Week of December 6, 2022 Small World Seafood Update

First thing is first. We seem to upset someone by 26th and Pine by pulling up for our pick ups. We don't want conflict and we totally respect that people who live in a neighborhood have a voice. So, starting this week, we will be moving the first stop of the day for Fitler Square from 26th and Pine to 25th and Spruce. You will find us along the park where there is more room for people to line up without interfering in people's lives. We will also change the name of the first stop to Taney from Fitler since, well, yeah.

Secondly, the last stop at Washington Square has been consistently pretty long and makes people a little upset to wait in the cold. We get it. We are in it too. So, to alleviate the length of lines, we will extend the stop times from 2-3:30 instead of ending at 3pm. That extra half an hour means that you can get there a little later and not have to wait to long or at all. There...

Well, that was a fun weekend!!! So many people having fun with whole fish, lobster meat, salmon, littleneck clams....oh, yeah..olive oil......

The comfort of cooking and eating at home is like nothing else at this time of year. And add to that the fact that you can prepare these meals as well as restos (or better most of the time) at a fraction of the price makes things taste better, me thinks. I know I say it often but i feel like it can't be said enough. i am so proud of all of you for how adventurous and confident you have gotten with preparing fish and seafood. What a revolution it has been..

Anyway, this week, we will feature a fish that is at its best in the winter months. Striped bass!! This wild fish will be coming to us from Maryland and will get to you skin on and boneless. The reason it is best through the winter months is that they are done with their migratory back and forth between the south (Maryland, Virginia, Carolinas) and the north (Mass, New York, Rhode Island). They are settling into the feeding areas and just eating and eating and fattening up and chilling. Kind of like us a couple of weeks ago..

What you end up with is flesh that is thick and flavorful with a skin that crisps up beautiful and a taste that make you moan and groan. To prepare it, you can follow the same recipe for black bass by the chef from Gramercy Tavern in NYC that I posted on our website. Or, roast in the oven with olive oil, garlic, salt, pepper, spices, at 425F for 12-15 minutes...yum!!!

We will continue to sell blast frozen lobster meat throughout this month. Cooked claw and knuckle meat perfect for lobster rolls, pastas, risottos..Just delish! Also, we nearly sold out of daurade! Lots of you like whole fish so this week, we will scale, gut and gill whole bronzini and that will be the fish of this week!!

Also, Some of the special featured items are really liked by many of you guys so we will start a new category where we can try to always carry labneh and lonsa, and pie dough and maybe some interesting cheese or babka kit..You know what I mean. We can have some of this stuff available every week instead of every 3 or 4 months..

Mussels are the shellfish of the week. Oysters will be Tuxedos from PEI. Plenty of Faroe Island salmon fillet, Hokkaido scallops, crab meat and other goodies.

And that's it for today. I know, I know, lots of words. But, hey, lots of info too, no?

Peace

Robert Amar

Small World Seafood

Owner