Feb 3, 2022 Order Form
Rise and shine!! It's Groundhog Day!!! Kidding...So, the little critter told us that there are 6 more weeks of winter which brings us to around March 20 which...is...the...end...of...winter...Mmmm..genius..
Anyway, lots of good stuff this week to play with! First off is fresh rainbow trout from Idaho!!! These 10oz each whole fish come head on but BONELESS so very little work to be done! 4 fish per order. You can make a crab stuffing, a mushroom stuffing, and herb stuffing or just splay it out and roast it open and butterflied...You can grill it on a cedar plank to get a little smoke on it. They freeze super well so you can save a couple..Just yummy..
Second up is something we haven't done in a while. Local skate wing!! This fish comes with the skin off but 'on the bone' or 'dressed' as the term in the biz is. Now, skate has no bones at all so the flesh is really on a middle layer of cartilage. Cooking it this way allows the meat to keep its shape and allows it to remain extremely moist. Never cooked it but always wanted to? We have a great recipe on our website that will make you look like French chef. Yeah, it is super simple to cook. The flavor? like a cross between scallops and crab. After you cook it, you simply slide the meat right of the cartilage and eat.
The salmon salmon of the week is still Faroe islands. Sushi grade, beautiful fish and nothing like anything you will see in a supermarket, fer sure.
Scallops are still around. Pasteurized super lump crab meat is still around. Fresh clams are the shellfish of the week and Irish Points from PEI are choice this week. Had to. Been watching a series again that has me dreaming in an Irish/English accent. By order of the Peaky f---king Blinders!!!
A couple of fun features this week. The first gets you thinking of Valentine's Day and the Super Bowl which are not far off. So, we asked CJ from Oui Pastries in Old City to make us some Puff Pastry sheets!! These sheets are frozen and each pack has two 1 pound squares. Top notch quality using better butter and better flour. Perfect for mushroom onion tarts, seafood pot pies or trying your hand at a fancy schmancy Salmon Wellington. Really posh, yeah?
Also back by popular demand is our Smoked Ocean fish salad spread. Using salt water fish instead of fresh water fish as is used in the Acme brand, you get a different profile with such terrific flavor and texture. Albacore tuna, Spanish mackerel and haddock go into this mix. You won't find this anywhere else, folks.
Also, playing and smoking some more, we took some Faroe Island salmon and cured it in our miso glaze before hot smoking it (so it is cooked through) and packed it with an additional shot of glaze. Sick..I mean, just delish..
Well, lots of fun stuff, correct? Send us pics of what you make!! We love to take a peek into your homes...not in a creepy way..
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