If you are taking the opportunity to eat out ........ in your garden during this lovely weather don't forget to take advantage of our Barbecue Range of delicious fish and seafood.
As we mentioned last week we have a NEW Fresh Paella Mix serving 4/6 and consisting of 250g fresh squid prpared in rings, 10 raw, headless, peeled Tiger Prawns, 300g mussels, 300g clams, all for just £11. Visit the link to the recipe - Seafood Paella
This week we have added NEW Kebab to our range - Nile Perch Kebab. Nile Perch is a freshwater fish from Lake Victoria in Uganda. You can read about it at www.gisl.co.uk/megapesca/nileperch.html The fish we buy are packed with EU Directive coding. Those of you who have had it in your boxes will know that it has a dense, meaty texture, ideal for barbecuing as it does not fall apart. As well as the Nile perch the kebabs consist of red onion, mushroom,, red, green and yellow pepper. Simply brush generously with oil, season and cook on a hot barbecue or in the oven (sticks and all). As Nile Perch is less expensive than Swordfish these kebabs are great value at £2.25 each or 4 for £8. The Swordfish and Prawn Kebabs are avilable at £3 each or 4 for £11 and the Prawn Kebabs are £1.90 each or 4 for £7.
Moving On
We are sad to report that Alison, who is our Accounts Administrator (she takes your money!) is leaving us. Although only with us for seven months we will greatly miss her cheery self . Her chickens and family (in that order of priority) need her more.
Consequently we have a vacancy for an Accounts Adminstrator to work part time, flexiible hours. No accountancy experience is required as training will be given. We are looking for a person with good communication and numeracy skills who is willing to carry out a variety of tasks within our small team.
For a job description and more details contact Fiona Asson on 01952 691453
This Week's Offer
Staying on the barbecue theme we have some
whole Red Gurnard from the South Coast
These are great for barbecuing and it's ugly head is a real talking point. Don't be miffed that you have paid for such a large head in proportion to the compact, tapered body - this fish is packed with more flesh than is obvious from the exterior. When picking the meat off a cooked gurnard you will discover plenty of thick chunks of creamy- white flesh right up into its shoulders. Generously season with salt and pepper and sprinkle with herbs, make sure the barbecue is really hot, oil the fish and don't try to move it too soon - leave on the searing hot bars to sear the skin before turning it over. Once the skin is done as you want it, check that the fish is cooked through by pushing the tip of a round ended knife through the thickest part of the flesh until it reaches the backbone then lever gently to one side to expose the flesh which should look opaque when cooked
On offer at 20% discount so instead of £8.80 per Kg NOW £7 per Kg
They are around 1kg each which will serve 2
Mussels And Clams
Traditionally mussels and oysters are eaten when there is an R in the month. This is because the summer is their breeding season when they can loose condition and when the seas are warmer and bio toxins are more likely to thrive and multiply than in the colder waters of winter. However most mussels (not the Conway mussels) that are sold commercially are 'cultivated' on ropes or poles. This implies a high level of intervention when in fact no feed, fertilisers or chemicals are involved, just the provision of a fixed structure for the wild 'spat' or seed musssel to attach. When harvested they are subject to rigorous heal th checks and also ulta violet light treatment. Certainly these rope mussels are not as large as the Conway Mussels we get in the winter months (also cultivated) but they are still very popular throughout the year, particularly for paellas in the summer months. The clams are brought in live from France, again cultivated. Concerning food safety, the golden rule is if the mussel or clam has a cracked shell or does not open when cooked discard it. We advise that mussels and clams will keep live in the fridge for 3-4 days.
John’s Market Report
No fish from Scarborough this week. The 3 boats in this small fleet have used their quotas on some species and so are prevented from fishing. We have heard of boats tying up last week as the diesel costs of going out to sea would have been greater than the value of the catch! Bad times indeed.
So we have fish from the Plymouth day boats - Ling, Grey Mullet, Wrasse,and Pouting. The Wrasse is skinned.. Also line caught Pollack, netted Plaice from Poole, and Megrim, John Dory, Monkfish, Cod, Gurnard, Sea Bass, Cod Cheeks (cook like scallops), Marlin, Tuna and Swordfish
Kind Regards Fiona, John and The FIAB Team
06/05/2008
WEEK OF MAY 5TH 2008
The Warmer Weather is Here
As we predicted, we are in the wrong business! Anyway to celebrate and as as promised our NEW Fresh Paella Mix is now available. It serves 4/6 and consists of 250g fresh squid, cut into rings;10 raw, headless, peeled Tiger Prawns; 300g mussels, 300g clams, all for just £11! Visit the link to the recipe - Seafood Paella
Next week - news about some new Kebabs
More Awards For Fish In A Box
We have just heard that we have been awarded a special bursary by Slow Food UK. This gives producers of exceptional quality food and drink the chance to showcase their products at the BBC Good Food Summer Show 11-15 June 2008 at the NEC, Birmingham.We are delighted and hope to see you their.
