JANUARY 12, 2021

 HELLO EVERYONE!!!

Well, so much for normalcy in 2021..Hahahaha...maybe we just need to redefine what normal means. Jeesh...It's like in The Princess Bride when the dude keeps using the word 'Inconceivable!' and the Spaniard says, "You keep using that word. I don't think it means what you think it means." Yup.

Aaaaaanyway, last week was tons of fun with black bass and fluke fillets. Lots of stuffed fluke and gorgeous black bass plates. 

Winter fish can be a little tough to come by due to weather events and low demand traditionally during the top the year. That being said, we did hear back from some areas and the news is good!. We are going to do Monkfish fillets (New Jersey) and Spanish mackerel fillets (Florida) too!! 

Monkfish is one of the great cheaper fish to have on hand. Referred to often as the 'poor man's lobster', it is a terrific fish to roast or pan sear but it's best use may be in a brothy application. My personal favorite is still that recipe on our website by Nigella Lawson for a Tumeric monkfish curry. WOW!!. So good and so flavorful. Fish stock on that one, anoybody? Oh yeah. Plus you get that aroma wafting through the house. Just magical.

As for the Spanish mackerel, so many people had real fun with it last month with a lot of you trying it for the first time and absolutely loving it. For  good reasons, too. Such an easy fish to cook. Inexpensive. So much flavor without being to intense like its cousin, King mackerel. One of the fish world's best sources of Omega-3s, hair will shine and your skin will glow!. Okay, I may be exaggerating a touch but you get it. Two great recipes are listed on the website. I highly recommend the red curry recipe. That technique for sauce preparation is so good and so adaptable to any protein whether it is fish or not. And it better be fish or I will punch you in the nose....

Oysters this week are Summersides out of PEI because we are craving the thought. Clams are back this week. We were hoping for cheese this week but that's been postponed. Waaahhh....But we are working on some cool stuff. Hopefully more frozen puff pastry sheets from our favorite laminator, CJ from Oui pastries next week. Mushroom tarts or seafood pot pies, maybe? How about a Salmon Wellington? Hmmmm....

Lastly, we are featuring fresh mushrooms from Mycopolitan mushrooms. (mycopolitan.com). These people are doing some of the most interesting stuff we've seen in a while. They do everything from inoculating to growing the mushrooms. They choose strains that provide flavor and quality instead of the mass production pressure for shelf life. You will get a 1lb variety bag of three mushrooms that will be labelled on the bag. You can check out their website to see all the varieties they produce. Who knows, if you guys really like them, there is no reason why we couldn't offer them every week or everry other week. And as a comparison to what you will find in a supermarket, Whole Foods sells limpy looking mushroom mix for $5 for 3.5oz. That's around $25lb and it ain't even that pretty. At $14lb, you guys are making out. Great thing to add to a shrimp dish or to go along with your salmon or just saute and drop a dollop of parsley butter over it. OMG..This will only be offered to this group this week, FYI.   

And that's it from me. A few people have asked me about past emails and It got me thinking so I went back and reread most of them going back to the beginning. First of all, what a hoot. Secondly, how interesting to go back and see the progression going back to last April. Thirdly, there was so much I had forgotten about relating to things that had happened around us. It's funny that I hardly ever described those events or named them but I remembered what I was talking about. So, at the  urging of some of you, I now have the whole collection listed and going back to the beginning on our website, smallworldseafood.com under the tab 'past mails'. Those that have been with us that far back will get a kick out of it. For the newbies, you'll get a sense of what we've been all about.

 I know, I know. More words. It's not for everybody. It's ok. Just know that it is MEANT for everybody anyway. Do with it what you will.

Look out for the order form on Thursday at 9am.

Peace,

Robert Amar

Small World Seafood

Owner