Week of October 6, 2025 - Small World Seafood Update
Hello everybody!!
You guys rock! It is always a bit risky for me to bring in 'weird' stuff. I never can predict your reactions. Marrow bones, chicken glace, chutoro, lettuce...But the fact that we sell through all these things so quickly really speaks to your collective desire to try new things. Especially if you trust me enough when I say that the stuff is really good. Great ingredients make great dishes without having to fluff too much. keep it simple and you'll always look like an amazing chef. Well done!
As we get into the fall and winter season, we have evaluating what we want to do in order to bring more great products to more great people. I know that life is speeding up again. Believe me. I'm in the same boat. I know that it is getting a bit more difficult to make the times to pick up for some of you. So, in order to let a little steam out of the bag, beginning Saturday, October 25th, we are adding two more pick up spots which will happen every other week.
The first stop from 9am til 10:30am will be in Queen Village on the corner of 4th St and Monroe St. Right next to the old Essene market. From there, we will head over the bridge to Pennsauken and team up with Moore Brothers Wines in their parking lot from 11am til 12:30pm. This will be our first foray into the Jersey side of things. Super excited about that one. Personally, I so admire Moore Brothers Wines for how they represent small wineries that are family owned. Plus, their ability to help you and guide you in the shop is second to none. Like talking to sommeliers in a resto but better. They are closer to the sources. No one knows more about wine than they do. And, I mean, think of it. You drive over to the shop Saturday morning, pick up your fish and seafood, walk into the shop and have them help you select wines to pair things up! What could be better than that?
I added a new sign up section on our main website for anyone interested in that option of a Saturday pick up in Queen Village/Moor Brothers. Sign up for emails for that or spread the word!!! Remember, every other week starting October 25th!!!
Well, let's get back to the present and talk about this week. I got a call over the weekend that some beautiful yellowfin tunas would be coming into Rhode Island in the next few days and I said, 'Let's do it!'. Sushi grade, local yellowfin, also known as Ahi on sushi menus, this firm tuna is the classic for tartares, poke bowls or straight up nigiri. Super excited when we can get local fish!
Also on the menu this week is something we haven't featured in a while....Greenland turbot fillet!!! This fish coming from way up north above Newfoundland is one of my faves. It is a cousin of halibut but much smaller so the fillets are more similar to large fluke. However, due to the fact that they come from such cold waters, they have a fattiness that makes the meat silky and absolutely melt in your mouth! Great to steam. Great in parchment. Great just simply roasted in the oven at 425F for 12 minutes, salt, pepper, olive oil. We will blast freeze these to preserve the freshness so you can load up. It doesn't come around very often...
Instead of Boston Mackerel which we've seen quite a bit of recently, we will have Spanish mackerel fillet this week! From North Carolina where they are arriving from their migration to feed to the winter, Spanish mackerel has a delicate flavor with all of the healthiness. Great on the grill, great in the oven, great in the pan. And it takes so well to heavier spices like one of our blends...
On the crab meat front, we will still have lump crab meat but the larger sizes are now ridiculously expensive. So, like anything we do, we look for the opportunity. And that opportunity is the claw meat. The meat from the claw is reddish in color and has such a sweet taste. It is probably the most underappreciated part of the blue crab. Which in one way is bad but in one way it's good. The price is overly depressed for what it is. So, this week, we will be adding blue crab claw meat to the list. And at $16 per pound, I hope you can find the value in it too!
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..
Lots other great thing too! Short grain sushi rice, pickled ginger, chicken glace knockwurst and we have more Canadian bacon from El Camino too!
You see how much fun we can have? I feel it too...
Littleneck clams are the shellfish of the week....Pair with Settentatre Pasta Co's organic fresh spinach linguini 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