We hope you enjoyed the report and pictures from the FIAB trip to Italy which we have just sent out by email. Maybe it will inspire you to join us next year if we are invited to go.
Out And About
We are well into the show season now. A grueling 5 days at the BBc Summer Goodfood Show and gardeners World was followed by three days at Cheltenham Food Festival at the weekend. This coming Sunday we are off to The Derbyshire County Show followed by the Oswestry Food Festival on 11/12th July and The Newport Show on the 18th July. We then have a break from the shows until September - phew!
Marathon Man
Our resident marathon Runner - David Horton, who works with John in the 'Fish Cave' completed his 9th London Marathon in April, raising £1410 for SENSE for deafblind people. In ten years of marathon running all over the world David has raised over £22k for various charities, an amazing achievement. Within the next year or two he hopes to do the Boston Marathon which will complete the BIG 4 he has undertaken - New York, London, Berlin and Boston. He wishes to pass on his grateful thanks to all his supporters who are mainly in the Telford area.
Loch Duart Salmon
We are sometimes asked about why we only stock Loch Duart salmon and why the size of the whole fish vary throughout the year. Basically at Loch Duart they raise the fish according to their natural life cycle as they believe welfare and taste are linked. Every spring Loch Duart moves to a new generation of 2 year old fish at 3kg which are up to 12 months yonger than in the winter when they are 3yrs+ and 4-5kgs. The spring/summer fish tender flesh with a subtle flavour. The older, larger winter fish have firm, deep, flaky flesh when cooked with a more robust salmon taste.
With the early season fish cook lightly and avoid strong tasting sauces, best baked in foil. With the more robust taste of the winter salmon, (that's not to say the taste is coarse) try pan frying, baking in the oven or in pastry with stronger flavours for sauces and accompaniments
Swordfish is a dense, meaty fish, ideal for the BBQs as it does not fall apart! The kebabs consist of large chunks of the fish interspersed with red onion, mushroom, red, green and yellow pepper. Brush generously with seasoned oil to which you can add any fresh finely chopped herbs for a wonderful aromatic flavour. Cook on a hot BBQ or in a hot frying pan (stick and all) or under the grill
Salmon Fillet usually £13.90 per kg NOW 15% OFF SO £11.82 per kg
Whole Salmon 3kg* usually £7.90 per kg NOW 15% OFF SO £6.72 per kg
Sea Trout, Whole - 1-2 kg each so a 1kg+ fish will feed 3/4. £14.50 per kg,an excellent price for the start of the season. This time last year they were £18.95 per kg!
As many of you will know A Fish In A Box Tour To Senigallia on the North East coast of Italy took place in April. This report on the trip was meant to be sent out soon after, however we have had problems with our Newsletter Editor programme, apologies, especially to those on the trip but here at last is a short reminder of what we did!
What a fantastic trip we had! 19 of us, some already friends but mostly just a group of people interested in what a 'Bluefish Festival' had to offer.
The first evening Sue arranged our own wine tasting evening in our hotel. hosted by Nick who owns Taste Buddies, www.taste-buddies.co.uk He guided us through at least four wines (or was that six, I obviously slurped and swallowed). Anyway we had great fun, thanks Nick.
There was never a dull moment on the five day trip. The tourist board arranged most of the excursions which included 3 afternoons of cookery demonstrations in the PanziniCateringCollege where we met two of the chefs - Vittorio and Massimo. We watched them cook numerous dishes - mullet, mackerel and lots of anchovies, and then got to taste the food accompanied by chilled Verdicchio. Gosh it was hard work! From Vittorio we were also treated to his numerous philisophical views on Italian food and culture - "cooking fine food shows we have a love of life and a love for others; eat for pleasure, many sensations are stimulated - sweet, salty, bitter, acid, cold, hot; food is brain stimulation". Wonderfully Italian!
At School At The Panzini
Seven of us braved a "masterclass" taught by Vittorio with Sue providing more expert translation than our cooking! We had great fun and chopped, peeled, sieved, crushed, stirred, reduced all morning resulting in dover sole cooked in a crispy herb/crumb mixture, handmade ravioli in fish sauce, pan fried scallops on peas and pancetta finished off by the richest creme brulee you have ever tasted. Wow, were we full.
Dressed To Thrill At The Masterclass
Then there was an olive oil tasting trip and two wine tasting trips, one being an exclusive arranged by Sue to a small vineyard in Santa Barbera. On all the trips we were treated like VIPs with wines to try and as always accompanied by beautifully presented plates of local cheeses and meats.
Perhaps the highlight of the trip was demonstrations and tastings from 2 chefs who each have a seafood restaurant in Senigallia and which are 2 of the top restaurants in Italy. I now have grand ideas of smoking swordfish, slicing it wafer thin and serving it with wafer thin pork!
These chefs spend 3 months each year traveliing the world to get inspiration for new dishes. Some of our party had a meal at one of the restaurants - Uliassi, and were treated to many courses of exquisite food which push the boundaries of our culinary imagination.
That day ended with a formal presentation of civic awards to the two chefs (more wine) and followed by a performance by the local chamber orchestra, and an international saxophonist and opera singer - both from Senegallia. It is fair to say that all of us were stunned by the quality of the perfomances and decided it must be something they put in the water! After all Senigallia is just a medium sized seaside town, very Italian and not (yet) on the tourist map but they certainly have a lot to be proud of. Roll on next year!
My thanks from all of us to Susan Jones who brought the trip to my attention and did all the organising, arranging taxis, taking us around etc. You were fantastic.
..and lastly 2 topical tips from Vittorio - add whole cloves of garlic to cooking to get a subtle garlic aroma and "avoid the bad breath"; do not serve whole fillets of fish but cut them into bite size pieces on the diagonal and arrange delicately on top of vegetables or salad, presentation is everything.
Kind Regards and Happy Eating
Fiona
This week's offers available up to Friday 5th June
Day Boat Fish From Scarborough:
Lemon Sole, Whole - 300-450g each so 1 per person. NOW £6 per kg
Brill, Whole - 300g-400g each so 1 per person. 25% OFF NOW £11.82 per kg
Pollack Fillet- 25% OFF NOW £8.85 per kg
Dover Sole, Whole – 200-300g each 40% OFF NOW £16.68 per kg.
Cod Fillet - 25% OFF NOW £11.22 per kg
Brill, Whole - 300g-400g each so 1 per person. 25% OFF NOW £11.82 per kg
Newsletter 30th May 2009
This Newsletter should have been sent a few weeks ago but we have had trouble with our newsletter editor, our apologies.
Report From Italy
As many of you will know from Newsletters over the past couple of months I have recently returned from a FIAB trip to Senigallia on the North East coast of Italy. What a fantastic trip we had! 19 of us, some already friends but mostly just a group of people interested in what a 'Bluefish Festival' had to offer.
The first evening Sue had arranged our own wine tasting evening in our hotel. hosted by Nick who owns Taste Buddies, he guided us through at least four wines (or was that six, I obviously slurped and swallowed). Anyway we had great fun, thanks Nick.
There was never a dull moment on the five day trip. The tourist board arranged most of the excursions which included 3 afternoons of cookery demonstrations in the Panzini Catering College where we met two of the chefs - Vittorio and Massimo. We watched them cook numerous dishes - mullet, mackerel and lots of anchovies, and then got to taste the food accompanied by chilled Verdicchio. Gosh it was hard work! We learnt the importance of presenting food - not once did we see a fillet of fish served complete on a plate, instead it is carefully sliced on the diagonal and the pieces carefully arranged on a plate usually atop some delicate vegetables (no carbs to overload the palate) and finished off with a pretty garnish. From Vittorio we were also treated to his numerous philisophical views on Italian food and culture - "cooking fine food shows we have a love of life and a love for others; eat for pleasure, many sensations are stimulated - sweet, salty, bitter, acid, cold, hot; food is brain stimulation". Wonderfully Italian!
