April 28, 2022 Fitler/Rittenhouse/Washington Sq order form

Well, I don't have to tell you that the prices are going insane. There has been a lot of profiteering on the part of suppliers and producers which isn't cool. Fuel expenses and and other added costs don't justify this craziness but we have to live in the world we live in so we will choose accordingly and avoid stupid prices.

The first special feature this week is the glorious and chic black bass fillet. This is local fish coming from our friends in New Jersey. These fillets sear up so beautifully so get your cameras ready. And the flavor of the meat, OMG. Top chefs love working with this fish because it is usually one of their personal favorites anyway. Check out a great technique recipe on how to cook this fish on our website.

What can I say about our fantastic salmon salmon from the Faroe Islands? This stuff is so good it can be eaten raw and makes the best poke bowls ever. It also roasts up beautifully and comes out so moist and mild in flavor. This is best in class, for sure.

One special fish we are featuring on the frozen side will substitute our fantastic cod for a bit. Frozen seafood of any kind can really bad but some people do it right and it can be really good. Heck, you freeze our fresh stuff and it comes out great so, there you go. We teamed up with one of our favorite suppliers in New Bedford, Mass., to have them blast freeze some flounder for us. This isn't something you usually see because most frozen flounder in processed overseas. This is processed up the road some. And really good stuff. We hope you like it.

Also as a special feature this week is Canadian bacon cured and smoked by our favorite smokers, El Camino Real in Northern Liberties. Thick sliced and great for Bennies but just as wonderful diced up to cook up some clams or shrimp! This is the real deal, folks. Smoked pork tenderloin. Yum!

Venezuelan Jumbo lump crab meat is holding steady in price. Can't get enough of that stuff. Remember, this is fresh, not pasteurized in a can. So eat up with 7-10 days or make crab cakes and freeze those.

Hokkaido scallops are here, thankfully. Those things make the perfect blow away dish for guests.

Littleneck clams are the shellfish of the week. Oysters are back! Oysters are back! We have lovely little Fortune oysters from New Brunswick, Canada. Take advantage. It may be spotty with getting them for the next little bit.

Along with our delish marinated anchovies (boquerones) and sardines, we got another shot of dill marinated herring. Those from Northern and Eastern European stock had their dnas triggered the last time we had them but they were pleasing to everybody, really. Good stuff. And remember, the shelf life in a few months so...

We still have some kippered smoked salmon as well as another batch of smoked albacore salad. All the other usual suspects are around including our delicious shrimp and I officially declare this to be the unofficial beginning of octopus season!!

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