Week of February 24, 2025 - Small World Seafood Update

Hello everybody!!

Idon't know if you feel it but I feel it. The cusp of turning the corner. Not just the beginning of the end of winter but the veritable beginning of the onset of Spring. Or at least, the cues that make me feel that I am moving toward something now as opposed to wishing something to end. We are all a little tired of this pretty cold winter. But today, the air feels a little warm. The sun is giving off a bit of heat. The birds are out chirping away. There definitely the feeling that renewal and rebirth is upon us. I can't wait to feel the warmth of the sun on my forearm and legs. Yes, it may be time for shorts soon enough...

The weather is getting nicer around here but high winds around the Faroe Islands are hampering salmon harvesting. So, as we've done happily, we will be moving over to Norway and bringing in gorgeous, sushi grade steelhead trout! Now, I keep saying this and perhaps maybe people aren't reading the emails (gasp!!) but it looks very similar to salmon but with a richer and deeper orange to it. It is a fattier fish so it will absolutely melt in your mouth. Steelhead trout is a cousin of salmon. Same corporation, different division. But, oh, the pleasure of the subtle differences...

And with the weather finally beginning to break, we are beginning to see landings of local swordfish from North Carolina!!  That's make you think of summer, huh? We love our fresh local swords for its creaminess, its mildness, its versatility. You can pan sear it, stew it, poach it, grill it and roast it. An easy roast: dust with one of our spice blends for 30 minutes. Roast in a 425F oven for 12 to 15 minutes depending on the thickness and your oven. Voila!!!

And as winter season for fish begins to ebb as well, we still have another shot of beautiful local herring fillets coming! Let's take advantage while we can! Packed with Omega-3s and so flavorful! We've heard absolute raves and for good reason. Really good stuff!!!

We have branzini this week both butterflied and whole. We have more cod cheeks and wild rock shrimp.

As a special item, I've always thought that a seafood lasagna would be pretty tasty. So, I talked to Matt from Settantatre Pasta Co about an idea I had about a deconstructed clam chowder. Basically, a lasagna with smoked trout to give the smokiness that bacon would but without using bacon, and a chowder cream sauce using our seafood stock as a base. Well, he thought it could be interesting (unusual, he said but whatever). Then he made some to try it out and texted me right away to simply say, 'it's delicious'. Not an easy comment to extract from a chef. So there you go! This week, smoked trout chowder lasagna! 

And so much great feedback on the Seed Butter tahini from Mother Butter. That stuff is insanely good..great as a spread, great for smoothies, makes an awesome seed tahini dressing..and made by a local gal in Kensington. 

Littleneck clams are the shellfish of the week...with some spinach linguini, best cheap meal ever... Not sure about oysters yet..We have lonsa and smoked fish..So many good things.. Oh, and babka kits too..breath, everyone..

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...

Robert Amar

Small World Seafood

Owner