Week of October 21, 2024 - Small World Seafood Update

Hello everybody!!

And here we are. With the end of one season of fish and the beginning of another. Yes, there are things that go all year round. But there are so many that go with migratory changes while others go with temperature. And although so many people associate summer with wish, remember that this is so because so many of us vacation in places where seafood is king whether that is southern Europeor even just downa shore. But, Fall to Spring is so full of interesting fish and seafood.

For example, our weather may be cooling down but the Southern hemisphere begins to warm up. So, many of the first boats have landed with Chilean seabass!!! And as we do with it, we get our hands on smaller fish that are not as desired by restos that want to impress you with the vertical volume of a portion and then charge you accordingly. These smaller fish produce whole sides ranging from 1-1.8lb each. They come skin on and boneless. We blast freeze them and vac pack them for you. They...are....gorgeous!! You can miso glaze them like you would with black cod, you can soy ginger glaze them, or season them the way you like and roast at 450F for 12 minutes...fantastic stuff and much cheaper than ordering it out in resto...

Also, back to the northern hemisphere, North atlantic cod is starting to descend downward toward Iceland as the waters warm some. And where there is cod, there are cod cheeks!!! Let's go!!! These beauties are so much loved by so many of you. I love that. Tastes like cod, texture like scallops. Firm. Fantastic. For an easy recipe, simply dredge with some of our seasoned flour or your own, pan fry for two minutes on one side on med high heat, flip, sear for another minute or two and top off with a nice butter sauce!! Or, use it in a chowder or stew. Trust me. It holds its shape and everything...Blast frozen in one pound packs so no excuse. If you haven't yet, do it..

Making our way down to the cape, It is officially the start of Martha's Vineyard bay scallop season!!!! And we got our hands on one of the first batches to come out of there. Beautiful, firm, sweet, sushi grade so perf for ceviches and, uhhh...not cheap. But, they are special and I think they are worth it. Blast frozen for you too to preserve the freshness, they come packed in 0.5lb bags. For you bay scallop lovers, you've been patiently waiting all spring and summer...you can breath now...

And to close the loop by heading back down to South America, Venezuela had opened up fresh crab meat season!!! So, this week, fresh Jumbo lump blue crab will be here! Another first of the season!!! Now, since it is fresh and not pasteurized in a can, it has a much shorter shelf life. You should eat it with 5-7 days. It cannot be frozen without affecting its texture. However, you could make crab cakes and freeze those. The binding will protect the meat. 

Last week, I told you that we would be offering South African lobster tails but they did not show up on the order form. Ghosts in the machine. This week they will definitely be there. Promise....

See? And you were getting depressed about winter coming...puhlease...there is fun to be had here people....

We have more branzini butterflied, more whole daurade scaled and gutted too..

PEI mussels are the shellfish of the week. These would go great with some fresh organic linguini from Settantatre !!... Not sure about oysters yet.... We have bacon and lonsa and smoked fish...So many good things...

I know, I know..Lots of words...

Anyway, as usual, I have to thank all of you guys for being in our lives. What an incredible community we live in...

Robert Amar

Small World Seafood

Owner