Week of Feb 21, 2022 Small World Seafood Update

Thank god winter's over!! Phew! That was a long one!!

Okay, it ain't over but you can feel it fighting to stay alive and I know we'll get a wallop of a cold spell or a something before it's through but it'll feel more like a sucker punch by a desperate foe than a clocking from a beast..and so, we have the spring to look forward to and that'll be this week's theme, me thinks..

So, first off, as I've been saying for a couple of weeks, salmon salmon is a friggin mess. It was so nice to revisit Arctic char last week. That fish is so damn good. well, this week, we managed to get a shot of Faroe Island salmon sneak through the markets to us so we are going back to that. Sushi grade, folks so great for pokes and such.

And, speaking of spring coming, doesn't sushi sound like something we should be craving right now? I know I am. Well, guess what? We just got a call Sunday that a boat was coming back from the mid-Atlantic with beautiful local albacore tunas!! Sushi grade, gorgeous light to ruby colred tuna that is screaming for tartares, poke bowls, maki rolls, sesame crusting, grilling and try poaching in a Sicilian sauce for a dish that is to die for!!

Also, in the sushi family of things, we also have some beautiful fluke fillets coming from the Jersey boats!! Yes, you could eat this fish as a crudo or ceviche. True story. Of course, a simple classic preparation is simply dredged with a seasoned flour (like ours) and pan seared with a little Bibou butter and lemon. Or in the oven, broiled or baked.

Now, another sign of spring coming is Mardi Gras which comes pretty late this year, March 1. This comes much later than most years but there it is. Mardi Gras makes me think of New Orleans and New Orleans makes me think of shrimp and grits and shrimp and grits makes me think of shrimp stock. Lots of dot connecting here but that's my brain. So we made a delicious batch of shrimp stock, froze it and are selling some this week and next! Of course, if your spring mind went to Spain and paella, well then your dots would still end at shrimp stock so there you go. Different paths, same destination..Ahhh...so zen...

But theeeeen, my mind kept skipping off of the path and jumping onto another connect-the-dots that included clam chowders and fish stews. So, then we asked ourselves if we should make some of our own fresh clam juice. And so we did!! We poured them into 12oz bottles and froze them. I gotta tell ya, it tastes amazing. I could just drink a cup of it on its own! (Ok, I did. So refreshing and invigorating..)

So you see what I mean? The excitement of spring coming is energizing. The sunshine coming our way, the forgoing of heavy coats and jackets...I mean, come on...

Scallops will also be around this week. Mussels are the shellfish of the week. No kippered salmon but we are working on another tasty one for next week. Ocean fish salad is back as are all the other usual suspects.

One last thing. We will all experience something that can only happen once in a millenium. Today we will have a moment when it will be 2:22pm and 22 seconds on 2/22/22. That'll be something to witness! 10 2s accross the board! You know how exciting you get when your odometer in your car lines up? On steroids today! This may be the greatest Tuesday of all time! Or rather, literally, the greatest 'Two's Day"! Get it? Get it??? So, at that moment, clap your hands, yell out a woohoo, honk your horn, stamp your feet, slap a high five, blow a kiss or whatever..It'll be pretty cool...

Anyway, I know, I know.. that's a lot of words....

Look out for the order form Wednesday at 11am for Fairmount/444 N 4th St

Or Thursday at 9am for Fitler/Rittenhouse/Washington Squares

Peace

Robert Amar

Small World Seafood

Owner