March 3, 2022 Fitler/Rittenhouse/Washington Sq only Order Form

I love weeks like this. We definitely notice the days getting longer and the sun getting sunnier. We begin march knowing that in a few weeks, the equinox is coming meaning the day will match the night in length and will conquer it after that.

With the season of Lent beginning this week, we begin the countdown to Easter and Passover coming late this year in the middle of April. This is also a nice season for fish eating but which season ain't. Am I right?

One quick note is that we launched our new website this morning and hope you can get a chance to check it out. The recipes page is much easier to navigate and I will be able to migrate the pertinent recipes for the week up top. The page is also searchable which makes it easier for you and allows me to add more recipes and not drive you all crazy..

Onto the fish! Fresh Rainbow trout from one of the best farms in Idaho!! These gorgeous fish are deboned and will be sold to you head on or head off. Your choice. Now, trout had come a long way and these things are beautiful. You can roast them, pan sear them, stuff them with mushrooms or crabmeat or grill them!!. You get 4 fish per order which run around 8oz for head off or 10oz with the noggin. Essentially, you are paying $7.00 per fish or per person for a fish that sells for $24-$30 per order in restaurants. Pretty great, if you as me.

Next up is gorgeous fresh haddock fillet from Massachusetts! Haddock is truly the more elegant variety of cod out there. These tend to be smaller fish and are loved for their firmness and sweetness of flavor. Great simply dredged and pan seared and ridiculously good as fish and chips. In fact, I often say this but the pubs in Montreal where I grew up that used haddock for their fish and chips were the posh ones. Yum! And so affordable too.

Arctic Char fillet from the pristine waters of Iceland are back as the salmon of the week. Smaller, yes, but as with the haddock, absolutely gorgeous with a brilliant mandarin orange color, a creamy texture and as being sushi grade, will make one helluva poke bowl..Cooks up the same way you would prepare Atlantic salmon. Another posh cousin that you will find in many a fine restaurant in the city instead of Atlantic salmon.

Our dry scallops are going to come from a different place this week. We are very excited to be able to offer Hokkaido scallops!! These famous scallops are like the Napa or Bordeaux of scallops. They are farmed in Japan in the fishing town of Hokkaido and are always prized in sushi restaurants. They are sushi grade and gorgeous. Hey, who says I don't bring fun stuff, huh?

We will still have shrimp stock as well as clam juice this week. We may just keep them as a recurring thing. The clam juice for sure. And since it is fresh clams week, well, you know.

Crabmeat is still around and would like to snuggle with the trout. Our highly addictive Smoked Albacore salad is around this week. Mycopolitan mushrooms are around this week.

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