Week of April 28, 2025 - Small World Seafood Update

Hello everybody!!

I hope you all had a lovely week full of activities, family, friends and seafood! What a pleasure it is to be working the truck stops in nicer weather. Not to complain about bad weather because, well, we don't. It is what it is. But, the longer days and warm skin hitting parts fo the body that haven't felt the breeze in many months feels pretty good to me...

We are in a bit of a brackish period as far as fish goes right now. Kind of at the end of the winter season and kind of at the beginning of the summer season. Boats are regearing, refocussing and laying out plans for the next 5 or 6 months. To me, that means that we may get the opportunity to say good bye (or really au revoir) to sme species and hello to others. And as a senitmentalist, nothing could make be happier. To everything, turn, turn, turn...

Well, this week for sure, we will be seeing a nice shot of one of our favorite sources for beautiful swordfish! Along with our very own coast, Brasil swordfish are absolutely top of the game. From southern Brasil which is the equivalent of Maine or Canada being the Southern hemisphere, these fishers know what they are doing. Crank up the grills, people!!!

 And though many of you are waiting for halibut season to kick off in full force, there hasn't been a lot of it around. But, we did manage to get our hands on the cheeks!! We've been on a cheeks kick the past year or two. Best part of the fish! I think i sound like my grandmother sometimes...terxture like scallops, tastes like halibut...And more skate cheeks while we are at it. People have been comparing the flavor to Jumbo lump crab meat. No wonder. They eat a steady diet of crabs so ther ya go...

I can't tell you how pretty all those picks you sent us are of head on shrimp we sold last week. Gotta say these babies may be on of ther most photogenic items we've ever sold! And how fun? I sauteed a couple of pounds over the weekend with garlic, sliced chorizo, smoked paprika, salt, pepper, a touch of water to deglaze. Made a nice Caprese salad and had a super nice lunch down in Brigantine at our place with my wife. We just took our time peeling and talking, slurping heads and licking fingers (our own, thank you very much) and had such a nice time doing it...These things are the bomb!

We have Faroe Island salmon, Hokkaido scallops. Both sushi grade. We have more Black Cod fillets as well as branzini butterflied. We also got a nice shot of whole daurades from Greece as well! Scaled and gutted. 

We may have one more thing or two but we are waiting to hear back from fishers..

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. 

We have more swordfish meatballs in pesto cream sauce, more shrimp and crab canneloni in vodka cream sauce. Another batch of smoked albacore tuna spread. Fresh pasta is organic spinach linguini. Both sesame and everything bagels are up for grabs. And squid tubes are back!

You see? How much fun we can have?

PEI mussels are the shellfish of the week.... Oysters will be Blackstone Points 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