Week of March 2, 2026 - Fairmount/444 N 4th Order Form

Hello everybody!!

Well, the weather breaking toward to nicer side of things as really propelled the boats up and down the coast to head out and catch some fish. The fish markets have an amount of fish I haven't seen in a good while. The weather had been so awful...

So, one more addition to the list this week...fresh fluke flounder fillets!!! Fluke is our version of flounder around here as opposed to the sole family further up north. Actually, it is the smaller cousin of halibut. Slowly becoming a favorite of so many people due to its simple yet elegant profile. It's a real winner. You can dredge, pan sear and top off with a brown butter sauce with lemon juice and capers for a nice Meuniere. You can roast in a 425F oven for 12 minutes for an easy peasy dish. Heck, you can even roulade it with a half a fish cake or some crab cake stuffing for a chic Fluke Imperial!!

Also on the docket this week is Martha's VIneyard Bay scallops! We are blast freezing them in half pound packs. I know they ain't cheap but they are definitely something special with a short season. So, this is the time to take advantage. In another month, they'll be gone..

And this one, we haven't done in a little while. Monkfish fillet! Also know as 'poor man's lobster', this fish is so much fun to cook with. You can wrap it in proscuitto (or bacon) and roast in the oven. You can pan sear it. You can slice it into medallions and pan sear it. And probably my favorite, is to make the Nigella Lawson monkfish curry recipe on our website. The flavor, the aroma, the comfort..soooo good..it speaks to the resilience of this fish. You can do so much with it and it won't flake apart. As ugly as this fish may be (google it), it has such as sweet flavor inside...It's like the Shrek of fish. I don't know if that's appetizing or not but there ya go...

Fresh Faroe Island salmon is back! And with so many positive comments whenever we feature Steeelhead trout, we got another shot to blast freeze for you 'Steelheads'. Yeah. That's what I am calling you from now on...

We have Boston mackerel, cod cheeks, branzini and rainbow trout butterflied, Chilean seabass, Black cod fillets. Gosh, just a million things anymore...

We got another shot of shrimp and crab canneloni back in the mix. 

We have smoked albacore tuna spread. Quickly becoming one of people's favorite things...

And back from a little hiatus, we have Stonyrun Farms wagyu ground beef back!!! I don't know about you, but I have been in withdrawal on this one...

We have PEI mussels this week. Great thing to add to Settantatre Pasta Co fresh spinach linguini. Best cheap meal ever!!.Also, Big Breakers are the oysters this week from Maine... Nice and plump. 

So have at it!!!

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