Jan 6, 2022 Fitler/Rittenhouse/Washington Sq Order form

Well, it's finally beginning to look a lot like Christmas...brrrr...One of the things about being in the seafood business is that weather takes on a whole new dimension. You see, we normally think about how weather will affect us directly but don't put much thought to how it may impact us indirectly. When storms make their way up the East coast, they can idle many boats meaning certain fish don't get fished. Also, the movement of currents can shift where the fish are driving them deeper or farther out. Mix into that the New Year's weekend and high Omicron transmission ripping through the supply chain and, well, it can be a challenge to find good fish. 

But challenge is where the fun is! So, this week we got lucky with some really nice fish that will certainly lift the doldrums of winter. The first feature is fresh fluke fillet from our friends in New Jersey. This fish is our version of flounder and is always a rave from you all who have bought some from us. So simple to cook by simply applying a light flour dredge (like ours if you need some) and pan searing in a hot pan for three minutes one side and two minutes the other. That's it! Add some parsley garlic butter and voila! Elegance beyond...

The second feature is fresh haddock fillet from Maine. This fish is one of the most underrated fish in our area but i can assure you that in New England and Canada (as well as the British Isles), it is considered the prince of the cod family. Firm, sweet and so easy to cook as well. You can use the same method as stated above or make one of the best fish and chips ever. In fact, in Montreal where I grew up, the pubs that used haddock for their fish and chips were considered swank. And, so affordable too. Win win.

Salmon this week is from the beautiful Faroe Islands. Just delish salmon from pristine waters and small production so better oversight and quality. Sushi grade so have fun with poke bowls. You can pick up our ponzu sauce and use that for your bowls. Easy peasy meal.

Now, that ocean fish spread we sold last week went over so well and we got so many raves about it that we decided to make more for this week. One of the benefits of doing things a second time is that you learned where you were wasting time the first go around. So, since time is money and we saved a bunch of time, we can lower the price of it to $10 per 8oz container. Pretty nice, no?

Oysters are Savage Blondes from PEI. Nice little gems. No mussels this week once again. Between the holiday and staffing issues affecting logistics, we couldn't get fresh ones coming at the end of this week so we shall wait. Live clams are a yes. The frozen cod is back to loins instead of fillet pieces. More became available. Also, Mycopolitan mushrooms are around as are all the other usual suspects. I think it's a good start to the year, no?

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

https://smallworldseafood.square.site/

See you tomorrow,

Robert Amar

Small World Seafood

Owner