Feb 10, 2022 Fitler/Rittenhouse/Washington Sq only order form

Well, we have so much fun stuff this week with Super Bowl Sunday and Valentine's Day Monday coming, that I think I will skip a little of the preamble blah, blah so we could jump right into things. Lots to talk about!

The first feature this week is the glorious fluke fillet from New Jersey! This is our local flounder but closer in relation to halibut rather than sole. Firmer meat, sweet flavor and sushi grade. Yup, bring on the crudo! Or, pan sear, broil, bake or stuff it with crab meat!!

Second up is frozen 4oz Canadian lobster tails!! You get two per order for these delicious, packed with flavor tails. I posted a recipe on our site for how to split them, sear them and baste them with Bibou butter...oh my...

Dungeness crab clusters are also on the docket this week!!! These beautiful clusters are packed with a sweet meat that is to die for. You can steam them, boil them or bake them. You can even make a seafood boil with them!!It's a splurge but, boy, are they good.

The Faroe Islands were hit with a massive storm event last week so they are in the process of trying to get everything back up to normal. Yeah, weather events happen there too, people. Soooo, we will go to our other favorite farm in Norway which is also just fine stuff. Sushi grade as well!

One of the special features this week is coming from Perrystead Dairy in Kensington. Yoav Perry is a new cheese maker to our city who has been collecting award after award and will blow up soon enough on a national scale. He has made a heart shaped fresh cheese that is creamy and tart and dusted with rose petal powder. How cool is that? You get 2 3oz hearts per order. Share them with someone you love or love yourself and don't share them. Either way.

Now, some of us have a canine loved one in the house and they should get some love too. So, we partnered with one of our suppliers in Philly to make a treat with cod skins. These are dehydrated twisted sticks that are crunchy and delish. A great way for us to use a byproduct of fish cutting to make something special.

Last but not least on the special side of things is uni butter!! So, uni, or sea urchin roe is a delicacy in sushi restaurants kind of like foie gras is a delicacy in French restaurants. We got our hands on a bunch of it and gave it to Pierre from Bibou to turn into a butter. The reason we did that is to create a more shelf stable product but also because uni butter is so much more versatile. You can add it to pastas to get more umami, to risottos, to make a sauce for your scallops or even for your lobster tails. Heck, I like it shaved onto toast with a little sea salt and cucumber! The shelf life is short in the fridge, about 4 days, so use it up!!

Mussels are the shellfish of the week! Oysters are coming to us from the West Coast for the first time! These fluted oysters are different than the East Coast oysters we normally bring to you but variety is the spice of life, right? Similar to kumamoto oysters. really tasty. Crabmeat is still around. Scallops are still around. As are Mycopolitan mushrooms our miso, puff pastry sheets, miso glazed kippered salmon and our delish Ocean fish spread!!!

That's a lot of stuff, right? Well, why not. It's a special week coming up and it deserves some special items...

Anyway, have it people. Here is the order form. Don't forget to bring a bag!

https://smallworldseafood.square.site/

See you tomorrow,

Robert Amar

Small World Seafood

Owner