Feb 24, 2022 Fitler/Rittenhouse/Washing order form

Well, well, well..here comes a fun week full of fun stuff!!!

Okay, let's talk tuna first. There are different types of tuna that we see in sushi restaurants. There are bluefins, bigeyes, yellowfins, and albacore. Each fish comes with it's corresponding price tag but ALL are great for sushi if they are very fresh. They will have different applications but essentially, you could do the same thing with all of them. Albacores and yellowfins are the most common tunas caught on the eastern seaboard followed by some bigeyes and a few Bluefins way up north in the fall. What we have here are smoking nice fresh sushi grade albacore tuna that you can turn into tartares, sushi rolls, poke bowls, etc. Don't forget our ponzu sauce. One of the great things about albacore is that even though they are the smallest of the tunas, they pack a good amount of fat so they are also great to poach in either olive oil to make a killer tuna salad or, my favorite, cooked in a spicy tomato sauce to make a kind of puttanesca that you could serve over pasta. Whatever you do with, it's fresh and local. Good stuff.

Also good stuff and local is a fish that has become a lot of people's favorite for it's delicate texture and sweet flavor. Fluke fillet!! Our local version of flounder. Not to mention that it is sooo easy to cook with a little of our dredge and finished with some Bibou butter. Also, for those who will be sushing it up, fresh fluke is sushi grade so you can lay out a crudo or ceviche that is to die for. Remember when we had the hamachi and you could slice it up, top it with jalapeno slices and drizzle with ponzu? Yeah, same thing...But also, meuniere or almondine or even Imperial (stuffed with crab), I mean...

A couple of new things we are turning out for you to play with as well. First is some shrimp stock that is a must if you plan on making some shrimp and grits to celebrate Mardi Gras next week. It is also an essential for making an amazing paella or a luxurious shrimp bisque. We made it ourselves. All natural, all goodness.

A bunch of you have really enjoyed our excellent frozen chopped clams to make chowders and linguini. They come packed with meat and not a ton of juice. So, some of you have resorted to buying jars of it in the supermarkets. Well, that's ok but it'll never be really great stuff. So, we fiddled around with making our own and came up with a clam juice so delicious, you could drink it like gatorade. We made it, bottled it and froze it so that you can have extended shelf life and thaw when you need it. I posted a great recipe for a Rhode Island style clear clam chowder that is just delish. Anyway, you want really good clam juice? This may be the best you'll get.

The salmon this week is back to Faroe Island salmon. Sushi grade and so delish roasted in the oven or grilled up. We love this salmon, right?

Scallops are looking great this week. Crab meat is still around, thankfully. Mussels are the shellfish of the week. Such a cheap way to have a great meal. Our Ocean fish salad is available but not the kippered. We will also have nori sheets available. This is the high end stuff used in really good sushi restos.

All the other usual suspects are available too. And I think that's it. Yeah. I'm done.

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