January 26, 2023 Fitler/Rittenhouse/Washington Sq Order Form

Hello everybody!!!

Well, here comes a week of fun things! You know, playing with food is so similar to children playing with legos or puzzles or building stuff. The imagination and excitement motivates you to embark on the magical journey of transformation. From a few ingredients, you can make something that each of the parts contiributes to in such a way that the whole no longer looks and feels like the parts...if you know what I mean. I am convinced that cultivating that creativity is the true source of the fountain of youth..So keep playing with your food. It'll keep you young inm heart and spirit..

Anyway, onto the fun stuff! We have gorgeous, and i mean, gorgeous mahi mahi fillet this week! This fish is so good at this time of year. it has fattiness and taste. It is also a firm fish so it can take a lot of different applications such as grilling and heavy spicing. And if you aren't heading south for a little sun, well, you can eat the feeling by using a little Cajun or blackening spice. pan sear or roast in the oven (or grill) for a flavorful fish and then top off with a tropical fruit salsa to cut the heat. Yum! Or, use our Mediterranean marinade, cook up and topp off with Aaji's lonsa (either garlic or spicy). Want to take things up one more notch? Spread a smear or labneh on the plate to cool things off and, well, flavor bomb...We leave the skin on in order to retain tons of moisture when you cook it. It really makes a huge difference.

Second up are cod cheeks from Iceland! These little discs are absolutely delish and sear up so easily. Kind of like you would cook up scallops. You can dredge them before they go into a hot pan and sear on one side for two to three minutes, flip, add some butter, garlic (or Bibou butter), spoon to baste (check out the recipe for scallops on our website) and finish off with a squeeze of lemon and fresh parsley. Just classic. These are blast frozen separately and vac packed into 1lb bags.

Thirdly, sardines!!! Local sardines only come around at this time of year and it is a short season at that. They tend to be bigger than the European cousins so the bones tend to be a little bigger too. And, considering that the shelf life on the fresh is pretty short and the quantity coming into the markets is also pretty small, we decided to accumulate them by deboning and butterflying them without the head, blast freezing them and vac packing them to preserve their deliciousness! Preparing them is as simple as the pan searing or grilling. In fact, follow that same recipe I described for cod cheeks and add a little capers to the finish and, drooool....

Plenty of beautiful Faroe Island salmon this week. Honestly. Tel me the truth. Once you've eaten this salmon, can you ever see salmon in supermarkets, or anywhere else for that matter, the same way again?? And our Hokkaido dry sea scallops. The same, no?? And both sushi grade to boot. That says something..

The whole blast frozen fish of the week is branzino. 2 fish to an order. Frozen grouper fillet is still around. that stuff..OMG...We have smoked trout still around and Mycopolitan mushrooms will be back! Fresh littleneck clams are the shellfish of the week and Salutation Cove are the oysters to shuck for the Eagles game.

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