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.
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.
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
A trio of fine fillets
A nice supper for one
Beautifully packed and iced upon arrival here at Fish Palace
Sole Grenobloise, the classic French Dover Sole recipe – Pete’s Pans
These are sustainably farmed halibut from the beautiful Hebridean island of Gigha. We have been waiting many years to see farmed halibut grow to this size. These fish in the picture and video below are about 8kg each. Previously we have only ever seen smaller farmed fish which yield smaller steaks. These big fish are a good size for thick steaks and other prime cuts. It pleases us to see the Gigha halibut farm doing well and producing great fish that can offer a credible alternative to the popular Norwegian wild stocks. The Gigha farm is a closed water farm, meaning no waste reaches the ocean. New methods of farming such as this are sustainable and environmentally friendly. Producing high quality farmed fish like this is helping shape the market, allowing consumers to lean more confidently on farmed fish.