January 12, 2023 Fitler/Rittenhouse/Washington Sq Order Form

Hello everybody!!!

I love this time of year for fish. The waters are cold and general demand is low. That means quality is great and prices are lower...except salmon...Ughh...Lunar New Year in China is pulling global supply for families and their holiday. A good example of how one part of the world affects the price in another...

Anyway, the main featured fish this week is Black seabass from the Carolinas! It comes to you filleted skin on. Each fillet ranges from 4-6oz so a nice portion. The skin is not only thin and edible but is beautiful presented on a plate. The fish is probably one of the most favorite of most chefs I have worked with in the past. The meat is firm and flaky. The flavor is mild and sweet. It is super easy to cook up too. I posted a recipe on oue site by the chef of Gramercy Tavern in NYC. This technique is great to learn since it is the main technique used for pan searing skin on fillets..Learn it...Also, I don't remove the little pinbones when I cook it up but if you want to for yourself, I posted another vid on how to do it. Super easy and another great skill to learn. Takes 5 seconds to do it and you'll be proud of it too..

Beautiful Faroe Island salmon. What can I say. This stuff is really the best of the best. It is really hard to start eating the fish and then try salmon from somewhere else. Same with our Hokkaido scallops. Kind of like once you get the taste of a really good baguette...how can you ever eat sliced bread again? Know what I mean?

Demand is low so there isn't a ton of supply of stuff out there but we've decide that it would be nice to offer you a few things that are blast frozen by us and that you can use throughout the week. By blast freezing, we mean that we invested in equipment that can freeze fish down to -35F in less than an hour. This creates microcrystallization of water molecules and preserves the texture and freshness of the fish. Then we vac pack the fish for more protection in your freezer. Great stuff. You find find frozen products like this in a supermarket. That's for sure..

So, we have blast frozen cooked Nova Scotia lobster meat (claw and knuckle) that is dynamite. We will have whole, scaled and gutted branzini blast frozen as well as butterflied (boneless) and head off. Branzini come two to a bag. And for the price, you can't beat it. Much less than eating at a resto and you can cook it better anyway...

Also added to the list this week is frozen grouper fillets! It's been so long since we've had a shot at any grouper, frankly. We had those little 2oz grouper fillets that were great for fingers and such but.. Fresh grouper has been stratospheric in price. So, we sampled some really great frozen and indivudually packed grouper fillets that are terrific. Couldn't stop eating it. Those of you who love this more tropical fish will love it..

Littleneck clams are the shellfish of the week. Black Magic are the oysters to shuck..We have more tomato lonsa either garlic or spicy. What a great pairing this would be for the grouper, or bass or clams... We have labneh from Erivan which is so addictive. My lord, this stuff instead of cream cheese or with some fruit or on a plate with a little olive oil and zaatar..or topped with lonsa if you really want to try some dopamine surging combos..Oh, and we have mushrooms too!

And don't forget your frozen shrimp, pasteurized crab meat (good in the fridge for a year) and condiments and sauces...And dog treats for doggies...

All the other usual suspects are around as well so have fun, take your time, hurry up and get your order in!

Here is the order form. Bring a bag! Bring a bag! Bring a bag!

https://smallworldseafood.square.site/

See you tomorrow,

Robert Amar

Small World Seafood

Owner