Christmas Special Offer – Early Christmas Gifts From Us!

Christmas is just around the corner and most of us have started planning for the big day! Do you know what you’ll be cooking yet?

As an early Christmas present, we’ve launched our 2-in-1 special offer!

Get 2 salmon fillets free when you spend over £80

AND get 10% off ALL selection boxes!

No need for a code, just place your order as usual and the offer will be applied at checkout!

Christmas delivery information

We strongly recommend ordering early to avoid disappointment – all our products are vacuum-packed and store very well in the freezer. To get your favourite fish and seafood in time for Christmas, our deadline for taking orders will be Thursday 21st 9am.

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Christmas Centrepiece Recipe – Two-Fish Roast

Whether you love fish and want to place it at the centre of your Christmas dinner or just want something a bit different from Turkey this Christmas, here’s just the recipe for you! This 2-fish roast is easy to make and has a real wow factor!


2-Fish Roast Recipe
 
Prep time
Cook time
Total time
 
Source:
Serves: 8
Ingredients
  • 300g fillet smoked haddock, skinned
  • 125g softened butter
  • 5tbsp chopped flat-leaf parsley
  • 2 x 500g tail-end fillets of salmon, skin on
  • 1 lemon, sliced
  • 3 large bay leaves
  • You will also need butcher’s string.
Instructions
  1. Lightly poach the smoked haddock in simmering water for just 5 mins. Remove to kitchen paper to drain off excess water.

  2. Mix together the butter and parsley with plenty of seasoning. Cut 5-6 pieces of string around 35cm long – you can trim them later. Lay them out on a board then put one fillet of salmon, skin side down, on top. Jiggle the string so each piece is evenly spaced along the fish.

  3. Dot half the parsley butter along the centre of the salmon. Carefully put the haddock on top. Dot the remaining parsley butter along the centre then put the other salmon fillet on top, skin side up.
  4. Lay the lemon slices and bay leaves along the top then tie the string. You can now leave the fish covered in the fridge (overnight is fine as long as your salmon is spankingly fresh).

  5. Heat the oven to 200C. Put the fish into a shallow ovenproof dish and roast for 45 mins. Serve with the butter sauce. To carve, snip off the string and slice through with a very sharp knife.

Think you’ll be sticking to turkey this Christmas? Try this delicious oyster stuffing recipe!

Indulgent Smoked Haddock Gratin Recipe

There are times when nothing but comfort food will do. This haddock gratin recipe is rich and creamy, perfect to warm up on a cold night and a super easy way to feed a family. Smoked haddock is perfect for this recipe but you could also use a fish pie mix or any firm fish of your choice such as salmon, cod or halibut. This dish can easily become a firm family favourite!

fish gratin

Smoked Haddock Gratin
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 500g leaf spinach
  • Butter, for greasing
  • About 500g smoked haddock, skinned and cut into chunks
  • 12 cherry tomatoes
  • For the topping:
  • 200ml double cream or crème fraîche
  • Juice of ½ lemon
  • 100g cheddar cheese, grated
  • 2 spring onions, sliced
  • Small nutmeg. grated
  • Handful dried breadcrumbs
Instructions
  1. Heat oven to 180C/160C fan/gas 4. Place the spinach in a large colander in a sink and carefully and slowly pour over a kettleful of hot water to wilt it. Cool again under the cold tap then squeeze out as much liquid from the spinach as possible.

  2. Butter a medium gratin dish. Roughly chop the spinach and scatter evenly over the base of the dish. Season the spinach lightly with salt and pepper and lay the haddock fillets. Nestle the tomatoes among the haddock fillets.

  3. Mix all the ingredients for the topping, except the breadcrumbs, in a small bowl and season with lots of pepper and a little salt. Dollop and spread the mixture over the fish and spinach.

  4. Scatter everything with the breadcrumbs and bake for 30 mins until bubbling and golden. If you like things really grilled, finish for a few mins under a hot grill. Serve straight from the dish.

 

 

Exclusive Deal for Black Friday! Free Meal for 4

Christmas is fast approaching and we’re gearing up for the Festive season! Before we get into the full swing of Christmas deliveries, we have a fantastic deal for you so you can get great value ahead of the big rush.

