May 12, 2022 Fitler/Rittenhouse/Washington Sq order form

Well, there are times when you need to go from the flamboyant (tuna, lobster tails, soft shells) to the more elegant and refined. For this, we go to Idaho, the country's best place for Rainbow trout. Rockies snowcaps produce cold clean water that moves quickly to create the perfect natural environment for trout. These are farmed by the best farm in that area. For those who have had our trout before, you know what I mean. Meaty, sweet tasting and so easy to cook.

We will be selling them either head ON or head OFF so please make sure you select the right one! Both come with the central bones removed so they are referred to as 'butterflied'. You can open the flaps up and pan sear the trout or broil it or bake it at high temp (think 450F for 8-10 minutes) for the head off trout. The head on trout can be baked, stuffed, grilled and are fantastic on a cedar plank if you wanted to add a little smoke to it. You will pay $25-$32 for a fish like this in a restaurant. Not with us.

Fresh Jumbo lump from Venezuela is around this week once again. I don't know about you but I can't get enough of this stuff. Huge kernels, sweet meat and makes the best crab cakes. Remember, it is fresh so the shelf life is 7-10 days but I wouldn't wait that long. It cannot be frozen but you CAN make crab cakes and freeze those. The binding will protect the crab meat.

And Hokkaido scallops. What can I say about those beauties. They sear up beautifully, are sushi grade and elevates any dish or salad. Plus, the size on these things is so consistent and larger for a 10//20 count. Super nice stuff.

Salmon from Faroe Islands is just the best stuff around. Honestly, we hear from people all the time that they go to friends' houses for dinner and have salmon only to know that it is Faroe salmon from us. True stories. It is that good. Sushi grade as well so perfect for pokes.

We are so happy that you guys love the marinated fish we have been bringing in. The anchovies (boquerones), sardines, herring. Speaking of, everyone has been raving about the herring and for good reason. This isn't the herring you find here in jars. This is the herring that will remind some of you of a trip to the Netherlands or Scandinavia. This is the real deal. There is some sweetness to it but that's how they do it. A hint of dill and there you go.

We have some delish miso glazed kippered salmon this week that we have made along with El Camino in Northern Liberties. Such good stuff. Also, so smoked albacore spread is available. So addictive, that stuff.

The shellfish this week is littleneck clams although they are huge! Closer to middles, really. Oysters are Chebooktooks from New Brunswick. Delish. Mycopolitan mushrooms are around. Don't forget you Bibou butter and dredge if you plan on pan frying your trout. Trust me on that one. And that's it from me..

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!

How it Works | SMALL WORLD SEAFOOD (square.site)

See you tomorrow,

Robert Amar

Small World Seafood

Owner