Week of May 11, 2026 - Small World Seafood Update

Hello everybody!!

This week, we will be doing Saturday round of pick ups in Queen Village (9am til 10:30 am) at 4th & Monroe and Moore Brothers Wines Pennsauken (11am til 12:30pm).

What a fun weekend in the city! So many celebrations from graduations to, of course, Mother's Day. There was a definite happy vibe everywhere which is kind of weird. The world is falling apart but we all seem to be okay. That's how you campartmentalize, people...well done...

So this week, we have a bunch of fun stuff. You guys know how much I like 'fun stuff' weeks. Of course, we have all the usual suspects including a heavy hitter or two. But it's the stuff that kind of adds flavor and color to life.

So, for the heavy hitter, we have more fresh swordfish!!! So many of you tell me how much you love sword from us but can't seem to like it anywhere else. Well, i only source swords from place with very cold waters. You end up with a fattier sword which makes for more flavor and a creamier texture. I love this fish. It is sooo versatile. In fact, i always say that anything you can do with checken breast, you can do with swordfish. Pan sear it, roast it, grill it, kabob it, stew it, soup it, Marsala it, piccata it, Provencal it...Forrest would have fun with this one too..

Also on for a few more weeks (hopefully more) is fresh claw and knuckle lobster meat! Nothing says summertime like a nice lobster roll, yeah? But toss them into a nice fresh pasta like bucatini this week, and wow...

Now onto the fun stuff. First of all, I hope everyone got a chance to try our blended crab meat to make pasta or crab cakes. That stuff is amazing. One fish that is beginning to make an appearance which we haven't seen in a bit is bluefish! Blues are a local fish with a bad PR team. When it's fresh, it is a wonderful fish. A little old school but full of flavor and full of memories for people of a certain age..

Also on the menu, is more local monkfish fillet from Rhode Island! Quickly becoming a crowd favorite, this fish is so damn tasty. Known as the 'poor man's lobster', it has a texture and flavor similar to it that is unmistakeable. 

But wait. There's more. On the smoked front, we have smoked trout fillets back in fold! We have a nice batch of smoked albacore tuna spread back in the mix. More of a tuna pate to me, this stuff is truly addictive...

We also have smoked pork/beef hot dogs back in the mix from El Camino! All natural, no filler, real stuff. You know, it's funny. We try to bring you stuff that is real which we love to do. But, we also ruin it for you. Try going back to supermarket things and realize how bad they seem now. Strange, right?

Also, from the same people that produce the very fine marinated anchovies and anchovies, we have a nice snacky snack tray of cherry peppers stuffed with mussels! I opened a pack last week with my wife and next thing you know, it was gone...Great little tapas like treat!

Yes, we have Faroe Island salmon. Yes on Hokkaido scallops. Yes on so many other terrific items, really...

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 buccatini for cheapest meal ever!!  Oysters will be Conway Royals out of PEI ... 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