JULY 26, 2021 SMALL WORLD SEAFOOD UPDATE

Looks like we are getting into a hot week. I don't understand why they call it dog days. My dogs hate it...

Aaaaaanyway, loved seeing so many of you having fun with pokes and the bacon we sold last week. Great stuff. we love bringing you interesting high quality items only restaurants use or make. So much better than anything you can find in a supermarket...

This week, we will stay with more sushi grade salmon cousins. Steelhead trout is back! We love this fish so much for its flavor and that little bit of extra fat. Just so you know, some sushi restaurants that I've sold to prefer to use fattier salmon and many opt for Steelhead once in a while when other salmon either get very expensive or supply is messed up. Many of you have discovered that you love it. Great! If you do not want to do a raw thing with it, no worries. It cooks up just like the salmon you know but will have a flavor more toward trout. Pretty amazing stuff.

Next up will be another great fish with a high level of omega 3s and such a delicious fish so easy to prepare. Sablefish, also known more popularly as Black Cod. The most famous preparation for this fish is a two to three day marinade (two is plenty, really) in a miso glaze and then broiled. This recipe was made famous by Nobu Matsuhisa at his namesake restaurant in New York City. It is on just about every Japanese menu now. Although you can order a portion in a resto for over $35, you will get 2lb from us for less than that. Also, to make things easier for some of you, we have prepared the glaze using high end restaurant ingredients and will be selling it so you do not have to gather a thing to make it. One thing about the glaze, you can use it on other fish such as the Steelhead. OMG, that'll be good or even sauteing broccoli or brussel sprouts. Yeah. Versatility is the name of the game.

Not sure about another fish selection for the week but we do know that we will have clams as the shellfish of the week. Oysters will be Raspberry Points from PEI. Shrimp shumai are still around as is Unagi and mahi will be the frozen fish of the week.

Now, a few of you have been antsy about not seeing us sell crab meat or sea scallops or tuna lately. Well, there's a reason for that. The prices are through the roof on those products along with just about everything else being up in price. Folks, when the price ticks up, that's a demand issue. When the price spikes way up, that's a supply issue. There isn't much of the stuff. Yes, demand is up since things have opened up but the truth is that the biomass of scallops, lobster, crab, tuna have all gone down this year. These cycles happen but they just happened this year. 

Now, what does that mean for sustainability? Two things. First, people will cheat when supplies are low and demand is high. Secondly, we can do something about it. Sustainability is more of a tango and a solo dance. Suppliers will push the limit beyond excess as long as demand stays high. How else could we end up with tomatoes in January? They come from far away and taste like crap. What a burden on the environment just to get them. If we simply ate was was available when it was available, half of the sustainability problems would disappear. So, hang tight. Let's allow those species to recover biomass and stay away from them for a bit. When the time will be right, it'll be right. The rollercoaster ride ain't over yet, folks. In the meantime, we can still eat well and conscientiously. That's our mission.

Look out for the form Wednesday at 11am

Peace

Robert Amar

Small World Seafood

Owner