October 11, 2021 Small World Seafood Update

Hello everyone!!! Boy did that feel like a sleepy, fall weekend or what? Such nice preparations of Spanish mackerel and swordfish by you all! We love it when you send us pics of your dishes! It inspires us to keep things interesting and provide you with the tools to make your lives and meals rewarding. I know that sounds cheesy but, hey, the world feels likes it is speeding up again and slowing down becomes more meaningful. It's been feeling a little crazy out there.

So, this week, we have some fun stuff that is a little all over the place. Actually, in culinary terms, you could go quite global or around the world with flavor.

Our first feature of the week is fresh mahi mahi! These beautiful fish from the Caribbean are larger mahis than we normally see meaning thinker fillets. We portion them with the skin. The purpose of this is to hold the meat together when you cook it so the flakes don't separate but you could certainly remove it if you were making tacos and wanted to cook up smaller pieces. 

Now, many of you are accustomed to preparing mahi with an American/Mexican type of preparation. That's all fine and dandy. There are other interesting ways you could prepare it. For example, our miso glaze or Mediterranean marinade. Orrrrrr, you could try a new marinade we've concocted; Coconut-Lemongrass marinade. 

This ,marinade is made with coconut milk, lemongrass, ginger, garlic, kaffir lime leaves, shallots and green chile. It is not very spicy but will work great to marinate fish for 30 minutes to an hour before you cook the fish. To turn it into a Thai sauce, simply add some red or green curry paste and you are flying. Sounds like fun, no?

Next up for fish will be a fave from up around the Cape. Lemon sole is one of the sweetest and most elegant of the flat fish fillets around. These are small in size but so easy to work with. Dab with some of our dredge, pan sear these fillets, remove them from the pan, add some butter, lemon and parsley and pour back over the fish. My lord, that€™s good eating!!

The salmon of the week will be more Atlantic salmon (salmon salmon) coming from the Faroe Islands. Known simply as Faroe Island salmon, these gorgeous fish are sushi grade and have been some of the most raved about salmons. It€™s that good. Poke bowls, crudos, miso glazed, coconut lemongrass marinated or simply salt, pepper olive oil. Yum!

Sea scallops are still around this week. Goodie. Mussels are the shellfish of the week. Hmm that coconut lemongrass stuff would go well with that! Shumai are around. Mycopolitan mushrooms are back after a long hiatus. Yay! Lots of smoked fish options this week with a little surprise feature that I will talk about on Wednesday€™s email.

Boy, that was a long one but don€™t be pissed at me. Like I said, things have been feeling a little crazy out there but that doesn€™t mean we need to be crazy too. Well, we need to be crazy but the right kind of crazy. Maybe something a little like this€¦

https://www.youtube.com/watch?v=FsFmUpd9tsE

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

Or Thursday 9am for Fitler/Rittenhouse/Washington Sq

Peace

Robert Amar

Small World Seafood

Owner