Week of March 10, 2025 - Small World Seafood Update

Hello everybody!!

Ahhhh....finally...later sunsets...What a mood changer...Savoring the subtle changes in the seasons really is one of the great pleasures you get from feelling connected to the planet, the sun and other life here on Earth.

And speaking of connections, it will be five years this week that we started this direct to consumer business. Five friggin years!!!! So crazy how time flies when you are having fun. All I want to say is that I am so grateful to this community of customers and vendors for its graciousness, its excitement, its support, its kind words, all the smiles, all the hugs, all the food pics and all the love. We love you all. We really do. Even the quirky ones. One big family no matter what...Happy anniversary everybody!! All of our lives changed for the better, no?

What better way to celebrate than with some local fresh local sushi grade albacore tuna!!! Boats are starting to land up in Maine and we couldn't be more thrilled! Yes, great for sushi, hand rolls, poke bowls but also great to sesame crust and pan sear or braise in a sauce for one killer Puttanesca! To get a nice sear on the outside of the tuna without cooking it all the way through, keep the tuna steaks in your fridge as long as possible before you plan on pan searing it. Get you pan nice and hot, add some oil, grab your steaks and drop them in the pan carefully, Use a spatula to lightly press down on them to ensure even contact with the hot pan. Hold for 30 seconds. Flip and do the same thing. Then immediately pop into your refrigerator to cool off. And that's it! You can actually do that ahead of time before you slice and serve!

We've been playing with some interesting local fish like herring and mackerel and lots of you have really enjoyed them. I love that. Well, this week, we are going to bring in something new. King mackerel! This large mackerel is a fish that is one of the favorites in India and Pakistan as well as parts of the Caribbean. No wonder, the fish is there and the influence of Indian cuisine is so pervasive through many of the islands. We will steak them, meaning cutting them crosswise through the bone as it is normally done, and then blast freezing and vac packing in one pound bags. As for preparations, in the islands, a nice dusting of strong spice blends (you could use one of ours) and a grill or roast does it. But in most parts of the world, this fish is typically prepared in a curry whether it is a tomato based one or coconut curry (yellow being the most common). 

As a celebration of five years, so many of you keep asking us for Black cod fillets when we don't have them that we thought that we would have them. Why not, right? We'll have them every week for a month and if you guys are totally into us always having it, we will add it to the list of goodies like butterflied branzini and cod cheeks and rock shrimp. 

Faroe Island salmon is around this week. Sushi grade and best in class, to be sure. Same with Hokkaido scallops. Both available fresh or blast frozen.

Fresh jumbo lump crab meat from Venezuela is around this week once again. Grab it while you can. 7-10 day shelf life but really best within 5 days...

We may have other goodies but not quite sure as of yet.

But as a special item this week, something we are excited to do. A colab with another business that spouted out of Covid. Kismet bagels!!! So, using the ole' noodles, we talked about how to bring bagels to you that could give you flexibility and some measure of control. So, they came up with an everything bagel that is parbaked and can be finished at home in your oven or toaster oven. to complete the baking. That way, you have perfectly fresh baked bagels whenever you want! 4 bagels to a bag and perf to go along with some our smoked fish!!!

Littleneck clams are the shellfish of the week.... Oysters wil be coming from PEI. Going to show our Canadian neighbors as little love..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