Week of February 6, 2023 Small World Seafood Update

Hello, everybody!!

On the outside, I've got a certain confident swag with the Eagles..On the inside, I'm a friggin puddle..but don't tell anybody...

So, this week rolls into a double whammy weekend! Valentine's Day weekend and Super Bowl party!! But it's not an eether either thing. Plenty of love to go around, I say. So, we a have a bunch of stuff to cover all the bases this week!

First off, we have some absolutely beuatiful Greenland turbot fillet coming in! This fish is a cousin of halibut and though it is a much smaller fish, it produces some terrific meat! Now, this is a great fish that you can simply pan sear and drape with an herb butter if you want to be all Frenchie and all. But, considering we are in the middle of February, I think that brothy meals can be so good! For this fish, I'm thinking of a baked in parchment paper thing with some onion, garlic, fennel, butter, herbs and a dash of either white wine or fish stock. We have a great video using walleye on our site but you can make it the same way with turbot! or try your hand at poaching in a stock!!

Second up, lots of people hankering for some monkfish so, well, that's on the menu too! Monkfish is a great, sweet tasting fish with reall firmness to it. It is great to eat in so many ways from simply pan searing to roasting, to wrapping in bacon or proscuitto and baking to, my favorite, Nigella Lawson's turmeric monkfish stew. Trust me on this one. The perfume on your house will be, shall I say, a veritable aphrodisiac..

Speaking of, let's talk a liitle oysters. Oysters have a longer shelf life than you would think. When we bring in oysters, we make sure that the harvest dates are as close to pick ups as possible giving you a good ten days shelf life. Yup. Keep them dry and cold in your fridge and they will be great for the Super Bowl or Valentine's sday if you are celebrating Tuesday.

We have lobster tails still. That market is getting a little tight so take advantage. We have cooked blast frozen lobster meat perfect for mini lobster rolls. How would that look on your buffet, huh? Don't forget your large shrimp and if you are making a cocktail, check out our recipe for roasting them in the oven the night before. Makes THE best cocktail ever and then add our wasabi ginger cocktail sauce?

We have crab meat and crab cakes gotta be a part of it too. I like to make them lately using the same recipe on our site but subbing curry powder for old bay, adding some finely diced jalapenos and serving them with one of Aaji's lonsas...just amazing..

And the fish egg thing last week was a hit so we have more of the stuff this week. That wasabi tobikko is the perfect Eagles green for a little smoked salmon on a cracker topping, no? Or slice up some hamachi and instead of jalapenos, wasabi tobikko!!!

Yes on Faroe island Salmon. Yes on Hokkaido scallops. Littleneck clams are the shellfish of the week.We have more classic kippered salmon but will add the Char Siu salmon as well. Seems to be two camps out there so noew everyone should be happy.

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