September 15, 2022 Fitler/Rittenhouse/Washington Sq Order Form

What gorgeous weather!!! I mean, honestly, if you complain about anything on days like this, you are a real bananahead...

Anyway, absolutely gorgeous swordfish landed this morning to us from our friends up in Canada. This fish is creamy, clean tasting and so great on the grill or pan roasted. On of my favorite ways to do it, as well, is in a broth such as a Thai green curry or use our recipe on our site for Monkfish in turmeric broth but sub swordfish. Heaven! And guess what, sword price is down too!

Second, we have so excellent frozen Hamachi loins in the house! Hamachi, also known as yellowtail in sushi restaurants, also known as Buri in some parts of Japan (don't ask, lots of names, same stuff), is so delicious simply sliced up thin topped with jalapeno and drizzled with our ponzu sauce. A simple crudo that will cost you $20 in a resto for four slices. You can make 15 of these at home for around $30-35! Also, many of you may not know that hamachi cooks up exceptionally. It has the equivalent fat content to Black cod or Chilean seabass. Use our miso marinade for 24 hours and then broil for about 10 minutes. Melt...in...your...mouth...

Speaking of melt in your mouth, our beautiful Faroe Island salmon is not only sushi grade, not only delish roasted or grilled but has dropped in price again! $26 for 2 pounds! I don't know about you but things taste a little bit better to me when they are cheaper.

One quick aside about the price of things. Most seafood commodities are going down and the supermarkets are not taking their prices down accordingly. I think it is total bullshit that they are artificially inflating prices to increase profits. CPI is still high? The retailers are a big part of the problem. They suck. (and breathe.....ahhhhhh...okay, I feel better)

The first special feature is one our favorite collabs because the product is so simple but the quality is above and beyond. Erivan Dairy and Merion Park Cheese produce this labneh that will blow your mind. They start with the very best milk anywhere around here and make this creamy, tart, deeply flavored labneh in the Armenian tradition (which is the best, in my opinion). This stuff is so good, even Michael Solomonov stopped making his own for Zahav. This is what they serve there. Great on a plate with a little olive oil and some zaatar but so good for breakfast with fruit and granola or a savory use on plate with beets. Expiration is October 21 and yes, the milk is pasteurized.

Next up is another amazingly simple thing that will blow you away. Applewood smoked bacon from El Camino. Now, you may just think that bacon is bacon. It is not. Most commercial bacon purge so much fat and water that you wonder if they even cured the stuff. Owen double cures, double smokes the pork bellies to produce a concentrated flavor with a bacon that hardly releases any extra fat. This will make the best BLT of your life. Slap a little chilled poached salmon to that and....wow...

On the frozen side of things, little grouper fillets (2oz each) are back on the list. So good for tacos or fish fingers.

Crab meat, Jumbo and Lump are around and cheaper. Yay!! Scallops are around this week. Our beautiful Hokkaido scallops. And, we are going to try to have fish cakes every week if we can hold on to them. They sell like, well, fish cakes...

Mussels are the shellfish of the week. Oysters are Tuxedos from PEI. Coddy Cane cod skin dog treats are back.

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