For Black Friday only, get 4 Haddock Fillets FREE when you spend over £85! That’s a meal for 4 people completely free with your order! Why not take this opportunity to fill the freezer with your favourite fish and seafood so you can get peace of mind ahead of the Christmas madness?

This exclusive deal will end on Thursday 30th November at midnight, don’t miss it!

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Easy Fish Stew Recipe

Fish stew is a very comforting dish that feels hearty without being heavy – it only requires a few ingredients, taste can be adjusted to your own preferences and it’s also great if you’re trying to make healthy choices.

What fish should I use in a fish stew?

Firm white fish such as Cod, Halibut and Haddock work best in fish stew. Avoid using oily fish such as Tuna or delicate fish such as Sole. You can also use prawns, mussels, scallops and even oysters to add different flavours and textures.

Fish Stew Recipe

This recipe is super easy to make and is quick enough to be prepared on a weeknight! A healthy and tasty meal for all the family.

fish stew

Fish Stew Recipe
 
Serves: 4
Ingredients
  • 3 tbsp extra-virgin olive oil
  • 1 onion
  • 3 garlic cloves
  • 1 tsp smoked paprika
  • 400g tin chopped tomatoes
  • 750ml vegetable or chicken stock
  • 400g tin butter beans
  • 450g firm white fish, such as cod, halibut or haddock
  • 150g raw or cooked prawns
  • Fresh parsley leaves to garnish
Instructions
  1. Heat the olive oil in a large saucepan. Finely slice the onion and garlic, then add to the pan. Fry gently, covered, for 10 minutes or until softened, then stir through the smoked paprika.

  2. Add the chopped tomatoes and stock and bring to the boil. Simmer gently for 10 minutes.

  3. Drain and rinse the beans and chop the fish into large chunks. Turn down the heat and add the beans and fish to the pan.

  4. Simmer for 4 minutes or until the fish is almost cooked through, then add the prawns and cook until they turn pink. If you're using cooked prawns, add right at the end so they're just heated through.

  5. Taste and season, then ladle into bowls, scatter with parsley leaves and serve with crusty bread if desired.

 

Oyster Stuffing for Turkey

There are plenty of ways to add more fish & seafood to your Christmas dinner, even if Turkey is your choice of main course this year! This delicious oyster stuffing recipe will be a nice addition to a roast turkey. You can cook the stuffing separately or inside the turkey (see our tips at the end).

stuffed turkey

Oyster Stuffing for Turkey
 
This recipe makes about 10 cups of stuffing.
Ingredients
  • ¾ cup butter (or margarine)
  • 1 cup onion, finely chopped
  • ¾ cup celery, finely chopped, with leaves
  • 2¼ cups oysters, drained and chopped (reserve the juice if desired)
  • 1 tbsp. poultry seasoning
  • 1 tsp. salt (or to taste)
  • ½ tsp. black pepper
  • ¼ cup parsley, chopped
  • 10 to 12 cups soft bread crumbs
  • ½ to 1 cup low sodium chicken broth (or stock or part oyster liquid)
  • 2 eggs, beaten
Instructions
  1. Melt the butter in a large skillet over medium heat; add onion and celery. Cook, stirring for 5 minutes; add the oysters, poultry seasoning, salt, pepper, and parsley and cook for an additional 5 minutes.

  2. Add the bread and ½ cup of chicken broth; stir to blend ingredients. Taste and adjust seasonings.

  3. Add beaten eggs and mix well, adding more chicken broth to moisten, if necessary.

  4. To stuff a turkey, fill the cavity loosely with the stuffing mixture. Before taking the turkey from the oven, make sure the centre of the stuffing has reached the minimum safe temperature of 74 C. The turkey might be done, but if there is stuffing in the bird, it should also be checked.

