Week of Jan 3, 2022 Update

One quick reminder that the schedule goes back to normal this week. Order form Wednesday for pick up Thursday for Fairmount/444 N 4th St. Order form Thursday for pick up Friday for Fitler/Rittenhouse/Washington Sq.

Well, thank goodness another year over and we made it through. All of us. Things feel a little crazy still but it feels different from last year. I actually feel like the end of all this can't be too far. The hard part will be learning how to live with it. 

We used to be perfectly fine with people being sick in public pre-Covid. In fact, if you came into work all snot-faced and hacking, you got a pat on the back for toughing it out. How different will things be going forward? Can we deal with a lot of people calling out of work? Will airlines be cancelling flights every winter due to high call out rates? Will restaurants have to shut down every Christmas/New years due to the inevitably high transmissions that occur at that time of year? How have your habits changed to accommodate a new risk assessment that is different than it was? What we know now about groups and gatherings, especially indoors, will inform the decisions we make in many parts of our lives. How could it not? 

As for us, we plan on continuing to bring you great seafood and keep things fun and interesting. Last year, we looked ahead to helping you grow your culinary repertoire. We added glazes and sauces and shumai and chopped clams...

This year, we look to playing more with our food. We introduced a pretty delish smoked fish salad that we made ourselves along with our friends at El Camino who do such a great job smoking things. Using local fish such as albacore, Spanish mackerel and haddock instead of fresh water fish made for a really interesting spread full of flavor. We will be playing with hot smoking our own salmon as well as making other things that you just won't find anywhere. 

We also want to try to find other ways to get to people who can't get to us when we do our stops. We have been playing with using some state of the art equipment to blast freeze and vac pack fish. As many of you have learned, freezing fresher fish makes for good fish when thawed. We get so many people asking us if we could get to other neighborhoods outside the city. Well, this is one way to do it. We will be getting into shipping locally. Maybe a 20 mile radius using a service that will deliver in approximately 2 hours or so. We haven't worked out all the details yet but suffice it to say that we will announce it when we are ready to launch that. 

We will also work toward opening our shop to the public by the springtime. Possibly 3 or 4 days a week in order to give people more flexibility on when to get your seafood. All this to say, we want to try to make things easier on you as we all feel more comfortable adjusting to our new lives. 

As for this week, I have no idea what seafood we will be featuring this week. Monday was an official day off for many markets and employees in the seafood business so I want to see what really comes in today and tomorrow. With lots of boats idled due to the holiday plus a nasty storm pounding the coast, we shall see.

In the meantime, with all the year end lists of best ofs and worst ofs for 2021, this vid pretty much summarizes the end of the year..(click on the link below which will bring you to a twitter page. Tap the video to get the audio to turn on...frickin hilarious..)

https://mobile.twitter.com/rexchapman/status/1475515908533764098

I wish you all a happy and, above all, a healthy new year!!!

 Anyway, I know, I know.. that's a lot of words....

Look out for the order form Wednesday at 11am for Fairmount/444 N 4th St

Look out for the order form Thursday at 9am for Fitler/Rittenhouse/Washington Sq

Peace

Robert Amar
Small World Seafood
Owner