February 22, 2023 Fairmount/444 N 4th St Order Form
Hello everybody!!!
Well, patience rewards those who wait. I know, I know. There's also the early bird gets the worm. How to reconcile which one is true? Whichever validates the winning strategy. That's how. Ahhh...rationalizing is the best....
Anyway, we have two great fish for you this week! The first may be the last we see of it for a little while. Striped bass!!! This fish coming from Maryland, where it is usually called rockfish, is the king of all sea bass on the East Coast. This is also one of the most protected fish on the east coast having come very close to population collapse in the 80s. It is a great story of how all interested parties learned to work together to build a species back up by making sacrifices. There are good stories out there.
This fish is going through it's annual migratory pattern of entering watersheds to lay eggs in different areas up the coast. So fishing closures will be beginning soon. In the meantime, this is the moment to take advantage of a fish that shows up at the top of the list of many fine restaurants. For good reason. The skin is gorgeous and delicious. The meat is flaky and sweet. The preparation is quick and easy! Check out our recipe for black bass fillet preparation. Same process. Take advantage people. We won't see it for a while.
Second up is fresh haddock fillet from New England! Haddock is known as the prince of the cods family. Smaller in size but firmer and sweeter tasting. This fish is delish! Great for a fish and chips meal. Great dredged and crisped up in a pan or try roasting it in a 425F oven for 15 minutes with olive oil, garlic, salt, pepper, spices...Sooo good..And so affordable too..
Along with the good stuff available for the lent season, one of the downsides is a noticeable spike in prices for certain commodities. Salmon is one of those. Prices have been creeping up lately and we've resisted raising them but we have to a touch. This is a global thing with demand shooting way up in Europe and South America and supply still being affected by the consequences of the uncertainty from the height of Covid times. Basically, most farms underestimated how much to grown a year and two years back because they had no idea resulting in lower supply. Prices should ease up by April, hopefully. We will be seeing this with lots of other commodities besides seafood..Same thing happened last year..
One special thing we worked on with our friends over at El Camino is some smoked walleye fillet!! I gotta tell ya, we were amazed at how it cured and smoked up. First of all, chilled, the texture is collagenous just like a fattier fish like sable. The texture is amazing. Heated up, that collagen melts awat to reveal beautiful flakes that can add so much flavor if you add it to a fish soup or stew or fold it into some mash potatoes, say. You get some delicate fishiness with a hint of smoke. This is an Omega-3 concentrate here. Great stuff.
For blast frozen whole fish, we have a small shot of yellowtail red snapper. These are small 1 pounders and perfect for one per person. Blast frozen by us and vac packed. 2 per order.
Littleneck clams are the shellfish of the week. Oysters are Princetowns our of PEI.
And don't forget your frozen shrimp, pasteurized crab meat 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