Week of January 6, 2025 - Fit/Ritt/Wash Sq Order Form
Hello everybody!!
This is time of year and the kind of cold where you really need food in your life that can either warm your bones because of the preparation or warm your bones because it represents food from a warm country or the summertime. The power of suggestion can be pretty a pretty potent force. Think about it. Put on some Buena Vista Social Club. Prepare a meal that reminds you of summer. Something like a Cioppino or paella and celebrate the fact that going forward, the days are, indeed, getting longer. Summer isn't here. But it's coming..
Anyway, how about some beautiful rainbow trout to get you in the mood? Butterflied trout, meaning headless and boneless (just like the branzino) hits the spot. A great fish to roast in the oven or pan fry. To go classic Meuniere, dredge you trout, pan fry on medium high heat with oil for two minutes skin side down, flip over to meat side down, turn down the heat to medium and cook for one minute more. Then, in the hot pan with the heat turned off, add some butter, lemon juice, capers if you like them and top off your fish. Summer in France, people! Or, follow my recipe on our site for stuffing with a fish cake. Talk about warm comfort...
We also have whole red meat trouts great for roasting in the oven and, once again, feeling like you are lakeside in the summer after a long day canoeing. Just picture it..
And how about a nice elegant fish to make you moan with pleasure? We have Greenland turbot fillet this week! A smaller cousin of halibut and actually fattier. Hey, the waters are colder for these fish. They need the insulation. And good for us. Melts in your mouth..A great fish to steam, bake in parchment or poach in the seafood stock we are offering this week. Just saute some veggies of choice, add the stock, bring to a boil, turn off the heat, add the fish, cover the pan, let cook/steam for ten minutes, blow a kiss to the angels up above...
And how about a nice ceviche? Well, grab a bag of wild Alabama rock shrimp and go with it! Some lime juice, a touch of lemon, orange juice, maybe some jalapeno diced up small, red pepper, scallion, avocado, cilantro or parsley. I like to add a dash of fish sauce but a sprinkle of salt will do. Let marinate for an hour, indulge...Or make a light batter and fry them up for a nice Bang bang shrimp. Recipe on our site..yum!
We have some Faroe Island salmon this week that you can notch up for a nice summer flavor. How about using one of our spice blends and generously sprinkling in on the salmon fillets and letting that dry marinate for one hour. Then spray with oil and roast in a 450F oven for 12 to 15 minutes...killer...
Or, grab our new seafood stock (fish, clams and mussels stock blend), make a beautiful risotto with it and top it off with pan seared Hokkaido scallops! Seriously..
Or, use our seafood stock to make a paella, Cioppino or Bouillabaisse...Some of that fish in your freezer you've been itching to use? Yeah, this is the time. Or make a nice fish chowder with it all.
Look. At the very least, make some crab cakes with a side of corn. I mean..
Or grab our tuna/halibut meatballs made in partnership with Matt from Settantatre...Heating up yet?
PEI mussels are the shellfish of the week. Pair that with some spinach linguini pasta for the best cheap meal ever. Mere Points from Maine are around again. Nice and plump.
And babka kits 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