'At School' at The Panzini
Seven of us braved a "masterclass" taught by Vittorio with Sue providing more expert translation than our cooking! We had great fun and chopped, peeled, sieved, crushed, stirred, reduced all morning resulting in dover sole cooked in a crispy herb/crumb mixture, handmade ravioli in fish sauce, pan fried scallops on peas and pancetta finished off by the richest creme brulee you have ever tasted. Wow, were we full.
Dressed To Thrill At The Masterclass
Then there was an olive oil tasting trip and two wine tasting trips, one being an exclusive arranged by Sue to a small vineyard in Santa Barbera. On all the trips we were treated like VIPs with wines to try and as always accompanied by beautifully presented plates of local cheeses and meats.
Perhaps the highlight of the trip was demonstrations and tastings from 2 chefs who each have a seafood restaurant in Senigallia and which are 2 of the top restaurants in Italy. I now have grand ideas of smoking swordfish, slicing it wafer thin and serving it with wafer thin pork! The sharp gelatine concoction though was not met with wholesale approval.
These chefs spend 3 months each year travelling the world to get inspiration for new dishes. Some of our party had a meal at one of the restaurants (Uliassi) and were treated to many courses of exquisite food which push the boundaries of imagination.
That day ended with a formal presentation of civic awards to the two chefs (more wine) and followed by a performance by the local chamber orchestra, and an international saxophonist and opera singer - both from Senegallia. It is fair to say that all of us were stunned by the quality of the perfomances and decided it must be something they put in the water! After all Senigallia is just a medium sized seaside town, very Italian and not (yet) on the tourist map but they certainly have a lot to be proud of. Roll on next year!
My thanks from all of us to Susan Jones who brought the trip to my attention and did all the organising, arranging taxis, taking us around etc. You were fantastic.
Kind Regards
Fiona
This week's offers available up to Friday 5th June
Day Boat Fish From Scarborough:
Lemon Sole, Whole - 300-450g each so 1 per person. NOW £6 per kg
Brill, Whole - 300g-400g each so 1 per person. 25% OFF NOW £11.82 per kg
Pollack Fillet- 25% OFF NOW £8.85 per kg
Dover Sole, Whole – 200-300g each 40% OFF NOW £16.68 per kg.
Cod Fillet - 25% OFF NOW £11.22 per kg
Brill, Whole - 300g-400g each so 1 per person. 25% OFF NOW £11.82 per kg
Newsletter 30th May 2009
This Newsletter should have been sent a few weeks ago but we have had trouble with our newsletter editor, our apologies.
Report From Italy
As many of you will know from Newsletters over the past couple of months I have recently returned from a FIAB trip to Senigallia on the North East coast of Italy. What a fantastic trip we had! 19 of us, some already friends but mostly just a group of people interested in what a 'Bluefish Festival' had to offer.
The first evening Sue had arranged our own wine tasting evening in our hotel. hosted by Nick who owns Taste Buddies, he guided us through at least four wines (or was that six, I obviously slurped and swallowed). Anyway we had great fun, thanks Nick.
There was never a dull moment on the five day trip. The tourist board arranged most of the excursions which included 3 afternoons of cookery demonstrations in the Panzini Catering College where we met two of the chefs - Vittorio and Massimo. We watched them cook numerous dishes - mullet, mackerel and lots of anchovies, and then got to taste the food accompanied by chilled Verdicchio. Gosh it was hard work! We learnt the importance of presenting food - not once did we see a fillet of fish served complete on a plate, instead it is carefully sliced on the diagonal and the pieces carefully arranged on a plate usually atop some delicate vegetables (no carbs to overload the palate) and finished off with a pretty garnish. From Vittorio we were also treated to his numerous philisophical views on Italian food and culture - "cooking fine food shows we have a love of life and a love for others; eat for pleasure, many sensations are stimulated - sweet, salty, bitter, acid, cold, hot; food is brain stimulation". Wonderfully Italian!
'At School' at The Panzini
Seven of us braved a "masterclass" taught by Vittorio with Sue providing more expert translation than our cooking! We had great fun and chopped, peeled, sieved, crushed, stirred, reduced all morning resulting in dover sole cooked in a crispy herb/crumb mixture, handmade ravioli in fish sauce, pan fried scallops on peas and pancetta finished off by the richest creme brulee you have ever tasted. Wow, were we full.
Dressed To Thrill At The Masterclass
Then there was an olive oil tasting trip and two wine tasting trips, one being an exclusive arranged by Sue to a small vineyard in Santa Barbera. On all the trips we were treated like VIPs with wines to try and as always accompanied by beautifully presented plates of local cheeses and meats.
Perhaps the highlight of the trip was demonstrations and tastings from 2 chefs who each have a seafood restaurant in Senigallia and which are 2 of the top restaurants in Italy. I now have grand ideas of smoking swordfish, slicing it wafer thin and serving it with wafer thin pork! The sharp gelatine concoction though was not met with wholesale approval.
These chefs spend 3 months each year travelling the world to get inspiration for new dishes. Some of our party had a meal at one of the restaurants (Uliassi) and were treated to many courses of exquisite food which push the boundaries of imagination.
That day ended with a formal presentation of civic awards to the two chefs (more wine) and followed by a performance by the local chamber orchestra, and an international saxophonist and opera singer - both from Senegallia. It is fair to say that all of us were stunned by the quality of the perfomances and decided it must be something they put in the water! After all Senigallia is just a medium sized seaside town, very Italian and not (yet) on the tourist map but they certainly have a lot to be proud of. Roll on next year!
My thanks from all of us to Susan Jones who brought the trip to my attention and did all the organising, arranging taxis, taking us around etc. You were fantastic.
Kind Regards
Fiona
This week's offers available up to Friday 5th June
Day Boat Fish From Scarborough:
Lemon Sole, Whole - 300-450g each so 1 per person. NOW £6 per kg
Brill, Whole - 300g-400g each so 1 per person. 25% OFF NOW £11.82 per kg
Pollack Fillet- 25% OFF NOW £8.85 per kg
Dover Sole, Whole – 200-300g each 40% OFF NOW £16.68 per kg.
Cod Fillet - 25% OFF NOW £11.22 per kg
Brill, Whole - 300g-400g each so 1 per person. 25% OFF NOW £11.82 per kg
Newsletter 30th May 2009
This Newsletter should have been sent a few weeks ago but we have had trouble with our newsletter editor, our apologies.
Report From Italy
As many of you will know from Newsletters over the past couple of months I have recently returned from a FIAB trip to Senigallia on the North East coast of Italy. What a fantastic trip we had! 19 of us, some already friends but mostly just a group of people interested in what a 'Bluefish Festival' had to offer.
The first evening Sue had arranged our own wine tasting evening in our hotel. hosted by Nick who owns Taste Buddies, he guided us through at least four wines (or was that six, I obviously slurped and swallowed). Anyway we had great fun, thanks Nick.
There was never a dull moment on the five day trip. The tourist board arranged most of the excursions which included 3 afternoons of cookery demonstrations in the Panzini Catering College where we met two of the chefs - Vittorio and Massimo. We watched them cook numerous dishes - mullet, mackerel and lots of anchovies, and then got to taste the food accompanied by chilled Verdicchio. Gosh it was hard work! We learnt the importance of presenting food - not once did we see a fillet of fish served complete on a plate, instead it is carefully sliced on the diagonal and the pieces carefully arranged on a plate usually atop some delicate vegetables (no carbs to overload the palate) and finished off with a pretty garnish. From Vittorio we were also treated to his numerous philisophical views on Italian food and culture - "cooking fine food shows we have a love of life and a love for others; eat for pleasure, many sensations are stimulated - sweet, salty, bitter, acid, cold, hot; food is brain stimulation". Wonderfully Italian!
