March 23, 2023 Fit/Ritt/Wash Order Form

Hello everybody!!

I have to get to some admin stuff right now and you really should read this to know what's going on. First of all, our pierogies are frozen and meant to be kept frozen until you are really to cook them. Then toss them into boiling water from the freezer and cook them til they float. Takes about 3 to 4 minutes or so. Then you can do whatever you want with them. Saute them in oil or butter, add them to a tomato sauce or cream sauce. Whatever. If you put them in the fridge, they will turn into one big dough and filling clump. I promise. So noted.

Also, Wednesday April 5th is the first night of Passover and many of you will want to get seafood for that. Some of you can get stuff the week before and freeze. Yes. But we will open for walk ins on Monday April 3 and Tuesday April 4 from 11am to 3pm. Other than those special walk in times, we will be doing pickups at the normal times that week so nothing changes there because of those special hours. There. Boy, I hope you read this...

Anyway, great features this week! First up is gorgeous, bone white Greenland turbot fillet! This particular species of turbot is closely related to halibut though the fish is much smaller. It is just as tasty and will melt in your mouth. Great to pan fry or roast in the oven. Also, try your hand at cooking this fish in parchment for a wow presentation and flavor. This is one of those top tier fish that fit in the 'elegant and sophisticated' category..Black tie, baby..

We also have frozen hamachi loins! This beautiful fish from Japan is also know as yellowtail in sushi restaurants. You can thaw the loin and slice it thin to make a crudo. Simple. Slice thin, lay out, top with jalapeno slices or some of our wasabi tobikko and a drizzle of our ponzu sauce and you will be a rock star! Plus at a 5th of the price of what you pay if you ordered a plate out, I mean...Also, if you have some portion left over, please, please, please try miso glazing it for 24 hours and broiling like you would for salmon or black cod. Trust me on this one. It's unreal how good it can be.

We have gefilte loaves this week! These 20oz loaves come frozen and need to be baked. These are also gluten free and kosher for Passover. Also, they have no extra filler such as egg or peppers. This is the good stuff. Also with a touch of sweetness to it. Each loaf will feed anywhere from 4-6 people but keep in mind that extras can be chilled and eaten afterward too. If you like gefilte fish, stock up on it..

Plenty of Faroe Island salmon on hand. Boy, that stuff. So good. Also, Hokkaido dry sea scallops are massive this week. Just beautiful. Both sushi grade and both top in class, for sure.

We have more pierogies and Al Pastor marinade. Glad everyone is having fun with both! Littleneck clams are the shellfish of the week. Oysters are Sand Dunes from 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