Week of March 3, 2025 - Small World Seafood Update

Hello everybody!!

Can you feel it? The longer days? Well, this coming Sunday is Daylight Savings and we spring forward. That'll change the mood some, no?

You know what else will change the mood? Good seafood. This week, the fish world is a little discombobulated as boats are heading out trying to find good stuff. There isn't a lot of luck yet with anything in quantity (and quality sometimes) so I think this is a good week to have a mish mash. I love these kind of weeks cause the theme is everything all over the place. So, no theme, really. Just a diverse selection to have fun with.

And another mood uplifter. Faroe Island salmon is back on the menu!! Fresh, sushi grade as well! This is the good stuff. Don't you agree? We definitely think so. We love working with it. So pretty to the touch and such nice fat lines..Yum!

Okay, let's talk Chilean seabass!!! We have full sides blast frozen and vac packed (ranging from 1-1.7lb each) that are such an amazing value. We produce them from small Chilean seabass which makes it more economical than the the thick, larger ones used by restos. They are looking to wow you with plate dimension. But in my book, at home, these smaller fillets are just as delicious for a fraction of the price. That's a no brainer for me. Plus, serve up the whole side if you really want the wow factor.

As another sign of Spring in the air, we have fresh Venezuelan jumbo lump crab meat this week!!!Nice big nuggets of crab meat from the same species of blue crab we have around here. It is delish! Great for a salad, great for a pasta dish, great to eat as a cocktail...Remember, though. Shelf life is a week to 10 days and best within 5 days. It is fresh meat so still needs to be refrigerated but you gotta eat it up. It cannot be frozen. However,, if you make crab cakes, you can freeze those as the binding will protect the crab meat in the freezer. Resto hack...

Some of you have been jonesing for more hamachi loin so here you go!!! Frozen sushi grade, skinless and boneless and ready to slice up, top with sliced jalapenos and some ponzu sauce!

And with the winds dying down, we have some fresh haddock fillets hitting the docks!! This fish is a smaller cousin within the cod family but valued for its firm texture and sweet flavor. I call it the Prince of Cod. Just terrific to pan sear with a little dredge, roast in the oven for something simple or try your hand at fish and chips!!!

We also have some Boston Mackerel fillets this week! Boy, I made some last week and I am still dreaming about them. I simply made a garlic oil, rubbed it over the fillets, salt and pepper, 425F oven for 10 minutes, squeezed some lemon over them and....drooooool...that stuff was fantastic!

Also coming from Brasil and a fish we don't see much due to its reltatively high price over the past few years, yellowtail snapper! We are getting one pound whole fish scaled gutted and gilled which we will blast freeze for you all. A wonderful fish that makes you think of the Caribbean...ahhhh...just picture the clear waters and sway of the palm trees as you take a bite....

And lastly, some 4-4.5oz South African lobster tails! Seriously, you have to try these. They are the best of the best. And try out my recipe on our site for splitting them and pan searing them..what a great treat..

We have more branzini butterflied, more cod cheeks, more rock shrimp. I mean, what great items to pull out of the freezer on a Monday or Tuesday night and eat like a queen or king.

As far as special items, we have a terrific smoked hunter sausage made by El Camino! Made of venison and pork, these little sausages are just divine for a little breakfast treat or as a nice little accompaniment to your dinner. They are cooked through but really shine with a quick pan searing to warm up and crisp up the skin...

Also, more kippered salmon is back! Hot smoked Faroe Island salmon that more and more of you have grown and learned to love. Yeah. Because we use really good salmon to make it. So it's gonna be really good...

See? fun stuff....

PEI mussels are the shellfish of the week...with some spinach linguini, best cheap meal ever... Oysters wil be Robinhoods 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