MAY 18, 2021

 Summerrrrrrrrrrrrrrrrrr!!!!

Hello, everybody!

Within a few days, the weather got nicer and started to feel hot. Dr Fauci told us that vaccinated folks can take it off AND WE DID! And soft shells were plated across the city!!! What great pics people sent to us and posted on instagram. Here is the link for that.

https://www.instagram.com/smallworldseafood/

I have to say that it was so weird to greet people in line Thursday afternoon and especially Friday without a mask. People have teeth!!!!! Who knew? And some dudes have mustaches. Surprise! For many of us, and this really includes us, last Friday was the first time we interacted in a business kind of way with anyone in over a year. I know that was the case for many of you too. What a memory that will be. The first step to normalcy, whatever that will be. Anyway, now you'll know what we look like. Sorry about the rest of our faces, though...

Sooo, Atlantic salmon is still insane but we are seeing glimmers of stability. Not yet, though. Arctic Char was such a hit a couple of weeks ago that we will do it again this week! Such an amazing fish and also sushi grade for those having fun with pokes and sushi and such as many did with the Steelhead last week.

And since we are talking sushi as such, we thought it was time to bring back Unagi, or eel. These beautiful 9oz cooked eel fillets are vac-packed  and come frozen. Loads had fun a month back with rolls and Dons and whatever you feel like making with it. We will also sell  nori sheets since they are soooo good and a much better value for you than buying 10 count full sheets in a grocery store. In fact, you will pay nearly the same but get 50 full sheets! These are the kind of products your favorite sushi places in the city use...

For fish feature, we are going to get our hands on some beautiful wahoo this week! Say it. SAY IT!!! Wahooooooooooooooooo!!! Yup, this amazing fish is so good on the barbie or roasted in the oven or pan seared. Takes to strong seasoning really well but my yearning this week would be to make some eel sauce and glaze this fish at the very end of cooking. That's going to be delish! Lots of good recipes on our website for you to play with. Eel sauce recipe, nori chips, Unagi Don....

Not sure about another fresh item for the week yet. Clams are the shellfish this week. Oysters are Shipwrecks out of PEI. A new one for us.

The last thing we are featuring this week is something our good friend, Pierre, from Bibou made for us. There is a common item that is shared by many European countries bordering the Mediterranean. Salt Cod. Or baccala. or Bacalao. Anyway, whatever you call it, people do all kinds of nifty things with it. Salt Cod is a salt preserved fish that is reconstituted by boiling in water or milk. It is then mixed with other things to add it's flavor to it. The most common vehicle is potato. So, the French mix it with potato and garlic and olive oil and make a wonderful spread that I believe is exquisite at the base of a dish served with a fillet of fish. The Spanish and Portuguese add egg to the mix along with some parsley and then deep fry spooned out quenelles to make croquettes that will blow you away. If you don't want to deep fry, you could always take this mix and make flattened out pancakes kind of like latkes. The flavor, OMG. Think of even brunch with one of these pancakes substituting for an English muffin, topped with a piece of Arctic Char, spinach and hollandaise sauce. Anyway, lots of things you could do. Here is a good recipe for croquettes, or fritters. Just remember, the hard work has already been done for you. All you need to do is add onion, parsley and one egg to the 1b mix. 

https://www.youtube.com/watch?v=opoM8p7Wk28

Humbly, I want to thank you all for tossing a couple of bucks into the hat for People's Kitchen last week. Over both days, we raised $1228 which we will match for a sub-total of $2456!!! That doesn't include those who went directly to the site to give or became sustaining contributors. So, a big thank you from us and from them. Every little bit helps..That's a lot of free meals to this with food insecurity.

Those who have been reading this email over the past year know how much I love dance and music. The last dance vid I posted was on Valentine's day week. I said to myself that the next time would be when we were able to take off masks. And here we are. So, just as we shared the emotions of fear and anxiety and worry and uncertainty together, let's share the emotions of joy and relief and hope and trepidation together too. Crank it up people!!!!

https://www.youtube.com/watch?v=RtIl1CGRu4M

Look out for the order form Thursday at 9am.

Peace and love you all,

Robert Amar

Small World Seafood

Owner