Feb 17, 2022 Fitler/Rittenhouse/Washington Sq order form

Well, good things come to those who wait.. But then again, the early bird catches the worm so, it's all kind of bollocks, really. Anyway, we got lucky this week with some beautiful fish.

First off, no salmon salmon this week. Before you start crying, there is a good reason. Salmon is an absolute mess with supply crashing due to some algal blooms in Chile and weather issues affecting the Faroes. So, we will step back a bit and change things up for a little variety in our lives.

This week, we are bringing back Arctic Char fillet. I know for some of you, this is your favorite in the salmon family. It looks like a smaller salmon, has a more intense orange hue and..is..just...delicious. There. I said it. Delicious. You cook it just like salmon and this stuff is sushi grade so poke away. Farm raised in the pristine waters of Iceland, this is top quality stuff.

Second up, we go a little more local with a fish we haven't seen in a while. Striped Bass!! This is definitely the king of the basses in our area and, needless to say, the most identifiable. We normally get you small fillets skin on and boneless in consideration of value but larger ones are matching up in price so let's go big! These wild fish from Maryland (where they are primarily known as rockfish) are bullets and just gorge. Pan sear them. Bake them. Steam them. Parchment paper them. Grill them. They love it all. This is a class fish is there was any.

Third up is one of the most underrated fish out there. Monkfish! Monkfish fillet from Rhode Island is also know as 'poor man's lobster' due to its shape, texture and flavor. One of the ugliest fish you'll ever meet (google it) it is kinda like Shrek. Ogre on the outside and sweet on the inside. So versatile and used in all cuisines around the world, one of my favorites is the monkfish recipe on our site by Nigella Lawson. Monkfish in a broth or stew is unbelievable.

As a special item this week, El Camino and we made a pastrami cured kippered salmon that is to die for! Kippered means that it is cold smoked and them hot smoked meaning it is cooked through just like fresh salmon. Now, you may see some pastrami cured salmon around but it is usually the same kippered salmon they make with a peppercorn crust and then they call it pastrami. Nonsense. This is cured in the pickling spices in the same way you make beef pastrami. No need for a crust. The flavor is all there. Complex, smoky and moist and delicious. I like to sub kippered salmon for bacon and make a Salmon, lettuce, tomato, avocado on a bagel thing that'll make you so happy you'll cry, which doesn't make sense but it makes sense. Anyway, we are proud of this stuff.

So many people having fun with the uni butter this past weekend including us. I made an uni butter cream sauce to go with some scallops that took them to another level. People making pasta, toast, risottos with it. We sell it frozen so you can have it in your freezer to use when you want.

Clams are the shellfish of the week. Scallops are still around. Crab meat is still around. Ocean fish is in stock as are all the other usual suspects. It's going to be a nice few days coming up. Don't forget your cedar planks for the grill.

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