On May 17th at The Heart Of England Fine Foods 10th Birthday Dinner we will hear if we have won another award. We are finalists in no less than 3 of their award categories, keep your fingers crossed!
This Week's Offer
With the Bank Holiday (read - 4 day holiday for the fishing industry), it is too early in the week to know what we can put on offer. We will email out later in the week. For those not on email I am afraid you will need to ring in.
Just A Reminder
Our price increase takes effect from this week.
We have managed to hold our prices for a year again but now need to increase them by 5% across our range of boxes, fish and other items in our brochure. As you know a number of food items have doubled in price and many more increased by 25% over the past year. Within the fish industry it is fuel costs which particularly effect us- diesel for the trawlers, transportation and the petroleum based manufacture of the poly boxes. We hope you will understand our need to increase our prices by this small amount after a year of unchanged prices.
John’s Market Report
The Bank Holiday always upsets the fish, they just don't know if they are coming or going! Some fishermen take an extended holiday so a nightmare for the buying department (John). Still our Scarborough and Newlyn suppliers have not let us down. From Scaborough we have Turbot, Cod, Brill, Lemon Sole, Ling, Plaice and Haddock. From our Newlyn supplier we have Mackerel, Ling, Gurnard, Sand Sole and Monkfish.
Happy Eating
Kind Regards Fiona, John and The FIAB Team
22/04/2008 WEEK OF APRIL 21ST 2008
Marathon Man – Again!
David, who works with John in the ‘Fishcave’ (preparation room) has completed his 8th London Marathon in 4 hours 44 minutes. He truly is a marathon maniac, as despite having suffered with cancer, continues to run in marathons all over the world and is always fundraising. Good on you Dave and even more so for raising £2300, this time for Macmillan Nurses.
Second Telephone Line
As we have grown we are aware that it has at times been difficult to get through to us. We now have a second number you can ring should our usual number of 01952 820966 be busy. This is 05601 148029 when you will reach either Gill or Alison. If you need to leave a message you can do so on 01952 820966 only.
Boxes
As most of you know we recycle the fish boxes by washing them and re-using until as long as they last. Obviously to be able to do this we rely on our customers returning them to us. So please please don't forget to leave your (washed) boxes out for collection when you are next due a delivery.
Loch Duart Hits The Headlines
“Scientists Say eating Farmed Salmon Could Cut Chances of A Heart Attack”
A study carried out by the University of Glasgow together with the city’s Royal Infirmary details a range of significant health benefits from eating salmon, rich in fatty acid Omega 3. The research involved volunteers including a portion of Loch Duart salmon everyday in their diet. The findings indicate that the risk of heart disease could be cut by 25% and in each volunteer a lowering of blood pressure was detected. This Glasgow research was the first time real fish had been used in a major study.
As you know Loch Duart salmon is the only one we buy (apart from organic) and have done so for nearly a year now. During this time their salmon has grown in popularity. They are now buying more sites to keep pace with demand (we would like to say that all this pressure is due to FIAB but no such luck)! Anyway they are starting farming in Uist in the Hebrides. In case you have not tasted the award winning Loch Duart salmon the reason it tastes very close to wild salmon is:
Full year fallows – as in traditional rotational land farming
No antifouling treatments on nets or moorings
No antibiotics
Fish feed from sustainable sources
environmental Management System (ISO 14001)
Respect for the salmon, the environment and the local community
We have just heard that they have won the Queens Award For Enterprise. Congratulations Loch Duart!
Prices
We have managed to hold our prices for a year again but now need to increase them by 5% across our range of boxes, fish and other items in our brochure. As you know a number of food items have doubled in price and many more increased by 25% over the past year. Within the fish industry it is fuel costs which particularly effect us- diesel for the trawlers, transportation and the petroleum based manufacture of the poly boxes. We hope you will understand our need to increase our prices by this small amount after a year of unchanged prices. The price increase will come into effect from May 5th.
This Week's Offer
Pollack is gaining in popularity as it is a great alternative to cod, "in terms of taste and texture well iced pollack is very hard to distinguish from well iced cod" (High Fearnley-Whittingstall)
On offer at 15% discount so instead of £11.20 per Kg NOW £9.52 per Kg
Available for delivery this week and next only.
