Week of July 18, 2022 Small World Seafood Update

Well, so nice to be back and see some of your faces last week. Lots of you were so kind to ask about my trip to Spain. First of all, what a beautiful country. Not only is there history in the parts that we visited, mainly in Madrid down to Andalusia but the history is so interesting. The influence of the three major religions shape the colors, the design and architecture of these places.

Many of you asked me how it feels to be back (some of you with a slight roll of the eyes). The answer to that question has evolved since I got back. Yes, it is hard to leave the slow, rhythmic pace of vacations. It is hard enough to unwind but once that's done, it's a little scary to think about winding back up.

Second, I must admit with a little shame that I was damn ready to leave Philly and go somewhere, anywhere else. But you know what I realized? My lens were corrupted. Somehow, I was no longer to see the beauty of this city. Driving home from the airport, the skyline looked amazing. the parkway looked amazing, the penitentiary looked as glorious from the outside compared to many things we had seen.

On Friday, I started to marvel at the buildings around the squares with beautiful brickwork and ornate balconies. My lens were beginning to correct and even the people started to look happy and beautiful to me again. The city hadn't changed. It was me. And now I am back and loving it again!

Anyway, last week was so much fun with halibut and trout, no?? I loooove seeing what you all are cooking up! My, my, my..Beats what most restos are putting out. I'll tell you that! And for the prices they are charging and what you end up paying, well, it's good to know a little a math, huh?

And while we take advantage of what the waters give us, we have a couple of special things that everybody loves coming our way. More lobster meat and tuna!!!!!

First off, the lobster meat from Nova Scotia. Cooked claw and knuckle meat that everyone went coocoo for a few weeks back. Pasta dishes, lobster rolls, salads...yum!! And by the way, this is the same lobster as Maine lobster but processed up there. Take advantage while it's here. That's all I gotta say...

Also from up north, some amazing yellowfin tuna!! Fresh sushi grade, gorgeous tuna!! It had been over a year with very little tuna and now twice in a month! Look, if you want fresh sushi grade tuna like what you would find in high end sushi houses, get ours. And with 2lb, you can make a crap ton of poke bowls. And sushi rolls. You can't beat the savings (or quality).

And since we are talking about sushi grade stuff, don't forget that our Faroe Island salmon is sushi grade as well besides being great roasted or grilled.

And so are the Hokkaido scallops. Perfect sear every time and slice thin to make a crudo, OMG....

Mussels will be the shellfish of the week. Oysters will be Northern Belles from PEI. Tuna spread is still around. We will have smoked trout from Acme Fish in Brooklyn once again.

Also, we managed to get back a nice shot of frozen cod loin so that's back. It took a little while for them to get back on track with supply chain issues but it is back!!

All the other usual suspects are around as well.

Anyway, here's to appreciating the things that are right in front of your face!

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