SMALL WORLD Seafood LLC

Summer is full of vacations and family trips. We’ve heard wonderful fish filled tales of so many of your travels. Love seeing pics from you folks from fish markets around the world- Southeast Asia, Sicily, The Caribbean. It’s a warm hug for us to see your appreciation for the generational communities of mongers around the globe. Special stuff.

But a home cooked meal has the power to transport you back to those globe trotting travels.

Nancy () grilled up some of those Branzino fillets over the weekend. Closing her eyes and taking a bite, don’t tell her she’s not on a Mediterranean isle dining at fresco. Paired with a Solomonov recipe for potatoes & spinach, this simple preparation just delivers all the feels.

What a day! We’re out here at the Chestnut Hill Farmer’s Market (Germantown & Mermaid Ave) until 12noon. 🐟 ☀️

Inspired by a scallop crudo by , our girl Amanda () took some our beautiful Faroe Island Salmon and turned out this stunner.

Salmon Passionfruit Crudo. Fresh passionfruit, coconut aminos, yuzu vinegar, fresh herbs.

Brilliant. Serving up straight summertime vibes!

Stunning Spanish Mackerel from North Carolina on the menu this week. Individually blast frozen & vac sealed in 1lb packs. We have a dynamite Thai Choo Chee recipe on our site too for these beautiful fillets.

Orders are live for Thursday pickups in Fairmount & at our shop, 444 n 4th st. Link in our bio. Orders accepted until 8pm.

Along with Mackerel this week, fresh Canadian Swordfish, El Camino Hot Dogs, Stony Run Farms wagyu London Broil, Smoked Albacore Tuna spread and all the usual fab items like Faroe Island Salmon, Hokkaido Scallops, and on and on.

How about that Tombo!? We were so happy to get a hold of that beautiful Hawaiian albacore last week.

Zach (), our Chestnut Hill farmers market buddy, loved it. Found the fish fattier than its Atlantic cousin with more concentrated flavor.

Perfect for the ultimate summer salad with beautiful local tomatoes, fresh herbs & good olive oil.

Zach eats in technicolor and we’re here for it.

Farmers Markets aren't just for veggies anymore. picked up her sushi grade salmon from the Faroe Islands and fresh sushi grade tomboy (albacore tuna) from Hawaii from the this morning and laid it out!!! Poke bowl night!!!
Now, that's the way she rolls and we like it!!!

This week, 'tombo' from Hawaii!! Also known as albacore tuna, this isn't the fish that goes in the can...this is the fish that goes into a poke bowl or hand roll... gorgeous gradient of color from ruby to cream...melts in your mouth...

How do you pass the time on a rainy day? Commit yourself to a task that demands a little attention. David on Northern Liberties sous vide some of our Spanish octopus, finished on the grill with a chimichurri drizzle...the new rainy day dish, people.....

It's been an awesome summer for lobster meat and lobster rolls..For sure...And I'm not saying one can get tired of making them but sometimes you want to play with a good thing.

Alex in Society Hill decided to play off of classic BLT by making a BLT...summer heirloom tomatoes, bacon and, yeah, fresh claw and knuckle lobster meat from Nova Scotia...Damn, son.....

Grace () loves Fridays.

Because on Fridays, she gets to see us and get busy letting her culinary mind run wild.

Today, for lunch, Uni over rice. Healthy ratio of Baja Mexico sourced sea urchin row to rice, at off with sesame and herbs.

For dinner, a stunning yellowfin tuna crudo with basil oil, dice nectarine and red onion, and a splash of sudachi juice.

Like we said, Grace likes Fridays. She makes beautiful plates at home. Worth a follow if you want to be inspired.

When summer produce is hitting, sometimes the fish is on the plate to palette cleanse all the goodness.

Our girl Rae in Brooklyn moved from Philly a couple years ago, but still gets her SWS as often as possible.
Roasted tomatoes & squash spaghetti make the perfect bed for Hokkaido scallops.

ordering is Live for Friday pick ups atFitler, Rittenhouse, Washington Square, as well as Saturday market pick ups for the Bryn Mawr farmers market. Links in our bio. Orders close at 8 PM.

Even in the down time of summer, one pan dishes rule.

Megan () used some gorgeous Halibut portions, but this meal can be done with cod, salmon, or swordfish easily.

Dressed in good olive oil, and roasted with in season Jersey Cherry tomatoes. 425 oven for 15 minutes. Garnish with basil, some grated lemon peel.

Easy prep, easy bake, easy clean up and you feed the fam a healthy dinner. Leftovers make great lunch too over some greens or rice. All without opening that damn food delivery app. Winning!

Gianna () got very symmetrical with kewpie Mayo garnished on her albacore poke bowl.

“I’m an engineer, I can’t help it.” Quit bringing work home girl!

Avocado, pineapple, all the fixin’s

Mádon

Maybe the biggest consistent “whoa” fish we have from time to time. Canadian Swordfish.

It’s like nothing else when it’s super fresh, simply seasoned and grilled or seared at high temp.

This pic is from a couple years ago, but it’s a great pic of how good simple can be. Shoshana () from Fairmount seasoned with salt and pepper, grilled and finished with a bit of Bibou parsley butter and squeeze of lemon.

