MAY 4, 2020

WOW! What a great week that was! Fairmount is cooking up a storm! Love the pics you are sending.

The turnout was great and that really motivates us to keep doing this. It makes us want to work harder to get you fresh seafood with some great local varieties. We have been doing this in Fairmount for a few weeks so we have a pretty good feel of how to do things up there. Whenever we start something new, there is always a learning curve. I personally spoke with a couple of dozen people last Thursday to help them figure out how to use the order form and pay on paypal. I am working on a website that will streamline the order and paying process. We are not there yet but things have been moving pretty quickly and we are trying to keep up!

One of the things we are learning is that Friday is definitely a slower fish day for pick up. Which is alright with us, frankly, since we started doing the Rittenhouse and Fitler Squares areas now on Fridays. We would like to devote more time at each pick up location down there to better serve them. So, we are thinking that we may want to only deliver to Fairmount on Thursdays to focus our energies equally between the children (Ok, Fairmount, I love you more but you can't say anything to Rittenhouse...). The only exception will be a stop at The Philadelphian on Friday. We will maintain that because I think it is a public service to help those who can not venture far. So, I am asking everyone to order Wednesday for Thursday pick up at the usual pick up locations and times. If you can not pick up on Thursday, order Thursday instead and you can pick up at our only in stop that day in Fairmount at The Philadelphian. 

One note about The Philadelphian stop. The general Manager of the building has told us that he no longer wants us to park in the loading dock. So, we will be stationed outside of the loading dock on 24th St. 

We've seen some of your photos and we are thrilled that people are having fun cooking fish. Check out instagram @smallworldseafood. I am not sure what is in store for this week. It is Mother's Day coming up so we were thinking one of the items could be lobster meat. I know some of you are comfortable cooking live lobsters but most of you are not. I can get high quality lobster meat that is used in some of the best restaurants in the city. It would be nice to prepare lobster omelets for brunch on Sunday. Or lobster mac & cheese. Or lobster fried rice. Or lobster ravioli. Or, my favorite, a lobster roll. Here is a nifty little recipe to check out. (this is probably the shortest recipe I will ever post so don"t blink)

https://www.youtube.com/watch?v=sQXHH0ePXrw

Just so you know a little about the preparation of lobster meat. Whole lobsters only yield 20% meat after cooking. What this means is that if you have a 1 pound lobster, you only get about 3.2 oz of meat. At an average cost of $10lb whole, that means the meat costs $50lb! The meat I get is lobster and claw meat that comes from lobsters cooked and  the meat blast frozen in Nova Scotia. It is MSC certified and of the highest grade and less expensive. If you've had lobster mac & cheese in top restaurants, that's what they are using. Sorry to pull back the curtain here on the restaurant trade but that's what it is. In fact, one thing you should know is that the supply chain that sold to restaurants was always different from the supply chain that sold to supermarkets. The first driven by quality. The second driven by price. What you all are getting from me is restaurant supply chain stuff. You can taste the difference.

Anyway, more updates to come and I am excited to see what the boats bring back this week.

For anyone wanting to tell a friend about us, have them fill out the link below so that they can get into the system.

Thanks again,

ROBERT AMAR
SMALL WORLD SEAFOOD
OWNER