'At School' at The Panzini
Seven of us braved a "masterclass" taught by Vittorio with Sue providing more expert translation than our cooking! We had great fun and chopped, peeled, sieved, crushed, stirred, reduced all morning resulting in dover sole cooked in a crispy herb/crumb mixture, handmade ravioli in fish sauce, pan fried scallops on peas and pancetta finished off by the richest creme brulee you have ever tasted. Wow, were we full.
Dressed To Thrill At The Masterclass
Then there was an olive oil tasting trip and two wine tasting trips, one being an exclusive arranged by Sue to a small vineyard in Santa Barbera. On all the trips we were treated like VIPs with wines to try and as always accompanied by beautifully presented plates of local cheeses and meats.
Perhaps the highlight of the trip was demonstrations and tastings from 2 chefs who each have a seafood restaurant in Senigallia and which are 2 of the top restaurants in Italy. I now have grand ideas of smoking swordfish, slicing it wafer thin and serving it with wafer thin pork! The sharp gelatine concoction though was not met with wholesale approval.
These chefs spend 3 months each year travelling the world to get inspiration for new dishes. Some of our party had a meal at one of the restaurants (Uliassi) and were treated to many courses of exquisite food which push the boundaries of imagination.
That day ended with a formal presentation of civic awards to the two chefs (more wine) and followed by a performance by the local chamber orchestra, and an international saxophonist and opera singer - both from Senegallia. It is fair to say that all of us were stunned by the quality of the perfomances and decided it must be something they put in the water! After all Senigallia is just a medium sized seaside town, very Italian and not (yet) on the tourist map but they certainly have a lot to be proud of. Roll on next year!
My thanks from all of us to Susan Jones who brought the trip to my attention and did all the organising, arranging taxis, taking us around etc. You were fantastic.
Kind Regards
Fiona
WEEK BEGINNING 30TH MARCH 2009
Kitchen Gadgets
Most home cooks have an arsenal of rarely used devices gathering dust on the shelf, but are there any which are genuinely useful? The competition for the most USELESS gadget is particularly fierce but we reckon that the avocado flesh remover just has it over the pea podder! In both instance the blade of a knife is better. Here at FIAB there is one favourite, simple piece of equipment that we would not be without - kitchen tongs. Cooking fish as we do at high temperatures we reach for them in the heat of battle to turn anything - fish, meat, retrieve a clump of herbs from a casserole. They are invaluable day in day out.
Click to enlarge the picture
Don't buy expensive ones with the silicone on the end, it only falls of. The best are light weight and inexpensive. We are able to take orders for the ones shown, they are locking, lightweight tongs made for the catering trade and cost £2.50 each. Place your order with us by Wednesday April 8th and we will send them with your next delivery following our Easter closure so the week commencing April 20th.
More Recipes From The International Food Exhibition 2009, Excel, London
This week - Baked Prawns With Calvados; Crab With A Crown of Avocado; Pan Fried Mackerel Fillets in Somerset Cider.
NEXT WEEK: Poached Fillet of Turbot with Fresh Asparagus; Seared Scallops, Celeriac and Pine Nut Puree; Smoked Haddock with Sauce Vierge and Tapenade Mashed Potato; Thai Style King Prawns with Coconut Rice; Roasted Cod with Butterbean and Chorizo Stew WOW!
Environmentally Friendly Packaging
The mail orders went out last week with our new recyclable foam insulation packaging and the "post-it-back" recycling bags. We had our first one back, so the system works!
At the International Food Exhibition we had a very interesting discussion with a member of The Packaging Society about the biodegradable lining bags we use. As with most things the issue is not straightforward. He questioned the efficacy of using biodegradable materials which break down into potentially harmful substances which remain in the environment. He suggested that degradable materials are not the issue but how we dispose of waste material is far more important. He advocated that all waste material should go to incineration harnessed to generate power. Unfortunately our local incineration project in Telford has just been axed due to public pressure. Help, what to do?
Don't forget to try our NEW Mixed Fish Boxes.We put together a selection of whole fish such as Lemon Sole, Small Hake, Gurnard, John Dory, Pouting to name but a few - whatever is the best fish of the day. The fish in these boxes are WHOLE GUTTED fish. The boxes come in 2 sizes - 3 fish (min. wt 1.5kg) and 6 fish (min. wt 3kg).
Holidays
Advance notice that FIAB will be CLOSED EASTER MONDAY the 13th to Friday 17th April, so no deliveries that week. Normal service resumes week beginning April 20th.
John's Market Report
From inshore day boat fishermen from Scarborough we have Lemon Sole, Cod, Haddock, Dover Sole and Ling. From Newlyn there is Grey Mullet, more Ling, Plaice, Witch (Torbay Sole), Pollack, Whiting, Sardines and small John Dory. Lots of fish from Aberdeen - Coley, Smoked Haddock, Skate, Megrim, Monkfish Tail, Catfish, Gurnard and Ling. Plaice and Cod from Lowestoft. Hake and more Haddock from Peterhead. Farmed Sea bass and Trout. Tuna from the Maldives,Swordfish and Marlin from Sri Lanka. Conway Mussels have finished so we are now supplying rope grown ones, also Sprats have finished for another year.
Happy Eating from Fiona, John and The FIAB Team
WEEK BEGINNING 23RD MARCH 2009
Fish In A Box Customer Survey
The questionnaires are being analysed as this Newsletter is written. The students received around 130 returns, enough to constitute a viable sample so they are happy, so are we and a big thank you to all of you who replied. We will receive the report within the next couple of weeks so we will report on this again.
International Food Exhibition 2009, Excel, London
John and Fiona visited this prestigious show last week. They saw lots of weird and wonderful products such as Pomegranite Port, Fig Dip, Organic Detox Tea Pouch, Sweet and Sour Blackcurrant Chutney, Wensleydale with Papaya and Mango, to name but a few, and interesting producers from all over the world. Disappointingly not much fresh fish, a lot of processed fish which is not us but a few interesting products we are looking into which will compliment the fresh fish. Watch this space! Also at the show Fiona managed to win herself a BBC Children In Need Recipe Book - 2005! She spent most of the return journey from London drooling over it because it has masses of fish recipes, check these out -Seared Loin of Tuna, Horseradish Mash and Sauteed WildMushrooms;Pan Fried Halibut With Tomato and Basil Fondue
NEXT WEEK: Baked Prawns With Calvados; Crab With A Crown of Avocado; Pan Fried Mackerel Fillets in Somerset Cider; Poached Fillet of Turbot with Fresh Asparagus; Seared Scallops, Celeriac and Pine Nut Puree; Smoked Haddock with Sauce Vierge and Tapenade Mashed Potato; Thai Style King Prawns with Coconut Rice; Roasted Cod with Butterbean and Chorizo Stew ---- WOW!
Shropshire Star
Are running a series of "credit munch" recipes contributed by celebrity chefs, local chefs and producers. FIAB is contributing our White Fish Bake With Potatoes and Herbs. A very economical dish to make and popular with the kids.
Environmentally Friendly Packaging
Asyou may know packaging has been an issue for us from day 1. Basically we consider it a necessary evil which we have always sort to minimise and adopt an environmentally friendly solution wherever we can. We have had some success with our corn strach soak pads and recycling the polystyrene boxes. We are now pleased to report that we have introduced an even more environmentally friendly solution to our mail order packaging. We are using an insulated foam liner made by Hydopac. These replace the polystyrene boxes and go out with a "post-it-back" recycling bag. We hope our mail order customers like this new packaging and it will help us to our bit for the environment.
