Week of December 30, 2024 - Small World Seafood Update
Hello everybody!!
Boy, is the city quiet..So many people have gone on vacation and lots of people aren't even coming into the city to work..I know it has an economic impact but, boy, do I like the city like this..It actually feels peaceful and pleasant..
And as we wrap up 2024, I would like to thank you all for being such big fans of what we do. Week in and week out, you read the emails (mostly) and keep buying the fish and seafood we bring in. We go through a lot of effort to do things right. We maintain excellent relationships with our also excellent suppliers. There are good ones out there that can get overlooked by large vendors and supermarkets that look to price above all else in deciding what to buy and, consequently, what they sell you. We look for quality first and always. From suppliers who take pride on being the ones who do it better than everybody else.
I often quip that our collective knowledge of good practices in the seafood is about twenty years behind produce and meats. We know about organic produce and free range chickens and pasture raised pigs. We don't know enough about the good people at Hiddenfjord who raise the best salmon in the Faroe Islands or Riverence in Idaho who raise the best rainbow trout. These are people who take pride in what they do and you can taste it. It is the best.
Now, I also know that on the flip side, we've ruined you. We've brought great seafood to you and now you can't buy it anywhere else. Not at a supermarket and not even at a resto anymore. Like once you've tasted a good baguette, you can't buy bread anywhere else. You're screwed..For that, I am sorry...But not really. I am proud that our community eats better seafood than just about anywhere you can think of. And I mean anywhere. So, as the year comes to an end, let's count ourselves lucky to have each other. At the very least, we eat good, no?
Okay, well, onto the fish for the week. The weather is a touch warmer as you may have noticed and the boys down in the Carolinas are nabbing swordfish!! A pleasant surprise for this time of year! Fresh local sword is the best. Creamy, mild, tender..And so easy to prepare. For a simple recipe, dust the portions with one of our spice blends and roast in the oven for 12-15 minutes at 425F. Voila!!! Or get more comfort food like and prepare in a puttanesca sauce to serve over pasta!!
This week, Faroe Island salmon will be back! Fresh sushi grade salmon from our favorite supplier. The best of the best!
We will have more branzini butterflied. Such an easy thing to prepare. I posted a video on our site for howe to prepare it four ways. Good fun...
We have more cod cheeks which is such a hit with so many of you. I love that.
Some of you have been asking and we weren't able to get any for the holidays but we got some now. Pasteurized blue crab cocktail fingers. A great snack to just dip into a sauce but also terrific to saute into a flavorful sauce. Had one prepared in New Orleans in a Thai coconut red curry that was just off the charts good.
Lots of you really like the Maine oysters the past few weeks so this week we will go back there for more. We are bringing in Mere Points from Maine. Another winner.
Llitleneck clams are the shellfish of the week.... We lonsa and smoked fish...So many good things...Herring is back as well as kippered salmon..yum!
Plenty of crab meat, shrimp, etc....
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...And if you won't see you this week, I wish you a very happy 2025 with health and happiness...
Robert Amar
Small World Seafood
Owner