Week of February 13, 2023 Small World Seafood Update

Hello, everybody!!

Well, all I gotta say is....snap...It was a good game, though, we were in it so it made watching the Super Bowl so much more fun though the stress level was through the roof. It brought the city together again and that's so nice to see. It just sucks that we keep getting so close in sports finals the past year and can't win, you know? But I guess, on the other hand, what if we won all the time? Then we wouldn't know pain and suffering any more and then we would turn into smug, entitled fans and kind of like what happened in Boston...those fans were great as the miserable, loyal, hopeful, hexed and sad-sack loyalists of teams that sucked before they won everything in the world again and again and now they are just a bunch of confident people who don't get bothered by losing anymore because they've won so much. Yeah...I would never want to be like that....

Aaanyway, I wish everyone a very Happy Valentines Day whether you celebrate someone else or just yourself. Hey, love is love, baby! This week, we will have a visit from an old friend...Swordfish!!! Yes, something to be said about shifting weather patterns but the warmer weather has brought some of these babies closer to us so we will not complain about that! Beautiful local swordfish. Nothing like it! Firm in texture and such a versatile fish to cook up! You can check out our many recipes for sword. It really takes so well to saucing. Think piccata, Provencale, curry, our Miso Dashi tomato sauce..

And since many of you will be celebrating Valentine's this weekend, maybe, we will keep the hamachi and lobster meat available for you guys. Glad to hear so many of you are loving the frozen grouper fillets! That fish is sooo good!. Great to schnitzel up or pan fry. So good roasted in the oven as well.

Plenty of Faroe island salmon coming in this week as well as our dynamite Hokkaido dry sea scallops. Both sushi grade! Mussels are the shellfish of the week. Try using one of the lonsas to zhuzh up your sauce! Oysters will be Savage Blonds from PEI. More caviar and fish eggs are around for now, too...

Let's get back to basics, people!! 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