A much loved summer tradition. In the early 1990’s the crayfish season in Sweden was greatly reduced to a few months of the year, starting from the 1st August, due to over fishing. As their delicacy was so greatly missed through the down season, the Swedes threw lavish summer crayfish parties to mark the start of the season, and the return to their tables.
Nowadays crayfish is imported throughout the year, yet Swedes still maintain their August tradition of these indulgent crayfish parties. I mean…why not? It turns out that these parties are not just unique to Sweden. Many of our customers are ordering crayfish for their British summer parties to add a Swedish twist.
The first few months of the ‘2016 wild salmon and sea trout season’ were sedate to say the least. The big players at Billingsgate were eking out 50 fish a day when they might have been expecting 500.
The tables seemed to turn around in mid-July as the season really started moving in the right direction. As the fish flowed down south to the markets, restaurants and ultimately dinner plates, prices became more realistic and we could start buying the prized fish at the right price.
As the season gets going we buy our wild salmon and sea trout from a range of suppliers. Spreading our eggs among suppliers enables us to have the pick of the best quality fish and maintain stability in our supply chain – keeping British BBQs well stocked through the summer months.
We have been really pleased with the fish caught and sent down from Keith and his first mate Lee who have been catching salmon and trout for us from Northumberland on the England-Scotland border. It’s always a pleasure working directly with the fisherman to get them the best prices and us the best fish. Below is a picture of the pair pulling in their nets last month, probably with one of our fish in itThe season is now flowing freely, the prices have stabilised, and we want to share our fish with as many people as possible. That is why we are putting a 10% discount on the wild salmon and a 20% discount on the wild sea trout.
Marc our fish manager will easily dress 80 lobsters at a time, at high speed. He is super handy with a knife having spent his earlier career as a chef. I hope for some this will be an interesting video, especially for those who have been searching: how to dress a lobster? If there is another type of fish or shellfish you would like us to show you how to prepare let us know!
Cooking and cleaning huge scarlet prawns served with a lemon and garlic drizzle. These prawns are extremely rare, sold up to 30cm long and come from the coast of Morocco. You can buy them in our shop via this link