Week of January 27, 2025 - Small World Seafood Update

Hello everybody!!

Fly, Eagles, Fly!!! On the road to victory!!!! Wow! What an ass kicking! Boy, it feels good to let off some steam!! Super Bowl in two weeks!!! This is going to be fun...I love Philly when we have a swag to our steps..

Anyway, lots of fun the past couple of weeks with interesting fish like mackerels and herrings and fresh sardines and monkfish. A real exploration of the Altantic ocean bounty. This week, we are going to take a small step out of our zone and into another bounty and way of eating things from the sea. The Pacific way of doing things...

First up, we have fresh yellowfin tuna coming this week! Okay, it is coming from Florida which is Atlantic but there is no denying that tuna is the king of all fish out on the Pacific coast. More so than on the East coast. Sushi grade and a protein out west that tops even land meats, poke bowls are everywhere you go..This is gorgeous tuna so take advantage...

Also from the West Coast, Canada specifically, Uni!! Fresh sea urchin roe this week! Double A and beautiful!!! 100g trays...

Also on the menu this week is a fish from Japan that is just delish. Corvina. Known by many names, including Meagre in Greece, this fish is fished and put down using a technique called Ike Jime. This is a very quick and humane way to put down the fish that is so quick. There is a quick puncture in the brain that kills it immediately without pain and then a quick movement into the spine to prevent post motem movements that can cause a spike on lactic acid and ammonia which can make the fish tough. This is the gold standard for fishing properly and preserving the highest quality. The Japanese are the best at this. We are blast freezing the fish into portions and vac packing into one pound bags..The fish itself is terrific. Flaky, mild but firm. Great to roast in the oven or pan sear on the stove top. 

Next up is another Altantic ocean fish which we haven't seen in a while. Fluke flounder!!! Fluke is our version of flounder in the Mid Atlantic. An outstanding fish to dredge and pan fry it. But you can also slice it up and make ceviche with it too!! Fresh and from dayboats from New Jersey...

To round out the mix, we have more branzini butterflied. We have more cod cheeks. We have Faroe island salmon as well as Japanese Hokkaido scallops. Both sushi grade. And, from Greece, whole scaled and gutted daurades!! This is gonna be a fun week too!

As for special features, more of that terrrific multiseed tahini. That stuff is insanely good. And added to the list off goodies is some smoked spicy chorizo from El Camino!! This stuff is soooo good and perfect to use for a clams dish, or paella or seafood rice dish. Greaat stuff. 

Littleneck clams are the shellfish of the week...Glidden Point Cocktails oysters from Maine this week... We lonsa and smoked fish...So many good things.. 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