April 8, 2023 Fit/Ritt/Wash Order Form

Hello everybody!!

Well, it's really spring. It really is. Warm weather, sitting on the stoop, ice cream truck making the rounds, Passover and Easter upon us. I love this time of year. My sinuses don't but I do..

Anyway, great stuff this week! We will get right into it! First up is beautiful mahi mahi fillet from Brasil!! This is one of my favorite fresh wild fish for tacos but also for the grill or to roast. Firm, yet tasty and being from larger fish, very moist. One of the nice things about this fish is that it takes really well to heavier spicing. Try one of our new spice rubs on this fish. You will not be disappointed. I promise. Or the Al Pastor marinade. I mean..And keep the skin on to hold everything together and enhance flavors. The skin protects the meat and adds fat to it. You can remove it afterward.

Second up is another (maybe last?) shot of fresh wild walleye fillet from the Canadian side of the Great Lakes. Everybody that has had it from us has been blown away by its flaky and elegant texture andsweet flavor. You will almost never see this fish here. We got it. And for those who want to keep playing with parchment prep, well, here is another winner for that! Or simply roast it in the oven at 425F with olive oil, garlic, herbs and spices for 12-15 minutes and go to heaven. Either way..

Being springtime, whole fish gets into my head. Actually, I could eat it all year round. What am I saying. I love it. And this daurade that we bring in is just exquisite. We get it, scale and gut it right away, blast freeze it to -35F within a little over an hour and then vac pack it. You can't get any fresher that that. You get two fish per order. Considering that you will pay over $40 for one off these in a resto, well, you beat the market here...by far...

Plenty of Faroe Island salmon and Hokkaido scallops around. Both sushi grade. And those scallops have been huuuge lately. Wow!

We have another shot of classic kippered (hot smoked) salmon coming off of the smoke blocks. So good. We are adding orange tobikko to the list for the Insta people who want to have a little pop to their pics...and on the palate, of course. We have a whole bunch of pierogies, fish cakes, etc around for ya. I made some pierogies in a mushroom cream sauce the other night...my lord...

Littleneck clams are the shellfish of the week. Oysters are Irish Points from PEI.

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