John’s Market Report
The recent high winds have meant less fish being available and we have been extra vigilant in our selections due to the high level of spawning at this time of year. Having said all that we have some excellent fish from Scotland and Scarborough. As well as the Shetland Pollack we have Ling, Catfish, Hake, Plaice, Witch and Haddock from Scotland. From Scarborough we have line caught, day boat Cod, Haddock, Skate, Dover Sole, Halibut, Brill, Turbot, Plaice and Whiting.
Kind Regards Fiona, John and The FIAB Team
22/04/2008 WEEK OF APRIL 21ST 2008
Marathon Man – Again!
David, who works with John in the ‘Fishcave’ (preparation room) has completed his 8th London Marathon in 4 hours 44 minutes. He truly is a marathon maniac, as despite having suffered with cancer, continues to run in marathons all over the world and is always fundraising. Good on you Dave and even more so for raising £2300, this time for Macmillan Nurses.
Second Telephone Line
As we have grown we are aware that it has at times been difficult to get through to us. We now have a second number you can ring should our usual number of 01952 820966 be busy. This is 05601 148029 when you will reach either Gill or Alison. If you need to leave a message you can do so on 01952 820966 only.
Boxes
As most of you know we recycle the fish boxes by washing them and re-using until as long as they last. Obviously to be able to do this we rely on our customers returning them to us. So please please don't forget to leave your (washed) boxes out for collection when you are next due a delivery.
Loch Duart Hits The Headlines
“Scientists Say eating Farmed Salmon Could Cut Chances of A Heart Attack”
A study carried out by the University of Glasgow together with the city’s Royal Infirmary details a range of significant health benefits from eating salmon, rich in fatty acid Omega 3. The research involved volunteers including a portion of Loch Duart salmon everyday in their diet. The findings indicate that the risk of heart disease could be cut by 25% and in each volunteer a lowering of blood pressure was detected. This Glasgow research was the first time real fish had been used in a major study.
As you know Loch Duart salmon is the only one we buy (apart from organic) and have done so for nearly a year now. During this time their salmon has grown in popularity. They are now buying more sites to keep pace with demand (we would like to say that all this pressure is due to FIAB but no such luck)! Anyway they are starting farming in Uist in the Hebrides. In case you have not tasted the award winning Loch Duart salmon the reason it tastes very close to wild salmon is:
Full year fallows – as in traditional rotational land farming
No antifouling treatments on nets or moorings
No antibiotics
Fish feed from sustainable sources
environmental Management System (ISO 14001)
Respect for the salmon, the environment and the local community
We have just heard that they have won the Queens Award For Enterprise. Congratulations Loch Duart!
Prices
We have managed to hold our prices for a year again but now need to increase them by 5% across our range of boxes, fish and other items in our brochure. As you know a number of food items have doubled in price and many more increased by 25% over the past year. Within the fish industry it is fuel costs which particularly effect us- diesel for the trawlers, transportation and the petroleum based manufacture of the poly boxes. We hope you will understand our need to increase our prices by this small amount after a year of unchanged prices. The price increase will come into effect from May 5th.
This Week's Offer
Pollack is gaining in popularity as it is a great alternative to cod, "in terms of taste and texture well iced pollack is very hard to distinguish from well iced cod" (High Fearnley-Whittingstall)
On offer at 15% discount so instead of £11.20 per Kg NOW £9.52 per Kg
Available for delivery this week and next only.
John’s Market Report
For deliveries on Tuesday and Wednesday from our supplier in Scarborough we have line caught, day boat Cod, Haddock, Skate, Dover Sole, Halibut, Brill, Turbot, Plaice and Whiting.
Kind Regards Fiona, John and The FIAB Team
04/03/2008 WEEK OF MARCH 3RD 2008
Responsible Sourcing Guides
A break this week from the sourcing guides. We have now covered 4 species - tuna, cod, haddock and plaice. These are on the website if you missed any. We will be taking a look at mussels, mackerel, herring and monkfish over the next few weeks.
Taste Magazine
We hope you enjoy your copy of this popular regional food magazine, which should be delivered with your order this week. We have sponsored the fish page and written the article about The 6 Unusual Fish.
Share The Secret
Many of you do with your friends and neighbours, thank you. Do you know anybody else who might like our service? We are sending out our Share The Secret forms this week (one should be attached to your invoice). They can be completed and returned in the boxes. Then don't forget to claim your reward for anybody you recommend who signs up for a regular delivery. The form will also be available for download from the web site.
