Week of December 9, 2024 - Small World Seafood Update
Hello everybody!!
First of all, I gotta say that I love you guys. I know a lot of people who describe living in Philly as frustrating and difficult. They say everyone is just looking out for themselves. The city is dirty. It can be a lonely place.
But from my eyeballs, I see an energetic set of people with excitement and interest with food. I see gracious souls patiently waiting in line to pick up their order starting conversations with the people in front of them or back them. I can't tell you how many times I hear people turn back to the person behind them after the get their stuff and say 'Nice talking to ya'. I see people sharing with us pics of what they cooked up for their friends and families with our stuff. I hear gratitude constantly from all of you. I see people as happy to see us as we are to see them. In short, I see one amazing city. Friendly, loving, giving. Thank you for making what we do mean so much.
So, onto the fish stuff. First up on the list of items this week will be fresh Greenland turbot fillet! This fish has been slowly growing in popularity with you all ever since we introduced it last year. A smaller cousin of halibut, this fish practically melts in your mouth! Bone white and so elegant. A great fish to dredge and pan sear. A terrific fish to rasot in the oven at 425F for 12 minutes. And excellent fish to steam in parchment paper with other aromatics. One classy fish, indeed.
And as we get into the Seven Fishes thing, I thought it would be really cool to get into the Little Fishes as well!! Now, we started with smelts last week with more this week. Adding to that, we also have fresh sardines from Morocco!! We typically see Portuguese sardines but the reality is that the migratory route of these fish go from Portugal to Morocco where they are now. Meaty and beautiful. We are gutting them and leaving them head on. We are also blast freezing them separately and vac packing them so you can grab a few at a time. People have been asking and here they are!
Also on the little fish thing, more barbouni!!! Also known as red mullet or rouget, they little fish are item that can transport to the memory of the Greek Isles. Pretty useful ath this time of year. Gutted, blast frozen and vac packed in one pound bags!
But wait...there's more. We got our hands on more Martha's Vineyard bay scallops!!! A real delicacy perfect for risottos OR ceviches. A real winner. Not cheap but pretty special stuff.
It's not a small fish but it's a bitty thing. Cod cheeks! These little medallions are little discs of pleasure. Tastes like cod, texture like scallops. Ridiculously good.
And finally on the small fish thing, we got our hands on a nice shot of fresh head on shell on wild shrimp from North Carolina! 16/20 count meaning 16 to 20 per pound. We will blast freeze these guys and pack them up for you too in one pound bags. Great for paellas, Ciopinos, soups...
Yes on Faroe island salmon and Hokkaido scallops. Both sushi grade whether fresh or frozen. Best of the best. We have branzini butterflied too.
Lots of you really like the Maine oysters the past few weeks so this week we will go back there for more. Once again. we are bringing in Nonesuch Cocktails from the Nonesuch river. Another winner.
PEI mussels are the shellfish of the week.... We lonsa and smoked fish...So many good things...
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