September 8, 2022 Fitler/Rittenhouse/Washington Sq Order Form

Boy, what a break in the weather! Feels like a relief, frankly. And the temps will still be warm but not too hot for the next couple of weeks. Perf..

And while many of us are preoccupied with kids going back to school and grades, the only grade I am thinking about in this moment is sushi grade!!! Every fresh item this week is sushi grade!!! Of course, you can cook them all up too. Better product makes better meals. Think our salmon and scallops, right?

So, to start things off, fresh albacore tuna from Canada!! For those who haven't had fresh albacore, it is gorgeous stuff. Lighter in color ranging from blond to ruby from the smaller cousin in the tuna family. But though it is small, it happens to have a higher percentage of fat making it creamier and really so much better if you plan on cooking it through in a sauce or on the grill. I love is for poke bowls or tartares and usually take a portion of it and cook it up in an arrabiatta sauce and put that over pasta or a pizza. So good!

It's been many months since we've seen fluke fillet. So happy to see it again! This fish is our version of flounder that is different from the sole family. This is a cousin to halibut. And, it too is sushi grade so perfect for crudos or ceviches. It also is perfect for an absolutely classic dish such as Flounder Imperial, stuffed with crab meat. Check out our recipe for that on our website. You'll want to make this dish with her accent, hon. I like to make it chewing bubble gum and clacking away with it. Just for atmosphere, you know? To get in the role...

Our beautiful salmon from Faroe Islands is like a drug really. Once you get a taste of it, you won't be able to eat any other salmon. That's not a bad thing. Farmed sustainably using zero antibiotics, zero hormones and raised in open waters? Yeah. Farming done right. Not like that supermarket crap.

And our Hokkaido scallops? Top notch stuff. Really. This is what so many high end restaurant chefs request because, well, they are the best scallops around.

And, frozen barramundi fillets were so popular, that we decided to bring them back! In fact, the little grouper fillets went over so well too! So, we will over both from now on alternating each one from one week to the other. This week will be barramundi week. Frozen and packed individually so you don't have to thaw out the whole bunch. Great stuff.

Speaking of great stuff, a couple of special features for this coming gorgeous weekend. First off, smoked hot dogs from El Camino. Those of you who got to try them have been begging for more. Well, stock up baby. These are the real deal. Made with a beef/pork mix and in a natural casing, they have the taste of what hot dogs used to taste. Truly.

And fish cakes. What can I say about these things. They have been so popular too, selling out quickly. We accumulated enough that we shouldn't sell out this week. And think of that classic Philly combo or hot dog and fish cake with brown mustard as a sandwich. Made famous by Levis back when it was around. (By the way, my memory GPS was off. It wasn't on 4th St but 6th and Lombard. Oopsie).

Littleneck clams are the shellfish of the week. Oysters are Chebooktooks from New Brunswick. Jumbo lump and lump crab is around. We'll have nori sheets for those who want to soosh it up.

Boy, I can't wait to see what you guys make this week!!!

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