OCTOBER 19, 2020

 HELLO EVERYBODY!!!

It's pretty amazing, the love you give. To see people preparing fresh albacore for the first time at home in such inventive and beautiful ways really fills us up with joy. What you were doing with mussels and salmon was mouth-watering. Many of you share what you are making with us and that inspires us to staying focused on never underestimating you. 

Thank you to all who tried out Bibou's escargots and Oui Pastries' pastries! We don't have many opportunities to go out and just try something out there and, sometimes, just for the sake of it. We may love it, we may like it, we may not like it but we TRIED it. And that is the point of keeping things fresh for ourselves while the options are so limited right now. Going to a restaurant isn't an option for most and since they are in survival mode, the offerings aren't exactly pushing the envelope. And if they are not testing the limits of our tastes, what's the thrill in that?

Speaking of escargots, I know some of you were perplexed  with them since there were no shells. Well, Me and Pierre had a long discussion about it. You see, escargots are cooked separately first and then placed into a cleaned and sterilized shell before being topped with butter. Sorry, folks, but they are never cooked in their own shell. Germs and all. So we talked about whether we should present them wit or witout shell. The difference would have made a dozen snails cost $30 vs $18. Naturally, I said forcefully, "Fuck the shells!!". At home, who needs the fluff. Except I said that in French. Since French is a language that can make anything sound lovely, you would've probably heard me and thought that I said something that could have translated into "The smell of a rose brings out the happiness of my inner child!" You would've have been incorrect. I said, "Fuck the shells"..Maybe next time, though, we  can sell shells separately for those who want to have fun with that. They are kinda nice.

Anyway, onto fish stuff. The weather the past two weeks have created some havoc along the Eastern seaboard. Cooler water temperatures have caused a few species to break out for deeper waters or start migrations southward. When fish are in transition, they are hard to catch. However, I am working on securing one of my favorite fish for this week. Striped Bass!!! As the halibut season is nearing its end, the  striped bass season is just beginning. We will be taking advantage of this fish as well as black bass, fluke, monkfish and many more in the next few months. Very exciting. Haven't decided on the second fish but I am working on it.

Clams are back this week. Scallops won't be back. Boo hoo. Not this week anyway. Oysters are Pink Moons from PEI and we may be seeing Jonah crab claws but just waiting on word from the boats. Salmon is getting cheaper so it will be $9lb. Pretty crazy. Time to take advantage. 

Lastly, we will be featuring another awesome business that sits right in our neighborhood. Shevy's Babka Paradise! And, of course, we will be introducing you to her unbelievable chocolate babka. For those of you unfamiliar with babka, it is an Eastern European brioche style loaf kind of built inside out. Hers is one of the best we've ever had. I mean it. It is delicious. The whole loaf will sell for $14 and is worth every penny. Check out her website for other goodies. Here is her website if you want to see what she prepares.

https://www.jewishfairmount.org/templates/section_cdo/aid/3825508/jewish/Shevys-Babka-Paradise.htm

Anyway, that's it from me. I hope you all have a nice week. The weather will be gorge.

Look for the order form Wednesday at 11am.

Ciao,

Robert Amar

Small World Seafood

Owner