Don't forget to try our NEW Mixed Fish Boxes.We put together a selection of whole fish such as Lemon Sole, Small Hake, Gurnard, John Dory, Pouting to name but a few - whatever is the best fish of the day. The fish in these boxes are WHOLE GUTTED fish. The boxes come in 2 sizes - 3 fish (min. wt 1.5kg) and 6 fish (min. wt 3kg).
Holidays
Advance notice that FIAB will be CLOSED EASTER MONDAY the 13th to Friday 17th April, so no delivereis that week. Normal service resumes week beginning April 20th.
John's Market Report
From inshore day boat fishermen from Scarborough we have Lemon Sole, Sea Bass, Pollack, Cod, Haddock, Brill, Dover Sole,Skate and Squid. From Newlyn there is Gurnard, more Lemon Sole, Hake, Mackerel, Sardines, Whiting and John Dory. Witch from Musselburgh, Icelandic Plaice, farmed Sea bass and Trout. Smoked Haddock, Ling, Monkfish Cheeks, Coley and Catfish from Aberdeen.Tuna and Swordfish from Sri Lanka and we have Nile Perch this week. Conway Mussels complete the menu.
Happy Eating from Fiona, John and The FIAB Team
WEEK BEGINNING 16TH MARCH 2009
Fish In A Box Customer Survey
The customer survey designed by some final year students at Harper Adams University College went out last week by email and paper copy. Unfortunately the response to those sent by email has been very small so we are resending it, again as an attachment to this newsletter. We are also sending out a lot more paper copies. We ask that you please, please complete and return the questionnaire either by email or in the pre paid envelope. We know that the email return instructions are not the easiest but the students have done the best they can in order to get them returned directly to themselves and they are desperate to receive your views. The deadline for return is THIS FRIDAY 20TH MARCH in order that they can be analysed in time to meet the strict project timetable. If you posting them back on Friday, although they will not reach the students until Monday please still do so! Thank you very much in anticipation, it will greatly help the students and will be invaluable innformation for us.
Farm Shops, Butchers Delis Etc.
Following up your suggestions as to the farm shops, butchers, delis etc you thought might like to have the service offered by FIAB we can now add Hadnall Village Store to the list.
A Trip To Italy
Just 3 places left for the FIAB trip to Senigallia 27th-30th April 2009. 19 people going, so should be a lively trip! For further details phone Susan Jones on 01244 330003 or Fiona on 01952 691453.
The following 2 links will provide you with additional information
To anyone who has tried the recipe for Deep Fried Cockles, they should be coated in seasoned flour before cooking -oops!
International Food Exhibition 2009
John and Fiona are attending this huge food show in London today (Tuesday). A very early start (for Fiona anyway, John will already have been to market by the time they get on the coach at 6.30am). With 44 national and international fish exhibitors and 80 products to look at they will have their work cut out but are looking forward to finding some exciting new suppliers and products to offer you. Full report next week.
Holidays
Advance notice that FIAB will be CLOSED EASTER MONDAY the 13th to Friday 17th April inclusive, so no deliveries that week. Normal service resumes week beginning April 20th
This Week's Offers
Lemon Sole, Whole - 46% OFF NOW £10.50 per kg. Day Boat from Scarborough
Dover Sole, Whole- 50% OFF NOW £13.90 per kg. Day Boat from Scarborough
King Prawns- 25% OFF NOW £20.44 per kg. Shell on, head on, uncooked. 20-30 per kg. SO BIG!
HaddockFillet- 25% OFF NOW £10.42 per kg. Day Boat from Scarborough
Don't forget to try our NEW Mixed Fish Boxes. We put together a selection of whole fish such as Lemon Sole, Small Hake, Gurnard, John Dory, Pouting to name but a few - whatever is the best fish of the day. The fish in these boxes are WHOLE GUTTED fish. The boxes come in 2 sizes - 3 fish (min. wt 1.5kg) and 6 fish (min. wt 3kg).
John's Market Report
From inshore day boat fishermen from Scarborough we have the offers and also Ling and line caught Cod. From Aberdeen we have Lemon Sole, Hake, Monkfish Cheeks, Ling, Smoked Haddock, Gurnard and Catfish. Icelandic Plaice and Red Bream (also from Aberdeen), Cornish Sardines, Witch (also known as Torbay Sole) from Musselburgh, line caught Lowestoft Cod, Skate from Bideford,Tuna and Swordfish from Sri Lanka and we have Nile Perch again this week.
Happy Eating from Fiona, John and The FIAB Team
WEEK BEGINNING 9TH MARCH 2009
Fish In A Box Customer Survey
Last week we mentioned that we are working with some final year students at Harper Adams University College on a business related project which contributes to the award of their degree later this year. Part of this work involves a survey of our customers in the form of a questionnaire. This is attached to this email which should completed and returned by email as instructed. If you do not have email you should receive a paper copy with a pre paid return envelope, attached to your invoice. We ask that you read the instructions carefully and take a little time to complete the survey. Even if some of the questions are not applicable to you please answer where you can. The questionnaire should be returned directly to the students and NOT to us, instructions on how to do this are given at the end of the questionnaire. If you have any queries please do not hesitate to contact Fiona on her direct line 01952 69145, leave a mesage if she is not in and she will get back to you. Please do not ring the main order line. Thank you very much in anticipation, it will greatly help the students and will be invaluable information for us.
Farm Shops, Butchers Delis Etc.
A few weeks ago we asked for your suggestions as to the farm shops, butchers, delis etc you thought might like to have the service offered by FIAB. Thank you so much for your responses, you never let us down when we ask for help. We had lots of ideas from you and we are following them up as quickly as possible. To date FIAB is now offered in 2 further retail outlets: The Grocer in Edgbaston and Churncote Farm Shop More on this in coming weeks.
A Trip To Italy
Still a few places available for the FIAB trip to Senigallia 27th-30th April 2009. For further details phone Susan Jones on 01244 330003 or Fiona on 01952 691453.
The following 2 links will provide you with additional information
Wild Sea Bass - whole fish 500-800g each so 1 fish per person. FANTASTIC VALUE, NOW £10 per kg. Day Boat from Scarborough
Lemon Sole, Whole - 46% OFF NOW £10.50 per kg. Day Boat from Scarborough
Dover Sole, Whole- 50% OFF NOW £13.90 per kg. Day Boat from Scarborough
Ling Fillet, Skinned- 25% OFF NOW £8.70 per kg. The largest relative of cod, it has firm flesh which can be substituted for monkfish. Can be pan fried, grilled or baked and served with a flavoursome sauce. Day Boat from Scarborough
Brill, Whole- 10% OFF NOW £14.20 per kg. Approx. 750g each so will serve 2 - just! Closely related to turbot, just as good, arguably better. Day boat from Scarborough
King Prawns- 25% OFF NOW £20.44 per kg. Shell on, head on, uncooked. 20-30 per kg. SO BIG!
Don't forget to try our NEW Mixed Fish Boxes. We put together a selection of whole fish such as Lemon Sole, Small Hake, Gurnard, John Dory, Pouting to name but a few - whatever is the best fish of the day. The fish in these boxes are WHOLE GUTTED fish. The boxes come in 2 sizes - 3 fish (min. wt 1.5kg) and 6 fish (min. wt 3kg).
