Week of April 14, 2025 - Fairmount/444 N 4th Order Form

Hello everybody!!

Well, let's try to get right into it! Big Easter weekend brunch and dinners for fams across the city! Love that! Big feasts full of food of so many types and colors and aromas and tastes..That's what I'm talking about!

What better item to have on the table than a big ass bowl of tuna tartare? Yup. Sushi grade yellowfin (Ahi) tuna this week coming from our firends up in Maine! Beautiful stuff! I know it's not traditional but nothing says you can't start a new one, yeah? And for those still celebrating Passover, a little tuna tartare can only make matzah taste better..

Also on the menu this week is some gorgeous Greenland turbot fillets! Bone white flat fish fillets that is a close cousin of halibut but just not as big. And this stuff will just dissolve on the tongue. Seriously. I usually recommend a poach or steam for this fish although roasting in a 425F oven for 12 minutes is just as divine. For those who want to try their hand at poaching, grab one of our stocks, either fish or seafood. Saute some aromatic veggies such as onions, carrots, celery (I like to sub fresh fennel for celery) until they soften, add the stock and bring to a boil. You want to use a wide pan for this with a lid. As soon as the stock comes to a boil, turn off the heat, add the turbot fillets in a single layer. You want the fillets to cover or mostly cover. Pop the lid onto the pan immediately and let the fish cook in the broth for 10-15 minutes. It will since the broth will be that hot. And there you have it...

We have Faroe Island salmon including whole sides that you can use to dress your holiday tables! Sushi grade, by the way. As are our Hokkaido scallops. We have skate cheeks for those making stews and curries and broths. Although a nice dredge and saute of these little nuggets ain't too shabby.

Some beautiful small bluefish fillets for you guys this week. Really pretty stuff...The portion per bag is around 20oz so a pound and a quarter per order....

We have branzini butterflied and more Black Cod fillets (also known as sablefish). More wild rock shrimp. And South African lobster tails. No squid tubes til next week. Ports are held up with products passing through due to increased workload managing application of tariffs. Yup, one unexpected bi-product of tariff wars...

This week, we have more of our famous smoked albacore tuna spread! This stuff, omg. We blend smoked albacore with smoked mackerel and poached haddock to make an ocean fish spread that will knock you out. Such good stuff!! And with parbaked Sesame bagel from Kismet Bagels? Killer stuff...

Along with more swordfish meatballs in creamy pesto sauce, we have more shrimp and crab canneloni! restaurant quality stuff from Settantatre Pasta Co. And no wonder. Before Covid, Matt was exec at Panorama Restaurant in Old City. He really knows what he's doing...

PEI mussels are the shellfish of the week. And with organic fresh Spinach linguini from Settantatre Pasta Co? Best cheap meal ever! Island Pearls oysters from PEI this week. Nice and plump. 

No more babka kits until after the holiday and Shevy can make more. Sorry.

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