March 16, 2023 Fit/Ritt/Wash Order Form

Hello everybody!!!

Everybody is talking about the weather. Yup. It's been pretty ucky and a nuisance. And we all can't wait for the Spring. But, you know, weather means something a little different to me. First of all, personally, I never get upset weather. It's all out of my control anyway so I just check the weather and dress accordingly. Nothing I can do about it but adapt to it. Besides, sometimes the weather may not be the best for me but the plants and the trees and the rivers and the critters are loving it so...

Professionally, the weather means something much more. It means supply of food, or fish specifically. The weather affects what we can eat. If the winds are blasting, no boats go out. If airports are cancelling flights, no freight gets shipped. If it's a full moon, we may be seeing tuna soon. Our environment dictates what we get in the near future. Our food is connected to the planet. And what it gives us, when it gives to us, I appreciate so much because i know how many things have to go right for us to get it.

Anyway, first thing is first. Faroe Island salmon is back!! Our partner, Hiddenfjord, has to deal with hurricane like winds around those islands last week but they are back on track! Fantastic sushi grade salmon that roasts up so beautifully. So many of you tell us that you can't eat another salmon anymore and we get it. They do it right and you can taste it.

With the official start of Spring next week, what better than to eat the Spring! So, branzino!!!! We will have two ways for you to choose. One way is fresh butterflied fillets, meaning head OFF and boneless with the fillets attached. Hey, who doesn't like butterflies, huh? A savage, maybe. Pan sear the fillets or roast them in the ovem at 425F. Yum! Or try stuffing them with a half of one of our fishcakes for a show stopper...Posted a video on roasting fishcakes and rainbow trout but you can sub the branzini for the trout. Same diff.

The other will be head on scaled and gutted and blast frozen. The reason we blast freeze the whole fish is that it has a much shorter shelf life than fillet. So you will get the freshest whole fish possible. Period. For each you get 2 fish per order. And considering that branzini go for $36-48 an order in a resto, I would say that you are beating the market. By far.

We have gorgeous Hokkaido scallops just land. These babies have been so big lately. And how amazing to be able to have the quality of scallops that you can eat them raw, even. Telling ya.

Last week's features were a big hit and we are so glad about that. The smoked trout pierogies are something else. We have more. Also, the Al Pastor marinade for seafood is such a fun new thing to add to your fridge mix. So good!!

Mussels are the shellfish of the week. Perfect for a little inexpensive St Patty's day dinner. And try tossing in a little of Aaji's tomato lonsa in there for an extra kick. Ridick. Mushrooms are around too. Great for roasting!

A few of you have been asking about gefilte fish. We are a few weeks away from Passover and Easter. We will have our great frozen gefilte fish loaves starting week. Also, I will talk to you next week about some special hours that week in addition to what we normally do. Specifically, the Monday and Tuesday before the first night of Passover which is Wednesday with our shop open for walk ins.

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