JULY 29, 2020

GOOD MORNING EVERYBODY!!!

Well, it was quite a challenging week trying to find fresh seafood to time with the end of the week. Down south is a mess, as you know, and we sympathize with them. They are kind of where we were 4 months ago. Many of their restaurants closed in the past couple of weeks including most bars. That has sent ripples through the  supply chain causing importers to be skittish about bringing anything in lest they take a bath on the product like a few months ago. So up and down things go.

We did get a little lucky though. We have beautiful fluke flounder from Virginia that will be perfect for the middle of summer. For those who have only had frozen flounder, this ain't it. Super easy to cook and quick. You can use the 'meuniere' recipe already posted on the website. My pick, though, would be Flounder Imperial. That's right, old school prep that reminds me of the Shore shacks. Here is a great recipe from someone who, obviously is local. She reminds me of a girl a knew that would punctuate every sentence with the clack of chewing gum. Before you laugh, try it. It's not easy. That's a gift.

https://www.youtube.com/watch?v=Z6XLtdkplmA&list=LLAXolCVj5bwkVbLdSsSZDag&index=5&t=0s

Also, on the menu this week is lobster meat back again. Lots of you have read articles about how the industry is struggling. Well, we should be noble and help them out with that. It's tough but we can suck it up. Soon enough, we won't be able to get more so let's take advantage.

Clams are back again. I think we could rotate the out every other week with mussels to keep things exciting. Also, we will be serving up Irish Point oysters this week. Yay!!

Lastly, back to Nantucket sea scallops. Really delicious stuff. 

Anyway, that's it from me. Here is the order form.

https://smallworldseafood.square.site/

See you tomorrow, 

Robert Amar
Small World Seafood
Owner