May 19, 2022 Fitler/Rittenhouse/Washington Sq Only Order Form

Well, everyone was complaining about the cold and rainy weather recently. Get ready for a couple of hot ones!!! So nice to have something else to complain about..what else would we have to do, huh? Here comes summer!!!! Yay!!!

I know, I know. Calm down, Robert. I say, whatever...

So, to kick off the heat with a summery kind of fish, we have absolutely gorgeous fresh local mahi from the Carolinas. Now, some of you have only experienced mahi that may have been frozen and that is fine but there is nothing like really fresh mahi. This fish takes so well to the grill, to roasting and to pan searing. You can blacken it, jerk it or try our Mediterranean marinade on it. Yum!! We leave the skin on for a reason. It keeps all the moisture in when you grill or roast. That's the trick, people.

Second up is a fish that is associated with the summer up in New England and even further up north in my home town of Montreal. Fresh haddock fillet! Now, for those not familiar with haddock, this fish is in the cod family but smaller in size. it is firmer in texture but so sweet tasting. This fish can be prepared with our dredge and pan fried, roasted in the oven with flavorings of your choice at 425F for 8-10 minutes or battered and deep fried. I call this the prince of cod because the posher pubs in Montreal would only consider using haddock..And it is so affordable too..

We are so happy that you guys love our salmon. Truly. The Faroe Islands produce what we consider to be the best salmon on the market. Hands down. It is beautiful, mild in flavor, sushi grade and, well, game changing.

Speaking of game changing, how about that fresh Venezuelan Jumbo lump crab meat? Compared with what supermarkets are selling at over $50 per pound, This is the same blue crab we have in our area and tasty stuff. Again, the shelf life is a week and cannot be frozen but you can always make crab cakes and freeze those before cooking. The binding protects the meat.

And scallops? Are Hokkaidos the best or what? Ok, there is a theme here of focusing on the best in class in every category but that's how we do it. These things are the best.

We will have more kippered salmon this week along with another batch of smoked albacore spread. Herring is available again and we are also adding some smoked trout packed in oil from the same people that bring us the marinated anchovies (boquerones) and sardines. Just delish..

Mussels are the shellfish of the week. They have been huge lately. The time of year. Oysters are Savage Blonds from PEI. On the smaller side but packed with flavor..All the other usual suspects are around too so take your time, discuss amongst yourselves and have fun...

Here is the order form. Bring a bag! Bring a bag! Bring a bag!

https://smallworldseafood.square.site/

See you tomorrow,

Robert Amar

Small World Seafood

Owner