Week of July 28, 2025 - Fairmount/444 N 4th Order Form
Hello everybody!!
Well, another fun week in Philly with a nice mix of pretty cool stuff! I know I can blah, blah, blah a wee bit but I won't this time. Let's roll right into it!!
First up is fresh, sushi grade yellowfin tuna from our friends up in Maine! Beautiful fish to carve up for poke bowls or crudos. Or try your hand at a nice tuna tartare with avocado to freshen things up on these hot summer days!
As I stated in the email earlier this week, no fresh Faroe Island salmon although we do have blast frozen for those who would die without it. In it's place, it's cousin from Norway, fresh, sushi grade Steelheed trout fillet!!! This has become quite a revelation for a lot of people. Fatty, mild and what a beautiful color! You prepare it exactly like you would for Faroe Island salmon. Good stuff...
From Iceland, we have a nice shot of cod cheeks! Everyone's favorite cheek! (Besides the grandkid's, of course). They cook up just like scallops except you could add a little dredge to them. In fact, although the flavor is cod, the texture is like scallops too! Pretty cool stuff also..
We have more blast frozen halibut in the house! I don't know about you but this halibut has been absolutely amazing. So good...
We have more Boston mackerel fillet too! Such good stuff for those who like more flavor in a fish. And so easy to prepare. A quick pan sear skin side down for two minutes, flip and one more minute on the meat side, sprinkle with lemon juice and voila!!
We have more branzini butterlfied as well as a small shot of whole daurades scaled and guted from Greece!!
Alas, this will be the last week for fresh claw and knuckle meat for a little bit. Supply is dwindling right now and prices are shooting up.Hopefully, Maine has a strong harvest in August to pull us out of this..remember, the shelf life in your fridge is a week but it freezes really well!
And then we have another special and exclusive item this week. Raw honey from Jim and John from Berwyn. Besides being customers or ours, they own honey bees. They just harvest all of their honey at the end of June and bottled the batch for us! Now, this honey is made from the pollination of Spring flowers and, boy, can you taste it in the honey! Plus, this honey is not blended with other harvests. It is a single hive, single harvest dated honey! And it is exclusive to us! Not only is this stuff amazingly complex in flavor but it is so good for you too!
And also for fun, we grabbed a few of their beeswax sticks which are an ounce each. One application in the kitchen which I think is pretty cool is that you can make a wooden cutting board or cheese board or sushi board conditioner. Just melt down one stick in 4 ounces of white food grade mineral oil (you can actually use a vegetable oil as well). Use a crappy pot that you don't use. We all have one. You'll never get the wax off of the inside but it is useful for things like this. Then cool it and condition your wood!
Still more Summer Crisp lettuce around so grab them while you can! More fish meatballs in pistachio pest ocream sauce. Yum!
Littleneck clams are the shellfish of the week. And with organic fresh spinach linguini from Settantatre Pasta Co? Best cheap meal ever! Summer Loves are the oysters this week from PEI, quite appropriately. 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