Week of September 29, 2025 - Fairmount/444 N 4th Order Form
Hello everybody!!
All right, folks. So much fun stuff to play with off the beaten path. Sometimes you gotta change things up. Kind of etch-a-sketch style. Shake it up and see what you're made of...
So, in that spirit, let's start with the more regular thing. Fresh swrodfish from Canada! Beautiful sword is so delish. Creamy, mild, tender and so versatile. Now, the regular doesn't have to stay regular, if you know what I mean. And if you don't, I mean, change up how you prepare it. I like to think of swordfish culinarily as an equivalent to chicken breast. Anything you can do with chicken breast, you can do with swordfish fillets. One of my show stoppers at home is a Swordfish marsala with mushrooms, shallots and asparagus. See what I mean? Get creative...
Second up is super frozen Chutoro from the bluefin tuna. This is the fatty part that is encompasses the outer layer of the bluefin not including the belly, which is the Otoro. It is still fatty but not as much as belly. Think of it this way. If the otoro is a ribeye, the chutoro is the New York Strip. Same process to thaw in an icebath. Check out the vid on our site.
More hamachi loins and kamas (collars). Faroe Island salmon and Hokkaido scallops, both sushi grade as well.
Speaking of sushi stuff, this week, we are bringing you matsuri koshihikari sushi rice. This is the short grain rice prized by the best sushi restos. I misstated the price in my previous email. It's not $8 per pound. It's $4 per pound. We were originally going to sell it in a two pound bag but then decided to do a one pound container. So, I got spun around. Anyway, check out the recipe on our site on how to prepare real sushi rice.
On the more esoteric side of things, we have Portuguese sardines as well as Barbouni (also known as red muller or Rouget). But cleaned and blast frozen. We have Boston mackerel fillets. We have cod cheeks. We have Rainbow trout from Idaho butterflied as well as branzini butterflied. We have whole scaled and gutted duarades, one pound each approx.
As for more special items, we have more Canadian bacon from El Camino. We also have knockwurst from him too! Similar to the fantastic beef/pork hot dogs he makes but in a pork casing like most sausages. Get your Octoberfest on! A quick grill or pan sear, some sauerkraut..a nice stein of beer...
We also have more Leafy Crisp green lettuce, and from Stonyrun Farms, beautiful marrow bones split in two! Great to roast up and then use to make your own stock or soup.
Speaking of stocks, I brought in some chicken glace for those adventurers out there. This is the 50% reduction from demi-glace so in the jelly or aspic form. Great to enhance recipes you may have. In fact, if you wanted to make a swordfish marsala, a couple of tablespoons right after you deglaze your pan with marsala wine will blow this dish up...
One note. We won't have any super lump crab meat for a little bit. We are kind of going through another round of suppliers binge buying ahead of Christmas out of fear the tariffs are coming back and prices will go up. Which, drove prices way up. Panic in the markets. We will still have lump and see what happens.
Buuuut, many other things to play with so have fun, people! That's what it's about!!
PEI mussels are the shellfish of the week. And with organic fresh spinach linguini from Settantatre Pasta Co? Best cheap meal ever! Island Pearls are the oysters this week from PEI. Nice and plump.
See what I mean?? All this good to stuff to choose from.... Life is good...You'll never need to leave the house...
And don't forget your frozen shrimp, crab meat, and condiments and sauces...And dog treats for doggies...Coddy Canes are back too..
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://smallworldseafood.square.site/
See you tomorrow,
Robert Amar
Small World Seafood
Owner