Category Archives: Fish & Shellfish

Salt, Dry Then Smoke!

Posted on July 23, 2011 by

‘Arbroath Smokies’ are prepared using traditional smoking methods dating back centuries. The fish are salted, tied in pairs using hemp twine, and left overnight to dry. Once salted and dried, they are hung on sticks over a special barrel containing a hardwood fire to smoke. Once the fish … Continue reading →

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Those Other Fish That Aren’t Cod . . .

Posted on May 24, 2011 by

Something Fishy for Friday Between the wars, as more fish were being gathered into the food chain through advances in large-scale trawling, more varied and cheaper fish began to appear in the fishmongers. Despite this, it was still seen as a … Continue reading →

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All Hail the Halibut

Posted on May 12, 2011 by

The King of Fish, the Fish of Kings A fish of fine texture and firmness, Halibut can range in size from a simple plate size fish to a monster the size of a small coffee table! It has a superb flavour … Continue reading →

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Hospitable Haddock

Posted on May 7, 2011 by

Alongside Cod, Haddock occupies a place in the psyche of the British consumer. Probably better known in it’s smoked form it can also be used plain in most recipes that ask for Cod, or indeed for any similar firm-fleshed fish. Here are a … Continue reading →

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Fish : Variation on a Theme

Posted on April 30, 2011 by

Uncommonly good Cod Even alongside Haddock and Herring, Cod is probably the best known and most widely used fish in Britain today. When fish and chips is spoken of the ‘fish’ is expected to be Cod! But with long periods of over-fishing and … Continue reading →

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A Tale of Loaves and Fishes

Posted on April 14, 2011 by

What would you give up for Lent? In the medieval world, wild hedonistic periods of feasting were balanced by sometimes long, barren periods of fasting. But none were more formidable than the forty-plus days of Lent. Following the winter months, … Continue reading →

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The Cooking Of Fish

Posted on April 13, 2011 by

Well done or done well? Cooking with fish has long been a contentious subject. The main problem has always been to what degree it must be cooked. Should it, like pork, be thoroughly cooked out or more like a rare … Continue reading →

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