Week of january 16, 2023 Small World Seafood Update
Hello everybody!!
You know, when certain landmarks arrive in our calendar year, it usually brings me to think back one or two in order to gauge perpective and then refocus going forward. This Sunday, January 22 will mark the beginning of the Lunar New Year celebrated by a fifth of the globe. And this year is the Year of the Rabbit...
We are rolling out of the Year of the Tiger. A year manifested by power and strength and confidence. Something we dearly needed as that year began with Omicron keeping us down. We needed the strength. We needed the smugness of a tiger and the fearlessness of one to get overcome the burden we all faced after two years of Covid. And that helped us get to this point.
Well this year, the Rabbit brings us Hope. According to East Asian cultures, this year will bring us peace, longevity and prosperity. Well, I couldn't ask for anything more. Who wants a strong Ox or a powerful Tiger at this point? I just want a fuzzy rabbit. Smart, approachable, pleasant, cute and just makes me feel warm inside and smile when I see it. And so, I wish you all to have a year like that. Cool and easy. More Yin than Yang.
Anyway...fish. This week brings very big winds up and down the Eastern seaboard. Very dangerous for fishermen so many have not gone out. But, Canada is thawing out some so we will be going there for out bounty. Fresh water fish baby!! First will be fresh Walleye fillet!! So many of you raved about this fish and we got more finally! Boneless fillets with a thin skin that is delish too, this fish is flaky, firm and mild. My go to prep is olive oil, garlic, salt and pepper, lemon, in a 425F oven for 15 minutes..OMG...For those of you who haven't, do it..
Also, a small shot of smelts will be coming in this week. We will do the same thing this week we did back in December. We will blast freeze them pack them into one pound bags. These things are amazingly good..
More gorgeous Faroe Island salmon and Hokkaido scallops. Both sushi grade as well. And, by the way, a few have asked if once you freeze it if it is still sushi grade. Most definitely. Freezing doesn't make something non-sushi grade. In fact, it can preserve a lot of its freshness..
We are so glad that you guys are enjoying the lonsas and labneh. These are products from people in our very own community that make things of uncompromising quality that pair very well with seafood as well..
We also are adding another stock to the mix this week. We had so much fun with blue crabs last month that we decided that crab stock should be on the menu too. Made from blue crab, onion, celery and carrot, this stock is perfect for those making a crab pasta, a crab risotto or grits or bisque, I mean, come on...
Mussels are the shellfish of the week. With garlic ro spicy lonsa? Yes please! Oysters will be Fortune oysters out of PEI because, well, that's what we all need..Good fortune... Daurade is the whole blast frozen fish of the week and some frozen grouper fillets is still around.
Once again, I wish you all a healthy, prosperous, calm and delightful year. Thank you Year of the Rabbit. You came just in time....funny little bunny....we love you...
Well, that's it for today. Thank you all for being who you are. I know, I know, lots of words. But, hey, lots of info too, no?
Peace
Robert Amar
Small World Seafood
Owner