JANUARY 14, 2021

 HELLO EVERYBODY!!!

We've been seeing a lot of newbies. One quick thing. You do not to specify where you will pick up. We bring everything with us to all three stops. You pick up wherever it is most convenient for you. Order today, come to the truck tomorrow, get fish, go home, cook. C'est tout.

Well, there is always something nice to me about inexpensive fish. Of course, I love stiped bass and black bass and halibut and tuna and such. I do. But just like with meat, sometimes I am not in the mood for a ribeye nor do I feel like spending the money. That's where cheaper cuts like chuck roasts come in handy because I can braise it in a beautiful liquid and make a velvety Bourgignon. And voila, magic. It takes a little more creativity but the outcome is loads more flavorful than the more expensive cuts.

Fish is kind of the same way. The subs are cheaper and can impart more flavor if you have a good preparation. For example, monkfish at $8lb. Monkfish fillet is such a nice fish to work with because it has such a firm texture. It doesn't fall apart. So you can slice it into medallions and make a wonderful curry or an amazing Cioppino. And you have the fish stock from us so the dish is even simpler to make. Here is Nigella Lawson's monkfish curry. This dish will perfume your home without any fish odor at all.

https://www.youtube.com/watch?v=eQqnKdL5gqg

Next fish is Spanish Mackerel. This fish is soooo popular throughout the Mediterranean and across most Asian countries coasting off of the oceans. It is loved for the texture which is very similar to bronzino and its flavor which is somewhere between bronzino and fresh sardines. This fish comes to you with the skin on and boneless. Once you eat this fish, you may not like bronzino anymore as much. it's true. I have two great recipes on our website, smallworldseafood.com. One for a red curry and the other Italian style. Both are amazingly good. One note for those who are sensitive to the smell of fish in the house when pan searing. Another technique you could use is broiling in the oven or high temperature roasting. Get your oven to 450-500F. Roast til done. For a thin fillet like Spanish Mackerel, 7-10 minutes on broil or high temp baking will do it. 

Also on the menu today, salmon fillet is holding steady in price but we are seeing some upward pressure. More on that in Monday's email. Clams are the shellfish of the week. Get your pasta ready and save a few for the stew you will make with the monkfish. Hint, hint. Oysters are Summersides out of PEI because we never stop dreaming of summer so.....Bay scallops are still here. Another great item to add to a stew or curry. These little beauties have been so popular and the sweet flavor is so enticing.

Fish stock, parsley butter and our spice blend is happily still around. That's a good thing. False alarm on the chees this week. We will let you know when.

Lastly, mushrooms!!! 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. One unique mushroom that may be in the mix that you should know about is one called Lion's Mane. It kind of looks like cauliflower from the outside. This mushroom should be fork shredded into strips to maximize flavor. It'll cook and look crab meat a bit. Just great on saute and really nice in a soup or stew.

Who knows, if you guys really like them, there is no reason why we couldn't offer them every 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 and the Friday group next week, FYI. 

Anyway, that's it from me.

Here is the order form

https://smallworldseafood.square.site/

See you tomorrow,

Robert Amar
Small World Seafood
Owner