AUGUST 2, 2021 Small World Seafood update

 Hello everybody!!!!

What a fun week with miso glaze! So many homes across the city were marinating Steelhead trout and sablefish with our delish miso glaze. We were figuring that lives were getting busier and hecticker (yeah, but it should be a word) and the thought of having to schlep around to find white miso and mirin and sake and then making the glaze would seem like too much. The response has been so great that we will continue to carry it on a regular basis and it is inspiring us to come up with other marinades and things that make your life easier.

As I was editing the order form last week, i noticed that we now have gone through over 100 different items since we started doing this last March. That's pretty wild. It really speaks to a few things. One, that you all are so eager to try new things at home. Two, that we've gone through a lot of stuff. Three, that seafood is the only protein group with this much variety. We don't eat a hundred different types of chickens or pigs, people..

So, to keep this thing going in that direction, we will be featuring 3 new things this week. Something chi-chi, something underestimated and something misunderstood.

Chi-chi first, of course. We've had many types of flounder, fluke and sole over the past year but never the king of soles, Dover Sole. This fish sits at the top of the list of favorites in Europe as well as some of the more renowned French restaurants in these parts. Fresh can be had for quite a hefty price but Dover sole is also farmed, cleaned and frozen by some very high end producers in Spain and Holland. Don't shy away because it comes frozen. Like other products such as octopus, shrimp, cod, Greenland turbot, if the freezing is done properly and with very fresh fish, the quality is stellar. And these are stellar quality. We will be selling two per order (14-16oz each good for one person) and the only thing you will need to do to prepare it for cooking is to peel the skin off and trim off the edges after you defrost it. It is super easy and you will be delighted. Cooking this fish on the bone and then filleting it tableside is so easy and adds so much flavor to this unbelievably delicate fish. Here is a vid on how to prepare the fish for cooking. Another vid on how to cook it Meuniere is on our website.

https://www.youtube.com/watch?v=T1ePKvwKFXk

Next up for underestimated, fresh tilapia fillets from Colombia. Yes, tilapia. Many of you have prejudices against this fish because of the quality of tilapia usually seen in this country. I get it. Lots of crappy tilapia out there. It is too easy for suppliers to get the cheapest thing possible and you end up with crappy fish. Many countries around the world such as Turkey, Israel, Honduras and Colombia, depend on sustainable farming to produce high quality tilapia for their demanding populations. This product is just that. Firm, really fresh and sustainably farmed in river basins in Colombia. Just great stuff. Clean crisp water coming off of the Andes.  You can pan fry it, roast it, make fish tacos, grill it, broil it. It is excellent. And doesn't hurt the wallet either.

Lastly, the misunderstood. As we've been trying different cousins in the salmon family such as Steelhead trout and Arctic char, a few of you have been asking for 'salmon salmon'. Well, that's kind of a funny story. You see, salmon was first farmed successfully in Norway in the 70's using a species called 'Atlantic salmon'. You know some others such as sockeyes or cohos or kings, etc. Farmed Atlantic salmon really started to take off in the 1980s and it is where it is now having basically taken over the world..bwaaahahaahaha!!! Now, when we get Altlantic salmon from Norway, we call it Norwegian salmon. When we get it from Scotland, Scottish salmon. Faroe Islands, Faroe Island salmon. Canada, Canadian salmon and Chile, Chilean salmon. It is ALL the speices Atlantic salmon. Weirdly enough, Most Canadian salmon and all Chilean salmon is farmed in the Pacific! Still Atlantic salmon. That's the speices. This week, we will be featuring the benchmark icon of Atlantic salmon, Norwegian salmon. Yum. If you liked the Faroe salmon, you'll love this.

Anyway, I know, lots of words...The shellfish of the week is mussels. Oysters will be Pink Moons from PEI. Shumai is still around. More miso glaze will be available (think salmon here). Shumai is on the menu as well aaaaaand....I don't know what else. Hey, we get to still have fun with food, try new things and eat really, really well despite this craziness all around us. What's to complain about, huh?

Look out for the form this Wednesday at 11am.

Peace

Robert Amar

Small World Seafood

Owner