* while stocks last and for delivery this week and next Tuesday
Keep it simple when cooking scallops and keep it fast. Preferably sear in a a hot dry heated pan. Rub a little oil onto the scallop and season with a tiny pinch of salt and pepper. Give each side of the scallop about 1 minute, enough to caramelise the surface with speckles of brown (it's fine for them to be raw in the middle). If you want to cook them with some flavours oil the pan and add chopped garlic/chilli/fennel seeds or ginger. Try frying up some chorizo or black pudding and then, checking the pan is very hot, add the scallops to take on the flavours of the highly spiced oil. Add a few torn sage leaves to the pan with the scallops to bring out the flavour of the sausage. WOW!
Holidays
Please make a note that we will be CLOSED the week commencing Monday 31st March so NO DElIVERIES THAT WEEK. If you would like to change to ensure you get a delivery either side of this week please let us know. Our closure is the week after Easter and we will be delivering as normal on Good Friday.
John's Market Report
So far so good with our new suppliers. From Scarborough we have:
Line caught Cod, Haddock, Whiting and Pouting. Monkfish, Skate, Lemon and Dover Sole.
From Plymouth, all day boat fish. Some Ling, Pollack and more Lemon Sole.
From Newlyn, Hake, Grey Mullet and Whiting
Kind Regards Fiona, John and The FIAB Team
26/02/2008 WEEK OF FEBRUARY 25TH 2008
Responsible Sourcing Guides
Over the next few weeks we will be taking a closer look at sustainability issues on a number of popular species. The information has been collected by the Seafood Authority and comes from scientific, governmental and industry sources.
The fourth in this series is on PLAICE
Plaice is the UK's most popular flatfish. In 2005 more than 15,000 tonnes of plaice, worth £32 million were consumed. Of the four assessed stocks of plaice in European waters only one (Irish Sea), is assessed as being fished at sustainable levels. The remainder are under a range of management measures which are aimed at reducing the level of fishing and the risks that the levels of stock of mature fish will fall too low. Part of the management in the North sea includes the 'plaice box' in the southern North sea, where fishing by large beam trawlers is restricted. The Faroe and Iceland stocks appear to be stable.
Plaice are caught together with other species in mixed fisheries so there is compromise between the conflicting demands of various stocks. Due to the habitat preference of young plaice for inshore and estuarine areas conservation is bound up in the managemnt of these areas. However the separation is not precise and in heavily fished stocks the young plaice will be the most abundant group.
In January 2006 the European Commission adopted a stock recovery plan for plaice and sole in the North sea. This includes reducing by-catch and total allowed catch ( there was a reduction of 13% in 2007). Plaice undergo a seasonal spawning cycle, the timing and extent can vary from year to year, As a guide spawning occurs between January and April with peak spawning in February and March. Spawning in Icelandic waters is later - from March to April. During and just after spawning the flesh is thin and watery. Plaice has distictive orange spots on the skin which give an indication of the freshness - the brighter the spots the fresher the plaice.
We are at Greenfields Farm Shop, Donnington this weekend for their Spring Food Festival. It always seems to blow a gail when we visit there and the weather forecast looks like it will not disappoint! Nevermind we will have some Clam Chowder on the go so do come and say hello.
Holidays
Please make a note that we will be CLOSED the week commencing Monday 31st March so NO DElIVERIES THAT WEEK. If you would like to change to ensure you get a delivery either side of this week please let us know. Our closure is the week after Easter and we will be delivering as normal on Good Friday.
John's Market Report
So far so good with our new suppliers. From Scarborough we have:
Line caught Ling and Pollack (Boat - Shannon). Line caught Cod, Haddock, Whiting and Pouting (Boat- Stirling Girl).
From Plymouth, all day boat fish. Some lovely large Skate Wings, some Monkfish Tail, and whole John Dory, Red Mullet and Turbot
Kind Regards Fiona, John and The FIAB Team
19/02/2008 WEEK OF FEBRUARY 18TH 2008
Responsible Sourcing Guides
Over the next few weeks we will be taking a closer look at sustainability issues on a number of popular species. The information has been collected by the Seafood Authority and comes from scientific, governmental and industry sources.
The second in this series is on HADDOCK
The general status of haddock stocks in the North East Atlantic ( so N.E. Arctic, North Sea, West of Scotlansd and Faroes) is good. The N.W. Atlantic is managed by the N.W. Atlantic Fisheries Organisation (NAFO) and here too stocks are reported to be in good condition. In both these areas the measures taken to improve stocks have paid off and now the focus is on measures to improve the probability of keeping stocks within safe biological limits. These issues are concerned with the avoidance of by-catch of fish such as cod when targeting haddock and of measures to protect small haddock.
