MAY 6, 2020

This thing just keeps growing and growing. Word of mouth is just incredible. You have given us the thumbs up to others and that makes me proud. I takes a LOT of work to get fresh fish and figure out the timing of stuff. The same energy I would spend on trying to figure out what restaurants could use for a busy weekend to wow their customers, I spend on you directly. It's quite rewarding, really. Getting to know more people in the neighborhood and seeing people excited about cooking seafood and sharing it with us and their families is incredible. That is something positive in this whole mess.

First some logistical info. Rittenhouse and Fitler has been very busy for us on Fridays. Combine that with the smaller amount of orders for Friday and I think I have to cut out the 19th and Wallace stop on Friday. The Friday stop at the Philadelphian will be from 1:30pm to 1:55pm and then we will go home to Woodstock & Parrish at 2pm. Firday pick ups can be at either location. I ask all of you to try to order for Thursday but if you cannot pick up tomorrow, you can place an order Thursday for a Friday pick up. I am sorry to keep changing things every week but we are trying to figure out something that's never really been done before. FYI, I am looking into obtaining a retail space that could be a pick up spot for those who cannot make the specific times on either day. 

Anyway, for the fun stuff! This week's feature fish will be halibut back by popular demand! Gorgeous fish once again from our friends up north in Nova Scotia. Sustainable, MSC certified and delicious. Lots of new joiners here so I've reposted that terrific recipe for halibut (which you could use for any fillet actually). 

https://www.youtube.com/watch?v=rjjIPnOKA68

Also, in tribute to Mother's Day, I have lobster meat! Delicious, sweet claw and knuckle meat. They are sold by the pound and will cost $35lb. For those who didn't read my email on Monday, lobsters are a low yielding shellfish. This means that when you cook a whole lobster, you only end up with 20% of meat compared to its gross weight. By this number, we can calculate that a whole lobster at $10lb will yield meat that will cost a net price of $50lb! If you are making lobster rolls, for example, you could make 5 sandwiches (3oz each is average). That's like a $8 sandwich when you include the roll! Pretty good! With Mother's day brunch a nice thing to do, maybe lobster meat omelets or dinner with a luxurious lobster mac & cheese. I sent out a video for lobster rolls on the last email on Monday. Check it out. Super easy and delish.

And don't forget Beausoleil oysters to start the weekend right! I should have plenty but I keep saying that and it keeps selling out! 

One thing you all should know about getting seafood Thursday versus Friday. The fish is the same. It won't be fresher on Friday than Thursday. The second cycle of the week for seafood coming into markets is Wednesday & Thursday. The first one is Monday but that is virtually non-existent right now because restaurants are doing very low volume and therefore do not need to be replenished. All I am saying is that you are getting the freshest stuff either way. Order it for Thursday and make sure you have it before it runs out.

THANK YOU ALL,

ROBERT AMAR

SMALL WORLD SEAFOOD

OWNER