April 11. 2022 Small World Seafood Update

Well, just walking around the city this weekend and seeing everyone out and about was such a nice thing. I noticed a glow on many people not knowing for sure if it was happiness or maybe they had tried our marinated achovies (boquerones) and sardines...I mean, it could be both. All those Omega3s giving everyone such a shiny coat..just saying...hahahaha..Glad you all liked them. I think they should be available all the time. What do you think?

Anyway, let's roll into this week's goodies!! We are heading into a very important holiday weekend with both Easter and Passover as well as Ramadan. All the cousins got something going on! Well, we thought we should have some special items to celebrate, no?

First off, speaking of Mediterranean roots, we thought that it would be grand to bring back branzino!!! We will be selling this Greek fish two ways: butterflied (boneless) and head OFF as well as whole head on but scaled and gutted for those who like whole fish! Now, we will do something a little different this time in our portion size. We will sell each in pairs. So you will get 2 butterflied head off branzini per order or 2 whole scaled and gutted per order. Each fish will cost $10 so each order is $20.

Now, a lot of you have been going out for dinner and telling us how expensive it has been to eat out. We feel ya. Heck, we've gone out too and felt the same way. Well, you can get branzini with us for $10 a fish or go out and pay $37 for one fish. Duh.. Great roasted in the oven or on the grill and even try our cedar planks for a little smoky addition.

Second up is here to satisfy your sushi, clean eating cravings. Hamachi loin is back!! it had been hard to get but we have a great supplier who looks out for us. This fish is what is also called 'yellowtail' on sushi menus. They come frozen, skin off and boneless. Each portion is around 1.2-.1.7lb each. This is top notch stuff. For an easy dish, slice thin, top with jalapenos and drizzle some of our ponzu sauce over it. Instant hit at much cheaper than a resto can do it! As always, plenty of recipes on our site, https://www.smallworldseafood.com/ .

Since brunch will be a big thing, how about some Dungeness crab clusters!! These are some of the best tasting, packed with meat clusters that are just amazing steamed or boiled. So easy to pick through all the meat and perfect for a celebratory weekend thing!!

The salmon salmon of the week is still Faroe Island amazingness. We are so glad they are back on track after some severe storms a few months back. This stuff is just gorgeous. And sushi grade to boot so get your poke bowls started!!!

Hokkaido scallops are around this week to everyone's pleasure. This things are just amazing. They sear so beautifully, can be eaten raw and melt in your mouth!

Remember when i told you last week that crab meat got cheaper? Well, it got cheaper again! We will be selling it for $28 per pound!! Good news, right? Well, we need it with everything else going up in price!

As for the smoked fish items, we made a different batch of kippered salmon this week. We are looping back to the first one we made. Kobayaki style! This is a hot smoked salmon smoked with a soy honey glaze. Oh my lord is this stuff good!!

Also, we will be bringing back our Smoked Albacore spread!! Yes, this delicious mix of local Albacore, Spanish mackerel and haddock make a spread to rival and whitefish salad although that stuff is so addictive as well!

In tribute to the three religions that find their beginnings in the Middle East, we are featuring a product that must be on every table this week. Fresh labneh from Love-a-neh!! Labneh is a yogurt cheese that is basically made by straining yogurt and removing a lot of its moisture. I'm sure some of you have made some yourself. It's not that hard. However, as good as yours may be at home, the secret to really great labneh it the milk used to make the yogurt. This is a local small producer that uses milk for a very specific farm in Lancaster that is considered some of the best around. The technique to make this labneh is of the Armenian tradition and is just fantastic. Creamy, tangy and a shelf life going into the middle of May. This is the real deal, folks. This is such the real deal that it is the labneh served at Zahav. Just saying...

Simply used, you spread some over a plate, add some olive oil and some herbs such as mint or Zaatar. Dip with bread, pita or matzo. But, you can do much more with it. Spread it on toast with vegetables, substitute for sour cream in a dish that could use a little more tang. Think Spanish potatoes bravas. Oh man, smoked paprika and this stuff. Heaven..

Anyway, I know it's a long one but we have so much good stuff to talk about! i couldn't help myself! You needed to take a break from your busy life, right? What's ten minutes to read an email and feel good about the coming week worth to ya, huh? Well, at least ten minutes of your time, I suppose. Sold!

And that's it from me. More to talk about on Wednesday. Enjoy the beautiful weather everybody!!!

Look out for the order form Wednesday at 11am.

Peace

Robert Amar

Small World Seafood

Owner