The fish that came in this morning was stunning. Creamy and brilliant. Orders open until 8pm for Fairmount & 444 n 4th st pickups. Holler!

You folks tired of Lobster Roll pics yet?

Didn’t think so.

Mary () scooped a couple pounds of lobster at the Bryn Mawr Farmer’s Market on Saturday, excited to test out Jasper White’s Connecticut Lobster Rolls recipe.

Voila! With thin batons of cucumber and tarragon mayonnaise, and perfectly butter toasted rolls. Drool level 10 folks!

Jake () was in the zone last night.

Inspired by fresh in season Jersey corn & tomatoes, and having just acquired a pound of fresh knuckle & claw lobster meat, this glorious pasta dish was born.

Creamy tomato & corn sauce, fresh basil and, well…you can see the rest.

Very much doubt leftovers are available. Bravo! 🙌 🦞

How do you start a new job properly? You prepare a great meal with gorgeous Hokkaido scallops for your new work mates and introduce them to Small World Seafood....major, major points...that's what Abbie in Rittenhouse Square did...shrewd move indeed....

All year round, our community sends us pictures of seafood markets and restaurants all over the world.
Southeast Asia, the Mediterranean, Latin America, the North Atlantic.

This picture of beautiful oven roasted Barbounj is NOT one of them. Though it looks like the table of a cafe on a Greek Isle, it’s not. It’s right here in Philly, at Nicolette’s house ().

Lovingly seasoned, stuffed with parsley & dill and baked for about 20 minutes with lemon, garlic & butter, Nicolette said the sweet fish flaked right off the bone.
🙌 🐟

We motion that all lobster rolls be served on red plates. Nothing like a sexy lobster feast!

Nancy () keeping it classic. Scallions, butter rolls and crunchy chips!

Every time we get a run of fresh haddock dozen of folks ask, “what’s the best way to prepare this?”

Haddock is premiere fish & chips fish along the New England and European coasts. Firm, sweet and flakey.
Now doing a true fish & chips in the home kitchen has its challenges- namely, your house is gonna smell like a fry house for a day or two. Worth it for sure, but clean up for fish & chips isn’t always worth the time.

So now what? Haddock is gorgeous fish for poaching or steaming. It takes on flavor brilliantly and cooks easy.
A bit more healthy too than fish & chips for the calorie conscious.

Our long time Fairmount pickup pals, the lovely Nick & Lucy just sent us this stellar rendition of tomato poached Haddock with chile oil & herbs.

Somedays we think instagram needs a scratch & sniff feature for pics like this one. Close your eyes and just imagine. Beautiful.

Nicely done N&L!

One of our more inspiring IG follows/ customers Fabrizio & Annie aka

They take time and effort with their process and make beautiful dishes.

Crab, leek & saffron risotto. Perfect savory meal for a summer Sunday. Bravo!

Perhaps inspired by last week’s fireworks, Dan had some fun building some poke bowls for the fam! Fresh Maine Albacore Tuna & Faroe Island Salmon with all the fixins’. Why choose tuna or salmon when you can do both!? Ooooh yeah!

This bowl just slaps you in the face and says, “ya it’s summer, enjoy”.

Clara () with some perfectly seared Hokkaido scallops, nestled with eggs noodles and peas. Simple and beautiful.

So steamy this week, even Robin’s () shrimp paella is trying to find some shade.

While there is no relief in the shade, distracting yourself with savory paella might be the best remedy. The crispy bits of rice, rich shrimp & saffron, bursts of green peas…paella is more than a meal, it’s an event.

Making bouillabaisse? Paella? Cioppino? Toughest part of making traditional dishes like these is gathering the ingredients and making a good stock take your dish to the next level. Fortunately, you have a friend like us!

Fluke-y Fish stock, Blue Crab crab stock & shrimp stock, as well as clam juice for chowder making, are available every week.
We can see your wheels turning!

Finding inspiration in meals at great restaurant is fun. Reverse engineering a wow dish and creating that same wow moment at home, that’s sublime!

Sophie () sent us this fun re-creation of a dish she had at Little Fish a few weeks back. Sliced Hokkaido scallops dressed with warm chili oil and chives over top slices of togarashi toasted seeded Italian loaf.

Pretty beautiful eh?!

Not sure if the founding fathers saw it as a motivation oh so many years ago….but Fourth of July has snuck up the ranks as a premiere food holiday. No longer just burgers & dogs, but lobster brimming over brioche!!

Andrea () doing Independence right!

Old favs 🤝 New favs

Simple weekday lunch. Fish cakes with Wakame seaweed salad on toasted Potato buns. Healthy drizzle of gochujang mayo for that kick!

You guys gotta try this!

Life is good when you have some time to treat yourself to Faroe Island Salmon poke bowl on a Monday night. Complete with crispy salmon skin for crunch!

Nice job Melissa (). Starting the holiday weekend with lovely fireworks in a bowl!

Rhode Island Stuffies!

Our pal in Washington Square Mr Bob had some left over Clam shells and treated himself like a king. Our chopped clams, bell peppers, onions, clam juice, butter & bread crumbs.

Simple ingredients lead to a magical delicacy! A little bit of prep work sure. Worth every bite! Looking good Bob!