Week of June 2, 2025 - Small World Seafood Update

Hello everybody!!

Well, how much fun can you have with tuna and soft shells? A lot, apparently. Wow! you guys rocked last week with so many beautiful dishes! We got a ton of emails and texts of dishes you guys made. So impressive! I've been saying for a while that everyone's cooking game has been getting better and better. In line with that, the plating game for presentation has been outstanding! I love to see people take that seriously at home. It shows such a respect for the food one prepares as well as a pride in the effort one puts into it. People say Philly is a great restaurant town. True, true. But it is also one helluva culinary monster when it comes to home cooks. I wish Michelin would give a star for that!

Anyway, let's get into the goodies for the week. We will start in the cold waters up north. With the heat coming, nothing tastes better than a light fish with buttery texture. So let's dig into some fresh Greenland turbot!!! This flat fish is the northern most cousin of a family that includes Halibut in the mid area and fluke further south around us. Coming from really cold waters, it's fat content is the highest meaning 'melt in your mouth'. This is one of those fish that very few knew about and every time we've sold it, we sell more and more. For some, like myself, it is one their favorite fish now. Super easy in the oven with salt, pepper, oilive oil at 425F for 12 minutes. or try your hand at baking in parchment with this one. Fantastic...

As the lobster season starts to stabilize somewhat, I feel like we should take advantage of it, no? So, more fresh lobster claw and knuckle meat!!! i know it is possible to get sick of eating lobster but, first of all, we're not there yet and second of all, it is so much fun getting there!!!

Still in the cold northern waters, we got our hands on some gorgeous steelhead trout from Norway! This fish is similar in look to Faroe island salmon but with a deeper orange color. It is also sushi grade and just a fave of so many of you. We will be blast freezing portions for you guys so you can stock up on it if you like. Makes amazing poke bowls and also roasts up so beautifully too!

Also, a nice surprise this week is a dip in the price and availability of fresh Jumbo lump crab meat from Venezuela! it has been a while so we are super happy to see it again. From the same blue crab species we have around these parts, this is one delicious pound of crab meat! Tastes like summer for sure! Remember, this is not in pasteurized in a can so the shelf life is a week to ten days..

As for special items this week, we got our hands on another batch of amazing smoked hot dogs from El Camino! Pork and beef mix in a casing for a nice snap, thses are the real deal when it comes to hot dogs. No mystery fillers and stuff in them. Closer to a Viennese frankfurter, really. So, yeah, you can pop it in a bun but you can also plate it with some sauerkraut and side a mustard too!!

Plus, this week, we get another shot of that terrific lettuce from Sussex Fresh in Delaware. These are the guys that have a tilapia farm down there and use the run off to fertilize the lettuce in their hydroponic farm. Amazing stuff and so environmentally important to support. This week, we will be featuring Red Incised lettuce which has a terrific crispy stem and crunchy leaf.

Plus, we took a small shot of uni, not enough to sell fresh, but enough to make some butter! So this week, we will add uni butter in 4oz logs to the list! Keep it frozen and slice off what you want when you want it and stick the rest back in your freezer. Great to use to add a little umami to a dish by finishing with it or making a nice uni pasta..

We 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?

Littleneck clams are the shellfish of the week....Pair with Settentatre Pasta Co's organic fresh spinach linguini for cheapest meal ever!! Mimi's are the oyster of the week 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