Week of July 14, 2025 - Small World Seafood Update
Hello everybody!!
We are definitely in the heart of summer, people. People are on vacay, it's hot everywhere, weekends at the shore are packed..
And while this whole period of intense movement slogs along, I am constantly reminded of the wonderful community that we are. After a week on vacation ourselves, coming back to see you guys is so grounding. Everyone with a smile welcoming us back. Asking us about our break. Bringing little gifts from their travels that you thought we would appreciate which we do so much. Not only for quality of the items but also for the gesture itself. There is something special about belonging to a community. We think about each other. We help each other. We serve each other. We matter to each other. We miss each other. And I know this can sound a big saccharine but we do all that because we have a love for each other. No shame in saying that. This is such a special group to be a part of and it is an honor to be a small part of so many meals and discussions with your friends and families...
But enough about that. Let's get to the fish...This past week has been a funny week for fish. Not a ton of boats making it out there due to some pretty severe weather on the east coast near the end of the week. They are just beginning to get out so we may see a thing or two pop up in the next day or two. Markets were pretty light on fish landings this morning.
But, as we often do, we look for alternatives that can satisfy our needs. So, with this heat and all, it's been a while since we had a sushi week. So let's go! First up, we brought in more super frozen Bluefin Otoro!!! This is the most prized part of the most prized tuna. The fattiest cut that just melts in your mouth. Super frozen means that it is frozen and held at -60F to preserve its freshness without using chemicals. It has a week shelf life in your home freezer. There is a speical way to thaw it out of your freezer. I have a vid on our site for how to do that. Everyone who has had this has commented on how amazing it is. Yup. It's amazing..
And why not pair that with hamachi loin?Frozen yellowtail, as it's also called in soosh restos, straight from Japan. This stuff is incredible too! Perfect for crudos, poke bowls, ceviches...
Also, a new item that we received straight from New Zealand, sea bream also known in sushi restos as Madai. This stuff is also sushi grade, and so tasty! We filleted it and blast froze them in one pound packs. There is a very limited amount of this but if you guys like it, we'll get more! All you need to do is thaw it and slice away. There are some small pinbones that remain in the fillet but you can easily remove them following my instructions in a video on our site..I hope you guys like it..
More whole yellowtail snappers (not to be confused with hamachi which is also referred to as yellowtail). Scaled, gutted, gilled and so, so pretty. A great whole fish from Brasil...
For fun stuff this week, we are bringing back fish meatballs but this time with a mix of tuna and halibut but still in that wondeful pesto cream sauce.
Also, it's been a while since we made emapanadas for you guys but we did! 'Crab Boil' empanadas! Potato, onion, carrot, corn, crab spice, butter..You get two empanadas per order with instructions on the pack on how to heat them up!
Faroe Island salmon this week, for sure. Hokkaido scallops this week, for sure. Both sushi grade even if you buy it frozen..Branzini butterflied, black cod fillets, rock shrimp, head on shrimp, fresh lobster claw and knuckle meat....lots of other goodies...
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!! Not sure on oysters yet ... 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