Week of October 27, 2025 - Fit/Ritt/Wash Sq Order Form
Hello everybody!!
Everybody's getting excited about Halloween this weekend! Or maybe it's just me. Lots of parties, lots of cute kids running around, lots of parents playing dress-up to get into the mood...
As I told you guys earlier in the week, not the best week for seeing a ton fish hit the docks. Traditionally, it's not a big seafood week since restos get pretty quiet as parents are occupied with Halloween and younger folk are just thinking bar hopping..
But, as usual, we can still scrounge up a few things here and there besides the mountain of goodies we usually have.
Fiirst up and back by popular demand, is buttterflied Rainbow trout from Idaho! We love this fish for it's flavor and quality. Just a perfect fish to grill, roast in the oven or pan fry Meuniere. In fact, the term 'meuniere' means Miller style. A miller would mill wheat by quick moving rivers that could turn heavy stones to make flour. These rivers would be full of trout which would be dredged in the flour and fan fried and then finished wiith a butter sauce. A great tradition. We have a vid on our site for that and plenty of other ways to cook it including stuffing with a half a fish cake...
Next up, I know I told you we would have Greenland turbot but, unfortunately, we didn't get as much as we asked for so we pivot. We got more fluke flounder fillets and blast froze those for everybody. Hey, they're cousins..Just wanted to keep it in the family...
More Boston mackerel fillets!! These little babies are just so flavorful and delicious. Another fish that you could certainly 'Meuniere' if you wanted to. With a little capers added to the butter sauce and parsley...yum! Use that cultured butter for one rich sauce...
We have Portuguese sardines cleaned and blast frozen for those who aren't ready to let go of summer and want to revive summer vacays in Portugal or Spain..I don't blame you..
One the crab meat front, I've been talking about a tightening in that market driving prices up pretty substantially. Now, I managed to get my hands on more Super Lump. This time from Mexico using the same blue crab we have around here. We also have some lump as well as claw meat which are really great to use for crab cakes..
And for the sushi heads, we have super frozen Chutoro this week. Averaging .5-.8lb each, this is the outermost part of the bluefin tuna that is not the belly. It is fattier than the red meat but not as much as the belly. For many, this is the happy balance that makes it a favorite..Remember, one week in your freezer and must be thawed following the instructions on our website.
We have butterflied branzini, Black Cod fillets, lobster tails from South Africa (the best in the world), sushi grade rock shrimp and head on red Argentines..more hamachi loins and kamas..
We have Beautiful Faroe Island salmon and Hokkaido scallops from Japan. The best in class on both and both sushi grade, by the way....
As far as special items go, we have puff pastry dough sheets from Oui Pastries back on the mix. We have more terrific cultured butter from Ploughgate Creamery in Vermont. More chicken glace and Osetra caviar. More shrimp and crab canneloni in vodka cream sauce...More smoked albacore tuna spread
PEI mussels are the shellfish of the week. And with organic fresh spinach linguini from Settantatre Pasta Co? Best cheap meal ever! Popponessets 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...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