Week of May 5, 2025 - Fit/Ritt/Wash Sq Order Form

Hello everybody!!

With a late Passover and Easter this year, it feels like we are rolling from one holiday into another. Mother's Day this weekend and Memorial Day two weeks after that. Lots to celebrate with the people you love..And a reminder that we will be joining the Swarthmore Farmers Market Saturday May 24th every other Saturday. Sign up for those emails on our main website..

Okay. Let's roll right into it. Lots to talk about. First up is Jumbo soft shell crabs!!!! These little critters are coming from North Carolina. The best place for them, in my humble opinion. Super happy to see them! A few things to keep in mind, though.

Soft shells crabs are already in a fragile state having shed their protective hard shell. So, you should cook them up within two days of picking them up. Just know that they freeze incredibly well so you can do that too. Just do it right away after you pick them up. Second, I highly recommend the Mark Bittman recipe for low and slowe cooking them in a pan. My Lord is it good that way. What a flavor and broth it produces. You can just eat them like that or toss them in fresh spaghetti and simply go to heaven..So good!

Next up is Rainbow trout from Idaho! Most people are a little meh when it comes to the idea of eating rainbow trout. Their past experience has been meh, so no wonder. I will just say that the vast majority of people who buy our trout come back with a complete change of mind. Total. Because this is what rainbow trout is supposed to tast like. You can get it butterflied, head off and boneless, or whole red meat head on and bone it. Ther whole fish this time are a bit bigger averaging 1.25 pounds each. For some preparation tips on the butterfly, go to our video on fishcakes and trout. Or look at the branzino butterfly video for several techniques. Extra bonus. Stuff them with a half a fishcake and roast in the oven. Better than stuffed turkey. Trust me.

And then there is beautiful uni from Canada. Double A grade which is tops. It ain't cheap but what a treat. Hey, it's mother's day. Treat yourself. You are worth it. The kids can have salmon..Peak season right now for that location. On the West Coast, it is considered akin to the Santa Barbara stuff..A little sushi or a nice uni pasta with butter....yeah...

Back in stock for you guys, hamachi kama! Or the collar, in the layman's speak. Amazing thing to roast up in the oven or pop onto the grill. The flavor of the meat is soooo friggin delicious..fatty, tender, melt in your mouth good!

We have Black Cod whole sides. who isn't totally addicted to this by now? With our miso glaze, thaw first, marinate for two days, roast at 450F for 10 minutes, broil for 5. Voila!!!

We have more head on Argentine Red shrimp! These wild shrimp are just amazing. And big!! And beautiful. What more can I say. Oh, and delicious...

We have more rock shrimp. We have South African lobster tails. The best of the best! Check out my recipe on our main website for splitting them and pan searing. Best prep ever...

As for special items this week, We have osetra as well as kaluga caviars. We have more hot dogs. We also got a nice shot of lobster ravioli for mamma. More swordfish meatballs, more canneloni and more babka kits. Also, more Mother Butter which is insanely good. A seed spread similar to tahini but instead of just sesame, it includes pumpkin, sunflower and flax seeds. Wow! Another little tip. Add a couple of tablespoons to the chocolate sauce when making the babka. Next level stuff here....

Littleneck clams are the shellfish of the week. And with organic fresh spaghetti from Settantatre Pasta Co? Best cheap meal ever! Island Pearls from PEI are the oysters this week. 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