April 25, 2022 Small World Seafood Update

Such a chill weekend...Ahhhhh...The weather is getting nicer and the sun is getting warmer. You know how I know it feels like spring? The Mr Softie ice cream truck music going around and around doesn't make me crazy yet....Hahaha..

Such a great weekend for cooking at home! So many of you are taking your skills up to another level! Not only are you cooking great things but the quality of your pics are just insane!! Check out our Insta page to see what others are doing. Amazing. I'm so proud of all of you, really. I am especially impressed by the more mature set playing with making salmon pokes, crudos and searing scallops the right way! I mean, so adventurous and inspirational. Keep learning, right?

And with grilling season starting, learning how to cook seafood on the it is only helped by using tools such as our cedar planks that are made by our local woodworker Jayme from CraftHome who also is one of us!

One the fish for the week front, once again, it is still up in the air but we are probably leaning toward some local fish if they come through (crossed fingers). It's been a while but we are hoping for some amazing Black bass fillets! This fish is THE prized fish for chefs from the Mid Atlantic to New England. Manageable fillets to cook up ranging from 5-7oz each. A skin that crisps up beautifully and a meat that is firm and sweet at the same time. We have a great technique recipe on our site by the chef from Gramercy Tavern in New York City that shows you how the pros do it.

The salmon salmon is still our beloved Faroe Island salmon farmed by the best of the best, Hiddenfjord. We love this company for how thoughtful they are about everything they do. You can taste it in the fish, I swear! So good you can eat it raw and make the best poke bowl you ever had...

Some of you have mentioned getting a little fresh Jumbo lump crab meat fatigue. I have two and half words for you. You're crazy. The prices on so many things are out of reach anymore and this is so reasonable in price. Maybe switch off crab cakes and make a pasta or a quiche or a salad with it. This is great stuff. Anyway, there are worse fates than death by crab cake..Just saying...

I love that so many of you are happy with our new line of marinated anchovies (boquerones) and sardines. For those who haven't had them yet, these are not the canned kind. These are cooked through and marinated in oil and vinegar. These are the little critters you get in Spanish tapas places. I posted a vid on our website with some ideas on how to use them. And along with more of these this week, we also got more of the dill marinated herring we had a month ago! Those went fast last time. Hopefully we brought enough in..

We have more smoked Albacore spread this week as well as kabayaki kippered salmon. Aaaand we will also have some of El Camino's fantastic Canadian bacon!! Now this is not the belly but the loin and is just friggin amazing. Sears up beautifully and will go great on a sandwich but is will go so well with littleneck clams or even some shrimp in a pan. This is the real deal stuff. Trust me.

And how bout dem Hokkaido scallops? Perfect sear, amazing flavor, sushi grade....yum..

And that's it from me, folks. Always nice chatting with you..

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

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

Peace

Robert Amar

Small World Seafood

Owner