Haddock can reach 1 metre in length and up to 16kg in weight and live for up to 20 years. They undertake extensive migration in the North East Arctic and more regional migration in the North Sea and West of Scotland. It is caught predominantly by towed fishing gear together with whiting and cod. Recovery plans for cod therefore impact on haddock catches and landings and there is the problem of mismatch between the the allocated quota for any one species and the catch the fishermen are catching. This can be countered by improving species selectivity and/or controlling fishing effort. In the North sea, Irish Sea and West of Scotland boats are limited to the number of days at sea to avoid catching too much cod. Gear technologists have been able to design measures such as coverless trawls and mesh and twine designs to enable haddock, whiting and cod to escape nephrops trawls. Since 2002 the North Sea and West Scotland whitefish fleet have operated 120mm cod-ends which are designed to release the majority of haddock, cod and whiting under minimum landing size. The Russian and Norwegian fisheries have done the same.
So good news for us, haddock and the Scottish fishermen.
Are you getting the selection you want from us? If not please give us a ring or drop us an email requesting a review of your order instructions. You may want to widen your choices. If we have instructions for chunky fish for example you will not receive any flat fish, if it is fillets only you will not receive whole fish etc. etc. So please if you are in doubt contact us and we will be only too happy to amend your instructions.
We still have a Vacancy!
For details contact Fiona on 01952 691453.
John's Market Report
John is full of enthusiasm about our new supplier in Scarborough (by John's own admission not an easy thing to achieve!). The fish is of fantastic quality and we are receiving the level of information we want about where and how it is caught. So this week of particular note, day boat fish:
Dover Sole, Ling, skate, Brill, Turbot (Boat -Orca), Conger Eel and Lemon Sole (Boat- Challenge), Line caught Cod, Haddock, Whiting and Pouting (Boat- Shannon).
Kind Regards Fiona, John and The FIAB Team
12/02/2008 WEEK OF FEBRUARY 11TH 2008
Responsible Sourcing Guides
Over the next few weeks we will be taking a closer look at sustainability issues on a number of popular species. The information has been collected by the Seafood Authority and comes from scientific, governmental and industry sources.
The second in this series is on COD
The world catch of cod is approximately 1 million tonnes per annum. In the UK it accounts for 21% by weight of fish sold in retail plus a sizeable amount sold in foodservice and fish and chip shops. There are two main species of cod sold in the UK - Atlantic Cod and Pacific Cod. Cod stocks around the UK and further afield are at low levels and it is these fisheries which have been subjected to strict management regimes to enable stocks to recover. The EU has taken steps to significantly stiffen controls on overfishing and on illegal, unreported fishing. It is currently looking at implementing Marine Protected Areas i.e closed to fishing and at methods to improve selectivity of the fish catch.
Although cod are migratory the species is divided into self contained stocks with separate spawning areas. A healthy stock is one which has a large number of mature fish as older cod reproduce more successfully. Cod can live up to 25-30 years and grow to a maximum length of 2 metres weighing 96kg.
The current assessment of cod stocks show that Pacific Cod stocks in the Bering Sea, Aleutian Islands, Gulf of Alaska and Icelandic Cod are inside safe biological limits. At risk are North East Atlantic Cod stocks from the Faroe Plateau, Faroe Bank (hook & line only permitted), Northeast Artic, Southwest Baltic, Central Baltic, North Sea, Irish Sea, West of Scotland, Norwegian Coastal Cod and all Northwest Atlantic Cod. There are recovery plans in operation for all the at risk areas and cod will continue to be caught otherwise other demersal fisheries in these areas could not operate.
The best thing to do is to turn to alternatives like pollack, pouting and coley.
This Week's Offer
*King Scallops
Normally £29 per kg NOW £20 per kg
* while stocks last and for delivery this week and next Tuesday.
Your Fish In A Box Selections
Are you getting the selection you want from us? If not please give us a ring or drop us an email requesting a review of your order instructions. You may want to widen your choices. If we have instructions for chunky fish for example you will not receive any flat fish, if it is fillets only you will not receive whole fish etc. etc. So please if you are in doubt contact us and we will be only too happy to amend your instructions.
Vacancy
We have a permanent vacancy for a part-time assistant to work Monday 9-12 cleaning company vehicles and general yard duties and Wednesday all day delivering fish orders. Applicants must hold a current driving license without driving convictions, should be able to communicate well and have an understnading of what constitutes excellent customer care. We offer an excellenty remuneration package. Contact Fiona on 01952 691453 for an application form. We are an equal opportunities employer.
John's Market Report
We are trying a new supplier based in Scarborough, a small company using day boats and for the first part of the week we are trying their Ling, Lemon Sole, Skate and Haddock. From the South Coast we have Flounder, Conger Eel, Skate, Ling and Pollack and some lovely King Scallops (see offer above).