John's Market Report
From inshore day boat fishermen from Scarborough we have Hake, Ling, whole Lemon Sole, Sea Bass, Pollack, Cod, Haddock, Brill, Turbot and Dover Sole. From Newlyn there is Gurnard, Red Mullet, more Hake and Haddock, Witch and Monkfish Tail. Icelandic Plaice, Halibut and Red Bream. Smoked Haddock, Ling, Gurnard and Monkfish Cheeks from Aberdeen. Lowestoft line caught Cod. Skate and Huss from Bideford. Tuna and King Fish from Sri Lanka and we have Nile Perch again this week. Pollack from Whitby completes the menu.
Happy Eating from Fiona, John and The FIAB Team
WEEK BEGINNING 2ND MARCH 2009
Fish In A Box Customer Survey
We are working with some final year students at Harper Adams University College on a business related project which contributes to the award of their degree later this year. As part of their study they want to conduct a survey of our customers. This will be sent as an email attachment (or paper copy attached to your invoice), next week. We ask that you take a little time to complete the survey. To be impartial and so you can be 'open and honest' we will ask that you return it directly to the students and NOT to us. We will put further instructions with the survey next week. Thank you in anticipation, it will greatly help the students and will be invaluable information for us.
Getting Political - Again!
"Cash Incentive For Inshore Fishermen To Scrap Their Boats". Needless to say this headline from The Federation of Small Businesse magazine caught our attention this week. A Defra action plan involves a £5m payout to the fleet of 2,500 small scale inshore fishermen to "tackle the imbalance between tight quota restrictions and the size of the fleet". Sounds familiar - like government policies which have resulted in the demise of small high street shops in favour of global supermarket chains. Well FIAB will go on supporting our inshore fishermen, ironically many of whom are already too small to attract quota!
A Trip To Italy
Last chance to sign up for what promises to be a fascinating trip. Susan Jones, one of our customers in the Chester area has provided us with a wonderful opportunity to spend a few days in Senigallia, Le Marche, in Italy at Europe's top catering school - The Panzini in the presence of internationally acclaimed chefs. No need to be able to cook wonderfully, in fact you don't have to be able to cook at all, you just need to like fish (to eat)! Susan knows the area very well and has been involved with the twinning of Senigallia and Chester and the tourist initiative through which this trip has come about. The town has a reputation as a gourmet centre, with 2 of the top restaurants in Italy.
The date of the trip is April 27th to 30th. The course is itself is over 3 days (2-3 hours per day), with the last day being a visit to the hills of the Marche Region visiting the Verdicchio wine cellars and local producers of extra virgin olive oil, salami and cheese. Mouthwatering we'd say and the great thing is the course is FREE, you just have to pay to get there and for your accommodation. Flights from Stanstead to Ancona (15kms from Senigallia) are currently around £100 with Ryanair and accommodation is around 144 euros for 4 nights. Susan has very kindly offered to co-ordinate a Fish In A Box group. At the moment she is holding some places so if you are interested phone her on 01244 330003 or Fiona on 01952 691453.
The following 2 links will provide you with additional information
In case you did not know, Fiona is a fan of cockles, (try her Deep Fried Cockles as an alternative to peanuts with your pre dinner drinks) so when Simon Rimmer made Cockle Cakes on Something For The Weekend on Sunday morning BBC2, she was in cockle heaven! Give them a try, the cockles will cost £2.90 for 4 in this dish. Just make sure that after defrosting the cockle meat rinse them numerous times in a colander under running water then soak in water for about 15mins before rinsing them again and them squeezing the water out with your hands and the last bit between clean dishclothes. This is to make sure that any residual sand, remaining from when they were shelled, is washed out. If you don't want to serve on laverbread, (which we can get) serve on lightly steamed spinach
Something For The Family
Try James Martin's Fish Pie With Buttered Peas , featured on this week's Saturday Kitchen. Our Fish Pie Mix for 6 is the ideal quantity fior this recipe providing you with 900g of fish of 3 different kinds including smoked haddock and salmon, cost £13.65. We have substituted the mussels in James recipe with prawns which are included in our Fish Pie Mix. The recipes for The Fish Pie and Cockle Cakes and the 2 new recipes from last week (Smoked Pollack And Spinach Tart and our NEW RECIPE for Loch Duart Salmon) are in our Recipe Book on the website.
This Week's Offers
King Scallops - from the Shetland Isles 25% OFF NOW £24 per kg. About 25 pieces per kg, best quality with roe
Monkfish Tail - 25% OFF Now £17.17 per kg. Day Boat from Newlyn
Wild Sea Bass - whole fish 500-800g each so 1 fish per person. FANTASTIC VALUE, NOW £10 per kg. Day Boat from Scarborough
Lemon Sole, Whole - 46% OFF NOW £10.50 per kg. Day Boat from Scarborough
Dover Sole, Whole- 50% OFF NOW £13.90 per kg. Day Boat from Scarborough
Hake Fillet- 15% OFF NOW £13.77 per kg. Day Boat from Newlyn
Pollack Fillet- 25% OFF NOW £10.42 per kg. Day boat from Newlyn and Scarborough
Don't forget to try our NEW Mixed Fish Boxes. We put together a selection of whole fish such as Lemon Sole, Small Hake, Gurnard, John Dory, Pouting to name but a few - whatever is the best fish of the day. The fish in these boxes are WHOLE GUTTED fish. The boxes come in 2 sizes - 3 fish (min. wt 1.5kg) and 6 fish (min. wt 3kg). Our selection comes from Poole again this week.
John's Market Report
Fish from our SMALL SCALE INSHORE FISHERMEN at Scarborough and Newlyn this week. From Scarborough we have Ling, whole Lemon Sole, Sea Bass, Pouting, Pollack, Cod, Haddock, Skate, Brill, Turbot and Dover Sole. From Newlyn there is Gurnard, more Pollack, Whiting, Red Mullet, Hake, Witch, Monkfish Tail, Ling, Red Bream, Sardine Fillet. Marlin and Tuna from Sri Lanka and we have Nile Perch this week. From Aberdeen there is Lemon Sole Fillets, Megrim, Catfish, Monkfish Cheeks (use like scallops, remember to remove any membrane before cooking). From Bideford - Huss and Hake. Mackerel from Poole and Icelandic Plaice
Happy Eating from Fiona, John and The FIAB Team
WEEK BEGINNING 23RD FEBRUARY 2009
How To Eat Like A President
Spinach, Scallops And Sauvignon Blanc
In a preview in the White House kitchen, First Lady Michelle Obama said her husband "loves scallops", and said of the creamed spinach: "That is an amazing spinach, a creamed spinach without cream. There is no way you would eat that and not think that it wasn't filled with cream and cheese."
To achieve this the White House chefs said the spinach and shallots were sauteed in olive oil, and at the last minute whipped into a puree in order to maintain the nutritional value. Gone on try it, it can only improve spinach!
The White House kitchen staff stressed that the ingredients are American and locally sourced.much of it coming from Maryland, New Jersey and Pennsylvania.
A Trip To Italy (From last week's Newsletter)
Susan Jones, one of our customers in the Chester area has provided us with a wonderful opportunity to spend a few days in Senigallia, Le Marche in Italy at Europe's top catering school - The Panzini in the presence of internationally acclaimed chefs. No need to be able to cook wonderfully, in fact you don't have to be able to cook at all, you just need to like fish (to eat)!Susan knows the area very well and has been involved with the twinning of Senigallia and Chester and the tourist initiative through which this trip has come about. The town has a reputation as a gourmet centre, with 2 of the top restaurants in Italy.
