Week of April 10 2023 Small World Seafood Update

Hello, everybody!!

What a lovely weekend we just had. Lots of family get togethers and lots of food. I've told some of you privately but I should say this to all of you. It really is such a rewarding feeling to know that we have played a small part and contributed to the dinner tables you share with your family and friends every weekend. I know how important it is to create these experiences. Those memories last forever.

Anyway, we are rolling right into summer, now, it feels. Wow! What a week ahead of us! Time to get those grills cranked up if you haven't already. This week, we have a couple of special features that we are excited to see when a nice shot comes around. We have fresh Rainbow trout! Actually, we have it two ways. We will have head off and butterflied fillets, meaning the fillets are still attached together. This is the classic white meat trout that we have done before. Great fish to roast, pan fry or try stuffing with a fish cake. Yum!! I posted a recipe on our site for that.

We also have a small shot of whole Rainbow trout, head on, scaled and gutted and bone IN. Plus, this doesn't happen often but these whole Rainbow trouts have orange meat like small steelhead trout! Gorgeous fish for those who like the whole fish experience. As with all of our whole fish, we will blast freeze and vac pack the fish since whole fish can degrade quicker than fillets and we want to make sure we preserve all of the freshness we can. These fish are gorgeous!

Besides some of the special features week in and week out, I love the fact that you guys also love out Faroe Island salmon and Hokkaido scallops so much. I have always believed that there are two things that are important when it comes to how good seafood will taste. The first is freshness. That's obvious. The second is the source. Better products will always taste better because, well, they are the best. And these two are the best in class, for sure. And sushi grade to boot. I mean, come on..

Lots of people really having fun with pierogies and we love that. From classic preps in a pan to air frying. But the honor for originalty goes to Eileen and Harry in Bala who took the pierogies right out of the freezer, tossed them in olive oil and seasoning and grilled them on medium for 15 minutes, flipping them around every few. We posted some pics to our Insta. Great idea!!!

For those who are loving our new spice blends, good on you. Really just such a great flavor enhancement.

Mussels are the shellfish of the week. Not sure about oysters yet. We have a small shot of frozen Barramundi in so grab some. I think it's going to be another fun week..

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