April 26, 2023 Fairmount/444 N 4th St Order Form

Hello everybody!!

So, first thing is first. As I stated on Monday, we will be joining Chestnut Hill Farmers Market every other Saturday morning starting on may 6. Hopefully it works out and we can keep doing it. We will have order forms going out for people to pre-order as is our style for pick up at the market. So, if you know anyone who would be interested in this that lives up around there, tell them to go to the website and sign up to get emails with order forms. Thanks.

Well, here it is. The first halibut of the year!!! Everybody's been waiting for it. The last time we sold it was last October so it's been a little while. And it looks gorgeous! Halibut is one of the most expensive fish you will see on a menu and here, you will beat the market by a ton. A two pound bag will feed 4 or 5 people. Compare that to a $40+ entree in a resto and, well, easy math here. Plus, check out our recipe for pan searing and roasting halibut portions on our website to do it just like top shops. It is easier than you think and you'll so proud of yourself for it!

More fresh Venezuelan jumbo lump this week! We got tons of pics of you guys making crab cakes. Love it. Summer is coming!! Remember, fresh crab meat has a week shelf life in the fridge but don't wait on it. Waiting a week doesn't make it better. It is fresh. Not pasteurized in a can. Eat it up!! Or make crab cakes and freeze those before you cook them. Anyway, great stuff. Blue crab. Yum!!

Plenty of Faroe Island salmon from Hiddenfjord this week. Sushi grade and, yeah, the best. Truly the best. Also, Hokkaido dry sea scallops are ginormous this week! Just gorgeous and sushi grade as well!!

A special feature this week comes from our friend, Raul Aguilar, who makes a wonderful Mexican fresh pork chorizo. In fact, he makes a classic red as well as a unique green pork chorizo which is green from herbs and chiles. Both are delish. No casing is used so you can make patties, you can brown it to make tacos or you can mix it with mussels or shrimp or veggies! Sold by the pound separately and frozen so you can cook it up when you want! Cinco de Mayo is next week but you don't have to wait for that.

Mussels are the shellfish of the week. Oyters are Black Magics from PEI. Glad they are back this week. More smoked trout fillets around.

As for mushrooms, this week with Mycopolitan, we decided to do something a little interesting. Instead of a 1b mix, we will be featuring a 10oz pack of one variety, Lion's Mane. This mushroom is different than most in that it looks kind of like cauliflower, first of all. Second, you can slice through it to make mushroom steaks and saute them up. Or, it has an unusual texture that allows you to pick through the meat to pull it into strings. Personally, I love doing that and using it like I would use crab meat. You can make fake crab cakes with it. You can saute it with some Bibou butter and add it to an omelet. Just fun.

Lots of other good stuff available and more cool things coming down the pike.

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