Week of July 28, 2025 - Small World Seafood Update

Hello everybody!!

I love getting pics from you guys. Seeing what you prepare with our seafood is not only impressive but it makes us feel like we are seated at yout tables. It is so gratifying to know that what we work so hard to do, namely getting you the freshest and best seafood out there, is cooked with respect, style and creativity. Keep the pics coming, Chefs...

So this summer has certainly been a weird one. The waters have been unusually warm locally as many of you going to the shore have noticed. Water temps can really affect the selection of fish that comes in. Not only in quantity but in quality as well. Fish from very warm waters is not in the best of shape. Just think of how you feel walking around the city on a hot and humid day like today. Or better yet, how you look after you do that. Yeah. Now think of the fish in the same way..Yeah...

But, there is always some place where the fish are frolicking away and eager to bite. So that's where we focus. For some reason this year, the big fish of the summer is tuna. Boats go out for swords, come back with tuna. Boats go out for tuna, come back with tuna. This rarely happens but it happens. Not a swordfish year. A tuna year.

So, I got a call yesterday that the Mary Ellen fishing boat out of Maine is landing some tuna. Yellowfins. These guys do a great job with their tuna haul. Their fish is usually pristine. Sushi grade, local and fresh. What more can you ask for? Maybe you are getting a little tired of tuna this often....yeah...I don't think so. Like I always say, take advantage while it's here..

Second up, we will not be getting Faroe Island salmon this week as vacation times for them have slowed production. So, we will shift over a little more to the north east of there and head to Norway for some beautiful, fatty , mandarin orange, fresh, Steelhead trout! This fish is in the salmon family (actually, to be precise, salmon is really part of the trout family). It looks similar and cooks up exactly the same way. Plus is is sushi grade so it will make one of the best poke bowls you'll ever have. or crudos or ceviches. But roasted in the oven? Amazing too.

For those who can't live without Faroe Island salmon, no worries. We have plenty of blast frozen..

Last week, I thought we would be getting cod cheeks and we did not. This week, we are definitely getting them. So there ya go...blast frozen and vac packed..

I have been threatening the end of lobster meat for a few weeks. I'm afraid this week will be it. Last chance for a little while. Hopefully, the Maine run in August is fruitful. It was a bomb last year...

Along with this good stuff, we also have more Boston mackerel blast frozen and vac packed. We have more blast frozen halibut for you guys to stock up on. Beautiful stuff. More branzini butterflied, more lobster tails, more head on shrimp, more sushi grade rock shrimp..And for the whole fish of the week, duarades from Greece! Scaled and gutted of course...

As for special items, we have more Summer Crisp lettuce from Sussex Fresh in Delaware. Amazing stuff. But that's not all.

One of the things I love about our community is that a lot of the resources we all want can be provided from within. This week, we will be getting more raw honey from two of our customers who are beekeepers. This is the Spring and early summer draw which is lighter in color, not as sweet and extremely floral. Wow. And no wonder. This honey of made from the bees pollinating wild flowers and buds on plants and trees. So special. And know this. We are the only ones to have this special honey. We got it all. So, you can use it for your soy ginger glazes or just to pop into a cup of tea. I would judge. But try it. The flavor profile on this honey is complex and loooooong.

And one weird thing that I have no idea how it will go over. They also produce beeswax. I know most people aren't into making their own candles or soaps but beeswax is more versatile than that. One thing I think can apply to a lot of people is that it can be used to make a conditioner for your wooden cutting boards or cheese boards. But melting 1oz into 4oz of food grade white mineral oil in a crappy pot (don't use your good stuff), you can make conditioner that revives your wood. Let's see what you think. I think that's cool. We will have one ounce sticks for sale. 

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!!  More Summer Loves from PEI. Those were a hit last week! ... 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