Week of March 31, 2025 - Small World Seafood Update

Hello everybody!!

Well, some really fun stuff this week and we keep on rolling with a nice special on bagels! So, for those looking for gefilte fish logs for Passover, we got 'em. For the past five years, we've been bringing in frozen logs of gefilte fish from Raskins in Brooklyn. These are no filler and kosher for Passover. They need to be baked in the oven. Instructions are on the package. They have been so popular because they are so damn good. This is not the jarred stuff..Each log is 20oz and typically feeds anywhere from 6-10 people depending on how much they like it. This will make your Seder table. I promise. You can even prepare it a day or two beforehand and then slice it chilled and serve it up.

And all this gets me thinking of our connection to food. How we have emotional memories with certain foods that last a whole lifetime. From the foods we prepare and serve for certain holidays to the dishes we like to prepare for ourselves when we want something to lift us up. From the items we make that make us popular with our friends to those items that remind us of our childhood and the memories of people no longer with us. 

Yes, the holidays force us to contemplate these things. But it is interesting how the tapestry of one's life could be woven through a series of dishes that reperesent the people, places and events that the mean the most to us and shape who we've become. I am just so humbled that we can play a small part in your lives by providing you with fish that evokes and stirs up these emotions. It is quite a special honor and seeing what you make with our stuff, i gotta say that your 'stories' are marvelous.

Anyway, onto the fish for the week! There are still a few things we are waiting on to hear about so there may be an add on or two on the order form later in the week. But as of now and first off, Faroe Island salmon from Hiddenfjord will be back in the house! Top in class and the best of the best! Sushi grade as well!

After some nasty weather on the West Coast around British Columbia, we will see a small shot of AA fresh uni! Also known as sea urchin roe, this is probably the best uni a smidge under the gold standard from Santa Barbara. Just beautiful stuff. Great to eat on its own or make a nice uni pasta with some butter and chives for one umami packed dish...talk about memories..

We have a nice shot of Spanish mackerel fillets coming from Florida this week which we will blast freeze and vac pack. I absolutely love this fish. So good and so versatile. You can pan sear it, roast it, grill it. We have two great recipes for it as well on our site. One Italian style polenta crusted and the other, Thai style with a technique to make a red curry sauce called Choo Chee. You gotta try this one. That is definitely one to add the book..

Speaking of memories of things, how about some fresh sardines from Morocco!! We gut them, blast freeze them and vac them. Look, if there is anything that screams Mediterranean summer, it's grilled fresh sardines...Yum!

Aswe continue our anniversary month, Black cod fillets are still around! Whole sides averaging 1.5lb each. Make the Classic Nobu Miso Black Cod at home. Thaw the side, marinate with our miso glaze for 48 hours (Yup, two days), bake at 450F for 10 minutes and broil for 5! Voila!!

We have branzini butterflied this week as well as whole daurades. We have cod cheeks. We still have some Martha's Vineyard bay scallops left. We have wild rock shrimp. 

And we still have parbaked sesame bagels from Kismet Bagels. Great stuff. Such a great thing to finish baking at home to have freshly baked bagels. I mean, come on...plus this week, we have a nice batch of smoked albacore tuna spread and, well, there ya go...

PEI mussels are the shellfish of the week.... Oysters wil be Mere Points from Maine.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