APRIL 27, 2021

 HELLO EVERYBODY!!!!!

Too much fun!! Nori sheets, unagi (eel), John Dory...We love seeing what you are doing with our stuff. When I look through our Instagram account (@smallworldseafood) and see who tagged us and what they made...Oh my. I mean, the quality of the work is on par with any restaurant out there (and it cost far less to boot!).

This week, we are going to take a left turn at Albuquerque. There are a few symbolic things coming up and we thought we should follow those paths. First off, this week is going to be beautiful and we can really feel summer coming. Thank goodness! So, what is more summery a fish than Branzino!!!! Yes, we are going to do this again. We are going to sell it in the fillet form with the skin on as well as whole fish scaled and gutted. Perfect for whether you want to do a little Mediterranean thing with the fillets inside or grill (or roast) a whole fish and have some fun with that. We have a couple of really good recipes for branzini (that's the plural of branzino) on our website, smallworldseafood.com.

Next, tonight is pretty special in a celestial kind of way. There will be two super moons in 2021. The first is tonight. A super moon is a full moon that occurs when the moon is closest to the Earth in its elliptical orbit. When it happens in April, we call it a Pink Moon. So, guess what oysters we will be selling this week in honor? That's right! Pink Moon Oysters from PEI! Yay!! Crack open a bottle of bubbles and toast the stars..er..or the moon...

Mussels are the other shellfish of the week. Get your baguettes ready...

Aaaaaand, as a special feature, we would be remiss if we didn't acknowledge Cinqo de Mayo which falls on the 5th of May next Wednesday. (I know I will get a million emails if I don't tell you now that that was a joke). Sooooo, besides the shrimp that I am sure you will be stocking up on, we are pulling the frozen cod from the menu this week and replacing it with frozen mahi!!! Yay!!! These restaurant quality 4oz fillets come skinless and bloodline out and are perfect for tacos and such. 

But, we are not finished with that. One thing we've been looking for as a complimentary component to seafood preparations is chorizo. Well, we found it. We are hooking up with Raul Aguilar Perez who is really a master of the fresh variety. He is building his business back up after having been stricken with Covid last year and practically losing everything he built because of it. We are going  to help. He is making us some chorizo which we will be freezing so you can cook it up when you want with your branzino, mussels, or clams next week or for tacos next week. But it doesn't even end there. He is making two different types. 1 pound of regular chorizo as we all know it (no casing) and 1 pound of green chorizo (no casing too) which is quite unique and delicioso. With poblanos, herbs and spinach, it is pretty fab.

Now, I've been mentioning a lot, lately, how difficult and challenging the seafood industry has been. We are not immune to the repercussions of the Covid. Some of you may have read recently about how expensive building products such as lumber have been. Three times the price. Or that car manufacturers are closing plants because the can't get microchips for the cars they are building (lots of those went to laptop manufacturers who were trying to supply school districts throughout the world). Seafood is seeing the same thing. Crab prices have shot through the roof. Lobster prices are insane. Scallop prices have hit record numbers not seen before. Squid is virtually nonexistent in cleaned and frozen form. Container ships are waiting for days to off load due to massive back up. Andthen throw in the Suez Canal plug up and, basically, anything that can go into a shipping container is affected around the world. The costs of shipping have soared way, way up driving the price increase. And all this as everything is slowly opening up and demand is shooting up. 

All this to say, that I know that all of us want what we want when we want it. But that's not quite going to be possible for a few months until things start flowing more evenly. The whole world is connected by thin strings whereby a pull here causes dramatic shifts there. As always, we will find the things that are good at that time. That's always been our goal and we won't change that now. It does make it harder but, hey, it's like looking into the sights of the sun. Mama, that's where the fun is.

Anyway, here is a beautiful video on how the chain CAN work in better ways. I will just look for inspiration in that zone. Join me...

https://www.youtube.com/watch?v=ysa5OBhXz-Q

Look out for the order form this Thursday at 9am.

Peace,

Robert Amar

Small World Seafood

Owner