The date of the trip is April 27th to 30th. The course is itself is over 3 days with the last day being a tour of the area involving wine, extra virgin oil, salami and cheese. Mouthwatering we'd say and the great thing is the course is FREE, you just have to pay to get there and for your accommodation. Susan has very kindly offered to co-ordinate a Fish In A Box group. At the moment she is holding 15 places for a week so if you are interested email her with your name and telephone number and she will ring you to discuss further or phone Fiona on her direct line 01952 691453. Susan's email address is susiej1710@hotmail.com
The following 2 links will provide you with additional information
Latest Update - we now have the itinerary for the trip as follows: Monday 27th 3-5pm cookery demonstration and tasting. Tuesday 28th am free tour tailored to our interests, 3-5pm cookery demo and tasting. Wednesday 29th am hands on course for chefs and more expert fish cooks (small charge), 4-7pm all with the the 3 chefs, 9.30pm special event/presentation ceremony. Thursday 30th 10am-4pm wine tasting, olive oil, salami and cheese tour of local producer farms. Flights are still CHEAP, accommodation 144 euros for 4 nights
This Week's Offers
King Scallops - from the Shetland Isles 25% OFF NOW £24 per kg. Available from Thursday 26th Feb and all next week
Cod - 30% OFF NOW £10.70 per kg. Line caught from Lowestoft, netted from Scarborough
Dover Sole, Whole- 50% OFF NOW £13.90 per kg. Fiona cooked some at the weekend and cooked them in a Beurrre Noisette - Rick Stein style, very easy and very quick. She took the white skin off, the dark skin was already removed. This is a bit fiddly until you get the hang of it. The secret is to start at the tail end and with a sharp knife make a slit right across the width of the fish and slide the knife horizontally just under the skin. When you have teased enough back to get a grip, hold this skin flap with a damp cloth and the tail with another and give sharp, short tugs to remove the skin in one piece - most satisfying. Don't be gentle, you have to get stuck in. Finish by trimming up each side of the fish using scissors to cut away the fine fin bones and any roe.
Don't forget to try our NEW Mixed Fish Boxes.We put together a selection of whole fish such as Lemon Sole, Small Hake, Gurnard, John Dory, Pouting to name but a few - whatever is the best fish of the day. The fish in these boxes are WHOLE GUTTED fish. The boxes come in 2 sizes - 3 fish (min. wt 1.5kg) and 6 fish (min. wt 3kg). Our selection comes from Poole again this week.
John's Market Report
Plenty of fish around this week. A lot from Aberdeen - Smoked Haddock, Ling (also from Scarborough), Catfish, Whiting (also from Scarborough), Monkfish Cheeks (cook hot and fast remembering to remove any membrane around the cheeks before cooking), Megrim, Lemon Sole Fillets (also from Newlyn), Gurnard and Haddock (also from Scarborough). Skate and Huss from Bideford. Plaice, Wild Halibut and Red Bream from Iceland. Marlin and Yellowfin Tuna from Sri Lanka. To complete the picture there is farmed Trout and Sea Bass, Mackerel,Grey Mullet from Bideford and Smoked Pollack or Smollack from Cornwall, (a great alternative to smoked cod or haddock, try this recipe - Smoked Pollack And Spinach Tart). Regrettably we now have to have a week's notice to be able to get you Nile Perch and Mahi Mahi, there is just not enough demand for our suppliers to keep it in stock. Try our NEW RECIPE for Loch Duart Salmon
Happy Eating from Fiona, John and The FIAB Team
WEEK BEGINNING 16TH FEBRUARY 2009
A Trip To Italy
Susan Jones, one of our customers in the Chester area has provided us with a wonderful opportunity to spend a few days in Senigallia, Le Marche in Italy at Europe's top catering school - The Panzini in the presence of internationally acclaimed chefs. No need to be able to cook wonderfully, in fact you don't have to be able to cook at all, you just need to like fish (to eat)!Susan knows the area very well and has been involved with the twinning of Senigallia and Chester and the tourist initiative through which this trip has come about. The town has a reputation as a gourmet centre, with 2 of the top restaurants in Italy.
The date of the trip is April 27th to 30th. The course is itself is over 3 days with the last day being a tour of the area involving wine, extra virgin oil, salami and cheese. Mouthwatering we'd say and the great thing is the course is FREE, you just have to pay to get there and for your accommodation. Susan has very kindly offered to co-ordinate a Fish In A Box group. At the moment she is holding 15 places for a week so if you are interested email her with your name and telephone number and she will ring you to discuss further. If you do not have access to email phone Fiona on her direct line 01952 691453 and she will pass on your details. Susan's email address is susiej1710@hotmail.com
The following 2 links will provide you with additional information
The Scottish Mackerel season has finished, we have Cornish Mackerel this week but it is double the price of the Scottish so too dear to put on offer. Our offers from Scarborough continue though. This week we have:
Dover Sole, Whole- 50% OFF NOW £13.90 per kg. Fiona cooked some at the weekend and cooked them in a Beurrre Noisette - Rick Stein style, very easy and very quick. She took the white skin off, the dark skin was already removed. This is a bit fiddly until you get the hang of it. The secret is to start at the tail end and with a sharp knife make a slit right across the width of the fish and slide the knife horizontally just under the skin. When you have teased enough back to get a grip, hold this skin flap with a damp cloth and the tail with another and give sharp, short tugs to remove the skin in one piece - most satisfying. Don't be gentle, you have to get stuck in. Finish by trimming up each side of the fish using scissors to cut away the fine fin bones and any roe.
Don't forget to try our NEW Mixed Fish Boxes.We put together a selection of whole fish such as Lemon Sole, Small Hake, Gurnard, John Dory, Pouting to name but a few - whatever is the best fish of the day. The fish in these boxes are WHOLE GUTTED fish. The boxes come in 2 sizes - 3 fish (min. wt 1.5kg) and 6 fish (min. wt 3kg). Our selection comes from Poole again this week.
John's Market Report
In addition to the Scarborough fish we have Cornish Mackerel and Sardines. Skate and Huss from Bideford, Smoked Haddock, Gurnard and Ling from Aberdeen.Monkfish Cheeks from North Shields - a great alternative to scallops, cook hot and fast remembering to remove any membrane around the cheeks before cooking. Witch from Musselburgh.Faroese Lemon Sole and Plaice from Iceland as our own coastal water sole and plaice are spawning and out of condition. Swordfish and Yellowfin Tuna from Sri Lanka. Farmed Trout and Sea Bass and Herrings from Looecomplete the picture. Regrettably we now have to have a week's notice to be able to get you Nile Perch and Mahi Mahi, there is just not enough demand for our suppliers to keep it in stock.
Happy Eating from Fiona, John and The FIAB Team
WEEK BEGINNING 9TH FEBRUARY 2009
Deliveries get Through!
We had lots of lovely phone calls and emails thanking our wonderful drivers for making deliveries in the bad weather last week. It was touch and go at times, particularly last Thursday when we started later after the worst of the snow had cleared and we took out cars as well as vans. Thank you for your patience if your delivery was late and most of all thank you to our drivers for doing such a great job.
Padstow Seafood School
Last week's report on Fiona's trip to Padstow prompted a few of you to ask for photographic evidence! Well here it is. See how hard she worked! If you missed her report it is on the website in News
She cooked 4 recipes in all, the Dover Sole A La Meuniere (on the website) which she she talked about last week and this this week it is A Casserole Of Cockles, Bacon, Tomato And Pasilla Chilli. Now before you decide this sounds all too involved, if you like mussels and/or clams this is for you. They can be used instead of cockles, which are sometimes hard to get hold of and it really is a very VERY easy, inexpensive,delicious dish to do. It is on the website and will be attached as a recipe when you order cockles, mussels or clams.
