Week of january 23, 2023 Small World Seafood Update

Hello, everybody!!

One of the things that I love about this time of year is that we are, generally, in the middle of winter but the fish that appear and become available to us can be some of the most interesting. And, some of it only appears at this time of year and no other. This will be the theme this week!

First up is fresh mahi mahi! This fish coming to us from Brasil is really some ofthe best around. These mahi are larger in size giving the flesh a meatiness but moistness that you don't see in smaller fish. Although this fish will be great for tacos and such (really, really great), it can stand on its on as a center of the plate item. Also, it is meaty enough that it can take a lot of heavy spicing if you want. Think Cajun or Jerk seasoning to be topped off with fruit salsa that also happens to be abundant now. Think mango or pineapple...But, just keeping it simple with prep will reveal how good this fish can be.

Secondly, this is the time of year for local sardines!!!!! I can hear some of you cheering and a few of you making a face. Stop making faces. You'll stay that way. Fresh sardines can be a little tricky for most. First of all, they can be bony. Secondly, they are an oilier fish so they can turn more quickly. Thirdly, they come to the markets in dribs and drabs. Well, you know i always look for win, win but prefer win, win, win, So, we cleaned, deboned and removed the head (also known as butterflied - like the branzini and trout we've sold). We also, blast froze the fish and vac packed it so you can eat them whenever you want. You get between 5-7 butterflied fish per pound. No work, easy peasy and world class meal! They are frozen separately so you can pull out however many you want from the bag, cook them up, close your eyes and imagine you are in Portugal...

Thirdly, we got a small shot of cod cheeks! Cheeks are harvested from bigger cod in Iceland during this time of year. They kind of look like scallops a little in shape but have a coddy flavor but creamy texture. This product can turn quickly as well so we will do the same as we did with the sardines. We will blast feeze them and vac pack them. To prepare, you sear them up just like you would scallops. Check out our recipe for that on our website. Good skill to know.

Pleant of Faroe Island salmon around this week. Plenty of Hokkaido scallops around this week. Both sushi grade too.

Littleneck clams are the shellfish of the week. Oysters will be Salutation Cove oysters from PEI. More crab stock is around for your risottos and pasta dishes. All the special features are around including Mycopolitan mushrooms.

Fun stuff for the week. More fun stuff coming in the next few weeks too. Why not? Food is fun and fun is food.

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