Week of May 25, 2026 - Small World Seafood Update

Hello everybody!!

I hope everyone made the best of the holiday weekend! It was a wee bit damp but hey, it was an extra day off. That's just nice in itself. Plus, it just gave me more time to cook and eat...and nap. What could be better than that, huh? Not coming back to work. I'll tell ya that...hahaha!!

So, on short weeks after a holiday, it's hit or miss in the markets. This week, it's mostly miss. Fuel prices really affect the fishers as you can imagine. With hopes of an end to the conflict in Iran and oil prices going down, lots of boats hedged and stayed in port. Understandable, really. Not many suppliers are willing to pay a high price for certain fish with the fear of not finding buyers and getting stuck with it. So, we are in a kind of limbo land. But the whole world is so...

Anyway, that doesn't mean the shelves are empty and we will make the best of it, yeah? First up is more fresh claw and knuckle lobster meat from Nova Scotia! Can't get enough of this stuff, really. I can eat a lobster roll every week throughout the summer and consider it to be a good one..

Also, coming in this week is some Spanish mackerel fillets! We haven't seen this one in a while and I am happy it is back! One of the mildest mackerels around and so friggin tasty. Plus, so good for you. Packed with Omega 3s and good fish fat. I posted a couple of great recipes on our site for it. One Italian style, one Thai style. Both amazing...

We have a nice shot of Icelandic cod cheeks this week! haven't seen this one in a while either! Glad to have it back. Cook them up with a little dredge and pan seared to a crsip. Or pop it into a chowder, bouillabaisse or cioppino. Holds its shape! Tastes like cod with a texture like scallops. What could be better than that?

Well, for some of you, that would be Portuguese sardines!!! The conservation season is over and this is the first shot to hit our shores!! We clean them so they are gutted but remain whole. And absolute winner for the grill or try your hand at a classic Sicilian dish called Pasta con Sarde. I will post a vid of this exotic dish with North African influence and a unique taste. Use our bucatini to make it even more traditional!

Or barbouni! Also known as red mullet, Rouget, this is one pretty little whole fish that you will find all over the Mediterranean but rarely here. Good stuff...

We also have a nice shot of shrimp and crab canneloni back into the fold. Plenty of that whole crab crab meat that is fantastic for crab cakes and pastas.

Faroe Island salmon, yes. Hokkaido scallops, yes. Branzini and Rainbow trout butterflied, yes. Chilean seabass and Black cod fillets.

A ton of other things, 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!!  East Beach Blondes are the oysters from Rhode Island... 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