February 9, 2023 Fitler/Rittenhouse/Washington Sq Order Form

Hello everybody!!!

So much good stuff this week going into a weekend packed with Valentine's Day celebrations and Super Bowl parties!! So let's roll, baby!!

First up is a terrific fish that mainly comes around in the winter months. Greenland turbot fillet!! You are getting a skinless, boneless, beautiful white meat that is firm and has a sweet flavor! It is, in fact, a mid sized cousin of halibut and is terrific just simply pan fried and finished with a nice garlic butter or roasted in the oven too. Some of you are intrigued by the cooking in parchment thing. I just posted a video on the site for you to look at. A wonderful way to cook up fish with the intrigue and excitement or opening a present when you are done cooking with it. Great fun. Use parchment and NOT wax paper. Not the same thing...

Also on the menu is beautiful monkfish fillet from Massachusetts. These monk loins are so versatile when it comes to cooking it. You can slice them into medallions, dredge them in flour and make a piccata sauce with it. You can wrap it in bacon or proscuitto and roast it in the oven. My favorite, Nigella Lawson's monkfish curry...vid on the site..

We have more Mian lobster tails left but when they are gone, they are gone for a little while. We have some delish cooked claw and knuckle lobster meat that we vac pack and makes a monster risotto or pasta dish for the lovers weekend or lobster rolls for the other love of our lives..the Birds..

We have some blast frozen whole daurade again. Yes on Faroe Island salmon. Yes on Hokkaido scallops. Both sushi grade. Yes on Frozen Japanese Hamachi loin (also known as yellowtail in sushi restos). Littleneck clams are the shelfish of the week. You have a good 5-7 day shelf life on that. Black Magic oysters are on deck so we can slam a little voodoo toward the Chiefs. 7-10 day shelf life on those.

We brought in more of the caviar and roe for you guys. The reception for it has been great. By the way, for those not familiar with Kaluga, it is a Beluga hyrbrid that is sustainably farmed and really tasty. Paddlefish caviar is great for canapes and topping and the tobikkos are colorful crunchy fun. The wasabi on is bright green so...think about it...

We will have 2 hot smoked, or kippered, salmons this week. The 'classic' kippered and the Char Siu version. Both are vac packed and have a month shelf life in your fridge but can be frozen as well..And don't forget your labneh and lonsas. When you need a litttle something to zhuzh things up, there's nothing better. In fact, the combo of both of these on a cracker is a great hors d'oeuvre.

Oh...and Shevy's chocolate babka (or rugelach) kit...That stuff....

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