March 24, 2022 Fitler/Rittenhouse/Washington Sq Only Order Form

Well, I told ya we would be seeing some fun stuff and we we sure are. First of all, I have to all of you on your culinary growth. Just amazing. You are cooking restaurant quality food at home. I know it helps getting restaurant quality ingredients but what you do with it is just amazing. All at a third of the price of going out to a restaurant to boot. Win, win.

Anyway, we have a few good things coming out of the Caribbean that are very exciting to see. First of all, we have more Venezuelan fresh Jumbo Lump crab meat!! This is the blue crab variety same as what we see in our parts. Nice big nuggets and great for crab cakes, salads, omelets, etc. Remember that this is fresh meat so 7-10 days in the fridge or make crab cakes and you can freeze those.

The first featured fish is one that really kicks in the feeling of summer...fresh mahi mahi fillet!! This is gorgeous fish larger than what we normally see meaning meatier, moister and more flavorful. This fish takes so well to heavy seasoning, blackening, Cajun, jerk or try our Mediterranean marinade with it. It sears up beautifully, it grills amazingly (maybe on a cedar plank?) and it roasts fantastically. make a little tropical salsa to top it off and heaven.

Next up is a fish we see maybe three or four times a year but everyone always remembers and asks about. Kingklip fillet!! This fish is rarely seen in these parts but is a favorite of folks in South Africa as well as many South American countries where it is called Congrio. This fish glistens with beauty and cooks up very similarly to grouper. Firm meat, delicate flavor and takes to so many preparations from grilling to pan searing to roasting to steaming.

Hokkaido scallops are available this week (aren't these the best?) as are PEI mussels. Mycopolitan mushrooms are back this week too!! All the other usual suspects are there for you too along with that smoked haddock that everyone has been raving about.

One additional smoked item this week is a hot smoked (kippered) salmon we made along with El Camino. We've made different variations from miso glazed to kobayaki to pastrami. This time, we made one using our Mediterranean marinade as the flavoring base and it is dynamite!!

See? Told you we had fun stuff coming....

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