Week of April 21, 2025 - Small World Seafood Update

Hello everybody!!

I hope all of you had a wonderful weekend! The weather was so pleasant! What a treat. And to see so many of people celebrating Easter in Philly is also special. I absolutely love holidays and moments that bring family and friends together. 

There is the coming together part. To be sure. There is also the tradition part. That hat one needs to wear. That suit one needs to don. That dish one needs to make. There can be such an excitement looking forward to dish that one has been eating since they were a child. The memories that can evoke. The emotions that can swirl through the catalog of one's life's holidays. Pretty special stuff. And to inoculate young children in these moments with delight and fun only serves to plant the seeds for a future of their own making but linked to the generation before and the generation before that..Ahhh...I may just start belting out 'Tradition' from Fiddler On A Roof...hold me back....

Anyway, Easter weekend has a way of pressing pause on a lot of boats going out. So, at this point, we are in a cruise control mode waiting to see what the catches look like in the next couple of days. But that doesn't mean we can't have any fun....

So why not have a little of a mish mash weeek, no? We can see what shakes out but let's mix things up in the meantime! So, first up on the menu, we have Super Frozen Otoro from Croatia!!! The last time we ran this, it was epic. Everybody raved about it. The quality is just incredible. Otoro is the belly of bluefin tuna that is prized in the best sushi restos for its flavor and fattiness. 

Super frozen means it is frozen to -60F and we hold it at that temperature too. The reason it is frozen so cold is to prevent the fat from oxidizing which can happen if held more than a week in a conventional freezer. So, if you plan on getting it, you have a week to use. Also, there is a special way to thaw the otoro. We have a vid on our website that instructs you on how to do that. You must follow the instructions to obtain the best results. You can't just thaw it out in your fridge, is what I'm saying. Lastly, we took a big enough shot of it that the price is cheaper. How about that these days. Something going down in price...

Also on the fun list, we have hamachi kamas!! That's the collar, by the way. Or that part of the fish that we could even call the neck part. This is such an amazing thing to cook up. And so easy. Salt, pepper, olive oil, bake for 10 minutes at 450F skin side up and broil for 5 to crisp up the skin and that's it! To me, it is liike eating a crispy chicken thigh or something like that. The meat is moist and flavorful and the skin is tasty delicious. Great stuff!

Lots of you have been asking for more head on shrimp. Well, the North Carolina season is over but we got our hands on some wild Argentina Red shrimp! Great size too! 6-10 per pound! Now, these guys are red by nature so they kinda look cooked already. They are not. These are real beauties...

As a special item, some of you have been dying for more, we have real hot dogs from El Camino! These pork/beef dogs are all natural, no filler, gluten free and lightly smoked. These will make you think of your childhood if you are of a certain age. It does that for me. 

And as far as parbaked bagels go, Kismet Bagels are tops. So many of you appreciate the ability to finish baking them at home and producing a bagel like it is freshly baked. This week, we decided to pit one camp against another. In a good way. There are the everything people and the sesame people. This week, we will be selling both! Your choice!!

We have Faroe Island salmon, Hokkaido scallops. Both sushi grade. We have more Black Cod fillets as well as branzini butterflied. We have more skate cheeks. How good are those little bitties? More rock shrimp and more blast frozen turbot!

You see? How much fun we can still have?

Littleneck clams are the shellfish of the week.... Oysters will be Pleasant Coves from Maine. We have lonsa 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