April 20, 2023 Fit/Ritt/Wash Order Form
Hello everybody!!
A ton of fun things this week! Honestly, if I was sitting on your end looking at the list and thinking about what to get, I think my brain would hurt...maybe in a good way. I don't know...
So, first of all, the fresh feature of the week is fresh fluke flounder fillet!! Fluke is such a wonderful local fish. Although we call it flounder around here and downashore, it is not the same as the flounder from up north which typically is a sole. Fluke is actually part of the halibut family. It is firm in texture and sweet in flavor. Also, it is sushi grade so great for crudos or poke bowls. Or, simply dredge and pan fry. Or roast in the oven at 425F with olive oil, garlic, salt and pepper for 12-15 minutes. Or stuff it with crab meat mix of a fish cake!
Speaking of crab cake mix, we have a nice shot of fresh Venezulean Jumbo lump crab meat!!! It is a treat to get some back again for sure! This crab meat comes from the same blue crab we find around here. Now, it is fresh and not pasteurized meaning that the shelf life is a week in your fridge. It's fresh, people. Eat it up! Makes amazing crab cakes. You can't freeze it or the texture will change. It won't go bad but it changes. Best thing to do if you want to stock up is make crab cakes, form them, and freeze them before you cook them. The binding will protect the crab meat. That's the hack that every single large resto does. Yup, the freeze them too.
Next up is halibut cheeks! I love these things. So unique and flavorful. The taste of halibut with a texture closer to scallops. I mean, come on. One of the things about cheeks on any fish is that the shelf life is not great. The good thing here it that the fishermen on Nova Scotia take the cheeks and blast freeze and vac pack them up there right at sea. You can't get fresher than that! They come in one pound bags frozen. Really a delicacy and a treat. The last time I cooked some up, I dredged them in flour, pan fried them and topped them off with a toasted hazelnut lemon butter sauce..Oh my..
Also on the docket is frozen hamachi loin! These beautiful skinless, boneless loins also known as yellowtail in sushi restos is top notch stuff. Makes a great crudo plate simply slicing it thin, topping with jalapeno slices and some of our ponzu. Maybe add a little fluke to that plate for a big wow!
A terrific special feature this week that we've wanted to do for a while. A colab with Stargazy in South Philly. They specialize in pot pies. We gave them some smoked walleye and trout and Sam made a classic English filling called Kedgeree. The filling is influenced by Indian cuisine. It is made of smoked fish, green peas, basmati rice, curry powder, and is soooo good!. Each is a mini 7oz pie and they come to you unbaked and frozen, two per order. Instructions on how to bake them are on the bag. Super simple and what a great meal to have with a little side salad. Posh pies, me thinks..
Plenty of Faroe Islad Salmon and Hokkaido scallops. Both also sushi grade. Hmmm..could be a good weekend for soosh. Littleneck clams are the shellfish of the week. We added smoked trout to the list too. Two great whole fish options this week.
No oysters, unfortunately. we are seeing the aftereffects of early closures from 2020 Covid. Oysters were not seeded to grow. An oyster grows about an inch a year and right now we are experiencing the effects of that gap three years later. Plus, many harvest beds still under ice and cannot be harvested. I know it's weird but that's where we are. Hopefully in the next two or three weeks, more oysters will come back online. Right now, there is not much at all.
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