DECEMBER 21, 2020

Well, well, well...It was beginning to look a lot like Christmas but it just wasn't feeling like it. This year is so weird.  No parties, no crowds shopping, no packed bars and restaurants, no traffic jams..Just weird.  I lived in Key West for 6 years back in the 90's. It felt weird there too for different reasons but weird is weird no matter how you cut it.

Anyway, tis what it tis. 

So, this week as well as next week we will be sending out an order form on Monday for pick up Tuesday. We are trying to get ahead of both holidays in case you haven't checked the calendar because every day feels the same so who cares. Pick up locations and times will be the same as usual.

This week, we are featuring sablefish by popular demand. Lots of you have been asking when it would resurface and here it is. For the newbies who haven't had a stab at it, sablefish is most commonly known as Black Cod. It is, in fact, not a cod. Sablefish was a tough sell on menus so the same folks that renamed Patagonia Toothfish and called it Chilean Seabass (not as bass actually) got together to come up with a good name. The came up with Black Cod. Nobu comes along and adds a miso glaze to the thing and the rest is history. Onto every Japanese menu it went. And since lots of people like eating Asian cuisine around Christmas, here is the recipe which is also on the website, smallworldseafood.com.

https://www.youtube.com/watch?v=ntcgdSL1xVE&t=3s

Now, I told you last week that we wouldn't see more smelts but the weather last week held boats back a couple of days so our supplier sent us a couple of cases this morning hoping we could do something with it. So, there's a small shot of it for this week.

Fresh Jumbo lump will also be limited because of limited supply out of Venezuela and, well, deeply Catholic countries tend shut down lots of production nearing important holidays. 

We also have a small shot of Jonah Crab claws. These delicious claws are the lesser known cousin of Stone crab claws but no less delicious. First come first serve on that one.

Crab stock is the big feature this week coming to you from our friends at Oyster House in Center City. Made from blue crab shells, this will make one amazing bisque. We have a great recipe on the website and all you have to do is make it with the crab stock instead of shrimp stock. Speaking of, some of you planned on skipping last week's order form because of the tight turn around this week and asked if we could keep some available so we did. 

A note to those who want to make crab gravy. Using crab stock is the way to go without doing any of the cleaning and picking. Use this to make your tomato sauce and then toss in some crab meat at the end for a dynamite dish. You will want to use crab stock every time. Trust me.

Oysters are Beausoleils. Mussels are back again. More Chirstmassy that clams, we thought. Trout roe is added to the smoked list for those who need some for Boxing Day celebrations or want to carry it over til next week for the New Year. 3 week shelf life on it.

Anyway, that's it from me. Here is the order form. And if we don't see you, Merry Christmas.

https://smallworldseafood.square.site/

See you tomorrow,

Robert Amar
Small World Seafood
Owner