July 28, 2022 Fitler/Rittenhouse/Washington Sq Order Form

Hello, everyone! I would like to address something first before we begin. Monday, Radio Times on NPR did a show on a book called 'Salmon Wars' which describes the horrors of salmon farming. I received a few emails from you guys about it. First of all, I agree that industrial salmon farming geared toward serving supermarkets and such is a nasty business. I am glad that attention is being brought to that.

On the other hand, as big a fan of the show as I am, I have to say that I was totally disappointed that the discussion was so one sided without mention about anybody farming properly and well. It was like someone talking about Perdue Farms chicken and saying that's chicken. It is not. There are people who farm chicken honestly and responsibly just as there are people who farm salmon honestly and responsibly. We ONLY buy from people like that whether it is salmon, scallops, shrimp or cheese. If you want to know who is farming our salmon, go to hiddenfjord.com. Check out their website. No hormones. No antibiotics. Open waters. Two brothers. This is not Costco or Whole Foods salmon. Know why it tastes so good? Because it is real salmon. And we bring it in directly from them so traceable chain of supply here. Ok. That's it from me on that..for now...(don't get me started..)

Aaaaanyway, beautiful swordfish from the New England landed in our laps! We love swordfish for its flavor, its texture and its versatility in preparation. For a perfect grill, check out our recipe on our website. Or prepare a Provencale dish with it. Yum! And it freezes so well, to boot!

Also landing in our lap is a small shot of fresh Venezuelan Jumbo lump crab meat! Most areas have been closing down there for conservancy with a couple remaining before they shut down too. What I am saying is take advantage! Pretty soon we won't see it again for a while. Now the thing with fresh crab meat is that it has a week shelf life but is best within 4-5 days. You can't freeze it because it changes the texture but you can make crab cakes and freeze those. The binding protects the meat. Resto trick.

As stated, how good is our salmon? Sushi grade, melt in your mouth good. This is the good stuff and anyone who's veered off has always noticed the difference, right?

Scallops from Hokkaido, Japan keep dazzling our Instagram page. These are sushi grade and sear up perfectly. Oh, and they are amazingly good. Same as served in sushi restaurants. Good stuff.

Lots of emails from people happy frozen cod is back. We are glad too. Great supplier that does things right when it comes to freezing cod. We love it.

Littleneck clams are the shellfish of the week. Oysters are Chebooktooks from New Brunswick. Smoked trout is still around. No tuna spread this week. Plenty of marinated fishies, though.

All the other usual suspects are around as well so have fun, take your time, hurry up and get your order in!

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