Week of November 4, 2024 - Fairmount/444 N 4th Order Form
Hello everybody!!
Well, as a guy who grew up in Canada and has been observing (and participating in) American politics for a long time, I can say that it is never boring or uninteresting. I can also say that when the good people of this country are not happy with where they are or with who is running things, they fire the people in charge, regardless of the party. Yeah, it is split politically but my sense is that the American people are good people. Even if, sometimes, our politicians are not. At the national stage anyway. In our city, in our community, there is the greatest strength of all. We take care of each other. And one more observation from someone who came in from the outside, the pendulum swings here to the middle if it gets pushed too hard to one extreme..
Anyway, let's get our minds off of things and focus on what is in our control. Food, family and friends. First up this week is some absolutely beautiful swordfish from Southern Brasil. The cold waters down there make for a fattier and tastier sword similar to the swords we get from Maine and Canada. It is mild, creamy and so many people's favorite. Super easy to prepare and we have a few really good vids on our site.
Coming straight from the cold running waters of idaho, rainbow trout! Our rainbow trout is absolutely terrific. It is meaty, flavorful and versatile in its prep. We offer it up either butterflied, meaning head off and boneless or whole, meaning scaled and gutted with the head on. Get your old French cuisine books out and try your hand at a Meuniere recipe. Or Amandine. Classics. And a little story about Meuniere. It means "The Miller's Way". So, millers mill wheat to make flour. They used to do it in rivers whee the flowing waters would move the turbines to move the stones. The trout were found in the rivers and that is often what they would eat. Frying up the trout after it was dredged in flour. Meuniere...
Also on the docket this week is some gorgeous Uni!! This time coming from Mexico, Baja California more specifically. This is also AA like the Canadian stuff of a few weeks back. The really good stuff. Supe excited to get this. It wasn't easy..And this week, Matt made some fresh organic spaghetti so that's a good thing for those who want to make pasta out of it..
And from delicacy to another, we brought in some frozen sliced foie gras Grade A. This is the good stuff that gets seared. I've had it and can tell you that it is off the charts good. Wow! For anyone who digs it, two 1.75oz pieces vac packed for $25. That's a good deal, baby.
We have more cod cheeks as well as Martha's Vineyard bay scallops! Let's take advantage of them while they are here. No fresh crab meat this week from Venezuela. Production is down right now so we are waiting for another big shot to come around. We will have some pasteurized Super lump for those who want pieces with size.
We made more empanadas but this time, curry crab! Think of it like a cross between a samosa and an empanada. 2 for ten bucks. Sweet. Also, getting into the holiday season, we have more pie dough from CJ from Oui Pastries for you all. She also made some puff pastry sheets which is always a winner. Great for Wellingtons or pot pies. And, babka kits are back...
PEI mussels are the shellfish of the week. Grab some fresh organic spaghetti pasta from Settantatre Pasta Co and make one knock out bowl. Best cheap meal ever. Belles du Jours afre the oysters from PEI. Nice and plump.....bacon and lonsa abound....and tuna/halibut meatballs are back!!
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