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Gorgeous Cornish and Cromer Crab

Cornish and Cromer Crab – meat, dressed, claws or whole

 

Brown crab – Cancer Pagarus

A fine brown crab

It’s summertime and it’s time to crack open one of our nations favourite crustaceans!!!

The brown crab is abundant around the UK coast with two areas standing out for the size and traditions of their crab industries – Cornwall, and Cromer in Norfolk. Our man Pete in Cromer gave us a ring a few weeks ago, sounding really excited that he had landed a good catch of crab. He is a one-man-in-a-boat outfit and sells us the best quality crabs. Cooking a crab is a specialist job and most people just want to get straight into the delicious meat, so most of our brown crab is cooked.

Cromer crab fishermen filmed in 1982. The methods still remain similar to this video with wooden boats being launched off the beach. 

Just in case you were wondering, brown crab has inbuilt sustainability because when female crabs are carrying eggs – a period of about six months (and they will typically carry two million eggs) – they hide themselves away and do not eat. Thus they cannot be lured into a crab pot.

But….if you’d like to try something different….

Spider crab – Maja squinado

Spider crab

Spider crabs are caught sustainably but are less common on British dinner tables than the brown crab and they don’t yield as much meat, but the meat is esteemed by gourmets. The claws are full of delicious white meat that is a prized delicacy in Spain and France. Spider crabs are large spiky creatures that are common around Cornwall’s coast. They can grow to a span of 80cm.

Are you familiar with other specimens of crab? There is giant red crab, king crab, soft shell crab, or snow crab to name but a few.

 

 

 

 

 

 

 

 

 

Arc cleaning a whole organic salmon

The salmon in this video is an organically farmed fish that has been shipped down overnight from Scotland. We believe there is a distinct difference in the standard of farmed and organically farmed salmon that comes from Scotland. They are noticeably superior in condition and taste. The methods in which the fish are farmed is also deemed more humane. The fish have more room to swim and are not crammed into nets extremely tightly like the common methods used in ‘budget salmon farming’.

 

June 2017 Brochure

The Hungry Guest Seafood Demonstration

 

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?)

Our smoked sturgeon pate served on tasty crackers

8 seafood blogger recipes we like

fish curry in a bowl

1 SUPER FRESH, ASIAN STYLE – SHARP TASTES

Pan fried gurnard salad, FISHER & PAYKEL Gurnard fillets


2 FASHIONABLE, COMFORT FOOD

Red mullet fillets on Courgetti Noodles with Tomato Coulis, MIRABEAU EN PROVENCE Red mullet fillets


3 PUNCHY – DRINK WITH BEER

 King fish stewJEHAN CAN COOK King fish steaks


4 SKILL REQUIRED – IF SUCCESSFUL, REAP THE REWARDS

Ankimo – Monkfish liver Foie Gras, COOK LIKE JAPANESE Fresh monkfish liver


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

 Baked red snapper with garlic, GRUMPY’S HONEYBUNCH XL red snapper fillet


8 FINGERFOOD, NEXT LEVEL 2.0

 Tempura monkfish cheeks with nuoc cham, THE FOODIE FAMILY BLOG Monkfish cheeks

If you have any recipes you would like to share with us please let us know!