Week of October 6, 2025 - Fairmount/444 N 4th Order Form

Hello everybody!!

Super excited about seeing a few things come up this week that we haven't seen in while. part of that seasonal shift that we see with agriculture in the farmers markets but we also see with aquaculture as well. As many of you know by now...

First up is some gorgeous yellowfin tuna, also known as Ahi in soosh restos. A part of the biomass is beginning its migration from Canada/Maine on its way down to the feeding grounds of the Carolinas. This particular lot was caught and brought back by fishers from Rhode Island. At the great and historic fishing port of Judith Point. Sushi grade and just as fresh as can be...

Speaking of feeding grounds in the Carolinas, Spanish mackerels have been accumulating down there doing the same thing. Snowbirding, if you will. Beautiful fish that are mild in flavor and so versatile to cook with. Two of my favorite techniques for these fillets are described in two videos on our site. One, Italian style, polenta crusted. The other, Thai style, made with a Choo Chee red curry sauce. Both absolute show stoppers..And proving that some fish are truly appreciated all around the world. This one certainly is.

Speaking of being appreciated, Greenland turbot fillets from Newfoundland are on the menu this week! The colder water cousin of halibut, this is a smaller fish with fillets similar to flounder in size and thinkness. But don't be fooled. This is one fatty flat fish that is bone white beautiful and will absolutely melt in your mouth..one of my favorite fish to prepare in parchment. Open the pouch table side for one theatrical experience you can't get with other preparations!!

We have Faroe Island salmon and Hokkaido scallops. Both sushi grade whether fresh or frozen. We have cod cheeks,butteflied rainbow trout, frozen Portuguese sardines, butterflied branzini, Black cod fillets and a whole bunch more.

We've added blue crab claw meat to the list as well. Now, this isn't the whole claw with the shell. This is just the meat from the claw so this one pound can is a net weight one pound for meat. Underappreciated as a part of the crab, its considered the sweetest part of the crab. Super good to make crab cakes or crab dip. Trust me. And so reasonably priced.

And on the special items part of things, we have more short grain sushi rice. Glad so many of you have had fun with it this past weekend. We also have more knockwurst and Canadian bacon from El Camino..

Look, I know everybody is busy. I also know how convenient having prepared meals can be. So, to add to the canneloni and swordfish meatballs, Matt from Settantatre Pasta Co made some Ricotta Gnocchi with albacore tuna bolognese ragu. Another tray you can heat up in the oven or an air fryer and feel good about the quality of the product...

Lots of things to have fun with, people! That's what it's about!!

Littleneck clams are the shellfish of the week. And with organic fresh spinach linguini from Settantatre Pasta Co? Best cheap meal ever! Northern Belles 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...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