March 17, 2022 Fitler/Rittenhouse/Washington Sq only Order Form

Wow! This weather!! I know that there are a lot of signs that Spring is here for people. Baseball coming, Daylight Savings, Lent..But for me, it's hearing that Mr. Softie truck coming around the neighborhood playing that stupid tune...ahhhhh...

This week, we go back up north for some tasty fish that everyone loves! The first is fresh haddock fillet!! This, as i always say, is the prince of the cod family. Smashing as fish and chips but also marvelous pan fried with a little of our dredge or roasted in the oven with some Bibou butter. Yum!! So easy to prepare, so flaky and clean tasting. Just great.

Also on the docket is fresh yellowtail sole fillet!! This was a huge hit a few months back so we are glad to have another shot of it. These sole fillets are around 4-5oz each so perfect things to easily and quickly pan fry with a light dredging of flour (you can use our seasoned dredge too). Some butter, some lemon, some parsley to finish and you have one helluva nice dish. Or try the butter herb sauce I posted on the website. It is up there with the old French restaurant throwback. Posh, for sure..

Then, we dip back south a touch and dive into some gorgeous Striped Bass fillet (or rockfish as they call them down there)!!! This is such nice fish this time of year. Skin on and bone out, it's bass season for the connaiseur. The fish are feeding and fattening up in cold waters before their migrations. Take advantage, folks.

We also have more fresh Hokkaido scallops this week! I know we sold out last week pretty quickly but we should be good this week..hopefully. These are the crown jewel of scallops that are farmed in Hokkaido, Japan and prized in every sushi restaurant for its amazing flavor and texture. Yup, it is sushi grade. But pan seared it is, you know, amazingly good. A few of you have asked about how to sear them properly. I posted a recipe for that too.

Lots of Jumbo lump crab cakes last week including my home. Now, we are back to the pasteurized super lump we had before. The shelf life is much longer in the fridge expiring in December so plenty of time to use it. Makes a helluva crab cake and is so good in a pasta dish too.

One special feature we have this week is smoked haddock fillet. This is something you rarely see here but is very popular in the British Isles. We brought in fresh haddock last week and asked El Camino to cure and smoke them for us. And what can you do with it? Well, eat it chilled like other smoked fish. Or, try sauteing in a little butter for some insanely tasty brunch thing. Or try making a fish cake like the in the recipe I posted. Smashing brunch, people.

As stated earlier in the week, the salmon salmon this week is back to the Faroe Islands!! Yes! Sushi grade melt in your mouth good roasted or pan seared.

Clams are the shellfish of the week. Smoked Tuna spread is around too as are all the other usual suspects except mushrooms. No mushrooms this week.

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