  5. To cook the stuffing separately, heat the oven to 180 C. Spray a shallow baking dish with nonstick cooking spray or butter it lightly. Pack the stuffing mixture in the baking dish. Cover with foil and bake for 30 minutes. Uncover and bake for 25 to 30 minutes longer, or until the stuffing registers at least 71.1 C.

 oyster stuffing

Stuffing tips:

  • When stuffing a turkey, stuff it loosely, allowing about 3/4 cup per pound of poultry. 9 to 10 cups should be enough for a 12- to 14-pound turkey.
  • As soon as the stuffing is prepared and moistened, stuff the bird. Don’t cool the stuffing first. Roast the raw, stuffed turkey immediately.
  • Never cook a stuffed turkey at an oven temperature below 165 C.
  • Do not remove the stuffing from the turkey before it has reached the minimum safe temperature of 74 C.
  • Let the roasted turkey rest for 20 minutes before removing the stuffing and carving.
  • Refrigerate leftovers (stuffing, turkey, etc.) within 2 hours after cooking.
  • Store leftovers in shallow containers in the refrigerator, and use within 3 to 4 days.
  • Reheat leftovers to the safe minimum temperature of 74 C.

Fish Recipes to Warm You Up This Winter

There’s nothing more comforting than coming home on a chilly Winter day and enjoy a hearty dinner that will warm you up! Fish and seafood can be healthier options when cooking a heart-warming dinner as they have many health benefits! Here are 3 recipes we think would be fantastic, featuring smoked haddock, prawns, mussels and squid!

Grilled Mussels with Thyme and Parmesan

Open Mussels

Grilled Mussels with Thyme and Parmesan
 
Source:
Serves: 2
Ingredients
  • 24 large mussels
  • A glass of white wine
  • For the herb butter:
  • 120g butter
  • 4 sprigs parsley
  • 2 tbsp thyme leaves
  • A clove of garlic
  • A medium-sized hot chilli
  • A little lemon juice
  • 5 tbsp white breadcrumbs
  • 3 tbsp grated parmesan
  • Salt and freshly ground black pepper
Instructions
  1. Put the butter in a mixing bowl. Finely chop the parsley leaves, thyme, garlic and seeded chilli. Mash into the butter with the lemon juice, crumbs and parmesan. Season with salt and black pepper.

  2. Put the prepared mussels (thoroughly cleaned and scrubbed, and checked for broken or dead ones) into a deep pan over a moderate heat, pour in the white wine then cover tightly with a lid. Let them steam for a minute or two until their shells open.

  3. Lift the mussels out of the pan, pulling off the top shells as you go. Lay the mussels in the bottom shells flat on a baking sheet or oven-proof tray. Spread a teaspoon or so of the butter over each mussel then cook under a preheated grill till bubbling.

Mediterranean Squid Stew

Squid Stew

Mediterranean Squid Stew
 
Source:
Serves: 2
Ingredients
  • 500 g squid tubes
  • 2 tbsp olive oil
  • 2 medium onions
  • 3 garlic cloves
  • 1 or 2 chilli peppers, to taste
  • 2 tbsp tomato paste
  • 1 can chopped tomatoes (about 400g)
  • 3 thyme sprigs
  • 2 bay leaves
  • Salt and pepper
  • 2 tablespoons capers
  • 10 large black olives
  • Baguette, ciabatta or other white bread, to serve
Instructions
  1. Clean the squid tubes and slice them into rings, about 2 cm thick. Finely chop the onions, garlic cloves and chilli.

  2. Heat the olive oil in a thick bottomed pan, add the onions, garlic and chilli and saute them for a few minutes. Add the tomato paste and stir for about 2 minutes. Add the squid tubes, the tomatoes, the thyme sprigs, left whole, the bay leaves and some salt and pepper.

  3. Cover the pot, turn the heat down and simmer for about 25 minutes, stirring from time to time.
  4. In the meantime finely chop the capers, pit the olives and cut them into rings. Add them to the stew and continue cooking on a low flame, this time uncovered, for further 10 to 15 minutes.

