AUGUST 17, 2020

 HAPPY MONDAY EVERYONE!!!

It's been quite a week, I must say. We introduced sablefish for the first time and it was a hit! Lots of glazing going on! Not a fish we will do often and it isn't for everyone. it is on the fishier side. The funny thing about it is that most people were making a miso glaze and guess what? Places were selling out of white miso. Hahaha...I could just imagine what they must have been thinking...

Rainbow trout was also a hit in the form of fillet and head on. Great pics on our instagram page, @smallworldseafood of people grilling these fish. 

By far the most surprising thing to us was the response to the introduction of smoked salmon and whitefish salad. Bagels were flying off the shelves across the city, for sure! We will continue to carry these items going forward, just so you know. Why not, right? We can cover your dinners over the weekend and your brunch. Come September, we will also add a special smoked item every once in a while. Something like smoked trout or salty lox belly or kippered salmon, etc. We've always had fun playing with food so why stop now.

Speaking of.....for the first time and by popular request (a few people ask every single week), we will be doing bronzino this week! (and the crowd goes wild! raaaaaaaahhhhhhh!!!!!)

We will do the  same thing we did with trout, essentially. We will be cutting fillets (5-6oz) each in 2lb bags as well as 1lb each whole fish. For the whole bronzino, though, we will leave the bone in but scale it and gut it so it's ready to cook. here is a nice recipe for whole fish. A fillet only recipe is posted on our website, smallworldseafood.com.

https://www.youtube.com/watch?v=HBTHsoz6YJs&list=LL&index=6&t=197s

Also, a week later than we expected, Jonah crab claws are back! Love those things. Mussels rule this week and clams get a rest. Oysters will be Pickle Points aaaaand I think that's about it.

Actually, one more thing. (that was my Colombo move). Thank you so much to everyone who congratulated us on the article by Craig LaBan in the Inquirer. For people like us who have been part of the restaurant industry in this city for many years, there is nothing like getting the thumbs up from people in our industry above it all. Craig Laban, in my opinion, is unfairly and generally criticized for being too scathing sometimes but that comes with the territory when one is a critic themselves. The thing is, Craig LaBan is most definitely in the top 5 most influential people to have graced the food scene in our city and propelled it to the heights it has reached over the past 20 years and he gets very little credit for that. We should be grateful for having him show us the  way to many great restaurants we may not have known about otherwise.

As for all of you, I can't thank you enough for your love and support throughout all this. 2020  is a year we all will readily want to forget but for the experience of learning about fish. I often joke that I used to sell to 25 restaurants and now I sell to hundreds of them - your kitchens. YOU deserve the applause for that nice review. You have pushed us and encouraged us and shown up every week even in the rain. You make us want to be better and we will be eternally grateful for that. After all, you are the critics that really matter. 

Ok, before I start to get teary eyed and belch out and "I love you, man!", I'll sign off. Look out for the order form on Wednesday at 11am.

I love you, man! (I couldn't help it)

Robert Amar

Small World Seafood

Owner