Jan 27, 2022 Order Form
Another tough week for fishermen. They really want to go out. They really do. Their wives want them to go out more but that's another story....Hahaha..The winds are very high, the seas are very rough and a Nor'easter is heading up the coast this weekend. Add to that the low demand from a reeling restaurant sector and it is tough times. The bright side of all this is that when things break, we should see a flooding of product leading to greater selection and cheaper prices..can't wait for that.
Anyway, let me roll into this. The feature fish of the week is the lovely yellowtail sole fillet from Massachusetts!! I love this fish for its sweetness and creamy texture. The nice thing about this variety of sole is that the fillets are all pretty small ranging from 3-5oz each. They'll cook quicker than toasting a bagel! To keep it simple, use some dredge (ours is seasoned and ready to go) and drop right into a hot pan with oil. 2 minutes one side and 2 minutes the other. Remove from the pan onto a plate. Drop some Bibou butter into the pan off flame to melt, add some lemon juice, parsley, capers and pour over the sole. Instant classic. You can also bake this fish if you like too.
Also up this week are fresh smelts!! These are from our friends up in Canada and are just so tasty! A light dredge and into a hot pan or deep fry. Grab a beer and snack away!!
Next up is some pasteurized Super Lump crab meat! We had a couple of issues with some crab meat in December and decided to wait for a new shipment to come in before we try again and we are glad we did. This stuff is really nice. Pasteurized means you have a long shelf life in the fridge. This batch is good til December of this year. Crab cakes are always nice but making a stuffing for the sole, well, that's just classing it up!! We have a great video on our site for both.
The salmon salmon is coming from Faroe Islands once again. Sushi grade and just so good, tender and flavorful. We love it!
Scallops are also back this week. Mussels are in this week. Mushrooms are around. One note about the mushrooms. You will be getting Lion's Mane (or Pompoms) as part of the mix. This mushroom is so good if you shred it into little strands. You can actually substitute this mushroom for crab meat and make a cake that is to die for or use it to stuff your sole. Also, since it is mussels week, we are going to make our coconut lemongrass base. Youi can use it for the mussels, to make a soup, or marinade the salmon or sole with. Or how about using it with the mushrooms...So good!
This week, we are featuring a trio of cheeses from a creamery in Virginia, Meadow Creek Dairy. Starting with their grass fed cows, the milk is excellent to start off with. They make Alpine influenced cheeses that are dynamite. The info on each is in the order form item detail.
And, well, that's it from me. All the other usual suspects with be around this week as well so load up. It's gonna be another cold weekend.
Anyway, have it people. Here is the order form. Don't forget to bring a bag!
https://smallworldseafood.square.site/
See you tomorrow,
Robert Amar
Small World Seafood
Owner