Week of April 17 2023 Small World Seafood Update

Hello everybody!!

Sorry foer the late email. Just trying to figure out what is available for us to have fun with this week. It hasn't been easy. Remember when I said that we were getting into a transition for fish up and down the Eastern Seaboard?

Well, we are right in the middle of it right now. And what that means on the supply side of things is that many species cannot be fished due to closures related to where thet may be during their migratory paths. Each state sets guidelines and limits throughout the year. So, what i am trying to say is that I am not sure what the featured fish or fishes will be this week. Yet.

Hoooowever, I do know that we have a couple of fun things and we can play with to start off with. While there are closures around these parts, Venezuela has opened up their crab season. So, we will be receiving a nice shot of FRESH Venezuelan Jumbo lump crab meat!!!! Now, the fresh meat comes from the exact same blue crabs we find around the Mid Atlantic. It is delish. One thing about fresh crab meat is that the shelf life is 7 days in hyour fridge unlike the crab meat in a can. So, you gotta eat it up, make a salad, crab cakes, pasta, whatever. It cannot be frozen or the texture will change. It won't go back but it will change. To get around that, you can make crab cakes and, uncooked, freeze the crab cakes. The binding will protect the crab meat. So ,that's the hack.

The next cool thing to play with is exotic item that is rarely seen in these parts. Halibut cheeks!!! Yes, they have cheeks. Cute ones. Just ask their bubbies. These cheeks come from Nova Scotia halibut that has been caught up there. Our supplier, freezes and packs them in 1lb bags which is a great thing. Cheeks don't have a long shelf life so freezing them over there right away is the way to go. For those who had our cod cheeks a couple of months back, you'll be wise to get these too. For those who have never had them, they are worth a try. They look like small discs that can be dredged and sauteed and sauced with a nice parley garlic butter or green curry saiuce. Anyway, a rare find.

Since we are a little all ove the place anyway, why not have more frozen hamachi loin available too, right? Nothing like a good hodge podge if it's good. Also known as yellowtail in sushi joints, you will be blown away by how much crudo or sushi rolls you can make. The loins range from 1.1-1.7lb each and are skinless and deboned so ready to eat once thawed. And don't forget our ponzu sauce..trust me.

Since so many grills have been busted out, we will feature two whole fish this week. Blast frozen daurade and more blast frozen red rainbow trout.

Definitely more Faroe Island salmon and Hokkaido scallops this week. Both sushi grade.

And, a very fun and delicious special feature we are glad to bring to you. We took some of the walleye from a couple of weeks ago, smoked it (that's legal now) and gave it to Sam, owner of Stagazy in South Philly. Sam specializes in mini pot pies and makes some pretty amazing stuff. He played around a bit and came up with a very English/Irish filling called 'kedgeree' which is a curry based, smoked fish with rice and peas dish. Well, in a pot pie? Unbelievable. You get two mini pot pies (approx 7oz each) that need to be baked in your oven. Instructions will be included. I'm telling ya, Sam nailed it. These things are downright addictive!

And don't forget your frozen shrimp, pasteurized crab meat and condiments and sauces...And dog treats for doggies...

Peace

Robert Amar

Small World Seafood

Owner