Week of March 20, 2023 Small World Seafood Update

Hello, everybody!!

I don't know about you but I love the seasonal movements of Spring. There is a certain musicality and richness to a cycle that connects me to life on earth and its rhythms. It begins for me on Valentine's Day when we provoke and awaken the craving and desire for things that lay a little dormant through the winter. Then into witnessing the days growing longer, the birds appearing, the plants sprouting and the trees blooming. A Lent season comes along to restrain our animalistic impulses. We get a hall pass on St Patty's Day where we can let of a little pent up steam with little risk of punishment from the gods above. Then, we roll into Passover and Easter right after the official beginning of Spring symoblized in both cases by the very thing that represents the image of new birth: The Egg. And life begins again...I love it.

Anyway, speaking of Passover and Easter, the holidays are coming up in a couple of weeks. Easter is on the weekend of April 8-10, of course, so no problem with ordering for that week if you belong to that tribe. The first night of Passover, on the other hand, is on Wednesday, April 5 so that is a little problematic for those trying to plan Seders and incorporate fish in that tribe. So, We will have walk in days on Monday April 3 and Tuesday April 4 of that week to go along with our usual routine of ordering for the rest of the week which will not change.

So, this week, we will start selling gefilte fish loaves! Gefilte fish is a type of fish mousse that is traditionally served on Jewish High holidays. It is made with fresh water fish. These loaves come from Raskin's in Brooklyn and are very different from the gefilte fish you find in jars. They come frozen and raw and need to be baked in the oven. In my opinion, these are the best gefilte fish loaves you can find. No egg, no peppers, no fillers. They make a cheaper one but this ain't it. We will sell them for the next few weeks but don't wait til the last minute.

Also on the menu this week is another shot of frozen hamachi loins!! These little babies are the best thing for making crudos, carpaccios, sashimi, maki rolls and poke bowls. Boneless, skinless and ready to slice up once you have thawed them. They range from 1.1-1.7lb each. Great stuff. Also known as yellowtail in sushi restos but you will pay a small fraction of the price you pay in thsoe places. Trust me. You will get your money's worth here. And, if you have a little extra that you won't eat raw, you should try miso glazing it and broiling it. Wow! Kind of like miso Black Cod in that it is fatty and melts in your mouth. Amazing.

Another special item that may be tailing off for the year is Greenland Turbot fillet!! This bone white fish fillet is so elegant in its texture and delicate in its flavor. Real class. One of my favorite ways to prepare it is in parchment. I posted a recipe on our website for this technique. Super easy to put together and a hit at any dinner party. Just opening the bundles after they have cooked is an experience that everyone enjoys at the table. And the flavor. Oh, my...

Faroe Island salmon will be here this week. Thank goodness for that. Hokkaido scallops as well. Both sushi grade. Smoked trout and potato pierogies will be around. Al Pastor marinade as well. Both great additions, yeah?

Littleneck clams are the shellfish of the week. Not sure about oysters yet.

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