Week of April 24 2023 Small World Seafood Update

Hello everybody!!

Gosh, what a nice day. Gosh, is gosh a nice word to say coming out of one's mouth or what?

Well, last week was a hoot with all kinds of goodies. Just a couple of admin things to talk about first. I will no longer be sending regional shipping emails to this list on weekends. (And the crowd goes wild!!). We have an email list set up specifically for that on our main website. So, if you want to have that option, you will need to sign up for that one directly. Also, beginning Saruday, May 6th, we will be joining Chestnut Hill Farmers Market every other week. We have a sign up for order forms for that group, too, so that we can focus on sending emails to those who want what we send, if that makes any sense. So, if you know anyone interested in either of those, send them over to our main website to sign up.

Well, I love that you guys are so getting connected to the seasonality of things. You are anticipating what is to come and that is amazing. Every April, the Alaska halibut season opens with fish flooding the market and driving prices down. Nova Scotia (our preferred supply) has to play a little aggressive defense against their potential encroachment into eastern markets so they go out and fish a ton of halibut to hold them back. And while they duke it out, it means more great halibut hits the market and better prices. Ahhh...the spoils of war...So, fresh halibut fillet this week!!!!! (Not just the cheeks..)

This is the one of the fish I like to consider part of the posh class of fish. And that is reflected in what restos charge for it. Typically $40 or more per plate. You could feed four people at that price with us. Lots of ways to prepare it but you should really take a look at the recipe we posted to our site for how to do it like restos do it. Great technique to know and learn.

And how nice to have fresh jumbo lump crab meat around again, huh? More to come this week so take advantage! Again, a one week shelf life in your fridge and cannot be frozen although you can make crab cakes and freeze those to protect the meat.

As usual, Faroe island salmon, sushi grade and Hokkaido dry sea scallops, sushi grade on the menu.Fresh mussels are the shellfish of the week. We are hoping for a small trickle of oysters this week. Praying, actually, but whatever.

And as a special feature this week, we are going to load you guys up with some fresh Mexican pork chorizo!!! Our friend Raul in the Italian Market makes a superb red chorizo which we will freeze in one pound balls. Hey, Cinco de Mayo is next week. On May 5th this year actually. So you can get your tacos on or use it for your mussels, or shrimp or a sauce for your halibut! In addition to the classic red, he also makes a green pork chorizo which is fascinatingly good. With herbs and chiles making it green, it is one of my favorite things to mix with something like a butternut squash hash or into a nice omelet. The stuff is really good!

Well, that's a good start to the week, no?

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