SPETEMBER 9, 2020

 Good morning everybody!! Boy, you know when people are stressed out they lose their capacity for levity and a sense of humor. A couple of people responded to my email yesterday questioning (actually personally insulting) me on my statement that Covid was over (sarcasm anyone?) or my choice of video for a song that clearly is a light pop song. 

Everyone BREATHE........ahhhhhhhhhhhhh....

And if you have something nasty to say, save it and unsubscribe. There is no place for negativity here if you haven't noticed. There is enough of it out there, frankly.

Soooooo, remember when I said we would be doing halibut this week? Well, we started cutting up the fish and it's useless. Actually, as you can see from the photo attached, the halibut flesh is opaque and looks cooked. This is something in the industry we refer to as 'chalky'. It is the result of not handling the fish quick enough on the boat causing the fish to sit under stress which releases lactic acid into its muscles. Lactic acid will then 'cook' the fish somewhat like a ceviche. All this to say, we can't use it so no halibut this week. What a sin. Twice in two weeks, all that wasted food.

To replace it, we are going to do monkfish. This 'poor man's lobster' has been very popular the past few go arounds. We love the preparations that people have been doing. Lots of curries and brothy dishes. Perfect to smell up the house with fragrant aromas.

Salmon is back and beginning to fill the supply pipeline from a few sources. It wasn't so bad to go without it for a week.Was it? Makes you appreciate it sometimes..

Also, we have another batch of Jonah crab claws that just came in. Something to grab when it is available, for sure. Oysters this week are Shiny Seas from PEI and clams are back! Smoke trout is still available through the month and...that's it from me.

Here is the order form. See you tomorrow.

https://smallworldseafood.square.site/

ROBERT AMAR

SMALL WORLD SEAFOOD

OWNER