Week of August 18, 2025 - Small World Seafood Update
Hello everybody!!
Can you feel it? The end of summer coming? This year has flooooooown by. Wow! Next week is Labor Day weekend! I can't believe it. Life can be funny that way. There is an exhiliration to moving quickly and doing a lot. Kind of like when you dive into a swimming pool. That shock of speed and power in the plunge when you hit the water. The problem is that it is hard to savor these intense moments in motion. Things move so fast that the mind sacrifices memory formation and presence of mind for survival and hanging on. So, yeah, it's been a fun and full summer but, boy, it can feel like it was just a blurry dream right now...I am kind of looking forward to the hibernation of winter to slow things down. Settle the soul..
And here we go! August takes us on a wild weather ride with funny little turns! It's nice, and a little weird, to see the weather shift so abruptly but this is how this month goes. As with everything, there is a yin and yang to it all. Yeah, the weather is more accomodating. But the seas are raging. Erin is really whipping up the seas with high winds and massive swells so local dayboats are tied up at dock. Way to dangerous to go out there right now.
So, as we do when this happens, let's have a bit of a mish mash week! First up on the menu is something many of you have been asking for again, Rainbow trout from Idaho! This is the best of the best trout you'll find. Thick, flavorful and so easy to prepare! They come butterflied meaning boneless and head off, two to a pack blast frozen. Honestly, one of the best things with so much versatility. Check out one of our vids for Meuniere or how to stuff with half a fishcake...yeah...
Next up is a fish I have been wanting to bring in for quite a while. We've never had it. This is a fish that is mostly seen in the Pacific and Indian Ocean. It comes from Hawaii where it is called Monchong. In India, it is called Pomfret. We've filleted it and blast froze and vac packed it. It is super popular on the other side of the world. It is firm, very mild, meaty. It is terrific dredged and pan fried. It is famous in curries and stews. I posted a recipe on our site for a yellow coconut curry with the is fish that is world class. Or you can use the turmeric broth recipe for monkfish but sub this fish for it. Fun stuff...
This will be the last week for fresh Venezuelan jumbo lump crab meat. They shut down for conservation until October 15th or so. If you love the stuff, grab it. Eat it. Praise it. But remember, you will have a week to do so. It's fresh meat...
And since the kama was a hit again last week, we will have it again. Plus, why not have the rest of the fish available so hamachi loin, sushi grade, will be around as well!!!
Faroe Island salmon, sushi grade, will be around. Fresh or blast frozen. Hokkaido scallops, sushi grade, will be around. Fresh or blast frozen.
Black cod fillets (sablefish) will be around this week. As are South African lobster tails, skate cheeks, sushi grade wild rock shrimp, jumbo Argentine red head on shrimp.
One or two more items may pop up but I have to seee in the next day or two..
Smoked trout fillets are back. More smoked albacore tuna spread is around. And try out our new homemade whitefish salad. It's bomb. (that means good in today's lingo for the more annually advanced)
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!! Baby Bella oysters from the New Meadows River in Maine this 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