Week of August 18, 2025 - Chestnut Hill Farmers Market Order Form
Hello everybody!!
You know that scene in Forrest Gump where there was a hurricane ni the gulf that wiped out all shrimp boats? And then Forrest is seen in the background pulling up to the harbor and it turns out he's the only boat that made it? Well, this week is kind of like that, a bit. Almost all boats stayed at dock with the huge hurricane out at sea causing massive swells and dangerous waters. Adn then, we get a call yesterday that a boat landed from Canada with some beautiful swordfish!
So, what were we to do but to say 'ship it'! So this week, added to the mix of fun stuff, we will have fresh swordfish!! Everybody loves our sword and for good reason. At its best when it is fresh, it is a delicate and creamy delight. And it is so versatile. I always say that anything you can do with chicken breast, you can do with swordfish. You can pan sear it, grill it, fish taco it, poach it, roast it, make a puttanesca or Provencal sauce and braise it, you can kabob it. But if you have never cooked up sword before, try this easy technique. Generously sprinkle one of our spice blends on the swordfish fillets and let rest on your counter for about 20 to 30 minutes. Spray with olive oil and then bake at 425F for 12 to 15 minutes. That's it!
Next up is a new fish we've never sold but I've always wanted to. This is a fish called Monchong in Hawaii and Pomfret in India. We've filleted it and skinned it and blast froze and vac packed it. This is a flat fish fillet that is super mild in flavor so it really takes well to spicing if you want to jazz things up. Also, it holds together really well so it is a favorite in curries and broths. Check out the recipe I posted on our site for a yellow coconut curry dish that make you so happy and solve all your problems! Okay, that may be a bit much but it'll definitely make you happy.
Speaking of happy things, beautiful Rainbow trout butterflied fillets! Now, these things have become such a favorite of so many of you. I love that. When we first started selling it, there was a lot of trepidation since people had a crappy experience with trout from supermarkets. Well, this ain't it. This is the good stuff. Meaty, flavorful, easy to cook and so affordable. Check out my recipe for trout stuffed with a half a fishcake. Yeah. Exactly..
This is the last week for fresh Venezuelan Jumbo lump crab meat. Waaaahhh...They shut down for conservation until October 15th. So, let's grab it! Let's celebrate it! And let's say au revoir...until we meet again...
We have beautiful fresh as well as frozen Faroe Island salmon. Sushi grade, no less. Same for our Hokkaido scallops..We have black cod fillets, skate cheeks, lobster tails, sushi grade wild rock shrimp...so many goodies.
Plus we have hamachi loin as well as kama (collar). Hey, it's Labor day following weekend so some of you guys are gonna want to start stocking up now, no?
We have whole Portuguese sardines that we clean for you and blast freeze! Plus so many other goodies!
Littleneck clams and PEI mussels are the shellfish of the week. And with your favorite fresh pasta? Best cheap meal ever! Baby Bellas are the oysters this week from Maine. Nice and plump.
See what I mean?? All this good to stuff to choose from.... Life is good...
And don't forget your frozen shrimp and condiments and sauces...And dog treats for doggies...
I know, I know. Lots of words but, hey, consider the alternative...
Here is the order form. Bring a bag! Bring a bag! Bring a bag!
https://xsmallworldseafood.square.site/
See you Saturday,
Robert Amar
Small World Seafood
Owner