August 18, 2022 Fitler/Rittenhouse/Washington Sq Order Form

Honestly, I am nominating this the best weather week of the year. Wow....Gives me a glowing feeling that puts a permanent Mona Lisa smile on my face..

So let's stretch out that smile a bit with some goodies, right?? First up is a seasonal item that we mostly see in the springtime but that comes back around for a short visit in August. Soft shell crabs!!! These little beauties are Jumbos coming from Maryland. We will clean them for you, meaning no eyes, gills or stomach plate so they are ready for you to cook up!

Now, soft shells are already in a sensitive state having shed their shell and all. So, you gotta cook them within two days or they freeze extremely well. In fact, if you've eaten spider rolls in sushi restaurants, they buy up tons of them and freeze them too. This will be the last look at them for 2022 so stock up. Also, if you haven't tried it, check out the recipe we posted for a slow cook method for soft shells. A Mark Bittman recipe that will blow your mind. Blew ours..

And speaking of sushi restaurants, when you buy our fish and make sushi rolls or tartares, it is shocking how much you can make and how much money you can save. Eating sushi out has gotten pretty expensive. Well, with our beuatiful, domestic sushi grade yellowfin tuna, you can wow everybody! Get your poke bowls on, maki rolls, sesame crusted, tartares, you name it! Plenty of recipes on our website. And don't forget our ponzu sauce.

And our salmon from the Faroe Islands? Yup, sushi grade. Oh, and just the best roasted up.

Hokkaido scallops? Yup, sushi grade too. We don't mess around when we look for the quality stuff. We just don't. And they sear up so beautifully. Yum!

By popular demand, we made another batch of fish cakes! These went over so well! This time, instead of cod, we used fluke flounder and they are quite delish. There is no shellfish in it, just fluke. Also, there is a crackermeal and some wheat in it for those who are sensitive. They come 4 to an order frozen. Just thaw them out and pan fry, air fry or roast in the oven at 425F for 12-15 minutes. Good stuff.

Speaking of good stuff, we are going to feature another frozen fish this week to go along with our delish cod. Barramundi fillet, skin off from the South Pacific. This fish is a sustainably sourced fish frozen and individually vac-packed. You get 4 to an order. Approximately 8oz each. Good stuff. Takes very well to our miso glaze but you could go classic and dredge it and pan fry or roast in the oven. Tasty stuff.

Anyway, that's all I got. The next few weeks, we'll be seeing more special stuff. Pretty excited over here..

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