Dec 29, 2021 Fitler/Rittenhouse/Washington Sq Only Order Form

Don't forget. Order today (Wednesday) and pick up tomorrow (Thursday), same times and places.  

Well, we've certainly learned how to make our own party, right? It's not the same as going out for dinner but going out for dinner is not the same so sometimes you gotta do it yourself. Good thing we have fun stuff this week.

First up is Canadian lobster tails! They come frozen, raw and two per order. 4oz each tail. These come from Nova Scotia and really high quality stuff. Get your surf and turf on or whatever you fell like. I posted a vid on how to split them and pan sear them in the last email. This is where the Bibou parsley garlic butter really shines..

Second up is the elegant sablefish, or Black Cod as many of you know it from restaurant menus. This fish became popular at Nobu in New York City prepared with a miso glaze. At Nobu, they marinate the fish for three days in the glaze. One or two days is plenty, in my opinion. Also, keep the skin on to hold everything together. The fish flakes can slide apart pretty easily when cooking it. Broiling is the best method to cook the fish but high temp roasting works well too. And, don't forget to pick up our miso glaze. It'll make your life easier.

Frozen hamachi loins are available this week for anyone wanting to do a crudo or sushi for New Year's. Great stuff and easy to slice up and eat. Grab our ponzu sauce to make it even easier to plate up something delish.

Scallops haven't been around because of the rising cost and limited availability but this week, some came available probably due to many restos closing over the past weekend. Well, we will take advantage but the price is the price. Hey, it's only New Year's once. Ok, well, there is also Chinese New Year's and Rosh Hashanah so it's New Year's a few times but this one....

If miso glaze was the sauce of the year, Faroe Island salmon was the Salmon of the Year. Just a beautiful farm raised salmon from the pristine waters of the North Atlantic. Sushi grade but terrific roasted or broiled, this fish loves our miso glaze too. This week, the price ticked back down so all is good in the world..

We have a bunch of smoked fish options for you all. We know how important that is for New Year's weekend brunch. Smoked salmon, whitefish salad, kippered salmon (hot smoked salmon) and smoked trout. We also made a one of a kind smoked fish salad with our friends over at El Camino Real in Northern Liberties using local albacore tuna, Spanish mackerel and haddock. No veggies in this one just a nice spread. This stuff is so good. This is also a limited shot.

Oysters are Pink Moons from PEI. Nice little gems. No mussels this week. Live clams are a yes. The frozen cod is back to loins instead of fillet pieces. More became available. Also, Mycopolitan will not be in the Farmer's market this week but we have them.

Anyway, have it people. Here is the order form.

https://smallworldseafood.square.site/

See you tomorrow,

Robert Amar

Small World Seafood

Owner