JUNE 8, 2020

 HELLO EVERYONE!!

It looks like people had a lot fun with the trout and kingklip!. Lots of great photos of delicious seafood! Many went totally classic with the trout making meuniere or amandine (that was my choice). It is really nice to see people attempting to prepare dishes they never have only to find out that they are quite simple after all. It's no surprise, really. Restaurants have always had to construct menus with items that are simple and quick to turn out. Otherwise, you would wait much longer that you would like. This is particularly true for fish and seafood.

This week, i am happy to say that lobster meat is coming back!. Cooked claw and knuckle meat from Nova Scotia where lobster season has opened recently. For those who are new to this, we sell it in 1 pound increments. The meat is absolutely delicious and perfect for making lobster rolls (recipe on our website, smallworldseafood.com). You can also use it to make lobster mac & cheese, opulent omelets or try your hand at ravioli. The price actually went down so I am passing on the savings. Instead of $35lb, it will cost $32lb. Again, for the newbies, you could make 4 or 5 lobster rolls out of that amount which would end up costing you about $8-$9 each. That's nice.

The fish of the week is one that every chef I mention it to always says 'I LOVE wahoo!'. Wahoo, or Ono as it is called in Hawaii, is a big fish similar to swordfish or mahi-mahi in terms of texture. It is more flavorful lending itself to so many applications. The fish itself has a higher moisture content than swordfish so there is less change of drying out when cooking. It can be sauteed, broiled, braised, ceviched, grilled and roasted. Lastly, it cost a couple of bucks less that swordfish so chefs can make a little more money with it as a special. No wonder most chefs love it. You will too. 

Since grilling seafood has started for many of you who can grill and many of you have been asking us about which fish can be grilled and how, I thought I would include this video for fish skewers. They use swordfish but you can certainly use wahoo or shrimp or salmon, for that matter. If you don't have flat skewers, you can leave your fish as is. One of my favorite wonky Youtube channels is America's Test Kitchen. Always full of great breakdowns of how to do things well.

https://www.youtube.com/watch?v=fTQ0lZGLqT8&t=573s

Oysters this week will be Saint Simons from New Brunswick, Canada. This is a cousin of the Beausoleil oysters from nearby. A lighter, more nuanced oyster compared to some of the heavy hitters of late. Try these naked, meaning nothing added like lemon or hot sauce. This is more of a sashimi kind of thing. Then add accordingly to your taste. In fact, you really should always do that in order to understand what kind of topping your oyster can take.

Anyhow, enjoy the beautiful day everyone. Look out for the order form this Wednesday at 11am.

Thank you all for your support,

Robert Amar

Small World Seafood

Owner