Week of January 12, 2026 - Small World Seafood Update
Hello everybody!!
Well, we are all a little depressed after the Eagles lost. But life moves on. It is what it is...Go Phils! By the way, this is a week where we also do a pick up on Saturday in Queen Village and Moore Brothers Pennsauken. So, you'll have to togle one group or the other when you get to the order form..
So, early to mid January is such a slowing moving period for fish. Demand is generally low since restos are pretty slow right now. So, lots of boats stay at dock. Plus, add in some windy weather and there is no good reason to go out searching for fish.
Now, I am not saying that all boats are docked. i am just saying that they are going out little by little and, generally, not coming back with enough for anyone to play with. At least, that's the news on a Monday. By tomorrow, I will have a better idea for what the rest of the week will look like. I am pretty confident we will get something good. But I won't know til tomorrow so definitely look out for the order form Thursday to see what I can come up with. Possibly fresh fluke fillet...possibly...
In the meantime, I will be adding three things to the list this week. The first is smoked albacore tuna spread! So many of you guys love the stuff and i don't blame you. I consider it more of a fish pate. Super elegant and flavorful..and using all local ocean fish. Albacore, mackerel and haddock.
Speaking of haddock, as cod is priced through the roof, we have gotten our hands on some wonderful haddock loins similar in shape and size to the cod loins of yore. Haddock, as many of you know by now, is the princely cousin of cod. Everybody can breathe now. You have a frozen white fish back in the mix. Skinless and boneless...
And, lastly, many of you guys love eating octopus. A small percentage want to cook a whole octopus to get said octopus to eat at home. Well, I brought in some really nice frozen cooked octopus tentacles from the same people who supply the whole. Yeah, they get it too.You get 4 big tentacles totalling a pound for $30. How does that compare to the raw? Well, you only yield around 25% meat from whole. it loses a lot of its own water. Using the math in reverse, at $30 for one pound, it is like you are using 4 pounds of whole octopus which would cost you around $40. So it is economical. For sure.
All you have to do with it is roast it or grill it. For those who want it a bit more tender, you can poach it in water for about 20 minutes first before you do that. or you can simply slice it thin and do a chilled thingamabob with it too. Kind of like an pctopus carpaccio. Anyhow, either way and whichever way, it gets you around having to cook the whole thing first....
We have Faroe island salmon and Hokkaido scallops. We will have more blast frozen Spanish Mackerel fillets. More rainbow trout butterflied as we as branzini the same way. So many other good things to play with..
As always, I am still keeping my eyes peeled for something else coming our way. You never know..
You see how much fun we can have? I feel it too...
PEI mussels are the shellfish of the week....Pair with Settentatre Pasta Co's organic fresh spinach linguini for cheapest meal ever!! Summersides are the oysters of the week from PEI ... We have labneh and smoked fish..So many good things..
Plenty of crab meat, shrimp, etc....
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