Week of January 13, 2025 - Small World Seafood Update

Hello everybody!!

Okay, so first of all, thank you to everyone wishing us a happy new year this past week. We appreciate it. We really do. But listen. We have a line. It's January 13th and going forward, no more happy new years will be accepted by us. You can offer them. We don't want them. Let's move on. Actually, We will assume that everyone who wanted to wish us a happy new year has done so in spirit and in thought so you are covered. So that's enough. Kind of like still having a Christmas tree at home. Knock it off. There. I said it....

Aaaaanyway, this new year gives us a chance to see where we would like to add a little more attention when it comes to the things we bring to you. This past year, we focussed on bringing you rarely seen things such as cod cheeks, fresh uni, super frozen otoro. We will continue to do that, of course. 

This year, we think it would be great to add a layer of fish that are really loved by fewer people yet are really loved. For example, everytime we sell bluefish fillets, we sell a lot of them and people really love that. Fresh sardines. Barbouni, or red mullet. Mackerel. Monkfish. These are all fish that don't have huge appeal but are, again, really loved by those who love it. And, they happen to generally be cheaper which also helps in other ways. But just like cod cheeks, we don't need to sell a ton of it to make us feel good about the fact that we are bringing you something no one else wants to bother sending you. Know what I mean? All this stuff is good. All of it. In its own way. For certain people. So, to all you weirdos (us weirdos really), we salute you in 2025.....

Okay, but before we get into some of those things, anyone who has noticed that full moon around us knows what this could mean. Tuna!!! And you would be correct! Our buddies down in North Carolina have been nabbing albacores which have been making their migration down from up north. Even they snowbird...So, fresh, sushi grade, creamy, tasty. Great raw for poke bowls and awesome prepared in a sauce such as puttanesca or Provencal...

Weather in the North Atlantic has been pretty vicious around the Faroe Islands so no fresh salmon this week. Booo. But, we will bring in more Steelhead trout! Now, so many of you have raved about this cousin of Faroe island salmon and for good reason. Steelhead is fantastic! looks like salmon but a little deeper orange, fatty and will melt in your mouth! Also, From Copenhagen to Stockholm, this is the salmon family preferred fish for crudos or ceviches..Yup. It is sushi grade!!! A real winner. Also, a few of you have asked for whole sides of the stuff so we will offer that up as an option this week. They range from 2-3lb each so a little smaller. Make some gravlax with this stuff. Trust me...

Okay. Let's start by saying branzini butterflied are back. That's always a good thing. Next, cod cheeks are back as well. Wild rock shrimp we will have for a little while during it's short season so that's fun. Hokkaido scallops, we have.

For the fun stuff, though, I am always happy to see the reaction from people when we tell you that we will have more barbouni this week! Also known as red mullets or Rougets, this whole fish is scalled and gutted for you all. A touch of Greece, for sure. Even if they come from the English Channel...

Also on tap, are more Moroccan fresh sardines!! We gut them for you and then blast freeze and vac pack them. They were a hit during the Christmas season and, honestly, can you have too much of a good thing?

And then something that is typical of this time of year up in Maine and Massachusetts to catch, Boston mackerel! This fish is about the size of a large sardine and pretty mild for a mackerel. We fillet them for you, blast freeze them and pack 'em up. A really flavorful and delicious fish. Super healthy and packed with Omega 3s. Now, for those who are adventurous whao want and like this fish, there is a row of small pinbones in these very small fillets that will cook out and won't harm you but they can be a little bothersome to a few of you. Two ways to fix that. After it is cooked, split down the center line to carve out the bones and eat the flesh. Or, check out my video on how to remove pinbones with a v-cut. Super easy. Either way, you are in for a nice treat...Fun stuff, yeah?

So bad news is no more lobster ravioli. Good news is more shrimp and crab canneloni!!! Bad news is no ground beef this week. Good news is more tuna meatballs!!!! And, we'll keep that seafood stock on for a bit. Seems like lots of you have enjoyed that...

Littleneck clams are the shellfish of the week...Robinhood oysters from Maine this week... We lonsa and smoked fish...So many good things... Dill Herring is back as well as kippered salmon..yum! Oh, and babka kits too..breath, everyone..

Plenty of crab meat, shrimp, etc....

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