Jan 13, 2022 Fitler/Rittenhouse/Washington Sq Order form
Well, sometimes it ain't easy to be creative with a menu list. A confluence of factors such as a traditionally slow month for seafood in January, cold and windy weather along the Eastern seaboard and Omicron hitting everybody and you get a week like this one.
So, we went around the rim of things and even went kinda sideways here. So, the first feature this week is Dungeness crab clusters!!! Yes, these beautiful crab clusters come cooked and frozen. These are just terrific and packed with meat. Not the cheapest thing out there but crab prices are crazy anyway. Also, what do you do when it's cold as nips out there? If you can't feel the summer, you can certainly eat it!! Super tasty just steamed or boiled (recipe on our site) and then drizzled with a little Bibou butter or baked covered with some of that butter and yum!! Or make a crab boil with our spice blend, butter, potatoes and corn and, yeah...
Also, on the menu from fisherman waaaay up north in Newfoundland, we have fresh turbot fillets! Some of you have had our frozen whole Greenland turbots before. Well, this is the fillets skin off and ready to pan sear, bake or broil. Just a gorgeous firm fish, sweet in flavor and takes so well to simple preparations such as caper butter sauces, brown butter sauces, etc. Another off course way to really enjoy this fish is steamed over an Asian inspired broth with some veggies and rice. There is a recipe on our site using kingklip but you can sub turbot, for sure.
Lots of you were so happy with the dry sea scallops we sold a few weeks back that we decided to sell them again. Some small shots have been coming in from the Cape and many restos are super slow due to the cold and that other thing that's going on. So we got a call and said send them.
Now, we also have another kind of special item from someone a mile away from our shop that likes to play with milk. Yoav Perry, owner of Perrystead Creamery (perrystead.com) in Kensington has been getting raves nationally from the likes of Food & Wine mag and others. He actually just won best cheese in Pennsylvania from soft rind cheese category for his marvelous Intergalactic cheese. A delish little block that comes in a small wooden box. Eat it as is or you can remove a little absorbent pad under the cheese, put it back in the box and heat it up in the oven at 325 for about 8-10 minutes. Oowey, gooey deliciousness.
The salmon salmon of the week is from Faroe Islands. Great stuff and sushi grade! Mushroom are around this week. Mussels are back! Yay! Oysters are Chebooktooks out of New Brunswick (Canada). Fish stock is back and all the other usual suspects as well.
Anyway, have it people. Here is the order form. Don't forget to bring a bag!
https://smallworldseafood.square.site/
See you tomorrow,
Robert Amar
Small World Seafood
Owner