AUGUST 26, 2021 FIT/RITT/WASH SQ ONLY ORDER FORM

 Well, the suspense is over. Had to check on whether a shipment would make it to us (it's not that obvious these days) and i wanted to make sure the quality and freshness was good too (that's not obvious these day either). You know, over the weekend, i went to a couple of sushi places and the food was just meh and the price was just ugh and i thought, we can do this.

Anyway, we got a nice shot of fresh albacore tuna!! Now, for those who have had it from me before, you will remember the creamy texture of this sushi grad fish. Sooo good. You can sear it rare or make sashimi or sushi rolls with tt besides the obvious poke bowl. For those who are skeptical of fresh albacore because you've only had it in a can or frozen, this ain't that. It freezes very well but should be eaten raw within two days. Another alternative is to cook it and this is an amazing fish to Prepare in a puttanesca sauce slowly simmering it. OMG. We have a couple of great recipes for albacore on the website.

Second on the docket for the hard core sushi follks is frozen premium hamachi loin. Or yellowtail as it is also called. This fish is farmed and processed in Japan and is the top of the line stuff that most sushi places you love will use. It is skinless and boneless and each piece can range from 1.25lb to 1.75lb each. The shelf life once you thaw and open the vac pack is three days so plenty of time to make some wonderful rolls, sushi or a crudo. I've posted a couple of recipes from that as well. Now, it is a little pricey but considering you get 5 thin slices in a resto for $15 and you could make 8 of those plate using a pound, well, it's a downright bargain..

Not to get off the sushi train for a minute, we also have steelhead trout which is the salmon of the week. Sushi grade as well and so good raw or cooked not mention banging with our miso glaze. 

Speaking of miso glaze and sushi, we thought that it would be a good thing to offer one more thing we could make for you all. Ponzu sauce. This sauce is a classic sauce used in Japanese cuisine to complement raw fish as a dipping sauce but also will go very well with shumai. It takes a couple of days to make a really good ponzu sauce and it is much better than the store bought stuff. Better ingredients, better ponzu...Oh, and one more add on...Nori sheets for you to make the rolls..

Also on this week, shrimp shumai, octopus, eel (more for your sushi making), clams are the shellfish of the week and cod is the frozen fish this week. Anyway, to inspire you from someone else's endeavors with sushi, check out a pic we posted to our Instagram account yesterday of what Andrew did with eel, salmon and soft shells. If he can do it, you can do it too.

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Robert Amar

Small World Seafood

Owner