Earlier this month we were kindly invited to The Hungry Guest in Petworth to host a seafood demonstration. The Hungry Guest are an award winning food group based in Petworth who have a deli, frozen shop and cafe under their umbrella. We had previously attended their supplier demonstration nights and were very impressed, so we were grateful when we were offered our own position.
We took a black cod, halibut and some giant prawns for the demo. Alistair explained the different cuts, farming or catch methods and touched on some simple cooking tips. Below are a few clips from the evening. What you do not see in the video is the extensive distribution of raw fish to the audience. They may have got more than they bargained for with Alistair sending round boards of raw cuts from different parts of the fish to describe tastes and textures.
Alistair on buying black cod
A little bit about the black cod industry
How Alistair cooks his halibut
Prepping a side of halibut (heard of engawa?)
1 SUPER FRESH, ASIAN STYLE – SHARP TASTES
2 FASHIONABLE, COMFORT FOOD
Red mullet fillets on Courgetti Noodles with Tomato Coulis, MIRABEAU EN PROVENCE Red mullet fillets
3 PUNCHY – DRINK WITH BEER
4 SKILL REQUIRED – IF SUCCESSFUL, REAP THE REWARDS
5 NOTHING NEW, ALWAYS GREAT
Grilled langoustine with olive oil, lemon and chilli, MY LITTLE EXPAT KITCHEN Langoustines
6 KEEPING IT BRITISH
Roasted John Dory with Norfolk mussels, apples and chives, GREAT BRITISH CHEFS John Dory fillet
7 GOOD ANY DAY OF THE WEEK
8 FINGERFOOD, NEXT LEVEL 2.0
If you have any recipes you would like to share with us please let us know!
Summer is coming, I know it, the cherry blossoms are out and people seem to be cheering up as the hangover from winter recedes. The British summer is defined by Pimms, Wimbledon, BBQ’s and pints in pub gardens. For me, the fish of the British summer is mackerel. It becomes evident when they start being caught in massive schools off the coast by weekend anglers and barbecued up on the beaches.
Mackerel are a migratory species and start shoaling the UK in a big way from spring and through the summer. They are small and fast predators, similar to tuna in that they do not have a swim bladder so can change depths at a rapid pace when chasing their small prey.
I sometimes hear people say that they do not like the fishy taste of mackerel. The mackerel they have experienced has had a strong unpleasant fishy taste. I am pretty confident this is because they have eaten supermarket mackerel that has taken a good while to reach the shelves and subsequently their grills and pans. The quicker the mackerel is eaten or frozen after leaving the sea the better the resulting flavour will be. The flavour will be more delicate and a trained palate will notice subtle differences in the texture of the flesh. We buy mackerel that has been landed that day and then blast freeze them. This minimises their time out of the water and we are confident that they taste indistinguishable to when they were frozen.
Ideas for you to get the most out of this great fish.
Sashimi – SABA
Gently remove the outer translucent skin from the fillet and cut into small slices to make sashimi. Serve with a little rice vinegar (sushi-zu). This is a pretty skilled job and probably not for beginners. You could grab a pack form us here. SABA – Mackerel sashimi .
The finished product.
Asian grilled mackerel
A short video that sums up the idea of this dish.
PLUS: Aren’t they just beautiful little runners. Such vibrant colours deserving of a much more tropically inclined fish.
If you are in need of some top notch mackerel let us know!
“Dover sole is the Rolls-Royce of the fish world. It is the tastiest variety of the sole family and, with its firm, deliciously delicate flesh, it is often best served simply.” – Gordon Ramsay #foodporn #sole #readytogo #thefishsociety https://goo.gl/E0aSUi
Sole Grenobloise, the classic French Dover Sole recipe – Pete’s Pans