Week of October 7, 2024 - Fairmount/444 N 4th Order Form

Hello everybody!!

Well, fun stuff for the week! Some of the spring/summer items are really beginning their final phase for the year. We'll certainly be taking advantage of it! I love rolling with the seasonality of things. Of course, there is a part of me that is in the present and just wants to enjoy it while it's here. There is the the part of me looking to the past full of gratitude for what the year has brought us. And there is the part of me that looks to the future with  slight melancholy the season is soon over...Ahhh..deep emotions and connection to our food is the best....

Anyway, bigeye tuna from the Carolinas!!! We don't often see this particular variety of tuna with catches of yellowfins and albacores far surpassing it. But it's here and it's the time of year for it too! Deeper red, melt in your mouth, sushi grade..Boy, get your cameras ready for this one..And then send us a pic so we can post it on our Insta page. We love showing you guys off! We truly are so proud of how much you've all really upped your games when it comes to preparing fish. Just amazing. Bravo!

We have beautiful blast frozen branzini for you guys! Butterflied, meaning boneless and headless. I posted a vid on our site for a few preparations for it. Super easy and super delish!

We are back to trying to have more whole fish on a regular basis. Many of you prefer it and we listened. More blast frozen whole duarade scaled and gutted! And at $12 per fish, waaaay cheaper than buying one in a resto where it can cost $40 and up. Honestly...

We have more blast frozen bluefish fillet for you all. A terrific fish packed with flavor and omega 3s. For those who have never, check out one of our recipes for Spanish mackerel on our site, Same recipes work great for it. Or, dust it with one of our spice blends and bake in a 425F oven for 15 minutes, squeeze lemon on it and there ya go!!

Definitely more Faroe Island salmon and Hokkaido scallops. These are the kinds of things that make it hard to eat anybody else's. It is that good. And sushi grade. And you can get them blast frozen..

For special stuff for the week, tons of smoked fish items for the tribe's break fast at the end of Yom Kippur Saturday evening. The smoked salmon and whitefish have a 4-5 week shelf life so don't run out. You don't want to cleanse yourself and then commit a sin right off the bat...ugh..Lots of kippered salmon, smoked trout, etc..

Also, some great sausages from El Camino in Nolibs to kick off Octoberfest! We have an all beef smoked pastrami sausage in lamb casing and a Ukrainian pork smoked kielbasa as well! Plus, back by popular demand, crab boil empanadas! Yup, potato, crab spice, crab meat, delish...

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. Pink Moons 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