Jan 19, 2022 Fairmount/444 N 4th St Order form

Well, with all this wind along our shores, lots of boats were idled. On the bright side, there is always something interesting to play with...

First thing on the list is fresh haddock fillets. So many of you raved over its sweet taste a month back so some came available and we have it! Great with a little dredge and into a hot pan or baked, or deep fried for fish and chips. This is the prince of the cod family and melts in your mouth.

Next up are two fish we've never done before. The first is fresh walleye fillet from the Great Lakes (Canadian side). We rarely see this fish come eastward as most is consumed in the Midwest. This fresh water fish is really tasty and comes with the skin on and boneless. Although you may see a ton of recipes for this fish fried (remove the skin if that's what you want to do with it), it bakes super well. I also posted a great recipe on our website for walleye in parchment that looks delish and you have to check out this dude doing all this lakeside. Just a trip.

Another first for us is fresh sardines!! A few of you have been asking for some and almost all of you have only had Portuguese fresh sardines. Well, guess what? We have fresh sardines on our coast too!!! Only in the winter and only when the weather is terrible when they seek shelter closer to shore. Go figure! Now, for those who only had canned sardines, these are different. They come whole and I mean whole from head to tail. Trying to determine how to prep them for you, I decided to leave it up to you. I posted a video on how to clean them (super easy) and how to prep them 4 different ways along with another video with a great recipe baking in the oven. You will get 4-5 whole sardines per order and they will be sold in 1 pound increments. Totally freezable as well. So have fun with that!

With restaurants still reeling from collapsed business and shutdowns due to staffing shortages, scallops are around and we will sell them again this week. Yum!

The salmon salmon is still from Faroe Islands. Boy do we love this stuff. Had a slab over the weekend and everyone was moaning over it and going in for seconds..so good. And, want to learn how to make poke? This is the salmon to use. Sushi grade. Dice or slice some up, toss it with some of our ponzu sauce and put over rice with raw veggies. Super simple and delish.

Fresh clams are here this week. Oysters are a little larger ones from Catama Bay, Martha's Vineyard. Meaty. I don't know if some of you saw that 19 year old on our instagram who prepared octopus for his birthday...yeah. If you've been a chicken about making it yourself, stop being a chicken. It's easier than you think! 

All the other usual suspects with be around this week as well so load up. It's gonna be another cold weekend.

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