Nov 29, 2021 Small World Seafood Update

Hello everybody! Boy, I hope you all had a nice week with beautiful Thanksgiving full of family, friends, seafood appetizers and bird meat. 

As this past week ends and we trip into December, it is hard not to start thinking about the next set of holidays. Namely, Christmas and New Year's (Happy Hanukkah to all those celebrating this week, by the way..). Since both eves are on a Friday night this year, we will do as we did last year and move up the pick up days. So, The week and Christmas and New Year's Eve, we will be sending out an order form on Wednesday and pick ups will be Thursday so that you have plenty of time to prepare for your Friday night dinners. We will also have some fun specials coming up for you guys too. You all seem to love that.

Anyway, now that we have gorged on heavy, rich foods and broken all of our dietary habits for a week, it is time to get back to eating cleaner and healthier and that means good fish. Well, good news for the week. I think we need to soosh it up!

We managed to get another nice shot of local sushi grade albacore tunas! (and the crowd goes wild!). Yes, this delicious smaller variety of tuna is not the albacore some of you have known from tuna cans. This is gorgeous fish that can be eaten as sesame crusted, crudos, tartares, pokes, sashimi, maki rolls, etc. Don't forget our ponzu sauce for any of that. It also is an absolutely fantastic fish to cook in a sauce slowly simmering it until tender and falling apart. One of my faves is to make a puttanesca sauce or try poaching in olive oil to make the best version of tuna in a can. In fact, you can use that poached tuna to make an amazing Nicoise salad!

To stay in the sushi grade realm of things, we also have local fluke fillet! Now, if you want a tasty crudo, this fish is it. You can even toss it into a poke bowl and it will absolutely love our ponzu. Love it! Now, that's not the only way to prepare fluke fillet which is our local version of flounder. Dredge it, pan sear it, lemon squeeze, parsley and delish! If you loved the lemon sole, you will love this fish. Tender, sweet and elegant. And light..

To add a little range to the menu, we are also bringing in some more fresh crab meat! This is delicious stuff from Venezuela, one of the largest producers of fresh crab meat using blue crab. Prices have ticked up a touch on fresh crab so we will be selling Super lump instead of Jumbo lump. Smaller or broken pieces of jumbo but, hey, the flavor is still delish and perfect for crab cakes or pasta or how about stuffing the fluke to make it 'Imperial'? Yeah, good stuff. Just remember, 10 day shelf life in the fridge and cannot be frozen unless you make crab cakes and freeze that.

The salmon of the week is 'salmon salmon' coming from Norway. This Norwegian salmon fillet is also sushi grade so clean, clean, clean with the food. Yum!! Use our miso glaze on this fish and all of your dreams will come true..

Mussels are the shellfish of the week. Acadian Pearls from PEI are the oyster of the week. Shrimp shumai are around as are all the other usual suspects.

One last thing, thank you to all who sent us best wishes for Thanksgiving. You are all such a beautiful part of our lives. Truly.

I know, I know.. that's a lot of words....

Look out for the order form Thursday at 9am.

Peace

Robert Amar
Small World Seafood
Owner