March 8, 2023 Fairmount/444 N 4th St Order Form
Hello everybody!!!
I gotta tell ya, mixing things up and playing with food is one of my favorite things. Trying new things, experimenting and creating something different really is so satisfying. Not to say that I get bored with a lot of good things that I eat but it is invigorating to try something I haven't in a while or try something new.
This week is one of those weeks. So, I explained to you last week and this how the Faroe Islands have been hit by some pretty nasty weather and high winds. So, we are going to travel a little further north in the North Atlantic and visit a cousin. Arctic Char!
By cousin, I mean that it is part of the salmon family. A smaller cousin. But don't be fooled by its size. It is not a dense, dry fish. Quite the contrary. Loving Faroe Island salmon as you do (mainly because it is so tasty and fatty), you will adore Char. It is fatty as well with a deeper color and just, well, delicious. Also sushi grade so you can make crudos, poke bowls and sushi with it. Or use our miso glaze and broil it for a dynamite dish. Or, try our new Al Pastor marinade on it. You can marinade for 24 hours with either one to really intensify flavors. Take advantage. We don't see it often. Trust me.
The other fresh feature of the week is fresh Mahi mahi fillet! For those who have had our fresh mahi, you know how moist and delish it can be. This is the good stuff. Great to bake, broil or grill as well as pan sear. Takes nicely to strong spicing too. Especially that al pastor marinade. For larger mahi like we have, keeping the skin on while you cook it goes far to keeping the moisture in the fish. You can remove it after it's cooked or just eat around it.
Speaking of the Al Pastor marinade, I listed the ingredients in the item description. It is a vegan marinade you can use on anything. And you don't need much of it. Just brush it on the item of choice whether it is Char, mahi or shrimp! 8oz goes pretty far!
The other item we are sooo excited for you to try is Smoked trout and potato pierogies!!! We have lovingly labored to make these ove the past few weeks. Trust me, it takes time but that's where the love is. Oh and it is fantastic! You never see fish pierogies so this may very well be a first and you guys will have a good story to tell one day when they become popular everywhere. I posted a recipe on the website for cooking them. You get a dozen uncooked frozen pierogies to an order. They are pretty big and filling. A lot of people like to boil them from frozen til they float and then saute them in oil or butter until browned and topped with caramelized onions. For those who like tot use bacon as a topping, don't bother. You will get all the smoky goodness from the trout. There flavor is there. But, hey, you can also cook them up like potstickers or pop them into the air fryer too! It's up to you! It's a dumpling. If you want to make a pasta sauce for it, great!
We have more gorgeous Hokkaido sea scallops this week. Littleneck clams are the shellfish of the week. Oysters will be Umami oysters from Rhode Island. We brought more trout roe in for you fish egg loving people. Mycopolitan Mushrooms are here but order early or you'll be SOOL. Great stuff to add to your pierogi toppings.
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