Week of February 17, 2025 - Small World Seafood Update

Hello everybody!!

Boy, what a day like no other in Philly. Pretty surreal seeing that many people everywhere in our beautiful city. What an amazing feeling of collective happiness and unity. No one different from any other because everyone was bound by the green. We were all the same for one day. Together...And now with baseball getting under way, hopefully a beautiful Red October...go Phils!!! And thank you to the Wash Sq peeps who were so patient waiting for us to Tush Push across Broad St...that was an experience, yeah? hahahaha...

But going from that massive emotional high and come down to earth, let's settle into the fish for this week. As you've all noticed, massive winds out there so the fishing isn't great, understandably. So, as we often do in times like these, we make our way out of the danger zones for what we need to sustain ourselves. 

First up, this week from Alaska, Black Cod! Also known as sablefish (it's original name), this is the fish made famous at Nobu with Miso Black Cod. Many of you, by now, have made this easily and successfully. Love that. World class restaurant dish made by you at home. Rock stars, baby!! Grab some of our miso glaze. Thaw the fillet, marinate in miso glaze for two whole days, in a 450F oven for five minutes, broil for 5 minutes and voila!!! Phenomenal. The whole fillets range in size from 1.2lb to 1.7lb each. Even if you don't think you need all that, leftovers last a week in the fridge and this fish is so fatty and juicy that it will never dry out when you try reheating it..

Second fish on the list is another favorite of you guys. I think it is at its best in the winter. Monkfish fillet from Rhode Island!! We blast freeze and vac pack this fish in one pound packs so super easy. People often ask me what to do with it. Well, as a fish also known as 'the poor man's lobster', it goes incredibly well with a brothy prep. A fish stew. A Thai curry. or that turmeric monkfish curry by Nigella Lawson on our website. awesome..

Faroe Island salmon will be coming in this week. Sushi grade. Best in class in every way. Hokkaido scallops will be here this week. Same. Sushi grade and best in class...

We have more cod cheeks, more rock shrimp. We will have more lobster tails for those who missed out last week due to the parade stuff.

We will have more butterflied branzini. And, a few of you have asked about whole branzini so here you go. This week, scaled and gutted, two fish per order. Awesome. Days are getting longer and we can feel the sun getting warmer. I know it is cold outside but we are definitely inching our way toward Spring..Yay!

Plenty of other goodies, too, to have fun with and that's the point to this all. Isn't it?

And so much great feedback on the Seed Butter tahini from Mother Butter. That stuff is insanely good..great as a spread, great for smoothies, makes an awesome seed tahini dressing..and made by a local gal in Kensington. 

PEI mussels are the shellfish of the week...with some spinach linguini, best cheap meal ever... We have 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