MARCH 4, 2021

 HELLO EVERYBODY!!!!

This week has been a little bit of a roller coaster as far as fish goes. You may have noticed how windy it has been around here. Well, that's nothing compared to what's been going on in New England and Eastern Canada. One of the consequences of that is that dangerous high winds around PEI are preventing trucks from leaving the island Wednesday for the mainland for safety reasons. That meant no mussels coming in that night for the Thursday pick up folks. You WILL be getting mussels this week. . We try to make things happen evenly but it can't always be. I pleaded with the angels to help out and they said they were busy or something...

Buuuuuut, this week, we are featuring a couple of crowd favorites. Black bass fillet is back!! This beautiful, sweet tasting fish is a favorite of chefs and many of you, as well (and me, too). A simple preparation really goes a long way with this fish. Here is a link to a great recipe which you can find on our website, smallworldseafood.com.

https://www.youtube.com/watch?v=k5jKRlgd6qc&t=5s

The next item we will be doing is fresh haddock fillet. This beautiful fish from up north is the prized member of the cod family. It comes skin on as well. The skin is very thin and quite tasty. It can be dredged or deep fried for a fantastic fish and chips. Here is a link to a primer on using dredges that I posted back in January. Another technique to add to the mix is dredge, egg, dredge and then pan fry or deep fry. 

https://smallworldseafood.com/past-emails/f/january-26-2021

Dredging and battering are also always great when done properly. It even works on scallops and shrimp! 

Lastly, brioche dough. I wrote a bit about this on Tuesday's email. I posted a few recipes on the website, smallworldseafood.com for a couple of ideas. You will be getting 1 kilo off buttery brioche dough portioned out into 8 balls of 125g. For reference, a large challah would use 500g or four balls which you can roll out and braid. Cinnamon rolls or babka can be made with 3 or 4 balls depending on the size of your pans. Just combine the balls as best you can with a little kneading and roll out. Anyway, if you have any questions, you can always reach out to CJ at Oui Pastries for a little guidance. Youtube is a good help too. I will also post some pics of my attempt at cinnamon rolls. Check it out at @smallworldseafood on instagram.

So, besides mussels, oysters will be Thatch Islands from Massachusetts. These oysters are a little bigger and so delicious. For smoked fish, we are also doing kippered salmon. What makes something kippered is that it is cooked through as opposed to cured and then cold smoked. This makes it easy to crumble and THAT makes it great for making quiches and omelets and dips and salads. Yummy. 

Anyway, let's keep it short and have at it for a change, huh? Here is the order form.

How it Works | SMALL WORLD SEAFOOD (square.site)

See you tomorrow. It's going to be gorge out there.

Robert Amar
Small World Seafood
Owner