Week of September 23, 2024 - Fit/Ritt/Wash Sq Order Form

Hello everybody!!

Well, we certainly connect to the weather when it comes to what fish is available. That is one factor. Another is the full moon. That is when, weather permitting, boats go out for tunas. Well, we are in that cycle of boats landing with some up in Maine. And with the equinox just past, we will be entering a movement toward longer nights and colder waters bringing us another set of fish. These kind of transitions are exciting to me.

Anyway, yellowfin tuna!!! Fresh, sushi grade, local. This is what we live for! Poke bowl night all over town! Gotta love it. Plenty of recipes on our site for tuna. Check them out. And to change things up a bit for you guys if you are interested, a few of you have taken to laying out as spread of sushi grade fish along with veggies, rice, nori, wasabi, ponzu and making it a make your own hand roll night. That sounds like tons of fun...By the way, our Faroe Island salmon and Hokkaido scallops are sushi grade as well. Fresh OR frozen. So, a table of many colors...

Since we are in a Japanese cuisine kinda mood, how about some miso glazed Black Cod, huh? We have whole blast frozen sides approx 1.5lb each plus or minus. This stuff is top class stuff. I think everyone who has tried making it has told us how fantastic it has been. All you need is some of our miso glaze. Thaw the side. keep it whole for a killer presentation. Brush the glaze on the fish all over. Marinate for two days. Yes, two days. That will flavor and cure the side. Bake for 10 minutes at 450F skin side down and broil for 5 minutes to brown the top of the fish. Keep the skin on to bind everything together. Present to the crowd and be the rock star.

Back to America, we brought in a nice shot of Idaho rainbow trout! This is the best of the best of it. Bar none. Meaty, flavorful, classic and delish. We blast froze it like we do with the branzini so you get two butterflied fish per order. pan sear it, roast it in the oven, grill it, stuff it..super simple. I posted a recipe on our site for stuffing with a fish cake and baking in the oven. Sick..But, a Meuniere or Amandine would be too shabby either...

We also have whole rainbow trout with red meat scaled and gutted. 2 fish per order as well. Great stuff.

We have some frozen gefilte fish logs from Raskins left for those who need it for Rosh Hashanah next week. Also, more smoked albacore tuna spread. We are bringing back hot smoked Faroe island salmon, classic style and pasta is sun dried tomato spaghetti! More tuna arabbiata as well as shrimp and crab canneloni..

PEI mussels 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? Savage Blondes are the oysters this week from PEI. 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