Week of March 21, 2022 Small World Seafood Update

Phew!! This weather!! Last year, it was pretty cold through the end of May! I don't know if it's a good thing or a bad thing that it is so nice and warm out there but I'll take it!!

From the looks of things over the weekend, it felt like quite a party in the city! So many people out and about! So many people stooping it or porching it. Lots of hangovers coming along with that too...hahaha..I guess we all needed a kind of release after 2 years to the week when everything shut down. I don't want to belittle the pain and angst we all went through at the time but after this long, I am a little embarrassed to say that I don't have as much of a connection to that pain as I used to. The things I kind of remember (and maybe miss) are the pleasant things that occurred. Quiet streets, quiet skies, no traffic, a slowing down of life. Look, I am not saying I want to go back to that time with all the chaos and fear that enveloped us. I am just missing the slower speed of things.....

Aaaaaanyway, the weather changing means a lot of good stuff on the horizon, seafood-wise. First of all, on the culinary side of things, grilling begins to come into play more. That's a good thing. Also, the type of fish we can look forward to coming up are such fun things to bring on the spring and summer. Halibut will be coming around shortly. Tuna as well. Swordfish should be coming back soon. Before you know it, soft shells will be around. We will be bringing in some other interesting products to add to the mix that I thing you will really like. So what I am saying is stay tuned for some really fun stuff.

We are sticking to salmon salmon this week as the week begins to take shape. Very happy to start seeing the Faroe Islands begin recovering from the effects of nasty wind and weather and month or so back. Sushi grade and such a good salmon. Blows away supermarket stuff.

Hokkaido scallops have been received so well by you guys that we will do more of them. I mean, sushi grade, sears up perfectly and the flavor on them. My lord they are good. Seared some up for me and Eszter the other night that resulted in some oohhhs and aaahhhs..

Fresh Jumbo Lump crab meat from Venezuela is coming back this week. Lots of you commented to us on how good it was and the size of those nuggets. Yup. Great stuff! Now, remember, the shelf life is 7-10 days in the fridge or you can make crab cakes and freeze that for whenever. I know that some of you are only used to the canned pasteurized crab meat which is very good and much more shelf stable unopened in the fridge but you gotta think of fresh crab meat differently. It's only a pound so easy to use in different ways. Pasta, salad, cocktail, omelets, chowders...You can make different meals with it.

One cool thing that is coming our way this week is a delicacy from Iceland. Cod cheeks!!! these little discs primarily come from bigger cod you mostly find in Iceland. These gems are prepared the same way you would sear scallops but can also be fried up and served with a tartare sauce or cocktail sauce. This is definitely a spring thing up there. And so tasty. Or dredge, pan sear and make yourself a nice garlic lemon butter with a touch of cream and...heaven..

Still looking for another fish for the week but not sure what yet. Mussels will be the shellfish of the week. Plenty of stocks to help you make risottos and paellas. Mycopolitan Mushrooms will be coming back this week. And all the other usual suspects are lined up too.

And for those of you who didn't get a chance to go out this weekend for whatever reason, here is a video of kinda what it looked and felt like out there...have fun with it...

https://www.youtube.com/watch?v=M1F0lBnsnkE

Look out for the order form Wednesday at 11am.

Peace

Robert Amar

Small World Seafood

Owner