March 30, 2023 Fit/Ritt/Wash Order Form

Hello everybody!!

A quick reminder that we will have walk in hours due to the impending holidays this coming Monday the 3rd and Tuesday the 4th at our shop at 444 N 4th St between the hours of 11am and 3pm. No pre-orders for those two days. Just come on in.

I gotta say, at first I thought the water thing on Sunday was a little confusing and, honestly, a touch frightening. But as the days went on and the communication flowed with texts and emails from the city, I grew more and more reassured that our Water Department was totally on it, capable of being honest and unbelievably concerned about our wellbeing. Look, the city ain't always a well oiled machine but credit needs to be given when credit is due. They did an amazing job. The company that spilled the stuff in the river on the other hand...

Anyway, we have a lot of great stuff in store for you guys. We really notice that you like to try new things. We love that. Let's us be creative. Thanks for that. So, first fish on the list is beautiful local swordfish from the Carolinas. This is one of the best fish to sub for chicken, if I have to be honest. It cooks like, too, meaning that any application you can use for chicken, you can use for swordfish. Any. And our sword is the best you'll find. Everybody says so..

A surprise addition this week is fluke fillet!! Fluke is our version of flounder in these parts. Great stuff. Firm in texture, sweet in flavor and so simple to cook! You can dredge it and pan fry it. You can roast in the oven at 425F with olive oil, garlic, herbs and spices for 12-15 minutes. Heck, you can even stuff it with a little crab cake mix or our fishcakes!! It's beautiful and cheap for this time of year. Take advantage. And if you want to give it a go to make your own gefilte fish, this is the one to use.

Plenty of Faroe island salmon for you guys. Gorgeous Hokkaido dry sea scallops. Big ones again. Both of these top in class are sushi grade as well.

Besides the smoked trout pierogies and Al Pastor marinade which have been so well received, we are adding 3 spice blends. We absolutely loved them on salmon, shrimp, grouper and they will go great on swordfish. The first is Hill Country which is like a Carolina BBQ blend. A great one for any protein. The second is Chili Lime which is like a Mexican seafood smoky zippy blend. The third is Harissa Lemon which has a little heat with some earthy aromatics and a refereshing finish. All three have a little salt added so I wouldn't really add any more. Seafood soaks that up..Have fun with it..

Mussels are the shellfish of the week. Oysters are Princetowns from PEI. Stock up on your lonsas and labnehs for the holidays. They make a great little appetizer on crackers or matzah. Boy this week looks like fun..

And don't forget your frozen shrimp, pasteurized crab meat 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