June 23, 2022 Fitler/Rittenhouse/Washington sq Order Form

Oh, boy! It's nice when the sea changes up its offerings. After you do this for a while, whether it is me buying or you buying, you kinda get a nice rhythm for how the year sinuates. In fact, some of you who have been buying for the last couple of years have been eerily asking about fish that we were going to do that week. Well, not eerie, really. You start to feel it...

So, Halibut fillet!! Yay! It has been over 6 months since we've seen halibut in an quantity and quality. So happy it is here and it is gorgeous!! Such a special fish for its texture and delicate flavor. Now, we leave some of the skin on to bind the portion together. Otherwise, the flakes may separate when you flip it. If you are into seeing how a real pro in a restaurant cooks halibut, check out the recipe on our website. That being said, roasting it at high heat (450F) or grilling works too! Oh, and you would be paying $38-42 per plate in a resto. You can feed four with our stuff...just saying...

Yellowfin tuna. By now, you've learned that there is more than one kind of tuna. Yellowfin, Bigeye and Albacore being the main ones we see off of these shores. This week, we have some beautiful yellowfins from Canada and Maine. This is sushi grade tuna deeper in color than albacore and leaner as well. You can make poke bowls, sushi, sesame crust the fillets, whatever. As usual , a few fun recipes on our website. Plus, we will also sell nori sheets this week (the really good kind) so roll up your sleeves!

And if you are getting into the sushi thing, remember, our salmon and scallops are sushi grade as well. Yup, our delicious Faroe Island salmon is probably the best salmon around. But that's not just me. You all tell us that all the time...

And those scallops from Hokkaido, Japan...my lord are they good. The can make any level of cook seem extraordinary because they cook up so beautifully. But, hey, try slicing them in discs thinly and making a crudo with some ponzu and jalapenos..redick..

Fresh Jumbo lump crab meat from Venezuela has been superb lately. What a treat, as well, not to be paying $50 a pound for pasteurized. This is fresh stuff so good for a week but better within 4-5 days.

The shellfish of the week is littleneck clams. Oysters are Savage Blonds from PEI. Pretty little things. Plenty of anchovies (boquerones), sardines and herring. What a snack..With this nice weather, we've been selling more octopus. Posh stuff and so easy to prepare.

I will keep this short. (for me anyway)

All the other usual suspects are around as well so have fun, and just like voting, order early and often...

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