May 5, 2022 Fitler/Rittenhouse/Washington Sq Order Form

I want to begin by saying I'm sorry. Some weeks it is a struggle to find fun and delicious stuff that we all crave. Some weeks, it all comes at once. This is one of those weeks. So, I'm sorry because this week leading up to Mother's Day weekend, besides tuna and lobster tails, we also have soft shells...If your brains have just frizzled from excitement overload and now you see that deciding has become much more difficult, I'm sorry.....

Anyway, let's roll into it! The first featured fish is sushi grade local Albacore tuna! It comes to you skin off and bloodline out. Great for tartares, sushi, pokes or sesame crusted and seared. Also, this tuna is fattier than yellowfin so absolutely terrific poached in a Provencal sauce or puttanesca. Great recipes on our site for that.

Next up is the beginning of an annual ritual event, the shedding (or molting as it is called) of blue crab hard shells. These things are beautiful! We clean them for you removing the face and gills so they are ready to cook! Many of you have a special way to prepare them but i highly recommend Mark Bittman's recipe on our site. Slow cooking them produces some of the best sauce ever! You will see them on menu for $18 a piece or get them from us for half price. Duh...You gotta cook them within two days or freeze them. They freeze really well. It is actually what most restaurants do. They stock up now for later.

Lobster tails! The Gallapagos Islands produces some of the most prized tails in the world. These are spiny lobster species that live through the very cold Humboldt current that washes that particular area. Packed with meat and larger than the ones we've sold in the past (6oz each vs 4oz). They come frozen so you can eat them whenever. You don't often see them but those who know, know..

The salmon salmon this week is still our beautiful Faroe Island salmon that is sushi grade and melts in your mouth! Amazing stuff..

More fresh Jumbo lump crab meat is here for those who don't care for softies. Big nuggets and delicious. This is blue crab too. Being fresh, you need to refrigerate and consume within 7-10 days and can't be frozen. However, you can make crab cakes and freeze those before you cook them. That's how restos do it.

A few fun things to play with. The first is a puff pastry sheet from Oui Pastries with 16 chocolate batons. You can roll out the sheet to a 12 by 12 and then cut out 8 each 4 by 3 rectangles to roll out your chocolate croissants. Or use the pastry to make something else and eat the chocolate while you make it. Hahaha...

Happily, we have another shot of Perrystead Dairy's "Best cheese" winner, Intergalactic! This is one amazing flavorful cheese that also melts up beautifully.

In honor of Mother's Day, also, Mycopolitan mushrooms wants to offer a discount on their amazing mushrooms for all of us! Instead of $14 per pound, they will cost $12 per pound! They want to thank you all for your support!

One more fun thing, along with our delish marinated anchovies (boquerones) and sardines, we also brought in trays of a marinated seafood mix! There are pieces of squid, octopus, shrimp and mussels.

On the smoked side of things, we just made some miso glazed kippered salmon. We have a fresh batch of smoked Albacore spread. We also brought in some trout caviar (2oz) for those who want to get all hooty tooty for Mother's day.

Hokkaido scallops are around and they are cheaper! Mussels are the shellfish of the week. Oysters are Belles Du Jour from New Brunswick because, well, you can figure it out. All the other usual suspects are also available and don't forget your pups our dog treats.

You see? Too much good stuff!! Well, carpe diem, I always say..A week and weekend full of good seafood ain't a bad thing...

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