Week of September 23, 2024 - Small World Seafood Update

Hello everybody!!

What a grorgeous weekend! The town was pumping. I love this time of year for that. People in the region really taking in the nice days while we can. Pretty soon....

A quick reminder for the following week. We will be running everything as normal through the Jewish holiday coming up. So same rhythm. We will be adding to opportunities for people who need stuff for the eve of Rosh Hashana on Wednesday the 2nd with open hours at our shop on Monday Sept 30 and Tuesday Oct 1 from 10am til 2pm. We will have lots of fresh salmon fillets and lots of blast frozen fish for you.

Okay, nothing like the present, though, and for this week we just had a bigass full moon so that means fresh sushi grade tuna from Maine!!! We love our tuna when we can get it and here it is!!! Tartare it, poke bowl it, crudo it, quick sear it or just slice it off like an apple and eat it. This is the goos stuff. Yellowfin tuna. Ahi, as it is known in sushi restos..

And with the holiday kind of in mind, we though it would be good to have a few blast frozen item items that always please the crowds and make for great center of the table items. So, we brought in more Black cod, also known as sablefish!!! As usual, we will blast freeze and vac pack whole sides with each approx 1.5lb plus or minus. A great size for dinner for 4 or to accompany other meats. To make the Nobu Japanese Black Cod dish, thaw the whole fillet, marinate with our miso glaze for two days (this is not a typo - 2 days) and then bake at 450F for 10 minutes and broil for 5. Perfection!

Also, we have some beautiful rainbow trout coming from our friends in Idaho!!! This is the best trout you will ever have. Meaty, flavorful, easy to cook. We will have both butterflied trout, meaning headless and boneless or whole red meat trout, head on and scaled and gutted. We will blast freeze both. You get two fish per order in each case. A nice thing to do with the butterflied trout, if you are interested, is to stuff it with a half a fishcake and bake it in the oven at 425F for 15 minutes. Trust me on this one.

Yes on the Faroe Island salmon and Hokkaido scallops. Both sushi grade, both come fresh or blast frozen. This is the good stuff...

For special features, we have more tuna arabbiata fusilli from Matt at Settantatre Pasta Co along with his wonderful fresh sun dried tomato spaghetti. We also have our hot smoked (kippered) Faroe salmon for you guys made with our friends from El Camino in NoLibs. Shelf life on this is one month under vac in your fridge or you can freeeze it under vac for an extended shelf life of many months. And we still have a few more gefilte fish frozen loaves for those who want it. Don't wait. When they are gone, they are gone..

PEI mussels are the shellfish of the week. These would go great with some fresh pasta from Settantatre !!... Not sure about oysters yet.... We have bacon and lonsa and smoked fish...So many good things...

I know, I know..Lots of words...

Anyway, as usual, I have to thank all of you guys for being in our lives. What an incredible community we live in...

Robert Amar

Small World Seafood

Owner