Week of September 1, 2025 - Small World Seafood Update

Hello everybody!!

One quick thing before I get started. We are looking to hire someone in the next few weeks. Someone who likes fish and seafood. Someone who has been buying from us or knows us a bit helps. Someone with a drivers licence who is a good driver and willing or able to drive one of our vans. If you know anyone, email us. And now back to our regularly scheduled show.....

I love transitions. I am sometimes a wee bit anxious about change but i love immersing myself in the process of it. This past weekend felt like that for me. Not only is the summer unofficially over but the weather had a real brackish feel to it. The sun felt hot like summer, the breeze felt cool like fall. The day felt like a summer day and the night felt like a fall night. You really can't get better than that. Savor it, people. It's not often that we get the perfect mix around here.

And along with the seasonal change, we will be starting to see some seasonal changes in fish and seafood as well. Of course, there is our taste for cuisine that shifts from the grill to the pot, from the crispy to the saucy, from bouillabaisses to chowders. Very exciting stuff!

A couple of weeks ago, we got a nice shot of gorgeous swordfish which we haven't really seeen in a while. Well, this week, we have more! From up in Canada and Maine, cold water swordfish is trully a delight. Melts in your mouth and so satisfying!

Also, on the plate menu this week, is a cousin of salmon which has really become a fan favorite. Steelhead trout fillet! Straight from Norway, we are portioning and blast freezing it for you. It is sushi grade, just so you know. Makes the best poke bowl or tartare. Fattier than salmon, this melts in your mouth. And it cooks up exactly the same as salmon so no new tricks to learn...

And since we are on the sushi kick here, we will continue to offer hamachi loin. I mean, who can ever get enough of that. Am I right?

While we are at it, how about some Super frozen otoro as well?? The belly of the bluefin tuna is the most prized piece of meat on earth. These cuts average about a half a pound and are kept at -60F to preserve them. If you buy this, you must do two things. Keep it in your freezer and use within a week. Second, follow the instructions on how to thaw in an icebath. That's on our main website..

We have Faroe island salmon fresh as well as blast frozen. Fresh Hokkaido scallops as well as blast frozen. Both sushi grade. We have Black cod fillets, wild head on shrinp and rock shrimp. Butterflied branzini and whole daurades. And a whole lot more including the pickled ginger that we are now selling.

As far a specials go, we have a few. First, shrimp and crab canneloni in a vodka cream sauce made by our by Matt from Settantatre Pasta Co. Great stuff..

Also, Canadian bacon from our other buddy, Owen, from El Camino. This is more like smoked pork tenderloin to me. This stuff is insanely good. Great to eat on its own. Great to sear up quickly to serve up for brunch. Great to dice up to make a chowder or soup.

And lastly, we have another shot of lettuce from Walt at Sussex Fresh in Delaware. This time, we are going classic as classic gets. Fresh romaine lettuce! Now, there is the tasteless romaine in supermarkets and then there is fresh romaine and all of its varieties (such as little gems for example). This is a classic one. And what is a better thing to learn how to do at home than to make a caesar dressing from scratch? We have the salt cured anchovies which are better than the canned, in my humble opinion. I will post up a recipe on our site for how to make it. Don't be intimidated by it. Heck, back in my fine dining French resto days, we used to make the dressing tableside in large wooden bowls. You don't see that anymore...Give it a whirl...

And a few things still are trying to work themselves out so stay tuned on that.

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!!  Not sure about 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...

Look out for the order form Thursday at 9am.

Robert Amar

Small World Seafood

Owner