is a close second). Much milder than other types of mackerel, this fish is adored in most parts of the world for its versatility, mild flavor and healthiness - one of the highest levels of omega-3s of any fish out there. We posted two great recipes for this fish. One is an Italian version and the other is a Thai version. I highly recommend either one. Also, for the more adventurous, this fish is sushi grade and wonderful for a crudo or ceviche. And grilling this fish with or without a cedar plank is out of this world.

This week's crab meat is back to the fresh stuff. This is super lump crab meat from Venezuela, one of the finest producers of the stuff. Super lump is small than jumbo but just a flavorful. Fresh crab meat needs to be refrigerated and has a 14 day shelf life so solid for Christmas eve dinner. This may be the chance for fresh this year. FYI. For those who want to plan ahead or do not plan on consuming it within that span, it cannot be frozen. However, you can make crab cakes and freeze those. The binding protects the crab meat. That's what all big restos do. Industry secret.

Three fun things to play with. The first is escargots. These little gems come two dozen per tin can and are good til 2024 in your pantry so you can stock up on these and bring them out when you need a high class appetizer in a jiffy. From France and a delight with a little Garlic parsley butter and just some bread. 

Next is pie dough from Oui Pastries in Old City. As many of you have discovered, this is pretty amazing pie dough. Four 8oz balls can make four pies. They come frozen so you can use them as you wish. Be creative with them. Great for pies, yes, but also great for pot pies, turnovers, pigs in a blanket, etc..

Lastly, our coconut lemongrass sauce. This is the trickiest item we sell because it only has a shelf life of three days. However, it is so good it would be a shame to deprive the world of it. It cannot be frozen, it has to get used up. Use it as a marinade for the mackerel or shrimp. You can thicken it by heating it in a saucepan for a few minutes. It will make the best mussels dish you ever had. Also, you can start with some green or red curry paste and add this sauce and thicken. Unbelievable..

So, mussels are here this week. Oysters are beautiful, fluted Beaver Tail oysters from Rhode Island. Frozen chopped clams are around for chowders and such. All other usual suspects are around too.

And that's all I got. Phew! Sometimes I come close to losing my breathe I get so excited! Looking forward to seeing you tomorrow. Here is the order form.

https://smallworldseafood.square.site/

See you tomorrow,

Robert Amar

Small World Seafood

Owner