MARCH 25, 2021

 HELLO EVERYBODY!!

Well, we can get right into it here. Everybody is busy. Holidays coming up. Spring Break from schools for kids, whatever that means...

Fresh mahi is on the menu this week. Beautiful fish from the Gulf of Mexico. Me and Andy have been oohing and aahing over the fish this morning. Grilling season has started with this nicer weather. Perfect time to blacken and grill some mahi. Keep in mind, we keep the skin on for a reason. It hold the fish together and gives extra flavor and moisture to the fish as it cooks. That's where the fat is. Kind of like chicken skin on a thigh. You can eat around it afterward but that's the best way to do it. You can even marinate with the skin. No worries. And keep in mind, it cooks MUCH quicker than you think!!! You don't want to dry it out.

New Jersey black bass is the best region to get it from, in my opinion. Come April 1, shut downs begin up and down the coast on the quotas and quantities that can be fished. Prices then go way up. In fact, it won't be unusual to see a wholesale price to me similar to what you are paying. Yeah, exactly. Great recipe on smallworldseafood.com on how to prepare this elegant fish.

Salmon is looking great. However, those who have been buying from us for a long while know that holidays cause the price to go up across the board. It's their time to profit take by pushing up prices to meet demand. I hate it that they do that but that's how it goes. So price is up a touch.

Mushrooms from Mycopolitan this week will focus on King oyster mushrooms. These are big meaty mushrooms (I keep wanting to type oysters instead of mushrooms, ugh..). When cooking these guys, you can prepare them as you would any other mushroom but they can also be prepared in ways unique to this variety. For example, you can slice think pieces, marinate them and skewer them for the grill. Or you can fool everybody by preparing them like you would scallops..Check out this vid. It is pretty cool and it looks delish..

https://www.youtube.com/watch?v=V6hp1OCmxsI

Clams are in. Pemaquids from Maine are the oyster of the week. Also, one note about smoked fish. Both the smoked salmon and chunky whitefish are kosher for Passover for the next couple of weeks for those observing. Next week, we will be featuring a few other smoked items plus cheese from Third Wheel Cheese Co for Easter weekend and break fast. Just looking forward a bit.

Anyway, quick and simple. Here is the order form folks. For those we will not see this week who are the celebrating the holiday, we wish you a happy Passover wherever you are.

https://smallworldseafood.square.site/

Peace

ROBERT AMAR

SMALL WORLD SEAFOOD

OWNER