Week of February 27, 2023 Small World Seafood Update

Hello, everybody!!

Well, to everything, turn, turn, turn, turn. Just made that up. Sounds good. Almost musical...

Anyway, the turn is happening in two ways. One we like and one we don't. Let me start with the don't. The salmon market is beginning to go insane. There are weather issues in the North Altantic that is affecting Norway and our dear old Faroe Islands. There is shutdowns in Eastern and Western Canadian salmon farms. And all while this massive lower of supply is happening, we just started Lent and China is wide open and demand there is surging. The price of salmon is like the price of oil. It is determined on a global scale with different regions constantly fighting for price dominance or market share. Anyway, right now, things ar egonna get ugly..

On the positive side of things in the world, it looks like we will be getting our hands on some fresh sushi grade albacore tuna!!! A lot of people only know albacore from the can thing. It is true that it is a great tuna for that since it as a higher percentage of fat that its bigger cousins like yellowfin and bigeye. However, fresh albacore is still sushi grade, ruby to pale in color, and creamy to the taste. Also, if you are not into the raw, braising this fish in a sauce like a puttanesca or Provencale or even poaching in oil is a real treat. Or how about some sesame crusted rare tuna? And some of our ponzu? Dreamy...

This is also a great week for more local fresh fluke flounder! Fluke is sushi grade as well so you can make a lovely crudo to soosh it up this weekend! But a nice quick dredge and into a hot pan and then topped off with a little lemon butter with parsley can be just a magical.

We do have Faroe Island salmon this week. We also have gorgeous Hokkaido scallops that sear up perfectly. And both are sushi grade. Mussels are the shellfish of the week. Best cheap meal ever! Oysters will be Savage Blonds from PEI.

Lots of other fun stuff as usual and we have a few cool things coming your way too. So stay tuned..

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