Week of September 30, 2024 - Fairmount/444 N 4th Order Form

Hello everybody!!

First off, to those celebrating Rosh Hashanah, I wish you a happy and healthy year to come. And peaceful, hopefully, too. Everything is normal with our times and deliveries this week so no worries there.

Some things do shake out of trees if you are patient. We got our hands on some beautiful Greenland turbot! Fresh white fillets, boneless and skinless. These are real beauties. A smaller cousin of halibut but from colder waters, this fish will absolutely melt in your mouth. You can use a spoon to eat it, it's so creamy. One of my favorite ways to prepare this fish is in parchment. Fantastic and fun. My next favorite way is poached in a fish stock. Just saute some veggies, add some of our fish stock and/or white wine, add some fresh herbs, bring to a boil, drop the fish in the broth, turn off the heat immediately and put a cover on the pan. 10 minutes later, you will have one of the most fragrant dishes ever with a dynamite broth..

It's been a little while since we've seen hamachi loins but they are back! Skinless, boneless, sushi grade, easy, fantastically delicious, this is top of the heap quality stuff. Averaging 1.5lb each plus or minus, you can slice away at all the goodness and anything you have left, roast off in the oven at high temp with a soy ginger glaze for one delish fish!

Well, with a week away from branzini, you made it. Okay, we had some terrific rainbow trout to fill in the space so everything turned out okay. But it's back! Butterflied, head off and boneless, is there a better restaurant comparison out there to show you how much money you can save if you do it yourself? And so easy to prepare as well. What a deal, what a steal..

And for those pining for warm summer days of the Greek isles, barbouni! These small red mullets are scaled and gutted and such a fine thing eat. Also known as rouget in France, it is so popular throughout the Mediterranean. And you rarely see it here much less from a seafood vendor. But, as you know, we are no typical seafood vendor so..

Plenty of fresh Faroe Island salmon from Hiddenfjord for you all. I don't know if you've noticed but so many more resto menus are opting for salmon from the Faroes...hmmmmmmm...maybe we've been a butterfly here with this? Sushi grade and the best of the best. 

And with our Hokkaido scallops, another best in class from Japan. Sear up perfectly or slice them up for one terrific crudo. Yup, you can eat them raw. I do. Actually, I find that when I sear them up, I can only eat 3 or 4 scallops and I'm done. But when I slice them up and eat them raw, I can eat a whole bag! A little sliced jalapeno, a little ponzu..a little heaven...

For special items this week, more tuna arrabiata with fusilli, more shrimp and crab canneloni, more kippered salmon (hot smoked), more smoked albacore tuna spread and the fresh pasta of the week is good old classic linguini..

Littleneck clams are the shellfish of the week. Grab some fresh organic pasta from Settantatre Pasta Co and make one knock out bowl.  Best cheap meal ever. Oh and some pistachio pesto too? Marasheen Bays are the oysters this week from Newfoundland. Nice and plump.....bacon and lonsa abound....

See what I mean?? All this good to stuff to choose from.... Life is good...You'll never need to leave the house...

And don't forget your frozen shrimp, crab meat, and condiments and sauces...And dog treats for doggies...Coddy Canes are back too..

I know, I know. Lots of words but, hey, consider the alternative...

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