Kind Regards Fiona, John and The FIAB Team
05/02/2008 WEEK OF FEBRUARY 4TH 2008
Responsible Sourcing Guides
Over the next few weeks we will be taking a closer look at sustainability issues on a number of popular species. The information has been collected by the Seafood Authority and comes from scinetific, governmental and industry sources.
We start with TUNA
Approximately 4 million tonnes of tuna is caught each year. In the UK we consume 336,000 tons, 96% of which is canned. The key species are skipjack (used in canning); Yellowfin; Bigeye; Alabacore and Bluefin. The most lucrative is Bluefin which fetches very high prices on Japenese markets. The majority of tuna sold in the UK is Skipjack and Yellowfin. The key feature in the management of tuna stocks is their highly migratory habit and international collaboration has been required in assessing and managing stocks. Tuna and other oily fish are the athletes of the ocean covering millions of miles in their lifetime. Consequently they need a constant supply of fuel. The energy they need is stored throughout their body in the form of oil, ready to burn. The red colour of the muscle meat is rich in blood which in turn is full of the all important omega fats. White fish on the otherhand are the couch potatoes, just hanging out but nevertheless packed with important vitamins and minerals.
When buying tuna know where it has come from and understand the environmental effects of tuna fishing. Skipjack is considered to be highly productive and not prone to overfishing. The other species are considered to be more vunerable. Stocks are assessed in terms of the Maximum Sustainable Yield (MSY), as well as other indicators. In other words how many fish can be caught without detrimental effect on stock levels. Stocks fully or under exploited include Skipjack Tuna; all the Yellowfin Tuna; Indian Ocean Bigeye; North and South pacific Alabacore and South Atlantic Alabacore. Over exploited are Bigeye from all the oceans except the Indian Ocean; all Bluefin Tuna and North Atlantic Alabacore.
The other consideration in the sustainability of tuna is the method of fishing used. Pole and line fishing and trolling vessels, which use several hooks with lures on them, have little by-catch or other ecological effect. Long lines are deployed horizontally, suspended from floats with baited shorter lines off them. Here there is a risk of by-catch of albatross and other oceanic seabirds diving after the bait. There are a number of methods used to minimise the risk such as bird scaring flag lines, concealing baited hooks by shooting them underwater, fishing at night and by dyeing the bait. Turtles can get caught on the hooks but by using circular hooks they can be released safely. Purse Seining uses a large net which surrounds the school of tuna. The majority use Fish Aggregation Devices whereby the fish are concentrated under a bamboo raft about 3 x 1.5m. The purse seine is then deployed. This technique avoids by-catch of dolphins but catches of undersize tuna and other fish can be higher using this method. As yet there is not a full proof system!
On OFFER This Week
LING FILLETS
Usually £11.60 per kg
NOW 20% OFF @ £9.28 per kg
Fish Pie With Sweet Potato Topping
The days are still cold so time time for warm, comforting dishes like the perenially popular fish pie. The variation below is a deliciously different mixture of seafood with sweet potato
Serves 4
50g butter
1 bunch of spring onions, sliced
50g plain flour
400ml milk
FIAB £10 Fish Pie Mix (inc prawns) or 500g any white fish fillets, skinned and cut into chunks + 200g cooked Tiger Prawns
150g smoked salmon, cut into strips
1 tablespoon chopped dill or parsley
grated zest and juice of 1 lemon
sea salt and freshly ground black pepper
For The Topping
700g sweet potato peeled
40g butter
50g mature cheddar cheese, grated
preheat the oven to 180C/350F/Gas 4
melt the butter in a large saucepan and cook the spring onion until softened
stir in the flour, cook for about 30 seconds before gradually adding the milk, Bring to a simmer and cook for a few minutes until you have a smooth, thick sauce
stir in the fish, smoked salmon, prawns, dill or parsley, lemon zest and juice, salt and pepper
once the sauce is bubbling again remove from the heat and spoon the mixture into a large pie dish. Leave to cool
to make the topping, coarsley grate the sweet potato. Place in a clean tea towel and squeeze out the excess water
melt the butter in a saucepan and add the grated potato. Stir over a medium heat for a few minutes until the potato is coated and started to soften
scatter the potato over the pie leaving a rough topping and sprinkle over the grated cheese
sit on a baking tray and bake for 30 minutes until the top is golden
Your Fish In A Box Selections
Are you getting the selection you want from us? If not please give us a ring or drop us an email requesting a review of your order instructions. You may want to widen your choices. If we have instructions for chunky fish for example you will not receive any flat fish, if it is fillets only you will not receive whole fish etc. etc. So please if you are in doubt contact us and we will be only too happy to amend your instructions.
