June 30, 2022 Fitler/Rittenhouse/Washington Sq Order Form

What a fun week of stuff!! As many of you know, I love going into a holiday with loads of goodies for you. Who else in the city keeps items changing and introduces you to what really great local producers are making. No resto I can think of.

This is the last week before we go on break next week. We will be back the week after that (Week of the 11th) so time to stock up! For those of you who need a quick primer for freezing fresh fish, this is how you do it. Freeze right away. Don't wait a few days. Pat dry each fillet and wrap in plastic wrap. then lay them flat in your freezer so they freeze quickly. This is key. Then you can toss them in a zip lock or bag. Thaw overnight in the fridge or morning of for the evening.

Okay! Onto the fun stuff! Tuna, tuna, tuna! When it comes knocking, you open the door, baby! More yellowfin tuna like last week perfect for more poke bowls and sushi!. or sear them up quickly and make a pretty dish.

Lobster meat..drool....Claw and knuckle meat from our friends in Nova Scotia! It's been a minute! Actually, it's been a year exactly since lobsters were ridiculously expensive. Prices are down and it's time to jump on it! Now, this is cooked meat and fresh so you have a good week shelf life. Also, one pound of meat is the equivalent of 5lb of whole lobster to give you a reference. At $42 per pound, you can make 4-5 lobster rolls. The average lobster roll has 3-4oz of meat. That comes to an average of $9 per lobster roll!! That's a good deal, for sure! But, hey, think about pasta dishes too. (see below)

Dungeness crab clusters are some of the funnest things to eat on a holiday weekend. It forms the backbone of a posh seafood boil like no other. Don't forget you Bibou butter. Trust me...

Possibly the last chance for fresh Venezuelan crab meat for a little while. They will be going into conservation soon. Just a heads up. Now, it's fresh meat so you should eat it within 5 days or so but you can always make crab cakes and freeze those for the future. Take advantage, people!

Scallops are looking really nice and, by the way, freeze extremely well. Lay them flat in a zip lock so they freeze quickly.

And our salmon from the Faroe Islands is on deck too!

Onto the fun stuff! First off, a couple of things we've done before. More cod fish cakes on hand! These are made locally by the only producer that still makes this Philly classic. Pan sear them, roast them in the oven or deep fry them. Slap some of our wasabi ginger sauce on there and yum!

The marinated seafood mix is back! Great little tapas tray that can be eaten on its own or tossed into a salad or pasta dish..

And, speaking of pasta, we are so happy to have some real, locally made pasta for you all! The shape is called 'campanelle'. Beautifully fluted and conical, this pasta is made by Jason Cichonski, owner of Messina Social Club in South Philly. It..is...awesome! It is fresh pasta so it cooks very quickly, 2 minutes or so. With it, you can use lobster meat, crab meat, shrimp, seafood mix or our beautiful mussels! Stock up on the stuff. It needs to be refrigerated or frozen.

The last cool item is something I've been craving to see made locally. Feta cheese! And this stuff, made by Valley Milkhouse Creamery in Berks County is outstanding! Brined for 2 months giving this pasteurized cow's milk cheese a nice tang that will enhance you salad or pasta. Shelf life is a month!

Speaking of shelf life, all of our marinated items are good in the fridge for a couple of months and the smoked fish is good for 3 weeks to a month. Don't forget your shrimp. You won't see us til 2 weeks from now!!

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

And to all of you how are away right now, have a nice vacay and see you soon!!

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