October 26, 2022 Fitler/Rittenhouse/Washington Sq Order Form

Two things on everyone's mind lately. The Phils and Eagles have gotta be tops. But second to that is the cost of dining out. I feel the pain too. I mean, dinner for four with drinks and tip is costing a minor fortune. An add to that, a QR code I have to pull up, myself, to order, myself, and pay with tip before I get anything and I am like, what the heck?

What is crazy is that so many commodity prices are going down and are not being passed on to us as consumers. That's total bullshit because they want to maintain the large profits they got from gouging us last year. Well, not us. When prices go down, we take it down. Period.

So, time to take advantage of the pricing on some of these goodies. We have gorgeous Black Seabass fillet from North Carolina as well as fluke flounder fillet as well!

Black bass fillet has always been the favorite fish of chefs in the Northeast, especially. Gorgeous crisscross skin patterns, firm and sweet white meat. We posted a great recipe on how to prepare like chefs featuring the chef from Gramercy Tavern in New York City. Great technique to know. As I stated in the previous email, these will be smaller fillets since the value is so overwhelmingly good on that size. As a point of comparison, restaurants were paying anywhere from $15lb to $19 for black bass fillet this summer. You pay $13. That's what I call value and the quality is actually better..

Fluke fillet is one of the best flounders you will find on the East Coast. This fish is a cousin to halibut as opposed to most flounders we know that are part of the sole family. This fish happens to be sushi grade, too, so you can make amazing crudos with it. Simply cooked, just a little dredge (we have a tasty one) and directly into a hot pan with oil. Pan sear for three minutes, flip, and two minutes more with the addition of a little butter to the pan. Or roast in the oven or stuff it Imperial with crabmeat or one of our fishcakes!!! Again, as a point of comparison, restos were paying anywhere from $15-$22 per pound for this fish. You are paying $13lb and the quality, once again, is better (colder waters, more meat on the body).

We have some Faroe Island salmon fillets this week as usual. Sushi grade, no chem, no hormones, no antibiotics, open waters, family owned...the right way to farm. This is top notch stuff and muuuuch cheaper that anyone else is selling it for in markets..

Our delish Hokkaido scallops will melt in your mouth. They just will. Whether you slice them to make a crudo (yes, they are sushi grade) or pan sear them, you will be the star cook for your guests.

Lots of you were raving about some frozen, individually vac packed wild barramundi that we brought on a couple of months ago. For good reason. This fish is delish. We got more so load up!

Some really beautiful crab meat we have been bringing in. Pasteurized in a can and good for a year in your fridge, both the lump and Jumbo lump are dynamite and compare the prices to supermarkets with their crappier quality and, well, you are living large, baby!

Littleneck clams are the shellfish of the week. Northern Belles are the oysters of the week.

Just want to say how impressed I am with how people are cooking at home. You guys have figured out how to maintain the quality and composition of dishes you once paid a lot of money for out there. What a way to adapt without compromising. You guys are awesome! So proud to be a part of your journeys...

What's better than fish, right?

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