Week of October 13, 2025 - Small World Seafood Update

Hello everybody!!

A quick reminder that next week, Saturday October 25th, we will be launching a new set of stops every other week. Queen Village at 4th and Monroe then onto Moore Brothers Wines in Pennsauken. If you know anyone interested in those, have them go to our main website to sign up! If you are on this email list already (a little obvi, I know) you don't also need to sign up for that list. On the weeks we do both, you will have the option to select the regular stops on Friday or the Saturday pick up in Queen/Moore.

Well, what a fun food weekend, no? Lots of cool stuff to play with, for sure. Plus, with this dark and stormy weather coming around, I can certainly feel a shift in my cravings for food. Low and slow, brothy bowls, root vegetables and pears kind of mood.

As far as fishing goes, anyone paying attention to the news has seen this nor'easter slamming the coast from Florida up to Nova Scotia. No boat can survive this kind of weather so all boats are in at least til Wednesday. So, nothing much in the markets today except for a few straggle boxes.

So, as we more into what feels like a new season now, it may we the week to take a break from 'let's try something we've never cooked' and slide over to 'let's try a preparation of one of our faves that we've never tried before'. You know how it goes. We can get a bit bored with the same old same old so we try a completely different product. But doing something different can also happen with something extremely familiar. 

For example, trying to master the perfect pan sear on a piece of salmon to get a crsipy skin. Or poaching salmon in an aromatic fish broth. Or taking a couple of pieces of salmon and making salmon cakes for a Sunday Eggs Benny brunch. See what i am saying? There is a ton of horizontal range that we may not explore enough because we are too busy thinking vertically. 

Make fish and chips. A clam chowder. A cioppino. Stuff a rainbow trout or branzino with half a fish cake. Make a stirfry with shumai. A crudo with scallops. Mussels in a different kind of sauce. On and on and on. We have tons of recipes on our site that you may have been wanting to make but haven't yet. Make them. Take the leap. Trust your skills. Learn a new one. See what you are made of. Share your pride with others. That's what it's all about, my firends...

We have Faroe Island salmon from Hiddenfjord. Best in class. Sushi grade too! Plus Hokkaido scallops from Japan. Tops as well as sushi grade too.

We have butterflied rainbow trout as well as branzini, whole daurades scaled and gutted, We have black cod fillets, cod cheeks, lobster tails, rock shrimp and head on Argentine reds..We also have a shot of bluefish fillets...and more sweet blue crab claw meat...

Lots other great thing too! Short grain sushi rice, pickled ginger, knockwurst and we have more Canadian bacon from El Camino too! 

Plus, another batch of lettuce from Sussex Fresh in Delaware. This week's lettuce will be Red Fire!!! Kind of like a red butter but more frilly..

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!!  Summer Loves are the  oysters 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