Week of August 1, 2022 Small World Seafood Update

August is the weirdest month to me every year. It is always so unpredictable weather-wise ranging from sweaty hot to cold spells. One thing for sure, though, is that it is the quickest month of the year for me. Blink and it's September....The speedtrain is leaving the station....

One of the interesting things that I am seeing out there is a shifting in pricing beginning to happen within the seafood sector. Lots of items on the more expensive side of things are coming down in price. Some pretty quickly. We are seeing the consequences of a shift in consumer habits, especially in supermarkets, away from pricier items such as $50lb cans of crabmeat toward cheaper items. Inflation has taken its toll and consumers are adjusting accordingly. This shift is causing a glut of certain items which, in turn, is causing the owners of these products to want to sell off quickly before they get really burned. Not that I care if they get burned, frankly. They were the ones profiteering to begin with so what comes around goes around...

Looking around in the markets this week hasn't really put anything into totally clear focus. The view is kind of hazy with lots of boats out but it looks like we may get a shot of Black sea bass fillet for this week! Very excited if all comes through about this fish. It is the favorite of most chefs in top Northeast kitchens because of its gorgeous, photogenic skin and its sweet firm flavor. One of the easiest fish to prepare in no time (another reason chefs love it so much!). Check out our video on our site for how to sear perfectly.

Also possibly lining up for this week if boats come in on time, some fresh haddock fillets from our friends in New England! Haddock is part of the cod family but a smaller cousin that can produce smaller fillets. A delicious sweet tasting meat , this fish is dynamite as fish and chips but just as tasty roasted in the oven at 425F for 10-12 minutes with olive oil, garlic, salt and pepper with some lemon wedges. And it is reasonably priced too. Big win.

We have another shot of fresh Venezuelan Jumbo lump coming in and this may be the last shot before they shut down completely for conservancy down there. I keep saying that but the shutdowns are fluid and we don't know exactly until they tell us.

Hokkaido scallops are plentiful this week. Delicious perfectly searable scallops. And sushi grade.

Faroe Island salmon fillet is around too. Sushi grade so perfect for poke bowls and melt in your mouth good roasted or grilled.

Mussels are the shellfish of the week. Not sure about oysters yet. Waiting on harvests up north. Our house made kippered salmon is around this week made with our friends from El Camino in Northern Liberties. And all the other usual suspects will be around too.

And that's it from me, folks.

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