MARCH 30, 2021

HELLO EVERYBODY!!!

Another wild week out there with the winds up and down the Eastern seaboard. It's been so windy since last Friday. Ugh... Just trying to stand still last week at Rittenhouse Square for an hour and a half was a real work out on my core muscles. I swear, I have a six pack after that. I swear! (Disclaimer; my wife said is was more like a six pack of babkas and she is usually right about most things) If it is howling here, imagine what it's like at sea. Understandably, fishermen don't want to get too far. Several boats every year are termed 'lost', meaning they never come back. It's not an easy job nor without great risk. I don't think many of us appreciate that. We should.

Soooo, as you all know, we will look to other areas that are not affected right now (breaking glass in case of emergency, here). With Easter weekend coming up, the end of Passover ending then soon and being in the midst of Spring Break for many people, we thought it would be nice to be a little celebratory. We are thinking that Chilean Seabass would be a great fish for that. 

This fish, previously known by its real name, Patagonian Toothfish, has been a staple of the lux restos and catering outfits. It's one of the most expensive fish around. Typically, you will see a 6 to 8oz portion selling in a restaurant for anywhere from $40 to $55. What makes it so special? Well, it happens to be one of those fish with a high fat content and therefore, extremely tasty as well as easy to cook. You see, it is near impossible to overcook it. (That's really why catering places and restaurants love it so much- no one can screw it up). Even a prominent supermarket in the Art Museum area sells it for $29.99lb. We will be selling it for $22lb. And the quality will be, you know, restaurant quality. Not supermarket quality.

Now, there is quite a range on the quality of Chilean Seabass out there just like anything else. This is top of the line stuff with no pumped in solution to make it plump and portions will be skin on and boneless. As always, keep the skin on to hold everything together. You'll thank me for that. One of the simplest recipes to prepare this fish is the same technique used to cook halibut fillets or thicker fillets, in general. Here it is.

https://www.youtube.com/watch?v=rjjIPnOKA68&t=5s

You can also miso glaze it like the Black Cod recipe. Both recipes are on the website, smallworldseafood.com. In my opinion, simplest is best but have at it and be crazy if you want. One thing, don't try to grill it. Too much fat with flare the hell out of your grill. Trust me on that one.

Secondly, lobster tails from South Africa were such a hit and are so special that I think we all need some more. So, here they are again. My recommendation is to split them completely down the length of them and sear them meat side down, 4 minutes, shell side down, 2 minutes, back to meat side down, add pad of Bibou parsley garlic butter, turn off heat, cover and let stand for 5-10 minutes. Delicioso!!!

Lots of people have been asking about crab meat. It's been a total mess. Shipping issues, material issues and, well, Covid issues. We normally carry blue swimming crab meat because it has the most flavor. However, we did get our hands on some red swimming crab meat. This variety of crab does not have the intense flavor of the blue so eating in a salad, you will find it more delicate in flavor. But, in a crab cake or a pasta dish? Really good. Hey, when you get lemons, you make lemonade. When you get ginger, you make ginger beer. This is pasteurized in a can and should be stored in your refrigerator. Expiration is December of this year. 

And since it is a long weekend, we must think of brunch. So, besides the usual suspects of whitefish and Acme smoked salmon, we will also have smoke trout and Spence Scottish style smoked salmon for a little variety. Get your bagels ready...

Lastly, I just want to say that sitting around with family for Passover this past weekend, it dawned on me that Passover and Easter were the first holidays taken away from us last year. Zoom meet ups substituted but it is not the same. I know lots of people have been vaxed as we have too. I also know that we missed some of you last week and will miss others this week. All, I can say is that I am so happy for you. Those that have been able to now go to gather with family again, what a blessing. So, we miss you and are happy for you as well as all those who stayed who will have the chance to see family again soon. As my tribe likes to say, L'Haim! To life!

And it made me think about how connected we all are to each other in our own ways and have been over the past year. We never do walk through life alone. The power of togetherness is always greater than the power of one. To those we won't see this week who are celbrating, Happy Easter. To honor all of you for being there with us;

https://www.youtube.com/watch?v=AGRfJ6-qkr4&list=LL&index=6

Look out for the order form Thursday at 9am

Peace

Robert Amar

Small World Seafood

Owner