April 21, 2022 Fitler/Rittenhouse/Washington Sq Order Form

Everybody's getting back to the grind of things and although it feels a little nips out there, the trees are turning green, the days are getting longer and we can practically smell the salt air when you close your eyes, right?

Anyway, after a weekend of unbridled excess and lux with food and drink, I think it's nice to take a step back and get back to some comfort. Decompress...Breeeeeaaathe....

This week's featured fish is all about comfort and elegance. New Jersey fluke fillet!! I am so glad that so many of you now know this fish for what it is. One of the greats in local fish. It is our version of flounder but is not from the sole family. Instead, it is from the halibut family with similarities in taste and texture. This fish is also sushi grade so can be used to make crudos or ceviches.

The classic ways to prepare this fish are some of the easiest techniques to know. One method is dredged in flour (we have a tasty dredge we make) right before placing into a hot pan with oil. Three minutes one side, flip, two more minutes on the other, remove from pan, add some Bibou butter with the heat off (the pan is hot enough) add a squeeze of lemon juice or capers and pour back over the fish. Classic!

Another winner of a recipe is and old timey downa shore dish called Fluke Imperial. Basically a fluke fillet stuffed with a crab meat filling and baked. Oh those Wildwood days...sing it!!! We have a great video on our website for it. Well worth a try especially with Jumbo lump at these prices...

Speaking of fresh Jumbo lump crab meat, more coming in from Venezuela. These crab nuggets are huge!! And delish!! Down to $27 per pound. Hey, with prices of so many things going way up, it's nice to see a price drop, don't you think?

What can I say about our Faroe Island salmon fillet? So good. I think that the combo with our miso glaze has been such a hit and I'm glad. Restaurant quality meal at home for a third of the price. Plus, how many poke bowls can you make with an order? Grab our ponzu sauce and now it's one of the easiest dishes to make! Yes, our salmon is sushi grade...

As are the Hokkaido scallops we've been selling. These are the best things ever! They sear up beautifully and can be eaten raw as well!!

One special thing that we've made a few times is back this weekend. Our delish coconut lemongrass marinade/sauce!! This is something that goes so well with mussels and makes the best sauce. It also goes so well with shrimp and salmon too. Two things to think about. First is that you can make a fabulous green or red curry sauce by adding a little paste to it. Second, and this is important, you only have a 3 day shelf life on it. That's coconut milk. So have a plan to use it and enjoy!

We still have some kabayaki smoked salmon as well as another batch of smoked albacore salad. Plenty of marinated anchovies and sardines. All the other usual suspects are around including our delicious shrimp.

Anyway, blah, blah, blah. Have it people. Here is the order form. Don't forget to bring a bag! Don't forget to bring a bag! Don't forget to bring a bag!

https://smallworldseafood.square.site/

See you tomorrow,

Robert Amar

Small World Seafood

Owner