August 4, 2022 Fitler/Rittenhouse/Washington Sq only Order Form

Dog days of summer, baby! I tell ya, I can't wait for rain. Haven't seen that stuff in a while. Plus, a nice torrential rain on a hot day, cleanses the soul...

Aaaanyway, some really nice stuff from New England this week where the waters are cold and the fish is fresh. First feature is Black bass fillet from Massachusetts. I've said this before and I'll say it again. This is a favorite fish of most high end resto chefs. The portions are perfect. The skin crisps up beautifully. An the fish is soooo good. Check out the recipe for preparing it on our website. Gramercy Tavern style. This fish goes for $36-$42 for one fillet on a plate! You beat the market with us. Big time.

Also from Massachusetts is fresh haddock fillet! Haddock is the princely cousin in the cod family. Distinctive for its single stripe along the skin, it is considered to be the posher member of the fam. In fact, growing up in Montreal, the classier pubs used haddock for fish and chips. Now, in my book, roasting in the oven at 425F with olive oil, garlic, lemon, salt and pepper for 10-12 minutes is the easiest way to knock out a whole bunch of it but pan searing with our dredge to crisp up is also pretty dynamite, too.

Fresh Venezuelan Jumbo lump crab meat is around for what we think may be its final week. Not sure since they shut down for conservancy pretty abruptly in order to prevent producers from overfishing in anticipation of a closure. Pretty smart. Take advantage.

Hokkaido scallops look beautiful as always and make for the perfect appetizer or main course. All the fresh fish freeze really well by the way. Just saying. The price of scallops in markets is still absurdly high. Just saw them for $34lb in a market in town. Ridick.

Beautiful Faroe Island salmon salmon coming to you. Sushi grade and melt in your mouth good. This is really top quality stuff from a small farm that uses no antibiotics, no hormones and farms properly, not just to maximize profits. This is what salmon should taste like.

We have a small batch of kippered salmon that we processed with El Camino in Northern Liberties. This is Faroe Island salmon cured and then hot smoked. Amazingly good on a bagel or in a salad but just as good in an omelet, sauteed with some veggies or in a quiche.

Well, have fun with everything, folks. You are all cooking up a storm making dishes that blow away the quality you see in so many restaurants out there. And, at a third of the price. Boy it got expensive to eat out, huh?

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