Week of August 4, 2025 - Small World Seafood Update

Hello everybody!!

August can be such a weird month. It can be super hot, cold and rainy or just perfect. It's a box of chocolates kind of month. You never know what you're gonna get. This week will be one gorgeous week of weather and, boy, are we ready for it, no? Sunshine, a little breeze, drier air...we needed the break!

On the fish front, there was so much fish around in the markets last week that the fishermen couldn't really make a buck. Prices were a tad too low. So many of them are parked this week. The waters are pretty warm anyway making the fish a wee bit feeble the quality isn't the best. 

In the meantime, let's have fun with some stuff that isn't dependent too much on the vagaries of weather or mood. So, let's at least plant a flag with a crowd pleaser..hamachi!!!

Also known as yellowtail in sushi restos, hamachi sits next to tuna on the thrones of sushi-dom. We have two parts to the fish that both have their place. The loin, skinless and boneless, which you use to make crudos and rolls and poke bowls. And we also have the kama, or collar, which is the neck of the fish still on the cartilege with the skin that you roast in the oven or pop on the grill. Both are absolutely terrific and really have a nice summer feel to them..

Speaking of summer, we also have more halibut portions blast frozen! This will be the last run of it for a couple of months maybe. So if this is a fish you love, grab some. Another summer fish if there ever were one...

And heading over Southern hemisphere, let's have a little fun with Chilean Seabass!!! We blast freeze fillets from smaller seabasses that are more accomodating to the home cook. And these things are beauties! Ranging from 1-1.8lb each, they make for a great dinner party presentation or a posh little meal at home for two...

Speaking of last runs, no lobster meat this week. We are waiting to see how the August run in Maine pans out. Hopefully, it is plentiful this year. Last year's harvest was a bust...But hey, we always have South African lobster tails! These are the best of the best and so meaty! In fact, each 5.5oz tail will produce enough meat for one lobster roll!!!

Faroe Island salmon will be back this week! Super excited to our hands on this stuff. it really is the best salmon we've ever worked with. It is so beautiful. Plus the taste. Sushi grade and great in a poke bowl but also the best of the best cooked up the way you like!

We have more Boston mackerel and cod cheeks this week! Plenty of branzini butterflied as well as whole branzini scaled and gutted! Hokkaido scallops, sushi grade too!

We have more fish meatballs (yes, fish is a meat) in pistachio pesto cream sauce. Soooo good!!! We have more local honey from Adams/Ryland in Malvern. Amazing flavor, single harvest from the Spring pollination. A great thing for your allergies. Or for a gift. Or to hold on for Rosh Hashanah apple dipping..Once we sell out, it's gone forever..

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!!  Sand Dunes are the oysters out of PEI. Nice big ones ... 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