  5. Adjust the taste with salt and pepper. Remove the thyme sprigs and the bay leaves and serve immediately.

Smoked Haddock and Mushroom Pie

Haddock Pie

Smoked Haddock and Mushroom Pie
 
Source:
Serves: 6
Ingredients
  • 1kg floury potatoes
  • 50g butter
  • 150ml double cream
  • 60g parmesan, grated
  • For the filling:
  • 3 tbsp olive oil
  • 30g butter
  • 150g button mushrooms
  • 400g prawns
  • 600g smoked haddock
  • 200ml creme fraiche
  • 2 tsp grain mustard
  • 20g parsley, chopped
Instructions
  1. Peel the potatoes and cook them until tender in deep, lightly salted water. Check them every few minutes. When you can easily slide a skewer into them, remove from the heat, drain them, then beat until smooth with the butter and cream. Season with black pepper and half of the grated parmesan then set aside.

  2. For the filling, warm the olive oil and butter in a shallow pan, halve or quarter the mushrooms depending on their size, then brown lightly. Remove the shells from the prawns. Skin the haddock if your fishmonger hasn’t already done so, then cut the flesh into thick chunks. Preheat the oven to 200C/gas mark 6.

  3. Remove the mushrooms from the pan and set aside. Lightly brown the prawns and haddock in the mushroom pan, adding a little more butter or oil if necessary. Return the mushrooms to the pan. Stir together the creme fraiche, mustard and chopped parsley then add to the pan and mix very gently, taking care not to break up the fish.

  4. Transfer the filling to a baking dish, pile the mashed potato on top, making furrows with a fork or leaving it rough, as you wish, dot with a little butter, scatter the reserved parmesan over the surface, then bake for 30-35 minutes till the potato is golden and the filling is bubbling around the edge.

 

How to Cure Salmon

Curing is a technique that is used to preserve fish or meat. The most commonly used method is a dry cure but an alternative would be to use an acidic marinade such as in a ceviche recipe. Cured fish is also sometimes known as gravlax.

gravlax

Salmon and other oily fish are better for curing due to the high-fat content. Not only does curing help preserve the fish in top quality, it can also be used to add flavour! Curing fish is very easy to do yourself and the flavour combinations are endless. Here’s how to do it.

1.Prepare the base of your curing mix by mixing sugar and salt in equal quantities. Make sure there are enough to cover all the fish fillets you want to cure.

2.Add your choice of seasonings. Make sure to grind and crush any whole dry spices you want to use. You can use things like lemon or lime zest, coriander seeds, chilli flakes…Anything you like!

3.Rub the dry cure mix all over the salmon fillets, making sure that all sides are generously covered.

Curing salmon4.Place in a dish and cover in cling film to cure in the fridge for anywhere between 1 and 24 hours. The longer you leave the salmon in the dry cure mix, the stronger the flavours will be so it’s up to how strong you would like your fish.

5.Take the salmon out of the fridge and rinse thoroughly in cold water to remove the excess mix. Pat dry and the fish is ready to be eaten as it is in thin slices, or ready to be baked, grilled or poached!

cured salmon slices

Our tip: For a simple way to enjoy cured salmon, top your favourite bread or cracker with a bit of cream cheese, fresh herbs and finish with the salmon!

Cured Salmon on Bread

Halloween Recipes Kids Will Love

Halloween is just around the corner and you may have started planning for the big day already! If you have kids, Halloween can be a great day filled with fun and tasty treats! If the first thing that comes to mind may be sweets and chocolate, there are different ways you could celebrate! Why not turn your Halloween dinner into a fun and spooky experience for all the family? Here are a couple of recipes we think would be great!

Scary ‘Maggots and Eyeballs’ Pasta

Halloween Pasta

 

Scary 'Maggots and Eyeballs' Pasta
 
A tasty dish the whole family will love! A spooky trick to get kids to eat more seafood without them even realising it!
Serves: 4
Ingredients
  • 200g cooked prawns (defrosted if frozen)
  • 200g spaghetti
  • 1tbsp vegetable oil
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 400g can chopped tomatoes
  • 1 tbsp tomato puree
  • ½ tsp mixed herbs
  • 20 mini mozzarella balls
  • 2 black olives, chopped
Instructions
  1. Cook the spaghetti in boiling water according to the pack instructions.

