MARCH 16, 2021

 HELLO EVERYBODY!!!

Okay, which one of you turned off the spring thing???? Brrrrrrrr....That wind!! Well, at least the days feel longer now with Daylight Savings. I am definitely thankful for that...

Anyway, what an amazing culinary array of splendor this past week!. I mean, Miso glazed Black Cod, lobster tails in paellas, lobster tails with squid ink pasta...I mean, wow, folks. The culinary dial is cranked up with all of you at home. Very impressive. We have lots of chefs that follow our Instagram page, @smallworldseafood, that message us asking who is doing the cooking. When we say it is you guys, they are shocked at first. Then it slowly turns into fear. Yes, fear. The fear that you may be walking into one of their restaurants one day with the knowledge you have accumulated. You will be a much more discerning clientele. They should be scared. No more pulling the wool over your eyes, that's for sure. They are going to have to put in some real effort to be creative. Pity on those that treat you like my aunt's marble cake...everybody took it for granite...(insert sound of crickets here.........)

So, this week, we will go back to local Eastern fish after visiting Alaska and South Africa. our chance to enjoy these two fish will begin to disappear in the next few weeks so we need to take advantage. 

First off is the regal Striped Bass fillet. Yes, many of you had fun with black bass a few weeks back. This fish is it's bigger cousin. We will focus on the smaller fish in this family producing fillets with the perfect proportion of skin to meat. You can use the same recipe to prepare as the one for black bass on our website, smallworldseafood.com. Or, how about we think out of the box, huh? Why not use the red curry recipe from the Spanish mackerel recipe but use the bass instead? A little coconut rice to go with that, you know what I mean?

Also on the menu is fluke flounder fillet from New Jersey. Fluke is a closer relative to halibut than it is to the more common flounder we knew from our childhood which was part of the sole family. So easy to cook. Either in a pan with some of our tasty dredge, broiled in the oven with some delish Bibou parsley garlic butter ...Hmmm..so many options. You know, this fish is so underrated. It's one of those things that you think, meh, but when you eat it you say OMG. Bananas are kind of like that for me. I rarely eat them but when I do i ask myself why I don't eat more. i love them!!

Mussels are back this week to the relief of everyone. It's been a bit due to weather issues. Oysters are Irish Points from PEI because, well, duhh....

Lastly, it's been a year exactly when everything shut down and the city turned into Zombieland. I won't rehash it or wax poetic about all the bad things and all the good things that came out of it. I've done that a few. You know. Blah, blah, blah..I, for one, need to look forward to things to stay sane. For example, I am looking forward to baseball starting. I am looking forward to little leagues beginning. I am looking forward to hopping on a plane at some point. I am looking forward to going to see a film in a theater. I am looking forward to walking around outside without a mask and feeling good about it. I am looking forward to visiting my sister in Chicago, my brother in Jerusalem, visiting Copenhagen for the first time...Lots of things...

 I also just want to say that there is a more meaningful day for me this particular week. March 17th, St Patrick's Day seven years ago was when I met my wife, Eszter Kutas. One of those love at first sight kind of things and couldn't be more grateful for that. Happy Anniversary, my love.

I dedicate this song to my wife and to all of us. It comes from an album that is considered to be more about anger and pain. This beautiful song, though, is often overlooked for its message of hope. It doesn't redeem the album in most of our eyes even though it really should. Isn't it often like that in life? We miss the message? Well, listen to the message. I get goosebumps just listening to it..

https://www.youtube.com/watch?v=CUjIY_XxF1g

Look out for the order form Thursday at 9am

Peace

Robert Amar

Small World Seafood

Owner