Week of November 11, 2024 - Small World Seafood Update

Hello everybody!!

And now come the race toward the end of the year. That's always how it feels right about now. It takes a little planning. So, this is the sitch. Thanksgiving week is the week of the 25th. That week, we shut down for holiday as well. Actually, that week, we will have walk in hours on Monday, the 25th and Tuesday, the 26th between 10am and 1pm for those who need last minute items such as whole sides of salmon or whatever. We will be pretty well stocked on most things. So this week and next week are the last two weeks before the one week break. This is the time to stock up on goodies along with stuff you want to eat right now. There. Planning...

So, let's get into some of the fun stuff for this week. You guys can figure out what is for now or what is for later. First up, is a crowd favorite...Black cod!!! Also known as sablefish, this is the fish that made Nobu famous. or rather, Nobu made Black cod famous. Miso glazed and so much easier to make than you think. We sell the whole side which is approximately 1.5lb plus or minus in weight blast frozen and vac packed. To make miso Black Cod, thaw the fish first, marinate in our miso glaze for two days (yeah, two days), roast in 450F for 10 minutes, broil for 5 minutes. Voila!!

Also fun to play with are Jonah crab claws!! These claws are the northern cousins of Stone crab claws. They come frozen and look similar to them as well. Out of Nova Scotia and a great holiday treat. Thaw them out in your fridge overnight, make yourself a little mustard sauce to dip into and pick away! They are already cooked and best served chilled..

We have more cod cheeks which everyone seems to love so much. So happy about that. I think it really is one of those things that once you have it, you ask yourself why you've never had them before. Great stuff.

We have more Martha's Vineyard bay scallops blast frozen and vac packed in half pound bags! This year has been a bumper crop and the size of them has been huge! For a bay scallop that is. Great for a ceviche or a pasta dish...

And what would a holiday be without lobster, right? So more South African lobster tails coming your way!!! These are the best of the best. Hands down. By the way, lots of great recipes on our site for lots of stuff including how to prepare these babies..

We have butterflied branzini back in stock! Head off, boneless, blast frozen and vac packed two per bag. Sooooo fresh...

Yes on Faroe Island salmon and Hokkaido scallops. Yes, both are sushi grade. Yes, even the blast frozen is sushi grade as well...

We love how popular the foie gras was last week. We have more this week for those who didn't get any or for those who want more.

And while El Camino still has some pork bacon in cure which isn't ready yet, we thought we would introduce a different type that is. Beef bacon! So, more commercial beef bacons are made with a kind of sausage meat is kinda not very interesting. But, real beef bacon is made from real navel meat and is quite delicious. This is the real stuff. And it really awesome!

Lots of you really like the Maine oysters from two week ago so this week we will go back there for more. This time. we are bringing in Topsiders from the Damariscotta River. Fun...

Littleneck clams are the shellfish of the week. These would go great with some fresh organic spaghetti from Settantatre !!.... We 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...

Look out for the order form Thursday at 9am.

Robert Amar

Small World Seafood

Owner