JUNE 22, 2020

 Well, that was a scene. This thing is growing big as many of you have clearly noticed. And even though some voiced happiness for us, I have to tell you that we are not as happy as you might think. First of all, everyone has been so amazing about talking us up to others. We truly appreciate that. We really do. But numbers grow bigger as they grow bigger (genius, huh?). That Nextdoor thing really put a huge cherry on top of all that. One of the problems here is that doing this many orders is not an easy thing. There isn't always the quantity to source an ever growing group. Another problem is that there are more people waiting longer in lines. Now, from the outside looking in, this should be a good problem to have. To us, as well as to all of you, it's a problem. Waiting 25 minutes in line for a couple of pounds of salmon or scallops isn't so fun anymore. We can see it on your faces and we sympathize. We wouldn't want to wait that long either. 

So, I am going to ask you all for a big favor. STOP TELLING PEOPLE!!! There are plenty of people in the Fairmount group as it is. We may, in fact, stop accepting any new sign ups in order to give this a little time to slow down a bit. There will be a couple of you that will question this business decision and to them I say that there was always a lot of personal in this business. You are our neighbors and we would rather have you throw smiles at us as we pass each other on the street than have you launch hisses our way. So, mums the word and keep it a secret!

 Another thing we will do going forward is open up the times to accommodate everyone without having too long a line. It was suggested that we should make a little early time exclusively for the more mature age group. That was a terrific idea. Many people at the Philadelphian are ordering such small quantities to have to wait this long. We all appreciate you so we will start at 10:45am at Bulldog park for seniors only with others joining at 11am. We will continue until 12:15pm to finish up that stop. So, in effect, we are committing one and a half hours instead of one hour to the first stop. That's an extra half hour that should help ease the pain.

The second stop at 19th and Wallace will start at 12:30pm and go to 1:45pm. The last stop will be Woodstock & Parrish at 2pm until 3:30pm. So, an extra 15 minutes at 19th & Wallace starting a bit later and an extra half an hour at Woodstock Parrish. I think that will help so that we can keep everything fluid and everyone happy.

There. Now fish. We are beginning to see another shifting on the supply side of things that is causing a little uncertainty and unpredictability. Two things are affecting supply. The first is the opening of restaurants in he northeast increasing demand. The second is the increasing rates of Covid positive in Brazil, Mexico and other Latin American countries. That's causing disruptions to the supply coming our way. So, increased demand plus lower supply= volatile market. We will keep an eye on things so that we can continue to make good decisions about what we select for you.

This week, though, we will be featuring (as of now) monkfish. Monkfish, also nicknamed 'poor man's lobster' is a fun fish to cook . First of all, the fillets are totally boneless. They are firm in texture so can hold up beautifully in any kind of preparation including grilling and braising (think stews). These come from our friends up in Rhode Island so pretty close. And for one of the ugliest fish in the sea, such a delish flavor. Figures, right? Here's a nifty recipe. We will remove the bone for you but you can still follow this recipe. Simple and elegant.

https://www.youtube.com/watch?v=q_QFY0Wsq9c

Everyone's been raving about the fresh jumbo lump crab meat. We have more coming in this Wednesday. Also, we had a few requests for Irish Points oysters from PEI. That seemed like a favorite to a bunch of you. That will be the oyster of the week.

And that's it from me for today. Once again, we are sorry that this thing has ballooned but we are intent on 'flattening the curve' and you can help by social distancing Small World Seafood from other people. 

We appreciate all of you and thank you so much for keeping us busy. Our families thank you too. We are both miserable when we are idle.

Wednesday morning 11am for the order form.

Robert Amar

Small World Seafood

Owner