Week of October 5, 2026 - Fairmount/444 N 4th Order Form

Hello everybody!!

Sitting in the Faroe Islands having coffee with a panoramic view of the sea and these old volcanic formations popping out above sea level all around. As green as green can be. Pretty amazing place but more on that in the next update.

In the meantime, a little bad news on the halibut. Not happening. Looked like the large supply was going to make its way down to us but a bidding war happened up in Nova Scotia between processors of frozen halibut and the mass of it went to them. Tight market all year. Alas...

Buuuuut, we won't disappoint, right? In its stead will be an item we see once or twice a year. Opaaaah! Opah, as it is known in Hawaii is also called moonfish. One of the more interesting fish in the sea. First off, it is warm blooded. Second, it is one of the few fish that has completely different parts of meat to it. Kind of like an cow. For the moonfish, there is the top rack which is just like tuna and is eaten raw. Yup. Sushi grade. You can give it a quick sear if you like or just slice away for nigiri.

The belly part is denser and a bit more sinewy. It is not the best for raw applications although you can slice it thin to do that too. However, it cooks up beautifully! You can miso glaze, soy ginger glaze it and roast it. You can braise it in a broth or sauce like a red or green curry. Amazing stuff. Not one is better than the other. So different. Kind of like compariing filet mignon to a good boeuf bourgignon. I mean...

So, no halibut but it's prettier, sweeter cousin, Greenland turbot is in the house! Generally overlooked in the shadows of the more flamboyant halibut, this is the one you want to marry...

We have Boston mackerel fillets. Just so good at this time of year. We have cod cheeks and more Chilean seabass sliders! Those little pucks are quite fun to prep up and so good to eat! Remember to cook the sliders from frozen. No binding so they will fall apart if you thaw them out. If that happens to you, just make a soup!!

Of course, our favorite salmon in the world, Hiddenfjord, from the Faroe Islands. The best of the best! Sushi grade as well!!! 

Branzini, rainbow trout, Black cod fillets, Hamachi loins and kamas...Honestly, where else can anyone get this kind of quality and variety? Nowhere but here in Philly..Trust me. People move out of here and and are always so sad to leave this community. It spoils us..or we are blessed. Both, I guess...

Pasta this week will be fresh bucatini for a little change...

Tons of stuff, really. Everything to make your dreams come true...

We have PEI mussels this week. Great thing to add to Settantatre Pasta Co fresh bucatini. Best cheap meal ever!!.Also, Northern Belles oysters his week from PEI. Nice and big...good stuff..and briny..

So have at it!!!

See what I mean?? All this good to stuff to choose from.... Life is good...You'll never need to leave the house...

And don't forget your frozen shrimp, crab meat, and condiments and sauces...And dog treats for doggies...Coddy Canes are back too..

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://smallworldseafood.square.site/

See you tomorrow,

Robert Amar

Small World Seafood

Owner