A Polite Reminder (repeat from last week)
To remember to wash and dry your boxes before putting them out for us to collect. The inner bag now means that the boxes last a lot longer which is great but they do get soiled on the outside. It helps enormously if the boxes arrive back cleaned with the soak pad and sticky labels removed. Thank you for you help with this.
This Week's Offers
Plenty of offers this week, slow trade in the fish auctions means falling prices which we are pleased to pass on. Scarborough continues to be excellent with Pollack added to our offers this week. Try our NEW Mixed Fish Boxes. We put together a selection of whole fish such as Lemon Sole, Small Hake, Gurnard, John Dory, Pouting to name but a few - whatever is the best fish of the day. The fish in these boxes are WHOLE GUTTED fish. The boxes come in 2 sizes - 3 fish (min. wt 1.5kg) and 6 fish (min. wt 3kg) . This week the fish in these boxes is from Poole.
Scottish Mackerel - Now In season, whole fish £5.50 per Kg!!! Try this Recipe by James Martin as featured on BBC Saturday Kitchen
John's Market Report
Fish from all over this week. From Scarborough we have Cod, Haddock, Pollack, Brill, Ling, Coley, Skate, Whiting, and Dover Sole. From Newlyn there is the same plus Pouting and Gurnard. Aberdeen brings us Catfish, Ling, Gurnard, Lemon Sole and Red Mullet. Icelandic Plaice, Red Bream and more Lemon Sole. Nile Perch is back. Hake from Fraserburgh and Witch from Musselburgh.Swordfish and Yellowfin Tuna from Sri Lanka. Farmed Trout and Scottish Mackerel complete the picture.
Happy Eating from Fiona, John and The FIAB Team
WEEK BEGINNING 2ND FEBRUARY 2009
Padstow Seafood School
As reported last week, Fiona made her annual ‘pilgrimage’ to Padstow at the weekend and, joy of joy Rick Stein himself was there to greet her! She not only met him in Stein’s Café but he also popped into the school on Sunday morning anddutifully signed autographs and had pictures taken. What a lovely man he is, quite shy perhaps and obviously very passionate about his craft.
The course was just as good as last year and again taken by the calm, affable New Zealander, Bill James. The recipes were all different and tips just as interesting, so without further ado here are the top tips from the day. If you do get the chance to go on one of the Seafood courses it is well worth it, no experience necessary just a love of food and lots of enthusiasm!
Bill’s Top Tips:
wetstones are the best for sharpening cooking knives, soak the wetstone for 10 minutes before using. Keep the knife straight along the stone at an angle of 11 degrees dictated by the guide provided
best pans by All Clad, check out the small mortgage needed to buy them
best knives by MAC, again very expensive but wil last a lifetime
Once spices loose their smell they are not worth using. Buy them in small quantities. Buy whole spices as they keep longer, heat up in a pan for a few minutes and grind in a pestle and mortar. Even better grind in a coffee grinder and no heating is required as this is done by the blades of the grinder
you can freeze egg whites, just remember to note how many you have frozen
If you have a cooking thermometer you can check when your fish is cooked- 45C for fillets and 55C for whole fish,measurements taken from the middle of the thickest part of the fish
to proof an aluminum or cast iron pan cover the bottom in ordinary salt a few cms thick and place on a medium heat for about half and hour. The salt will turn a greyish colour at the edges. Remove the salt and oil the pan and you should never wash it again, just wipe clean
to keep herbs freshwash them and wrap them in a J cloth or kitchen towel. Store in the fridge
chop peeled garlic for a milder taste. For a stronger garlic flavour crush garlic under the flat blade of a knife rubbing it back and forth to make a paste. It is the enzymes released in the process which makes the garlic flavour stronger
One of the dishes Fiona cooked during the course of the day was Dover Sole A La Meuniere (on the website) - a classic dish, very quick and easy to do and just fantastic to eat given the best quality fish. If you don't usually cook whole fish because of dealing with the bones, head etc. this is one to try as the backbone and head are very easily removed in one piece. Dover Sole has to be cooked and eaten on the bone as filleting results in thin pieces of fish which dry out easily during cooking. This dish involves skinning the fish which the recipe tells you how to do, (not difficult and very satisfying), or just ask us to do it. The Dovers are excellent value at the moment and each one just the right portion size - for most anyway.
A Polite Reminder
To remember to wash and dry your boxes before putting them out for us to collect. The inner bag now means that the boxes last a lot longer which is great but they do get soiled on the outside. It helps enormously if the boxes arrive back cleaned with the soak pad and sticky labels removed. Thank you for you help with this.
Getting Political
This piece in the 'West Country News' on Saturday caught Fiona's attention.......................... " Every family pays an extra £186 in its annual shopping bill to cover the costs of European fishing policies, campaigners claim today". The UK contribution is £2.8 billion in EU grants towards the effect of discarding fish, red tape, rising food prices, unemployment in fleets, declining fishing communities and our contribution to foreign fleets. David Bellamy joined a demonstration in London at the weekend to protest about the Common Fisheries Policy, and stated " the EU policies have devastated fish stocks". A recent report by the Taxpayers Alliance highlight figures which show some 880,000 tonnes of dead fish are dumped into the North Sea each year. They state " the EU's control of our fisheries has been a total disaster, food costs more in our shops, tens of thousands have lost their jobs and millions of fish are simply dumped at sea. This scandal must stop, and we must take back control of our fisheries".
We agree.
This Week's Offers
More fish from Scarborough this week. Wild sea bass is back on the menu. We have also introduced some Mixed Fish Boxes. We put together a selection of whole fish such as Lemon Sole, Small Hake, Gurnard, John Dory, Pouting to name but a few - whatever is the best fish of the day. The fish in these boxes are WHOLE GUTTED fish. The boxes come in 2 sizes - 3 fish (min. wt 1.5kg) and 6 fish (min. wt 3kg)
Scottish Mackerel - Now In season, whole fish £5.50 per Kg!!! Try this Recipe by James Martin as featured on BBC Saturday Kitchen
John's Market Report
A lot of our fish is coming from Scotland this week, adverse wind conditions in the south has meant fish in short supply from here. Smoked Haddock, Pollack, Ling, Skate, Monkfish Tail, Catfish, Megrim, Lemon Sole and Red Mullet all from Aberdeen. Icelandic Plaice (ours is beginning to spawn). Witch from Musselburgh and Hake and Red Bream from Peterhead.
Happy Eating - Fiona, John and The Team at FIAB
WEEK BEGINNING 26TH JANUARY 2009
We Are Back
If you have not ordered from us since Nov 19th you might have wondered what has happened to Fish In A Box? Well nothing, except we were burgled and lost almost everything including or email database. I can sense all you clever IT savvy people tuttting! It was the only data we lost I hasten to add and now it can't happen again! There has been paper copies of the Newsletter each week and on the website but if you have not had an order since 'the burglary' you are forgiven for thinking we had sunk to the bottom of the sea. Well Gill has be working very hard rebuilding the database and although not yet complete we have enough email addresses to re launch the email Newsletter. Thank you again for all those who have resent us their email addresses. Keep them coming please.
Thank You
For your suggestions on Farm Shops, Delis and Butchers who may be interested in offering the Fish In A Box service. We shall follow them up and let you know what happens. Like a lot of businesses at the moment we are looking at ways of maintaining our customer base and hopefully increasing it. As the 'credit crunch bites' many people are increasingly buying locally and supporting smaller food businesses. Ordering food on line and through box schemes can save you money in the long run as you are less likely to make unplanned purchases, as we all do when in the supermarket. We provide fish that has been prepared so you are not paying for waste i.e. belly flaps and bones removed from filleted fish and guts removed from whole fish. The supermarket prices your fish with these intact and then prepares your fish. Hopefully Fish In A Box helps with meal planning and you know it is good for you|
Padstow Seafood School
Fiona is shortly off on her annual pilgrimage to Padstow where she gets to play chef for a day. It must be the crisp white chef outfit she gets to wear or maybe all that fish, perhaps it is meeting the 'real' chefs who train you or the super quality knives you get to use, who knows but she gets very excited about going and will bore us all rigid for the rest of the year with, "did I tell you what I learnt at the Seafood School.........Sad woman.
