JULY 12, 2021

Well, I hope everyone had a great week! I, for one, enjoyed the week away down at the shore. It was relaxing but I got a little itchy at the end of it. Not because of the greenhead flies although those little buggers...Buuuuuut, because I couldn't wait to get back to doing this. There I something very connecting about food, There is something gratifying about great quality seafood and, let me tell ya, it's hard to find  good seafood at a fair price at the shore. 

So, seafood is most likely peaking in its high price and low quantity in many sectors. Crab meat, scallops, lobster, shrimp, tuna are all severely affected by lack of supply of frozen stock since very little production occurred last year. Without frozen or pasteurized reserves, the price of those commodities cannot be averaged out between the fresh and frozen. They also can't compete. So, we are left patiently waiting for production to ramp up and reserves to build up. And THEN we have to think of the effects of Covid in countries in other parts of the world . We may be coming out of it over here but others are painfully going through what we did. Our hearts go out to them. We are truly a global community reliant on each other for many things. That's an amazing thought to digest. 

Anyway, onto the fishy stuff. Atlantic salmon was a hot mess last week (one more reason for our shutdown last week) so we thought we would continue exploring some variations. This week, we will be selling Atlantic salmon that is coming from the Faroe Islands. This self governing archipelago in the North Atlantic is part of the kingdom of Denmark. The area farms some pretty amazing Atlantic salmon that is sushi grade and divine in texture. It is usually hard to find and priced out but happens to be more affordable right now due to some upside down supply issues.

Also on the docket, is more beautiful swordfish from our friends up in Nova Scotia. This fattier sword is so delectable and creamy. Great on the grill or pan roasted but just as amazing in a brothy preparation such as Italian style with a puttanesca sauce or even try the Nigella Lawson recipe on our website but substitute the swordfish for monkfish. Divine. Of course, fish tacos are always a hit as are skewers on the barbie.

Clams are the shellfish of the week. frozen cod is still on. Oysters are coming from PEI. Not sure which yet. And since you all have been so receptive to bringing exotic items into your homes, we thought we would always make available Spanish octopus, shrimp shumai and Unagi (eel). 

I love the fact that so many of you have expanded your cooking skills to include items and preparations from around the world. To me, food and the culture of food is the most connecting thing we all have regardless of culture. Just as music is enjoyed and expressed in so many ways, so is food. As we discover the foods of different cultures, we learn to appreciate the people who created and enjoy them. Just like music. And just like music, the interpretations of certain dishes can become transformed into newer unique dishes through evolution. 

Without this evolution,  banh mi wouldn't become one of the best baguette sandwiches of all time (from the French ham and cheese). Al Pastore tacos wouldn't reign supreme as one of the greatest of Mexican street food (from the Lebanese immigrant to Mexico City that transformed the Donor or shawarma by using pork and Mexican spices), Tempura as the finest of batter fried foods in the world (from the Portuguese who ate fried fish during the lent season). 

Food belongs to the people. By creating and innovating, we simply add another thread to the fabric of our collective existence. What I am trying to say is that we are ALL connected through the food we eat, not just in a supply chain. Developing an appreciation for that has always been part of our mission and we are so proud that you all encourage us to continue to find and enhance the bonds that unite us. 

So, enjoy the exploration. Explore the different cultures. Appreciate the influences. Manifest your history. Create new memories. Quite simply, respect others and ourselves. We all have a story to tell and we all want to hear it. After all.......

https://www.youtube.com/watch?v=-g4UWvcZn5U

Look out for the order form Wednesday at 11am.

Peace

Robert Amar

Small World Seafood

Owner