Week of November 11, 2024 - Fit/Ritt/Wash Sq Order Form

Hello everybody!!

Once again, I would like to say that we have this week and next week with a normal schedule. The week after that is Thanksgiving and we won't be doing our normal thing. We will have store hours that week, though, on Monday the 25th and Tuesday the 26th at our shop at 444 N 4th St from 10am til 1pm for anyone who needs whole sides of salmon along with mostly everything else which we should have on hand. No need to pre-order for those walk in days. I know. This year is flying by.....

Anyway, speaking of flying, Black Cod!!! Okay, I haven't figured that one out yet but how great is this fish!!! We fillet it, remove all bones and keep the sides whole. We blast freeze and vac pack them for you too. Each side ranges from 1.3-1.8lb each. The way most people make it now is the miso Black Cod recipe made famous by Nobu. And given we make an excellent miso glaze, it really couldn't be easier. Thaw the fillet, brush the fillet with miso glaze, marinate for two whole days (yes. that is the trick), roast in a 450F oven for 10 minutes and broil for 5. Added tip, use aluminium foil on your sheet pan for easy cleaning. A whole side served at the table is one lovely thing..

And as a great seasonal appetizer, Jonah crab cocktail claws! These are cooked and frozen claws from Nova Scotia similar to Stone crab claws and a fraction of the price. Thaw in the fridge overnight and served chilled with some of our cocktail sauce or make a nice mustard sauce to go with!!

And how about some amazing South African lobster tails?? These babies are packed with meat and the best of the best. Seriously, Check out my recipe on our site for splitting them and finishing them in a pan with garlic butter...

Cod cheeks are in the house and just amazing to have on hand. Tastes like cod, texture like scallops. What can be better? Simply dredge and pan fry in a medium high pan for two minutes one side and two minutes on the other side on medium. Finish with butter, garlic, capers, whatever. Or try using them in a chowder or soup or curry. They hold up beautifully!!

I don't know if we will be able to get enough of eating these amazing Martha's vineyard bay scallops! They are huge this year and so abundant! Good thing, too. Makes them cheaper which we love too!

Yes on sushi grade Faroe Island salmon and Hokkaido scallops. The best of the best. 

We have more shrimp and crab canneloni in vodka cream sauce. We have more pie dough and puff pastry dough as well as babka kits. We don't have pork bacon this week but we are featuring beef bacon! This is the real thing using navel meat and is terrific. And if you were waiting of getting the foie, don't. When we sell out, we sell out..Also, more curry crab empanadas are in the house!

Littleneck clams 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. Topsiders are the oysters from the Damariscotta River in Maine. Nice and plump...

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