To help celebrate and promote more seafood on menus, we've partnered up with Seafish to back Seafood Week with some great products and menu inspirations from our Development Chef, Jason Calcutt. It runs from 5th to 12th October so get your skates on and join the effort in getting more of your customers tucking into the good stuff.
Don't forget to check out our Seafood Week deals in October Splash.
Torched Pickled Mackerel with Tomato & Watermelon Salad
Lightly score and char the pickled Mackerel skin with a blowtorch, then serve with a tomato and watermelon salad finished with micro herbs and saffron mayonnaise.
We recommend our NEW Q25722 Chilled Sweetcure Pickled MSC Mackerel 1 x 2kg
Spiced Soft Shell Crab with Tamarind Dressing, Pomegranate & Coriander
Marinade Crabs in tandori spices, lime juice, grated ginger and garlic. Coat in gluten free flour, deep fry until crispy and serve with tomato and pomegranate kachumber. Drizzle with yogurt and tamarind dressing, and finish with coriander, fresh chillies and lime.
Try our I11820 Frozen Soft Shell Crabs 18 per kg
Smoked Cod with Mussel & Corn Chowder
Steam Mussels with some shallots and white wine, finish with cheddar cheese, diced sweet potato, grilled corn and coriander. Top with a piece of roasted smoked Cod loin.
See our range of Mussels
Spiced Battered Coley and Masala fries and pea raita
Spice up your batter with fennel, cumin and mustard seeds. Batter your fish, then season with salt and lemon. Prepare some shoestring fries and season with Bombay masala. Serve all together with a raita made from crushed peas, yoghurt and mint.
Perfect for this recipe - FCOL15 Fresh Coley Supremes (skin on, boneless) 140-170g
Grilled Queen Scallops in Shell with Tomato & Fennel
Rinse Scallops to remove any grit. Season with fennel seeds and salt, and drizzle with tomato dressing and lime juice. Then grill on a tray for 2 minutes and finish with micro fennel.
Try our fresh Queen Scallops (FSQ) or frozen Queen Scallops in Half Shell 1kg (L25016)
Langoustine & Lobster Salad
Quarter some heritage tomatoes, season and mix with chopped fresh herbs, olive oil and balsamic vinegar. Grill your shellfish and arrange on a plate. Dress with the tomato and herb salad, and finish with apple blossom and Syrha leaves.
Get your fresh and frozen Langoustines here
Grilled Plaice with Poole Bay Clams & Shellfish Bisque
Score the skin on the Plaice, rub with butter, season and then grill. Wash Clams well, then steam open with a shellfish bisque. Serve with seared lemon.
Have a look at our lovely selection of fresh Plaice
Fennel & Pepper Crusted Tuna with Strawberry & Herb Salad
Lightly crush fennel seeds and pepper corns to season your Tuna, then sear and cook fish to your liking. Serve with a salad of tomatoes, strawberries, fennel, lettuce and herbs. Finish with a dressing made of fruit vinegar and olive oil.
Fancy some Tuna supremes? See the range here