January 5, 2023 Fitler/Rittenhouse/Washington Sq Order Form

Hello, everybody!! You'll be glad to know this should be a shorter email. Phew! We had so many things over the past few weeks that it was a little dizzying..even for us!

This week, we will keep things a little simple. That could be a good them for the year. Keep it simple.. Our first feature this week is more beautiful fluke flounder from North Carolina! Fluke is our version of flounder in the Mid Atlantic down south. It is actually related to halibut and not part of the sole family which is the flounder more common up north and in freezer sections. This fish is gorgeous at this time of year when it isn't in migratory mode and losing weight because of all that energy spent. It is feeding and fattening up resulting in aa glistening, thicker, more flavorful meat. So easy to dredge and pan fry or roast in the oven at 425F for 12-15 minutes with oilve oil, seasoning, garlic lemon..Or, one of my favorite things is to stuff it with a crab meat mix or one of our fish cakes and then roasted the same way. Squeeze of lemon, sprinkle of paprika, parsley and..voila!!

We are going to continue with blast frozen lobster meat for as long as we can so that'll be around as well. Lobster rolls are simple, too, no? So is a risotto if you want to give it a try..a bit of constant stirring but super simple.

Also on the blast frozen side of things, we have more whole daurade, scaled and gutted which is such a delight. Also, to continue the simple and easy thing, we got a bunch of extra rainbow trout last week and blast froze the butterflied, head off fillets. You get two to an order. So easy to thaw out and prepare quickly.

Our Faroe Island salmon is gorge as usual. Sushi grade and melts in your mouth when roasted. Our Hokkaido scallops are top of the game good.

Mussels are the shellfish of the week and Savage Blondes are the oyster too. Glad so many of you are having fun with oysters. And a tip of the week for those struggling to lay oysters on a plate without crushed ice. Three words. Frozen green peas..Yeah, such a pretty presentation and what are those things not good for, huh?

We switched over the size of calamari we usually sell. Typically, we had 2.5lb frozen blocks of tubes and tentacles. We will be switching over to individually frozen squid tubes and will pack them in 1lb bags. Easy peasy. Take one tube out or use all of them. Up to you. Perfect to add to a pasta dinner..

Sold out of Lonsa for this week but will have more next week. We also brought in some black tobikko (4oz) for anyone who is interested. Tobikko is the small fish roe you see in many sushi restaurants on sushi rolls and such. This is the perfect thing to add to a poke bowl for some extra crunch and flavor or to top off a raw or seared scallop. Maybe a little dollop on your oyster? See where I'm going with this?

And don't forget your frozen shrimp, pasteurized crab meat (good in the fridge for a year) and condiments and sauces...And dog treats for doggies...

All the other usual suspects are around as well so have fun, take your time, hurry up and get your order in!

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