October 25, 2021 Small World Seafood Update

Well, people had sooooo much fun with tuna and how about that red drum on the half shell, right? Man, I don't have that fish often but it is deelicious! 

This week, we have a major nor'easter headed our way bringing lots of rain to the Northeast. It is also bringing lots of high wind to the coast causing most boats to land early and wait things out. So limited stuff to choose from. Also, the week before Halloween has traditionally been a slow week for seafood sales although I am not sure who wouldn't want a bag of scallops or mussels dropped into their Halloween bag, right?

Well, we got lucky this week by securing some fresh wahoo. Say it, wahoooooooooo!!! This fish also known as Ono in Hawaii is a terrific firm fish that grills up nicely but also broils just beautifully and would love to snuggle with a little miso glaze right before that. Maybe a hour or so. These fish come from between the Carolinas and Florida and are really gorgeous domestic fish. We have a nice recipe on the website for it too.

Also on the menu is more small fresh haddock fillet from up North. Haddock is part of the cod family but is typically prized for being the sweetest and most flavorful. We agree. I love it simply dredged and in a hot pan, two minutes one side, two minutes the other, squeeze of lemon. I also absolutely adore it as fish and chips. You could use our dredge, add beer and make a killer fried fish that won't be greasy if you do it right. Here is a reminder from a previous email back in January for dredging and frying:

https://smallworldseafood.com/weekly-emails/f/january-26-2021

The salmon of the week will be back to Faroe Island salmon fillet. We all love that variety of 'salmon salmon'. Sushi grade so perfect for poke bowls but melt in your mouth roasted in the oven. It also likes to spoon with the miso glaze.

This will be the last week for dry scallops for a while. Auction prices continue to go up and this week's weather will make supply even smaller. Sad. Take advantage, though. Don't say I didn't tell you.

For a fun thing of the week and with Halloween weekend coming up, we thought we would play with making something many of you like and some of you make. Cocktail sauce!!! Yes, is there anything better than dunking a nice flavorful shrimp into a bowl of cocktail sauce? Well, being weirdos as we are, we decided to make put a twist on it. So, instead of the classic horseradish lemon version, we are making a wasabi-pickled ginger-lemon cocktail sauce. Let me tell ya, it...is....so good! In fact, I would dunk my fried fish into that any day too! Now, doesn't that sound like the perfect hors d'oeuvre for your Halloween party? I think i will describe it a 'Vampire' sauce to my kids..bwaaaahhhaaaaahaaaa!!!

Mussels are the shellfish of the week. Chebooktook oysters from New Brunswick are the fresh cups of the week. Ahem..cocktail sauce. No frozen fish this week. Shrimp shumai are good. All else is around. it's going to be a fun week, folks.

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

or 9am Thursday for Fitler/Rittenhouse/Washington Squares

Peace

Robert Amar
Small World Seafood
Owner