Week of November 4, 2024 - Small World Seafood Update

Hello everybody!!

What a fun week just past! Halloween was one of the happiest, most festive I've seen in a long, long time. And fun with bigeye tuna over the past weekend wasn't too shabby..

We now roll into November and pretty soon we have to be thinking of the holiday season. Thanksgiving at the end of the month and then the rush toward the end of the year and Christmas and New Years. Always exciting stuff to be thinking about foods associated with certain times of the year.It's fun to be thinking about fun at any time for me, really. And fun is what it's all about.

This week, we have some fun stuff in store for you! We have gorgeous fresh swordfish coming from Southern Brasil!! Southern Brasil in the Southern Hemisphere is the equivalent of Northern North America. Cold, clean waters. making for fantastic swordfish. And everybody loves our sword. For good reason. Creamy, mild and so versatile to cook! You can sear it, grill it, poach it, kabob it...Or for a simple absolute winner, season with one of our spice blends, let sit on the counter for 20 minutes, roast in a 425F for 15 minutes and voila!!

Also this week, from the pristine waters of the Rockies, Idaho rainbow trout!!! This is the best of the best for trout. It really is. We have it either as butterflied, meaning head off and boneless or whole, meaning head on and scaled and gutted. We blast freeze them and vac pack for you two per bag. Super duper..I posted a recipe on our site for trout and fish cakes. Taker a look at it. A little pregame for Thanksgiving except sup out the trout for turkey and fishcakes for stuffing...Yeah. ridick...

We have more cod cheeks this week as well as more bay scallops from Martha's Vineyard. It's the good stuff...Yes on sushi grade Faroe island salmon as well as Hokkaido scallops. Oh, and no fresh jumbo lump this week. Hopefully next...

We had so much fun a few weeks back wit hsome excellent AA Uni from Canada. This week, we have some excellent AA Uni from Mexico!!! There really isn't anything so good for those who love this delicacy of sea urchin roe. It's amazing. And for those making pasta with it, we have fresh organic spaghetti from Settantatre Pasta Co. Yum..

Uni is sometimes referred to as the foie gras of the sea. That got me thinking about foie gras. Duck liver is a delicacy too. So, we found an excellent supplier of foie up in Quebec so this week, we will be selling frozen slices of foie gras! These are Grade A slices like you would get in a resto if it were seared. And you know how much that costs. Well, you will get two slices in a vac pack frozen for $25! Now that's a market beater if I've ever seeen one. So, foie of the sea and foie of the land (or uni of the land if you really want to be parallel..) More fun!!!

PEI mussels are the shellfish of the week. These would go great with some fresh organic spaghetti from Settantatre !!...Not sure about oysters yet. 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...

Robert Amar

Small World Seafood

Owner