Week of October 21, 2024 - Fairmount/444 N 4th Order Form

Hello everybody!!

Fun stuff to play with this week!!! We have local harvests of apples and pears and pumpkins locally closing out the growing season but fish is another a story! Some things are just getting started!

First up from around the Antarctic ocean, beautiful Chilean Seabass!! Okay, so this name is a bit of a marketing name since it's true name, the Patagonian Toothfish, wasn't exactly bringing anyone to salivate..So, we'll just go with Chilean seabass, yeah? This fish is prized in so many restos because it just melts in your mouth. It's high fat content keeps it moist no matter what you do to it. It can be miso glazed like you would do with Black Cod. Thaw the side, marinate for two days, 450F for 10 minutes, broil for 5 minutes. Easy peasy. Or, use and salt pepper garlic herb seasoning and just roast in the oven at 450F for 15 minutes. Super duper! 

And then we have cod cheeks from Iceland!! These little discs are just amazing. So good for a quick dredge and pan fry. Tastes like cod, texture like scallops. Also, just terrific in chowders or soups. I swear...

And then there are these beautiful little pearls from the cape. Martha's Vineyard bay scallops!! Prized for their sweetness and firmness, these little gems are sushi grade so great for ceviche or do a quick saute for a couple of minutes on high heat and finish with some herb butter. First of the season, folks!

Speaking of another first, fresh jumbo lump crab meat from Venezuela!! Glad so many of you love the stuff. Conservation down there is over and harvesting has begun again. Remember, this is fresh and not pasteurized so the shelf life is much shorter. You really should eat it within 5-7 days. Makes a killer pasta dish especially with Matt's fresh organic campanelle...yum!!!

And then the South African lobster tails that was gltichy last week and wouldn't stay on the order form. We got that fixed. Don't worry, it wasn't a conspiracy to keep lobster away from you. It's there now. Everybody....breath.....

We have branzini butterflied as well as whole daurade this week. 

We have gorgeous Faroe Island salmon coming to you as well as Hokkaido scallops. Both sushi grade and both available fresh or blast frozen (still sushi grade by the way). 

And to quiet down the soft murmurring anguish of withdrawal, we have South African lobster tails! The best of the best. Meatier than any other lobster tail out there and absolutely delish. Check out my recipe on our site for splitting them and pan searing and don't forget to get your Bibou butter...

More sausages are available and frozen pasta dishes.

PEI mussels are the shellfish of the week. Grab some fresh organic campanelle pasta from Settantatre Pasta Co and make one knock out bowl.  Best cheap meal ever. Northern Belles 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