Week of June 20, 2022 Small World Seafood update

One quick not to all of you. For the past couple of years, we have shut down for the week of July 4th. We will be doing the same again this year. So we will be running normally for this week and next with June 30th being the last pick up day before we break. Everybody here deserves a nice little vacay and fresh fish the week of July 4th is always sketchy, meaning, it sucks anyway..

Well, I hope everyone had an awesome weekend! I gotta say, I love you guys. I really do. You are always so game about trying new things. Where else can you see people experiment with ordering labneh AND hot dogs...oh, yeah..and fish too...hahahaha..too cool..

Well, I told you all a month and a half ago that we were getting into a fun time of the year for different stuff. We've seen soft shells a couple of times, mahi, sword a couple of times already...

And now, after a long wait and plenty of prayers, it's here. Halibut!!!!!!! Yes, finally, fresh wild halibut from Nova Scotia is coming in and we are so excited!!! This is the kind of the flat fish and so versatile in the kitchen. For a restaurant style technique of preparation, check out the video no the website for pan searing and finishing in the oven. Fantastic.

Also, another fish we haven't seen in a while and are excited to see again. Yellowfin tuna!!!!! We have had so much fun with albacore and for good reason. It is really good. Yellowfin tuna, though, is a little more expensive usually but is the tuna you see in sushi restaurants most often, also referred to as Ahi tuna. Sushi grade, darker red in color and perfect for tartares, sashimi, sushi rolls and, of course, poke bowls!!!! Grab some of our ponzu sauce and easy peasy, nice and easy!!

The salmon salmon from the Faroe Islands has been especially beautiful lately. Sushi grade as well and melt in your mouth good!

Fresh Jumbo lump crab meat from Venezuela is around. So good!!! A little uptick in price but still such a summery deliciousness...

How bout dem scallops? Hokkaidos from Japan are so consistenly great and sear up so consistently well that they can make any cook a rock star when guests come over. I like to sprinkle a little curry powder on them before I sear them and WOW! What a flavor!

The shellfish of the week is littleneck clams. Oysters are Savage Blonds from PEI. We got smoked albacore spread. Plenty of marinated anchovies (boquerones) and sardines along with dill marinated herring.

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