Week of April 14, 2025 - Small World Seafood Update

Hello everybody!!

I love this time of year. The holiday season. I hope everyone who was celebrating Passover over the past weekend had amazing dinners. This weekend coming up is Easter and I am looking forward to us being a big part of those family dinners too. It is an honor to be there with you all at times like this. Truly. And the similarity of these two holidays isn't missed on me. Both revolving around renewal and rebirth. The beginning of Spring. The beginning of life. With the Egg, a symbol of fertility and life shared by both holidays. The Seder and the Last Supper (which was a Seder) both being relived by many of us every year. There are some differences, for sure, but both really branch from the same roots. As they say, same corporation, different division....

Anyway, onto the fish story! Tariffs are slowly creeping into some pricing of items. To be expected. Hopefully, if these tariffs get revoked, prices can come back down. In the meantime, we float along...Just know that when they do come, we will bring them right back down. As always. Promise.

While many fishers have not gone out over the weekend unsure of how pricing will land, it was a full moon over the weekend so that means boats definitely went out searching for tuna!!! So this week, some beautiful yellowfins!! How much fun is that for a holiday weekend?? Sushi grade and just terrific for poke bowls, tartares, crudos...yum!!!

Also on the docket just cause it is so elegant and Easter can be a meal of elegence, we are bringing in some Greenland turbot!! This week, though, and with Easter Sunday in mind, we will blast freeze and vac pack them so that you won't have to worry about holding it. It'll be fresh as new thawed in your fridge overnight. A great fish to poach, to roast, to fry up...Melts in your mouth. It should. This is the fattier cousin of halibut though a smaller fish. Colder waters, you know?

We are seeing a modest run of blues this week. So, as so many of you who love bluefish know, ours is the best. That's because we fillet them and blast freeze them as soon as they hit the docks. This is a fish that has to be very fresh to be very good!

Definitely more Faroe island salmon this week! Plenty of whole sides for your holiday tables. What a look. What a presentation. What a crowd pleaser....

Or grab some Black Cod whole fillets to reach the same wow factor! Most of you know what to do with it by now! Miso glaze plus fish equals Nobu Miso Black Cod!

We have more skate cheeks for you all! Boy, these things really taste like Jumbo lump crab meat! The flavor on these guys. Lots of opting to pop them into curry sauces and stews. What a great move. They hold their shape and give such a unique touch to any sauce!!

We have butteflied branzini. We have South African lobster tails. We have wild rock shrimp. There may be an add on or two by the time the order form comes around. Got my ears to the ground over here..

And along with the osetra caviar we've been selling, we also brought in some Kaluga caviar which has a milder flavor and nice crunchy texture! Fresh pasta this week will be Spinach linguini. We still have more swordfish meatballs in creamy pesto sauce.

PEI mussels are the shellfish of the week.... Not sure about oysters yet. We have lonsa and smoked fish..So many good things..

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