Vacancy
We have a permanent vacancy for a part-time assistant to work Monday 9-12 cleaning company vehicles and general yard duties and Wednesday all day delivering fish orders. Applicants must hold a current driving license without driving convictions, should be able to communicate well and have an understnading of what constitutes excellent customer care. We offer an excellenty remuneration package. Contact Fiona on 01952 691453 for an application form. We are an equal opportunities employer.
John's Market Report
Cod and Haddock from Bideford in Devon this week. Lemon Sole, Whiting, Coley and Hake from the NE Atlantic and landed at Aberdeen. Gurnard from Brixham, Icelandic Halibut and Plaice, Witch from Musselburgh, Catfish from Fraserburgh and Ling and Pollack from the Shetland Isles. A round trip of Britain just about! Yellowfin Tuna and Swordfish from Sri Lanka.
Kind Regards Fiona, John and The FIAB Team
22/01/2008
WEEK OF JANUARY 21st 2008
Fiona's Visit To Padstow Seafood School Sunday January 20th
What a fantastic day. I don’t know quite what I expected but it was better anyway. The welcome and all the staff were exceptional and quickly made us feel at ease and not at all intimidated by the surroundings. These were special, the best of everything –from the simplest razor sharp steel knife to the beautifully designed workstations not to mention the freshest top quality and locally sourced ingredients. Attention to detail to this team is paramount! Right I up my streetI thought, I lapped it up. Hopefully I am not going to drive the rest of the team at FIAB and customers mad with my enthusiasm as I share my newly acquiredknowledge and skills! I know many people have been to the Seafood School, if you are tempted do not hesitate to go. Thank you Bill, Dave, Laura and George at Padstow Seafood School for a wonderful time.
So a few tips from the day:
flat fish bones make the best stock, particularly turbot because of the high gelatinous content Remove any blood from the fish bones as this can make the stock taste bitter
cook fish at a a really high temperature. Pans need to be smoking hot, oil the fish not the pan and three quarters of a minute on each side for flat fish
only use unsalted butter in frying as it is the salt in butter that burns
do not wash fish unless necessary to remove blood, slim on fish is good, it means it is fresh
to get rid of garlic and chilli from your hands wash in cold water
unfiltered olive oil is best i.e.with cloudy bits
cut lemons on a slant this way there is a lager surface area from which to get the juice
crush garlic under the back of a wide knife, the skin comes off more easily, then chop finely. Throw away your garlic crusher
mix white and black pepper corns in your mill for a one fix seasoning solution
don’t ‘refresh’ pasta in water as sauces will not stickto it
season less expensive fish which have less flavour 20 minutes before cooking
use Japenese breadcrumbs from Waitrose as a good alternative to fresh
Squid A Plenty
This time of year squid is at it's best and (usually) in plentiful supply. We cooked a really tasty squid dish at The Seafood School - Sauteed Squid And Chorizo
No chewy squid rings in this dish, it is cooked very quickly over a high heat. You can use most of the squid except the stomach sacks. Just make sure that the squid is not going purple in colour as this indicates it is getting stale! The success in this dish is how you score the fish(see below) and cook over a very high heat so the flesh stays tender.
Serves 4
300g prepared squid and 50g chorizo sausage cut across into thin slices
score one side of the squid in a diamond shape pattern and then cut across into 1 inch strips
heat 1 tablespoon of olive oil in a frying pan over a high heat until it is almost smoking
add half the squid pieces scored side facing upwards (this will make them curl attractively) and half the tentacles and sear for 3O seconds, then turn over and sear for another 30 seconds until golden brown and caramelised
season with salt and pepper and remove from the pan
repeat with another tablespoon of oil and the rest of the squid
return all the squid to the pan with the chorizo and toss together over a high heat for a further minute
serve with Rick's Garlic, Rocket Tomato & Chickpea Salad
Squid Prices Are Increasing - look at our competitors!
We are maintaining ours at £11.20 per kg so around £3.50 for 4!
Other Offer's
We are extending our offer on offer:
LochDuart Farmed Salmon
As you know this is the only salmon we provide now. It is produced by a small independent Scottish salmon farm which has won numerous awards for the quality of it's salmon raised without exploiting the environment. This means they use low stocking densities (98.5% water, 1.5% fish); a 1 year fallowing system; no use of hormones, growth promoters, anti-foulants or antbiotics and feed as close to the natural diet as possible taken from sustainable sources and GM free. It is the nearest thing to wild salmon you can get with none of that grey, fatty layer between skin and flesh which indicates a poorly raised specimen.In case you have not tried this or if you are already a fan, take the opportunity of our offer this week
* while stocks last and for orders placed this week for future deliveries made on your normal delivery day
John's Market Report
There is more fish about this week and less expensive. Lemon Sole was fetching £52 per kg for fillets last week! We did not pass all this onto our customers but nevertheless had to charge more. It is now back to £33 per kg. More Lowestoft Cod this week and Lowestoft Cod Roe at £6.61 for 454g (1lb). Chitling Roe (cod sperm!) is about, a delicacy at £3.50 per 454g (1lb). Coley, Squid andJohn Doryfrom Aberdeen. Scottish Mackerel and Gurnard from Brixham. We also have a few Whole Brill between 750-790g each at £16.76 per Kg.