Anyway did she tell you about the top 12 tips she learnt last year? She did, but in case you need a reminder or you missed them here they are again:
bones from flat fish make the best stock, particularly turbot because of the high gelatinous content in these dense bones. When making stock remove any blood from the fish bones as this can make the stock taste bitter
cook fish at a very high temperature. Pans need to be smoking hot, don't be timid. Put on the extractor fan or open the back door and window!
oil the fish not the pan to prevent sticking and cook for three quarters of a minute each side for flat fish fillets, a few minutes longer for other fillets i.e. not long! The fish will continue to cook after it is taken off the heat
if using butter only use unsalted if frying as it is the salt that burns
do not wash fish unless it is necessary to remove blood. Slime on fish is good as it means it is fresh
to get rid of the smell of garlic and chilli wash your hands in cold water
cut lemons on a slant , this way ther is a larger surface area from which to extract the juice
crush garlic with the skin on under the blade of a wide knife, the skin comes off easily, then chop the garlic finely, throw away that messy garlic crusher
don't refresh pasta in water as sauces will not stick to it
unfiltered olive oil is best i.e. oil with cloudy bits!
use Japanese breadcrumbs from Waitrose as a good alternative to fresh
season less flavoursome fish 20 minutes before cooking
This Week's Offers
Great fish from Scarborough just keeps on coming. This week we have added NEW SEASON Scottish Mackerel to the list of offers with a great recipe from James Martin featured on BBC's Saturday Kitchen. We have also introduced some Mixed Fish Boxes. We put together a selection of whole fish such as Lemon Sole, Small Hake, Gurnard, John Dory, Pouting to name but a few - whatever is the best fish of the day. The fish in these boxes are WHOLE GUTTED fish. The boxes come in 2 sizes - 3 fish (min. wt 1.5kg) and 6 fish (min. wt 3kg)
Fishcakes- now 3 fishcakes in each pack instead of 2 during January
Scottish Mackerel - Now In season, whole fish £5.50 per Kg!!! Try this Recipe by James Martin as featured on BBC Saturday Kitchen
Happy Eating - Fiona, John and The Team at FIAB
WEEK BEGINNING 19TH JANUARY 2009
Our Plans For 2009
Of course we are never quite sure how things are going to pan out, especially with the economic downturn. So many people think that January is a gloomy month and an anti climax following all the Christmas festivities. Personally I am the opposite, I love January - the prospect of sparkling frosty days, an excuse to clear out all the clutter that has accumulated over the past year, sort out the filing that has built up and make sure the tax return is submitted before January 31st! I like getting back into a routine and making plans for the coming year. We have lots of ideas for Fish In A Box this year.
One of the first things we will be looking at is increasing our presence in Farm Shops, Delis and Butchers. Currently Fish In A Box can be ordered through the following outlets:
Greenfields Farm Shop, Donnnington, Telford
Richard East Butchers, Haughton, Staffordshire
Beamans Butchers, Low Town, Bridgnorth
The Village Deli, Chaddesley Corbett, Worcestershire
Coton Oaks Farm Shop, Coton, Nr Whitchurch
Gnosall Family Butchers, Gnosall, Staffordshire
For customers this means they can collect their fish while out shopping and for shops it is a great service to offer customers and without any financial outlay. The shops take the orders for us in return for commission.
If you know of any farm shops, butchers, delis etc. that you think might be a good place to offer Fish In A Box we would be very pleased to know about it.
Communicating With You (Repeated from last week's newsletter)
Our new IT system is up and running. We have taken the view that 'the burglary' was an opportunity to do things better, cup half full and all that! Part of this involves rebuilding the email address book so we can communicate with you electronically again. We hope this will be completed by the end of January and thank you to all who have resent their email address, we just ask that you are patient as reloading them on manually will take sometime. At least the 'new' IT system will mean that they will not disappear into cyberspace again, in theory anyway! In the meantime we will continue to send out a paper copy of the Newsletter each week to all those receiving an order. We realise that Friday customers may then only get to see OFFERS at the end of the week but OFFERS are always on the website, often loaded on a Friday for the following week.
This Week's Offers
More excellent fish from Scarborough expected again this week which means we can keep the offers on from last week and add GREY MULLET which is in season and featured on BBC's Saturday Kitchen.
Best Day Boat Cod - 30% OFF NOW £10.70 per kg
Wild Sea Bass, Whole- 25% OFF NOW £12.60kg for 500-1kg fish, £15.60 for 1-2kg fish
Dover Sole, Whole - 50% OFF NOW £13.90 per kg
Grey Mullet - 25% OFF NOW £5.30 per kg for whole fish, £10.60 per kg for fillets
From our frozen stock we have some Smoked Trout Terrine- 227g Now £3.50 each; 113g Now £2 each, Dressed Crab - 226g Now £3.90 each
John's Market Report
All excellent day boat fish from Scarborough, for the first part of the week at least - Cod, Haddock, Dover Sole, Ling, Pouting, Brill, Whiting, Skate, Turbot, Wild Sea Bass. The Cod Roe season has started, £10.50 per kg. We can also get Smoked Cod Roe from Bings Heath, 125g @ £2.95, 250g @ £5.90, 500g @ £11.80
Happy Eating - Fiona, John and The Team at FIAB
WEEK BEGINNING 12TH JANUARY 2009
Thank You
To our customers for your cards and gifts at Christmas. We are working our way through the chocolate boxes before the diets start of course, (the wine is already drunk). These cards and gifts together with the many emails of support we received following 'the burglary', kept us going over Christmas. We were pleased with the trade leading up to the holidays and traditionally January is a good month for us, as people forsake the left over turkey and red meat and turn to clean, low fat FISH. Feb and March may be a little more difficult, we hope not. There will be plenty of OFFERS so keep ordering... please.
Communicating With You
By the end of this week we will have upgraded our IT system. We have taken the view that 'the burglary' was an opportunity to do things better, cup half full and all that! Part of this involves rebuilding the email address book so we can communicate with you electronically again. We hope this will be completed by the end of January and thank you to all who have resent their email address, we just ask that you are patient as reloading them on manually will take sometime. At least the 'new' IT system will mean that they will not disappear into cyberspace again, in theory anyway! In the meantime we will continue to send out a paper copy of the Newsletter each week to all those receiving an order. We realise that Friday customers may then only get to see OFFERS at the end of the week but OFFERS are always on the website, often loaded on a Friday for the following week.
THIS WEEK'S OFFERS
The New Year has got off to a good start for our fishermen. Fish is at it's best at this time of year, the price of fuel has dropped so the fishermen can get out to sea without losing money, fish prices are steady and some quotas have increased, so it is boats ahoy! We have the following SPECIAL OFFERS at available for delivery from Tuesday Jan 13th onwards
Best Day Boat Cod - 30% OFF NOW £10.70 per kg
Wild Sea Bass, Whole- 25% OFF NOW £12.60kg for 500-1kg fish, £15.60 for 1-2kg fish
Dover Sole, Whole - 50% OFF NOW £13.90 per kg
OVER 25% OFF THE FOLLOWING FROZEN STOCK Smoked Trout Terrine- 5 x 227g Now £3.50 each; 16 x 113g Now £2 each
