JULY 20, 2020

 HELLO EVERYONE!!!

What's up with  this heat?!? My next door neighbor, Kate just sent me a pic of her grilling swordfish for lunch today. I love her but she's nuts. I'd be grilling ice cream right about now but that's just me....

Everybody had fun with the swordfish this past week and that's awesome!! What a great fish when it is fresh and boy was it ever. i feel good about our move up north just because of such intense heat and such around here and down south. I think we will do it again this week.

Wild sockeye was a lot of fun to do but we will go back to our delicious farmed Atlantic salmon this week. I think that what we could do is play with a different type of salmon once a month just for fun and to keep things interesting. 

This week's special items are all coming from up north. First off, tuna!!!! Yes, believe it or not, tuna is fished up in Canada as well. In fact, lots of very big tunas are caught up there including bluefins which get massive and provide us with the sushi item called otoro, or belly, which is very fatty and prized. When you see auctions for tunas going for thousands of dollars, it's a bluefin. On the other hand, albacores are also caught there and that is a species we will definitely provide for you in the coming weeks. Smaller species but great for grilling and poaching in oil. Best Nicoise salad ever on that one. This week, though, we have bigeye tuna perfect for sushi rolls, pokes and tuna tartares. 

Also, it's hard to go north and not think about New England and it's culinary heritage that is so heavy on seafood. This week, we will also be bringing in fresh wild haddock fillets with the skin on. "Yay!!!", I can hear from some of you. This is the most elegant variety of white fish in the cod family. Great to sear to a crispy skin or, of course, the New England classic, fish and chips. This fish is such a staple of northern eating. I hope you have fun with it. Here are a couple of recipes that cover both preparations. i will post them on our website for future reference.

https://www.youtube.com/watch?v=bXbMev3eKcw&list=LL&index=3&t=0s 

https://www.youtube.com/watch?v=qQ3gxPnpsKs&list=LL&index=2&t=2s

Another fun thing to play with from up North is triple-scored Jonah crab claws!! These are the claws from Dungeness crabs. if you like stone crab claws from down south, you will love these as well. They come frozen (just like the legs) 5-6 claws to a pound and we will be bagging them in a 2lb bag for $25. Cheaper than stone crab claws too. Win, win.

Lastly, on the shellfish front, we will be going back to PEI mussels instead of clams this week. Once again, "Yay!!", I can hear from some of you. They are past the spawn so i think it should be good time to try them again. Oysters will be Raspberry Points. Big meaty flavor. 

And, that's it from me, folks. It's going to be a fun week for seafood, fer sure (that's how they say it up there). Look for the order form on Wednesday at 11am.

See ya,

Robert Amar

Small World Seafood

Owner