Week of September 16, 2024 - Small World Seafood Update

Hello everybody!!

And then the weather turns..Boy, if it ever felt like a fall day, this is it. Dark skies, windy. The seas look pretty angry the past couple of days, too, limiting the fish up and down the coast. I know if feel like i talk a lot about weather. But this is the thing. I look at it as something that affects our ability to find fish to eat. Boats either go out or they don't and the primary reason is typically weather. So it's not just about whether it is chilly and I need to put on a sweater kinda thing..The winds and the seas are connected to the food we eat.

Anyway, we do have some really good stuff this week as we start to roll into a different kind of food that we could crave. We say goodbye to lobster meat for the summer as we look forward to fall/winter fish. First up is a nice shot of swordfish from Maine! Beautiful sword from us just melts in your mouth. So creamy and mild and delish. And versatile. You can use and recipe you have for chicken breast and sub out swordfish for it and it'll be bomb! I swear!

Second up is a fish that I think gets better as the water cools. Monkfish!! Also known as poor man's lobster (hey, we have to ween off real lobster meatslowly...), it is a part of so many cuisines. Useful for the fact that it has really nice firmness and can hold up to pan searing, making chowders with, griiling and roasting without falling apart. I like to slice the fillets into medallions, dredge them and pan fry them. Or, try the amazing turmeric monkfish curry soup on our site. Trust me. You will envelop your house with an aroma that will both make you hungry but will soothe you too. And it is so delicious..

Yes on Faroe island salmon and hokkaido scallops. Both fresh or blast frozen. Both sushi grade even if blast frozen.

And on to the fun stuff. Rosh Hashana is coming up in two weeks so many of you are trying to plan out buying things you may need for your family dinners on Wednesday, Oct 2. We will definitely have some fun stuff for you guys for that this week and next but, first, we want you to know that we will be opening our shop at 444 N 4th St on Monday, Sept 30 and Tuesday Oct 1 between the hours of 10am to 2pm for those who want to get get something last minute. We will have plenty of whole salmon sides, for example, along with lots of blast frozen items.

Okay, so as has been the tradition, now, for the past three years, we brought in some of the amazing gefilte fish frozen loaves from Raskins up in Brooklyn. Everybody who has it raves and for good reason. This is not the jarred stuff in brine. Instructions are on the package but the best way to make it is to roast it in the oven from frozen a day or two ahead and then chill it before you slice it..Good stuff.

And with the weather nudging us from the grill to the crock pot, we will be offering 12oz and 20oz wagyu chuck roast cuts from our friends at Stonyrun Farms in Royersford. Not onyl is the meat more flavorful but tyhe fattiness will make one helluva braise or stew. And, grass fed, hay finished with wagyu marbling? Winner..

And since there will be some braising going on, how about some marrow bones too? Long split chin bones (canoes) will be available too! Of course, you could just broil them and eat the marrow first with some bread before you toss them into your stew. That's what i would do...

We have more tuna arabbiata with fusilli from Matt as well as more shrimp and crab canneloni. The fresh pasta this week will be sun dried tomato spaghetti! How comforty is that???

Littleneck clams are the shellfish of the week. These would go great with some fresh pasta from Settantatre !!... Not sure about oysters yet.... We have bacon and lonsa and smoked fish...So many good things...

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