Week of March 27, 2023 Small World Seafood Update

Hello, everybody!!

The next two weeks will feel a little hectic for everyone. There is spring break for schools. Next week is Passover beginning Wednesday the 5th. And following that is Easter weekend! For those celebrating Passover, Wednesday creates a timing issue vis-a-vis fish so we will be opening for walk ins at the shop on Monday April 3 and Tuesday April 4 from 11am til 3pm. The address is 444 N 4th St and we are on the corner of 4th and Willow St. We will have most everything we carry and definitely fresh salmon portions and salmon sides. We not take pre-orders for those two days. The rest of the week will run as normal with all pre-orders and pick ups.

This weather just makes me feel like at any moment walking down a street full of people, a massive musical number is about to break break out and I can join in on the dance and song. But, alas, it never does. I imagine it does, though, but I am a little bit of a wierdo...hahaha..

Anyway, so many people had a grand old time with cooking fish (turbot in this case) in parchment. What a great technique to learn and do. Simple, clean and delish.

This week, we are going to have some fun with one of our favorite fish to roast or grill. Swordfish!!! Yes, we are always excited to have this most versatile of fish. Roast, grill, pan sear, braise, skewer, steam...If you have never had our fresh sword, well, you haven't lived.

To make things really fun, we will be featuring a few really tasty spice rubs this week that would go great on the sword. Or salmon. Or grouper. Or cod. Or shrimp. As you guys know, I like to work closely with my buddy, Owen, owner of El Camino on finding things that can enhance the cooking experience. Dry rubs are a great way to add flavor. Especially if these blnds a freshly made which they are. So the three flavors will be Hill Country which is like a North Carolina rub, Chile Lime which is like a Mexican taco seasoning and Tunisian Lemon Harissa which is like a North African thing. You get a nice heft 4oz of either one. And, look, I won't be pissed at you if you use it on meat. Ok?

Faroe Island salmon is definitely on the docket this week. Best of the best. Hands down. Hokkaido dry scallops are on the menu as well. I love seeing how many people are making crudos, sashimi and poke bowls with both of these items. Check out our Insta if you haven't in a while. You guys impress me so much..

Mussels are the shellfish of the week. Oysters will be Princetowns from PEI. We have another load of smoked trout and potato pierogies on hand so carb it up, baby! All the other usual suspects will be rounded up as well...

Well, that's it for today. Thank you all for being who you are. I know, I know, lots of words. But, hey, lots of info too, no?

Peace

Robert Amar

Small World Seafood

Owner