Week of June 27, 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 closed next week. Everybody here deserves a nice little vacay and fresh fish the week of July 4th is always sketchy, meaning, it sucks anyway..

Boy, I don't know how to top off a week selling fresh halibut and yellowfin tuna. Both were just gorgeous!!We haven't seen either one of these fish in a while and it sure is nice to see them again. And the way you guys have upped your culinary skills is dazzling to me. Just check out our Insta to see what others have made. Nicer than any resto and a helluva lot cheaper, I'll tell you that!

Well, actually, there may be a way to match if not top last week's stuff. Lobster meat!!!!! Finally, the price of lobster have been going down to more normal levels from their stratospheric marks. Remember last summer? $34 lobster rolls in Maine. Ouch!

We sold some for the 4th last year at $54 per pound. This year, $42 per pound. And to explain how much meat you get in terms of whole lobsters, when you cook a lobster and remove it's meat, you only end up with 20% meat to total weight. Extending this math, one pound of lobster meat is made from 5 pounds of whole lobster. So, it is like you are paying a smidge over $8 per pound for whole lobster and you don't even have to do the work!!!

Well, we will once again have fresh cooked claw and knuckle lobster meat from Nova Scotia for you guys to make lobster rolls for the fourth weekend or pasta dishes or ravioli or whatever you can imagine! Claw and knuckles are the sweetest and most tender part of the lobster. You will have a week shelf life in the fridge.

Also something festive for the weekend, we will have Dungeness crab clusters! These babies from Nova Scotia as well, come to you frozen and are another perfect item for the weekend. Plus, crab clusters have dropped in price as well so they will cost $40 for a 2lb bag instead of $50!

Is it bad to have too much of a good thing? Depends on the thing. What about more yellowfin tuna? Yeah. It is definitely not bad! We have been seeing some items not be available for a while and then flood into our lives. You gotta take advantage. I know some missed out last week and many of you have discovered how well it freezes. Hey, sushi grade tuna like this should never be a no in my book.

This will be the last shot for fresh Jumbo lump crab meat from Venezuela for a little while. They will be shutting down soon for conservancy. So, just saying, last call people!! it's been a great few months with it, right?

Hokkaido scallops are definitely around and I am so glad that all of you have thoroughly enjoyed searing them up like pros and many of you are getting into making crudos with it. Yup. It is sushi grade.

And our salmon salmon from the Faroe Islands. Soooo delish and beautiful. This really is a grade above. As for another fish, not sure yet.

And now for the fun stuff. You didn't think we were going to go into the break without some cool stuff, right?

The first cool thing is a thing we sold out of so quickly a couple of weeks ago. Cod fish cakes! these are made right here in our area and are really good. You get 4 cakes per order. All you have to do is pan fry them, roast them in the oven or fry them up. Make a sandwich or serve it as a side!

The next fun thing is a fun thing that is always fun when we have it, marinated seafood mix from the same people who make the anchovies, sardines and herring. Some bits of octopus, squid, shrimp and mussels, this tapas stuff is so tasty on it's own but would also go great with....

Pasta!!! We have been trying to find someone local to make us some real fresh pasta and finally hooked up with Jason Chiconski, owner of Messina Social Club in South Philly. He makes amazing fresh pasta using local wheat that he grinds up to make these little bites of heaven. The type of pasta he is making for us is called 'campanelle' and is shaped like a fluted cone. We have frozen the one pound bags. Fresh pasta thaws extremely quickly and cooks extremely quickly. This will go so well with the seafood mix but it will also go great with mussels, shrimp or, yeah, lobster meat!!! This is some of the best fresh pasta in the city and hopefully you get some before it sells out!

Lastly, how about some cheese?? We have sold cheese from Valley Milkhouse in Berks county before. Really good stuff. This week, though, Stephanie has made some fresh feta cheese brined for 2 months! Tangy, crumblable and perfect for salads, topping of mussels, served with seafood mix. I mean, local feta cheese???? Yes please!!

Don't forget, this week is the last week before we shut down for a week so stock up on your smoked and marinated fish as well as shrimp and dog treats.

And to all of you who are away right now, we wish you a happy 4th wherever you are.

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