Week of january 30, 2023 Small World Seafood Update

Hello, everybody!!

Fly, Eagles, Fly, babyyy!!! It's great for the team to play so well and dominate. Super Bowl!!!! Brings out the locos afterwards but, c'est la vie.

First of all, let me acknowledge something quietly between just the two of us. I know you guys didn't get a shot at cod cheeks last week. I know that you have been honing your pitchforks over the weekend in case I didn't come through. I know you we have a shot of cheeks for you guys this week. I know that you will save said pitchforks if this happens in the future...I know. And I know you know...there. Never to be spoken of again.

So this week, we will be pre-gaming Valentines Day since it is a couple weeks away (and the Super Bowl) with some fun stuff you can have now or save for later. So, on docket this week for fresh feature is fluke fillet! This local variety of flounder is at its best right now. Thicker, fattier, firmer, more flavorful...Great to simply pan fry with a little dredge or try stuffing it with either crab cake mix or one of our fishcakes...Ridick..Oh, and by the way, fluke is sushi grade so great for crudos or ceviches..

Speaking of sushi grade, we have more hamachi loins!!! Also known as yellowtail in sushi restaurants, these things are just amazing to have on hand. They come to you frozen and vac packed so the shelf life is long. We have a few recipes on our site for using it. Give it a go with sushi rolls. Or make a crudo with sliced jalapenos and our ponzu sauce and be a rock star.

We have 5/6oz Maine lobster tails too!! These babies are just delish and packed with meat! You should definitely check out our recipe for lobster tails. It involves spliting them and Bibou butter...very racy stuff...And you won't regret it, This is the best way to get the most flavor out of your tails! Tails will be in short supply for the next few months so load up!

And since many of you have been asking, we decided that it would be fun to play with a new section for a couple of weeks and see how it goes. Eggs. Not the chicken kind. The fish kind! Roe or caviar, whatever you want to call it!

So we will feature 6 different types that have different applications and uses. We will have some wasabi tobikko and red tobikko available for you sushi making and poke bowls!!! Wanna beautify your Insta shots? Tobikko baby. Oh and the crunch and flavor...yum!

We will have paddlefish caviar! This is the caviar that most people see the most on canapes and blinis and hors d'oeurves used by chefs everywhere. Nice crunch, good caviar flavor and great to top things off with. Not the most complex but a good cheaper alternative to the expensive stuff if you are pairing it with other flavors you want to emphasize. Besides a nice little dollop over scallops, how about a little over some labneh? Or, even better, scrambled eggs, spoonful of labneh and caviar!!

We have more trout caviar. Those larger crunchy orange balls of goodness. Also, we have two caviars that are just for the spooning and eating with some blinis and accroutements. We will have a sevruga from Roumania and a kaluga from Amur river which is has an excellent fruity nutty flavor with firm eggs. More on that in the next email. These caviars are good for two months in the fridge unopened and a week after opening.

And just when you were about to melt into a puddle of excitement, we also have Shevy's chocolate babka kit. Frozen dough, chocolate sauce, chocolate powder mix. Make babka or rugelach. Check out her video. Super easy and super fun. Store the dough in your freezer til ready and the chocolate stuff in the pantry..

Yes, we have Faroe Island salmon. Yes on Hokkaido scallops. Mussels are the shellfish of the week. We have a 'classic' hot smoked kippered salmon that El Camino made for us. So good. And Mycopolitan mushrooms are around as well!!

Fun stuff for the week. 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