Week of September 29, 2025 - Small World Seafood Update

Hello everybody!!

What a gorgeous weekend we just had! September can really be such a gift. So, some of you will not be able to pick up your seafood on Thursday if you are in observance of Yom Kippur. You have a couple of options. You can come by the shop Wednesday morning to the shop to get some stuff or you can order Wednesday as usual but come by the shop on Friday morning to pick up or pick up at one of the stops in Center City. You would just let us know when you order what you plan on doing.

Okay, well, hurricane Humberto in the Atlantic ocean is causing all kinds of havoc out there. Fishers aren't sure what to do since the models are all over the place and  who wants to get caught on the wrong side of the spaghetti lines. So, we are kind of in a holding pattern with some stuff we were hoping to get this week.

But that never stopped us. As you well know. And in defiance of the weather gods, why don't we have a mish mash week of really cool stuff? That'll show them. So, one thing we know for sure for this week is fresh swordfish from Canada!! They are out of range for now and the fish are biting so let's have fun with it!

And now for the mish mash. Hold on tight and try to stay with me on this one. Okay, so the first thing is something we've never done before. Now, you've had the Otoro, which is the belly of the bluefin tuna. This week, we will be featuring the Chutoro. This is the semi fatty layer that incorporates the outer layer of the tuna. It is fatty. Not as much as the otoro. But to some, including me, the more balanced blend of fat to meat makes for an incredibly tasty piece. It is a tad cheaper at $52 per pound and iit is super frozen so the same thawing technique on our website that you did for the otoro. Great stuff.

We have more hamachi loin as well as kama for you all.

And although we don't have a sushi section (although I am tempted to create one), along with all the side items such as pickled ginger, wasabi powder and nori, I brought in some high end short grain sushi rice. Known as matsuri koshihikari rice, this is the really good stuff that high end sushi places use. One pound for $8.00. It can also be used for risotto and bibimbop. 

One the other side of interesting fish and things, we have more blast frozen fresh Portuguese sardines as well as Barbouni, which is also known as red mullet or Rouget in France. Both come gutted and cleaned.

We have cod cheeks, butterflied branzini and Rainbow trout, whole scaled and gutted daurades...Plenty of other goodies such as our sushi grade Faroe Island salmon andHokkaido scallops.

And now for the specials of the week fun stuff. We have wagyu marrow bones!!! These beauties come one long piece split down in two. Great to roast up. Great to make stocks with. 

Speaking of stocks, I bring something in for myself regularly from one of our specialty suppliers but I feel bad that I am not bringing for you all too. So I brought a bunch in. Chicken Glace. So, you know there is chicken stock. If you reduce that down by three quarters or so, you get chicken demi-glace. If you reduce that by half, you get glace. Basically, a very concentrated jelly like base that great to use to finish your dishes with or use to enhance any soup, stock or sauce. This is the really good stuff for high end restos...have fun.

Also on the specials list, we have more smoked albacore tuna spread and fabulous Leafy Crisp lettuce. We also have another shot of Canadian bacon from El Camino. Plus, and with October about to unveil itself, we have smoked knockwurst from El Camino too! Similar to his fabulous hot dogs but in a prok casing. Crank up your sauerkraut, whole grain mustard and Prosit!!

You see how much fun we can have? I feel it too...

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...

Robert Amar

Small World Seafood

Owner