October 4, 2021 Small World Seafood Update

Hello, everyone! Man, I love seeing people have fun with their food. So many different mussels dishes prepared over the weekend in so many different ways! People were also creative with the haddock with someone wrapping it in swiss chard leaf and baking it over veggies! So smart!

This week, we are going to continue to play with some (relatively) local fish. First off, is a fish that is so underrated by many but loved in many parts of the world including the Mediterranean and Asia; Spanish mackerel. Now, for those not familiar with this particular type of mackerel, it is the least 'fishy' mackerel of them all. These smaller fish yield fillets close in size to a branzino fillet but with more flavor. It can be grilled, broiled, pan seared or even served crudo or ceviche! This batch of fish will be coming from the Carolinas and are absolutely gorge. And inexpensive too! We have a couple of great recipes on our website for this fish but feel adventurous to find a prep that works for you. Try our Mediterranean marinade with it and then finish off again with a little more after it is cooked. OMG...

Second up is Canadian swordfish! This seems to be everyone's favorite sword and for good reason. The fish come from colder and more pristine waters producing a swordfish fillet which is so creamy and mild in flavor. Give it a go with our Mediterranean marinade or miso glaze.  Or, try subbing it for a chicken dish you love. I made some a few weeks back with a marsala sauce that was insanely good. 

Glad to see how popular sea scallops have been the past few weeks. Truly. Unfortunately, prices keep going up and availability is going down. To put things in perspective, over 70% of the yearly quota has been harvested so far...and the year goes from April to April!! It's going to be a tough winter for them. I foresee two weeks tops for us to sell them and then I think that the only right thing to do is to stop selling them for a while. Just a heads up to you all. We have to let air out of their bags so they can hold on or the industry will be hurt.

The salmon of the week will be another 'salmon salmon' but this time back to Chile. There were some holidays down there a couple of weeks ago throwing their supply chain off a little (I know, that's all we need). They are back on line and we are going back to one of our favorite farms in Patagonia. Sushi grade but just delicious roasted or glazed or whatevah..Oh, and it's cheaper to boot.. 

We are working on a couple of special treats for the week but not sure if they will make it in time. Stay tuned. Clams are the shellfish of the week. Oysters are Conway Royals from PEI. Shrimp shumai are still around. Our new smoked salmon has been very well received and for good reason. It is the top of the line  that Acme Smoked Fish in Brooklyn produces for the likes of Zabar's in NYC.

Anyway, always fun chattin witcha. 

Look out for the order form Wednesday at 11am for Fairmount/444 N 4th St

Or Thursday at 9am for Fitler/Rittenhouse/Washington Sq

Peace

Robert Amar

Small World Seafood

Owner