Week of October 19, 2026 - Small World Seafood Update

Hello everybody!!

So, we've been waiting for a really Fall like weather period. And here it is. I mention this because it is super easy to not pay attention and it zips by. Sunny days in the 60s, cool nights in the 40s. I really can't think of anything better...savor the moments..

My trip to Scotland and the Faroe Islands is still lingering on me. I am usually really tuned into the culture of place. Especially as it relates to food. The traditions, the history, the dishes. A real connection to the local seas.

Coming back home, I find myself appreciating our very own dishes that you could say really represent this area. Clam chowders, fluke flounder (stuffed, of course), Boston mackerel, crab cakes, seafood pasta dishes, mussels, oysters, scallops, lobster. We really are so lucky to have access to so many different types of fish and seafood where we live. Those of you who grew up more inland, especially in the Midwest, know what I am talking about. All I've been doing since I got back is cook up the foods of the region. We don't celebrate them as much here as they do over there but that doesn't mean we have any less of a rich heritage. 

One of the more abundant fish on the eastern seaboard is skate wing. This small ray is usually thrown back into the sea by fishermen. In France and England, it's a delicacy. One of my favorite things to cook up. Surprisingly elegant and luxurious. In my opinion, it has a better flavor in colder waters like right about now. Super easy to cook up. I posted a video to our site for it. We 'dress' it meaning cleaned, skin off but still 'on the bone'. Now, it doesn't have bones but a cartilege frame with meat on both sides. You pan sear and finish in the oven. The texture of the meat as you slide it off of the frame is similar crab meat and the flavor close to scallops. Fitting since that is what they like to eat. If you've never had it, I urge you to give it a go. Typically finished with a caper brown butter sauce but you can really do whatever you like. A squeeze of lemon would do..An underappreciated part of our culture. Definitely..

With the high wind clearing enough, we will see landings of fresh albacore tuna from Maine!!! Super happy to see some sushi grade tuna come back to the fold. Ruby red to cream in color, it is one of the more flavorful tunas out there with nice fattiness. Great for pokes and tartares. Great for poaching in tomato sauces. Very versatile stuff!!!

We definitely have Faroe island salmon and Hokkaido scallops. Both sushi grade..

We have branzini and rainbow trout butterflied. Boston mackerel fillet, Black cod fillets, Portuguese sardines..

After a long wait, we have a nice shot of hot smoked Faroe Island salmon coming in! Kippered, as it is also known from our friends at El Camino. Great stuff.

We have more foraged Hen of the Woods (Maitake) mushrooms from Lancaster. So good and meaty..

Fresh pasta with be bucatini this week. That one is always a hit.

And as always, I am still keeping my eyes peeled for something else coming our way. You never know..There are a few possibilities still to reveal themselves....

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 bucatini for cheapest meal ever!!  Not sure about oysters yet... 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