APRIL 8, 2021

HELLO EVERYBODY!!!

So exciting to see some southern fish. As local stuff is extremely limited due to weather and the holiday along with closures of fishing for specific species (yes, the industry is regulated to sustain populations). The world of logistics and transport is such that we can see really fresh fish for Central and South America if the timing is right. Heck, we can see fresh stuff from Europe and Africa as well. As commercial flights are picking up, more product can make its way here at a more affordable cost. Lots of fish like snappers and groupers have been obscenely expensive because of that.

Now, speaking of groupers, we have the next best thing to it. Kingklip. What is that, you say? Well, this fish is more common in the Southern hemisphere countries and is a favorite of the people of South Africa. It comes skinless and boneless. What does it taste like? Well, grouper. Yup. This is the closest thing you'll ever see to that, and in my opinion, this fish may be tastier. Add to that the fact that it is so much cheaper that grouper and, well, come on. Now, this is not a fish you see often at all so take advantage. No pressure but if you don't, you'll regret it for the rest of your life...

Next is beautiful wahooooooooooo!!!!!! Yes, this fish, also known as Ono in Hawaii, is the more flavorful sea buddy of mahi. Such a nice fish to grill or sear or marinate or even make a poke with. Now, it's really hard to find a recipe on Youtube for wahoo that I like. One thing you could do, though, is go to our website, smallworldseafood.com, and look up the recipe for grilling swordfish. The principle and technique is the same. Keep the skin on to hold everything together then peel it off if you are making tacos or justg eat around it. Think tropical flavors here. Mango salsas, papaya slaws, etc. Yum!!!

Oysters this week are Thatch Islands from Massachusetts. Clams are ready for your pasta dishes. They told me. We are featuring shrimp stock instead of fish stock this week for your paellas or risottos or bisques. Hey, you gotta use up some of that fish you have frozen in your freezer. Also, we will be featuring Castle Valley Mills Bloody Butcher grits. These grits are milled from multicolor heirloom corm coming from Lancaster. Really tasty stuff. Shrimp and grits, no?

As for mushrooms this week, no go. They had an issue with production on their end, unfortunately. Oh well.

And, that's it from me. Very excited to see what you all do with this stuff this week. 

Here is the order form,

https://smallworldseafood.square.site/

See you tomorrow,

Robert Amar
Small World Seafood
Owner