Week of January 12, 2026 - Bryn Mawr Farmers Market Order Form

Hello everybody!!

Two quick note to everybody. First, the market is now from 10am til noon. New winter hours.

Second, as you know by now, the market is operating on a 1st, 3rd and 5th Saturday cycle til April. And we operate on an every other week cycle. Well, we will come up on a challenge at the end of this month with the 31st of January to February 7th shift. We do other markets every other week as well. So, to keep things in line, after this market on Saturday, we will skip the 31st of January and go directly to the 7th of February so we can continue the every other week thing. Just a head up in case you wanted to load up on a little extra..In other works, from this Saturday, we will see you in 3 weeks and then cycle every other week from then on.

Well, even though the markets have been a wee bit shy of fish, I always get excited for what's to come. In the next few months, we get to see fish we don't normally see much the rest of the year at such a high level of quality. 

For example, fresh fluke flounder is here this week! The baby cousin of halibut, this is one elegant fish as well. As the waters get really cold and the fish are not in the throes of a migration or a spawn, they fatten up. You can even tell by the yield on the fish when you fillet it. In the summer, you only yield around 35% fillet from whole fish while now, you can yield over 42%. That means that the fish is meatier. And that's when it is at its best...

Also on the list this week is a new item I am trying out with you guys for which I would love some feedback. I've tested it to great response but that was a small sample set. I brought in cooked Spanish octopus tentacles which are delicious, by the way. The nice thing with these is that they are already cooked so you don't haveto mess with the whole octo. Unless you want to. We will still have that for the traditionalists. You can grill these, roast them or pan sear them to crisp up. For some whol want it more tender, all you have to do is boil them in water for 20 minutes or so before you sear them up. Either way, much more simple. 4 tentacles to a one pound package so pretty nice size...

Also, instead of cod loins, I've gotten my hands on haddock loins. A cousin of cod and super tasty. Very similar in look and size. And delish, too.

We do have Faroe island salmon and Hokkaido scallops. Both sushi grade. We have a ton of other great stuff which you can peruse at your leisure.

We also have a nice shot of smoked albacore tuna spread. So many of you have fallen in love with this stuff. I am firmly in that love circle. On some toast with labneh? Amazing...

So have at it!!!

PEI mussels and littleneck clams are the shellfish of the week. And with organic fresh spinach linguini from Settantatre Pasta Co? Best cheap meal ever! Summersides are the oysters this week from PEI . Nice and plump. 

See what I mean?? All this good to stuff to choose from.... Life is good...

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

I know, I know. Lots of words but, hey, consider the alternative...

Here is the order form. Bring a bag! Bring a bag! Bring a bag!

https://xsmallworldseafood.square.site/

See you Saturday morning,

Robert Amar

Small World Seafood

Owner