OCTOBER 7, 2020

 GOOD MORNING EVERYBODY!!!

What a gorgeous day. It is so nice to be rolling into a different season with things. You can see all the apples and squashes in the shops and pumpkin spices gagging me everywhere I go. Ahhhhh...

When it comes to fish, there are some seasonal pockets of goodness that happen to coincide with migratory cycles. For example, we played with red drum from North Carolina last week. These fish are actually caught by crabbers that focus on these fish because they happen to come back to the estuaries to feed and fatten up for the winter months at sea. This lasts for about a month. Another fish to co-exists in the same way in the same places is speckled trout. They say down there that October is the best month for this fish because they are not full of eggs like they are in the other month they come which is April to lay eggs. In fact, they say that the primetime ends on Halloween instead of the end of October. There's gotta be a story there. I've posted a recipe for classic Trout Meuniere on the website but have fun with it. It is really beautiful fish.

The other special fish we will be featuring is a skate wing!! Lots of you have been asking us when it would return. Well, here it is. This is Jersey skate wing. As local as you can get. For those who haven't tried cooking this fish, you must. You just must. It is super easy and one of the great delicacies when it comes to flavor kind of in between crab and scallops. And it's cheap! We have a recipe on smallworldseafood.com as well.

We are doing cheese again this week and so happy about that! The selection is listed right below. The selection is a little more adventurous this week with a fromage blanc and cave aged cheddar. They are delicious. Thanks to Third Wheel Cheese Co in West Philly. Ann does a great job!

Noblette Brie, pasteurized cow milk, Calkins Creamery - Brie
Seven Sisters, pasteurized cow milk, Farm at Doe Run - Alpine/Gouda inspired
Clover, raw cow milk, Clover Creek Cheese Cellars - Cave aged cheddar
Fromage Blanc, pasteurized cow milk, Haven Farmstead - Fromage Blanc

Clams are the shellfish of the week. Oysters are Pink Ladies from Massachusetts. And Jonah crab claws are back!!!!

And now onto smoked fish. We are featuring a chunky whitefish salad this month. More texture and bits and packed with flavor. Also, some of you have been asking about what to do with trout roe. There are so many things but here is a recipe that you can do at home that upgrades a simple classic dish to make it something ethereal.

https://www.youtube.com/watch?v=FxYy_nOO9Sg&list=LLAXolCVj5bwkVbLdSsSZDag&index=1&t=3s

Tell me that doesn't look amazing....

Anyway, that's it from me. We are planning on featuring some cool stuff this month. Just a teaser but next week may be escargots from a great chef in town....think about that!!!

Here is the order form.

https://smallworldseafood.square.site/

See you tomorrow,

Robert Amar

Small World Seafood

Owner