APRIL 22, 2021

  HELLO EVERYBODY!!!

Well, I have been saying over the past few weeks that seafood has been more and more challenging to get. Actually, it's nuts. We are at a point inflection here where everything is challenging because of supply chain issues (things are backed up) and labor issues (short on workers) which affects the first problem. Consequently, it is sometimes a crapshoot as to what is coming in if it is at all. This is across the economy as some of you may have read. Oh, well, we still do our best to find things for you to have fun with.

The first feature this week is a real treat. It is a fish called John Dory. It is prized among the French and English as part of the great 3: Dover Sole, Turbot and John Dory. In Europe, John Dory is also one of the most expensive fish around costing over $35lb! Usually a bycatch of squid fishing, we got lucky with a rare landing of lots of Dory. It's unusual name comes from the Englishization of the French name "Jaune Doree". Anyway, lovely fish at half that price. Win. Make sure you score the skin before you cook it as it has a tendency to really curl up. Here is a recipe also found on our website, smallworldseafood.com. Now, remember what i said in the previous paragraph? Yeah, well, we are going to sell out quickly on this one, unfortunately. We were expecting more fish tomorrow but that got backed up. I may hear from them in the afternoon with good news, though, so if it sells out, check later this afternoon to see if more become available. I don't want to send out a ton of emails about this. Sorry, folks, I wish things we were easy right now but they are not so simple. That's where we are right now.

https://www.youtube.com/watch?v=WE2WIrmpWFU&list=LL&index=2&t=127s

Next up is something lots of you have been asking about. Sushi kind of things. Right now, tuna is in a terrible place with lots of low quality stuff floating around. So, how about eel? Or Unagi as it is known on sushi menus. So, unagi comes cooked in its sauce and frozen. That's how all sushi places get it. There are different sizes such a 9oz, 10,oz and 11oz but the 9oz ones are not only the most expensive ones, they are also considered the best. That's what we bring to you. The best restaurant quality. Now, what to do with it? Nigiri, sushi rolls, poke bowls, Don. Lots of things. I posted several recipes on our website to help you along with that. I won't take up the space here. if you are not comfortable making sushi rolls, I posted a great recipe for Unagi Don which is a rice bowl. Super easy and don't forget to make extra eel sauce. Trust me.

If you are going to play with restaurant quality eel, don't you want to have restaurant quality nori sheets as well? That's seaweed wrappers if you didn't know. We are going to sell 50 count full sheet packs (100 half sheets). Considering you would pay 10 bucks for 10 sheets at a specialty market, well, you know... and I know this may sound like a lot but with a 1-2 year shelf life, you can't go wrong. Besides, nori isn't only for sushi rolls. You can julienne them and add to soups, you can add them to rice bowls or you can make this. Nori chips. Best snack ever..(ok, that whitefish salad...)

https://www.youtube.com/watch?v=KT7XeCY_egM&list=LL&index=4&t=90s

Lastly, we are done with the pasteurized crab meat for now. That sector is insane right now and I don't really want more insanity in my life. Who does? So, we are going to feature another type of crab meat that we tried out and found super tasty. This is a COOKED snow crab jumbo style crab meat packed in 1 pound frozen packs. That's how all snow crab ships anyway. Now, this crab meat is different from blue crab meat in that is has more moisture. If you've ever had snow crab legs, you know what I mean. So, you use it differently. Instead of making crab cakes, you can make a salad with it. You can make a fried rice with it.  You can make sushi rolls with it. Or, simply, thaw it out, strain it and pop those little suckers into your mouth with a little cocktail sauce. Yum!!!

Lastly lastly, clams are here. Oysters are Rocky Nooks out of Massachusetts and fresh salmon has dropped $0.50 a pound. I know it ain't much but when the price goes down for us, it goes down for you. That's the deal. Also, mushroooooooms!!!!!! From our good friends at Mycopolitan. If you've never, do.

Anyway, have at it. Here is the order form.

https://smallworldseafood.square.site/

See you tomorrow,

Robert Amar

Small World Seafood

Owner