FEBRUARY 25, 2021

 HELLO EVERYBODY!!!

Well, I almost twisted the hands of time. Some of you were startled to get an order form yesterday. That was my mistake. I meant to send it to the Fairmount group. You must have been thinking, "What day is it???" Oopsie..Here is the real one. Anyone who ordered by mistake, let us know if you haven't yet. You'll be glad you waited anyway. Grits and mushrooms are in your group this week. Yay!

Thank God winter's over! Pheeeeewww!!! I know, I know. You are thinking that I shouldn't jinx it because I have supreme powers that can cause my very words to penetrate the convoluted nexus of fate and shift everything in a different direction. Yes, I have that super power but I am not using it now so it's all good. I spoke to the angels about it. They giggled...

This week was a little tough finding fish. Local boats up and down the coast were mostly idled because of the storm and started to head out in the last couple of days. Dayboats have been coming back with a few things but long haulers won't be back til the end of the week. But, we still figured out how to have some really fun stuff.

The first fish is fresh mahi-mahi fillet. This wonderful fish from the Gulf of Mexico is perfect to blacken or roast or pan sear. It is perfect for fish tacos. Ho about that! Let's head south with our food!! Now, we sell it skin on and i want to talk a little about that. Mahi skin it too tough to eat but it serves a purpose. By cooking the fish with the skin on, you keep the fish portion together when you are cooking and trying to flip. The skin also has a layer of fat that protects the flesh and fat to give it more flavor. When the fish is cooked, simply remove the skin and voila! Chef trick for extra flavor. And if you wanted to make tacos, here is a great little recipe.

https://www.youtube.com/watch?v=t8nj0aWjadY&list=LL&index=1

The second fish of the week will be monkfish fillet! This is truly one of the nicest fish to cook in any number of Asian broths and stews. From Indian curries to Thai green curries to Malaysian stews, this fish will hold its shape and give you that delicious sweet flavor that will show you why it's nickname is the "poor man's lobster'. No joke. It's good. Now, you could also cut it into medallions and fry it up for tacos too. Quite versatile. Some good recipes on our website, smallworldseafood.com.

Clams are the shellfish this week. Oysters are Raspberry Points out of PEI. We haven't done those in a couple of months. Love them. Scallops are back again and a little bigger this time. So pretty. We have a small shot of fresh Venezuelan jumbo lump crab meat coming our way. It's been a while for that too. Salmon looks great as well. 

Castle Valley Mill out of Bucks County grits are here for you (castlevalleymill.com). They are  blend of heirloom corns with some nice red flecks in there. So tasty. Also, Mycopolitan mushrooms are here too. limited amounts this week so have at it.

So, it's going to be nicer standing out there this week than last for sure. That is exciting for us in itself. Here is the order form.

https://smallworldseafood.square.site/

See you tomorrow,

Robert Amar

Small World Seafood

Owner