MAY 20, 2021

HELLO EVEERBODY!!! 

It's going to be hot out there!!! That means grilling and sweating and bugs and beer and oysters!!! All of it! Yay!!!

First on the list today and back by popular demand (and we find a nice shot of it) is wahoooooooo!!! This beautiful wild fish from the Caribbean, also known as Ono in Hawaii is a great fish for grilling, pan searing or making tacos. Yup. Such beautiful fish more flavorful than mahi but cooks up very similarly. Also can take a nice dose of spicing such as jerk or cajun for a nice blackened jawn..

Next is Spanish mackerel!! Yes!! Also back after a a while. This fish is making its way up the coast from Florida. Snowbird fish. Yeah. These beauties are coming from North Carolina right about now. If you've never had it, it may become your favorite fish. A flavor more robust than branzino but milder than fresh sardines. Yum!! Great on the grill and amenable to so many culturally diverse preparations. Check out our website, smallworldseafood.com for recipes. One for polenta crusted Italian style and the other for a Thai Choo Chee recipe that will blow... you.... away..

Also on is Unagi, or eel. This is a product that you find in any great sushi restaurant and this is top of the line Unagi coming in at 9oz each fillet (which is the most expensive and best size) with 2 per order. They come frozen so you can thaw out whenever you want.  It is pre-cooked and sauced so all you have to do is thaw, heat up and have fun with it. I highly encourage you to make eel sauce to go with it. Great recipe on our site. That sauce, by the way, would go terrifically with the wahoo and mackerel as well. Great glaze.

Arctic Char is back this week again in place of Atlantic salmon. That market is effed up so we stay clear until we know better product comes around. Such an amazing tasting fish fattier than its bigger cousin and is also sushi grade so another reason to think of Nori for home.

Lastly, brandade base from Pierre Calmels from Bibou Boutique. (boutiquebibou.com). This is a base of reconstituted salt cod and potato with garlic and olive oil that can be heated up with a little milk or cream, whipped up and plate. Or, one of my favorite things to do with this is add an egg, chopped onion, parsley and fry up in little balls to made Spanish or Portuguese croquettes (fritters) another winner. Hey, if we can't go to Iberia, we bring Iberia to us..

Clams are the shellfish of the week. Oysters are Shipwrecks from PEI. On the bigger side and really meaty. 

Annnnnnnd, that's it from me. Have at it, folks. Here is the order form.

https://smallworldseafood.square.site/

See you tomorrow,

Robert Amar
Small World Seafood
Owner

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