Happy Eating
Kind Regards Fiona, John and The FIAB Team
17/01/2008
WEEK OF JANUARY 14th 2008
What Good Good Salmon Does To Your Heart
We have just been sent the results of a research study by the Department of Human Nutrition at Glasgow University Hospital which has revealed the significant health benefits of eating salmon. Of particular interest to us is that all the salmon used in the trial came from Loch Duart. Most of us know that there are considerable benefits from eating oil rich fish in protecting the hesrt from disease. In this study the researchers estimate that the risk of coronary hesrt disease is reduced by around 25%. Loch Duart operates a policy of sourcing only high quality, sustainable marine proteins and oils for use in the feed given to its salmon and, as a result, the flesh of the salmon used in the study was known to be rich in the essential omega fatty acids of EPA and DHA.
Offer's
As we could probably all do with a little 'healthy' eating after the Christmas feasting we have on offer:
LochDuart Farmed Salmon
As you know this is the only salmon we provide now. It is produced by a small independent Scottish salmon farm which has won numerous awards for the quality of it's salmon raised without exploiting the environment. This means they use low stocking densities (98.5% water, 1.5% fish); a 1 year fallowing system; no use of hormones, growth promoters, anti-foulants or antbiotics and feed as close to the natural diet as possible taken from sustainable sources and GM free. It is the nearest thing to wild salmon you can get with none of that grey, fatty layer between skin and flesh which indicates a poorly raised specimen.In case you have not tried this or if you are already a fan, take the opportunity of our offer this week
* while stocks last and for orders placed this week for future deliveries made on your normal delivery day
Order Line
Please note our main order line number is 01952 820966. This connects you to our unit in Newport. If this office is not manned, (bearing in mind they start at 6am), calls are automatically transferred to Fiona's office where you can leave a message.
Gigha Halibut
We have recently started to take some farmed halibut from Gigha, a community owned island off the west coast of Scotland. It is a small operation of sustainably farmed fish, visit their website at www.gighahalibut.co.uk. Let us know what you think. They have a lovely recipe for halibut -
Baked Halibut Fillet With Watercress Creme Fraiche Sauce
For The Sauce: 1 x 500g full fat creme fraiche, 1 bag/bunch fresh waterrcress with tough stalks removed, sea salt and black pepper
For The Halibut: 4 x halibut fillets, 25g unsalted butter, 3 thick slices lemon, sea salt and white pepper, a few lemon balm leaves if available, 2 sprigs of flat leaf parsley
to make the sauce place half the creme fraiche in a blender and add the prepared watercress. Whiz it together on pulse setting. Add the remaining creme fraiche and whiz again on pulse until all is blended together. Do not blend too much or you will have cheese. Pour into a container and season to taste with salt and pepper. Refrigerate until ready to use
for the halibut, butter an oven proof dish. Scatter 2 slices of lemon, the lemon balm and parsley in the dish. Season lightly with the salt and white pepper. Place the fish on top in a single layer. Season the fish lightly with salt and white pepper. Squeeze a few drops from the remaining slice of lemon on top of each piece of fish. Cover with a tightly fitting piece of foil. Bake for 10-15 minutes at 375F/190C/Gas 5
to serve reheat the watercress sauce in a saucepan adding the juices (not the lemon or herbs) from the cooked fish, Check the seasoning and pour over the fish. Good with new potatoes, mange-touts or fine green beans
John's Market Report
The weather is still against us and is now having a detrimental effect on the amount of fish available and the price! Surprisingly we have quite a range of south coast fish for the first part of the week - Witch (Torbay Sole as M&S call it), Herring, Pouting, Pollack, Grey Mullet, Flounder, Sardines, Skate and Bream.
Fresh Cod Roe has come down a little in price this week, now £6.50 per 454g (1lb). More Icelandic Plaice, Gurnard, expensive but great Haddock from Aberdeen as well as Pollack, Ling and Coley. Skate from Hastings and line caught Mackerel from Newlyn. Sprats are about at £3.97 per kg
