March 10, 2022 Fitler/Rittenhouse/Washington Sq only Order Form

Okay, I know. The last email was pretty long. I won't have you suffer again..

So, right to it! The first featured fish is glorious, regal, Black seabass fillet from New Jersey!! This is such an amazing wild bass with firm texture and sweet flavor. One of the more expensive varieties out there but right now it is affordable so take advantage. You'll see a portion of this fish on some menus going from over $30 per plate. You can make at least 4 of those using ours. Check out the website for a recipe on how the pros do it. Super simple.

Next up is fish that is at its best during the winter months and will be really pricy soon and going into the summer so we will only have one or two more shots of it. Fluke fillet!! This is our local version of flounder but more similar to halibut than to sole. Also, sushi grade so great for crudos, ceviches and carpaccios. I posted a couple of recipes for those too. Grab some of our ponzu and you'll have the easiest dish ever. Or dredge it, pan sear it, Bibou butter equals floating to heaven.

We are back to salmon salmon this week coming from one of our favorite farms in Norway. Great stuff! Sushi grade so perf for pokes and such but melt in your mouth roasted in the oven.

Fresh crab meat is back and is within reason, pricewise, for the first time in a long time!! Coming from Venezuela where they produce some of the best fresh picked crab meat, this is jumbo lump, people!! Now, the shelf life on fresh crab meat is 7-10 days but I think it is always best within the first week. Keep refrigerated. You cannot freeze it without affecting its texture BUT you can make crab cakes and freeze those uncooked and the binding will protect the meat! Perfect hack!! And at $35lb, its about $20 cheaper than any pasteurized jumbo lump out there. Yay!!

Our special feature of the week is an old friend to us who makes this amazing tomato based Coastal Indian base called Lonza. This version is roasted garlic with a little bit of spiciness. Amazing simply as a topping on fish or on toast or on top of cheese. Buuut, really versatile because you can use it as a base to cook lots of things from fluke in parchment, mussels with this base is insanely good, a side dish of pasta with it would be exotic and Some Hokkaido scallops paired with it would be redic. Go to aajis.com to see a few recipes. This is a Fairmount family so glad to support!

Mussels are the shellfish of the week. Oysters are Savage Blonds from PEI. Smoked Albacore salad is around as are

all the other usual suspects. 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