APRIL 13, 2021
HELLO EVERYBODY!!!
Well, well, well!! People had so much fun with the kingklip last week!! Many of you emailed us to tell us how much you loved it. Agreed! First of all, it was beautiful looking. Secondly, so tasty! Hopefully we can do another shot of it sometime.
Also, the wahoo was such a treat!! It is nice to get a fish you can grill, no? Or even some poke bowls with the stuff. Yum!! Lots of tacos were made. That's for sure! We love seeing what you all are cooking up when you post to Instagram and tag us (@smallworldseafood).
We are kind of in a transition phase with fish as the seasons begin to change. Some new things are on the way or appearing and some things we've seen over the past six months are still showing up but will be hard to get soon. It's been topsy turvy also for another reason. The impact of Covid on supply chains and, especially in our case, the labor market is catching up to us. You see, fishing commercially isn't glam like recreational outings. It is a dirty, hard and laborIous job. Unemployment plus $300 is keeping some workers at home. Add to that the surge in some countries such as Brasil and Mexico and you can see how supply can be affected. On the material side of things, fishermen need rope, the need traps, they need other equipment that is backordered due to shifted demands over the past year. Cans, bottles and even ketchup packets aren't available right now. All this while things are opening up and demand is increasing. That means higher prices and less availability of certain things. For now, anyway...
As last week introduced a couple of items that hint at the new, this week we will feature a couple of items that won't give up yet. And they are probably the two most popular and favorite of the past several months.
The first is Spanish mackerel fillet. For those who haven't had this fish, it is not the fishy tasting variety that you may think it is. In fact, it is quite mild in flavor and became lots of people's favorite fish this past year. I kind of describe it as bronzino-ish but more flavor. It is wonderful pan seared, broiled with a miso glaze and even takes to the grill really well. We have two great recipes on our website, smallworldseafood.com for it. Super high in Omega 3s too so very healthy and good for the brain. Lord knows we need something good for the brain...
Second on the list is black sea bass fillet. This beautiful fish has always been a favorite of restaurant chefs because of it's beautiful skin (nice presentation) and flaky sweet flesh(yumminess is the technical culinary term). Here is the basic recipe for preparation from the Chef at Gramercy Tavern in New York City. It's such a good way to make it.
https://www.youtube.com/watch?v=k5jKRlgd6qc&t=7s
Both fish are wild. Both fish are fresh and both are freezable too. Just saying.
Oysters this week will be Acadian Pearls from PEI. Mussels are on the menu this week. Fish stock from Bibou Boutique is back on too.
Lastly, people have been asking us a lot lately whether we would still be doing this when restaurants open up. Let's just say, we will be showing up as long as you show up. As for restaurants bouncing back, who knows what that will really look like. Some of you have ventured around and noticed that people really want to sit outside and inside dining is not as busy. It is kind of scary, I guess, after the year that we have been through even if you've been vaccinated. It looks to us that dinners at home with friends that have also been vaxed seems to be the preferred path for now. But, eventually, we will all feel more confident although that may take a long while. In the meantime, we may forget what is was like. Just to get a refresher on etiquette and how restaurants work, here is a clip I found. It may not be the truest or the best but it pretty much sums things up on how it works. You can save it for future reference, just in case. I hope it helps...
https://www.youtube.com/watch?v=ub1Dc3NHZ3s&list=LL&index=5
Look out for the order form Thursday at 9am
Peace,
Robert Amar
Small World Seafood
Owner