Week of November 9, 2026 - Small World Seafood Update

Hello everybody!!

I don't know about you, but I can feeeeeeeel the holidays coming. To me, it feel like pressing down on the accelerator of time. You pick up speed going into Thanksgiving and then keep accelerating as you smash into New Year's Eve only to burn up like a shuttle entering the atmosphere. Then a big splash in the calm sea of January where you just bob along waiting to resurface....buckle up, baby!!!

Speaking of Thanksgiving, we will be doing our regular runs this week and next week and then off for the holiday. We will, as we always do, have some store hours on Monday the 23rd and Tuesday the 24th from 9am til noon for the last minute stragglers. Mark your calendars..

So, we will have fun going into the holidays because, well, that's the point. To have fun with friends and family. But to start for this week, we have a nice shot of beautiful fresh, sushi grade albacore tuna from Maine! From ruby red to cream in color, this is one tasty tuna to serve up for a poke bowl or to quickly sear up. Great stuff. We are getting to the point where every shot of local fresh tuna may be our last so, you know, carpe diem.

And, we have skate wings a few weeks ago. So, why not something different like skate cheeks? These little nuggets of goodness are kind of the size of a tater tot and so fun to dredge up and pan fry. Makes a killer po boy..really tasty stuff.

Speaking of little pearls of goodness, this week we will have our first shot of Martha's Vineyard bay scallops!!! The season just started and we are super excited about ti. We will blast freeze them in half pound bags. They ain't the cheapest thing but the are one of the sweetest. Also, great for a ceviche. Yup, sushi grade...

We have Faroe Island salmon speaking of sushi grade. The best of the best from Hiddenfjord. 

More Greenland turbot, branzini and rainbow trout butterflied, Black cod fillets Hoddaiko scallops...whole daurades..

And for special items, tis the season for doughs! So frozen pie dough and puff pastry sheets from Oui pastries!! So much easier than making your own..especially whwn it is this good.

Also, it was discontinued for a little bit but they are back in production with one pound chicken glace!!! So, what exactly is glace (pronouced glass, by the way)? It is the super concentrated jelly like form of what starts out as chicken bone broth. So, you use it as such. Either to finish dishes with or to stretch out with water to create a stock or a broth. Or to enhance a stock or a broth. This is the shit that French chefs use to make glisteny sauces with. You don't have to reduce stock to get to this. You are there with it..

Fresh pasta with be bucatini this week once again..

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...

Littleneck clams 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