Week of May 26, 2025 - Small World Seafood Update

Hello everybody!!

I hope everyone had a lovely Memorial day weekend! For me, that extra day off is really appreciated. However, this morning, I sounded like an absolute baby waking up for work. 'I don't wanna go to school!!!' Waaaaaahhhhhh!!!

Okay. There. Got that out of my system..

So, one of the fun things about this time of year is the favorability of weather conditions. Less cold, less nasty winds, more fishing. Plus, the migratory routes followed by many small fish that we like to eat start to draw larger fish that we want to eat also closer to fishing areas.The summer means shore towns up and down the coast are open and restos feature fish above all else increasing demand by a ton. There is incentive to fish since the demand is there keeping prices to fishermen reasonable. They need to make a living, yeah? And this is spring ritual happens all over the world. Pretty cool.

This week, we will be featuring a couple of real heavy weights with you all. First up is fresh, sushi grade yellowfin tuna from Fiji!!! From Fiji, you ask? Yes, from Fiji. One of the best places in the world for tuna that feeds Australia, new Zealand and Japan. And altough our moon cycle here in the new moon (or no moon), they are in the full moon phase being half way around the globe. Super happy to get our hands on this stuff. From the boats to a plane to LA to a plane to us. The marvels of the supply chain..

Also this week, moving up from North Carolina into Maryland and New Jersey is more soft shell crabs! We were all hoping for more and our prayers have been answered! A couple of weeks ago, we sold out pretty quickly so set your alarms for order day. One quick note, We clean them so they are ready to cook up. Try the Mark Bittman recipe on our site for low and slow cooking of these critters. Super good. And they also freeze really well so there.

Next up is a fish that many of you raved about last month when we had it. Wahoooooooooo!!! This delish fish is coming from Hawaii is called Ono there and is superb. Great for grilling. Great for roasting. Great for ceviches. Great for tacos..It is yummy. Firm, flaky and melts in your mouth..We will blast freeze and vac pack them.

Back to the East Coast, we have Boston mackerel fillets!! Just a great fish with full of flavor. Terrific pan seared with a caper brown butter sauce. Great roasted in the oven just basic salt, pepper, olive oil. I like to roast them at 450F for about 10 minutes skin side up in order to get a nice crisp on the skin. Deeeelish!

Wer have Faroe Island salmon and Hokkaido scallops. Both fresh or blast frozen. Both sushi grade. We have more branzini butterflied. More Black Cod fillets. More lobster tails from South Africa. More head on wild Red Argentine shrimp. More wild rock shrimp...

You see? How much fun we can have?

PEI mussels are the shellfish of the week....Pair with Settentatre Pasta Co's organic fresh spinach linguini for cheapest meal ever!! Northern Belles are the oyster of the week from PEI ... 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