  2. Heat the oil in a separate pan over a medium heat. Add the onion and cook for about 5 minutes until the onion is softened. Add the garlic and cook for 1 minute. Then add the canned tomatoes, tomato puree and mixed herbs. Bring to the boil, turn down the heat and simmer gently for around 10 minutes until the sauce thickens.

  3. Add the prawns to the tomato sauce and heat through for 3-4 minutes until piping hot.

  4. Top each of the mozzarella balls with a small piece of black olive to make the ‘eyeballs’!

  5. When the spaghetti is cooked, drain and divide between 4 bowls. Pile the prawn and tomato mixture in the centre and top with the ‘eyeballs’. Tuck in…if you dare!

Spooky Witch Fingers

Halloween Fish Fingers

Spooky Witch Fingers
 
Fish fingers are often a kids' favourite! This recipe takes the classic to the next level with a fun presentation twist that should please even the fussiest eaters!
Serves: 4
Ingredients
  • 300g white fish, such as cod, haddock or sole, cut into finger-sized pieces
  • 1 tbsp rapeseed or vegetable oil plus extra to grease
  • 3 tbsp plain flour
  • 1 large egg, beaten
  • 50g breadcrumbs
  • Skin from 1 large tomato, cut into fingernail shapes
  • 4 tbsp tomato ketchup, to serve
  • Lettuce leaves, to serve
Instructions
  1. Preheat the oven to 200ºC/fan 180ºC/gas mark 6. Lightly grease a large baking tray with oil.

  2. Season the flour with a little salt and pepper and place in a wide, shallow bowl. Place the egg and breadcrumbs in separate bowls. Working in batches, coat the fish strips in the seasoned flour, then in the beaten egg and finally the breadcrumbs. Arrange the ‘fish fingers’ in a single layer on the baking tray. Drizzle with the 1 tbsp of oil and bake for about 10 minutes, turning over halfway until the fish is firm and cooked through.

  3. Serve immediately, topped with a piece of tomato skin at the end of each finger to make a nail, and served with the tomato ketchup and the lettuce.

  4. Tip: As an alternative to ketchup, try homemade tomato sauce or salsa. This goes well with oven-baked wedges or mashed potatoes and baked beans or peas.

 

3 Recipes perfect for Autumn

Autumn is a fantastic season full of delicious, seasonal produce that can make for great dishes! Here are 3 recipes we love that are full of these autumnal flavours and will be perfect to warm you up on a chilly evening.

Baked Mackerel with Pine Nuts and Rosemary


Baked Mackerel with Pine Nuts and Rosemary
 
Source:
Serves: 3
Ingredients
  • 3 mackerel fillets
  • Olive oil
  • For the topping:
  • A large shallot
  • A clove of garlic, finely chopped
  • 60g fresh white breadcrumbs
  • 15 black olives, stoned
  • 50g pine nuts
  • Juice and finely grated zest of a lemon
  • 2 tbs raisins
  • A small handful of chopped parsley
  • Leaves from a couple of bushy sprigs of rosemary, chopped
  • 2 tsp capers
Instructions
  1. Heat the oven to 190C/Gas 5. Rinse the mackerel, pat them dry with kitchen paper and lay them snugly in a roasting tin.

  2. Peel the shallot and chop it finely, then let it cook slowly with a tablespoon or so of the olive oil and the garlic in a small pan till soft and translucent.

  3. Add the breadcrumbs and let them colour slightly.

  4. Chop the olives and add them to the crumbs with the pine nuts, lemon zest, raisins and chopped herbs and capers. Season with salt and pepper.

  5. Scatter the crumb mixture over the fish. Squeeze over the lemon juice and add a drizzle of olive oil then bake for 15-20 minutes till the fish is opaque and flakes easily.

Crab Linguine with Parsley and Chilli


Crab Linguine with Parsley and Chilli
 
Serves: 4
Ingredients
  • 400g dried linguine or spaghetti
  • 3 vine-ripened tomatoes, skinned, deseeded and finely chopped
  • 300g fresh crabmeat
  • 1 tbsp finely chopped fresh parsley
  • 1½ tbsp lemon juice
  • 50ml extra-virgin olive oil
  • Pinch dried chilli flakes
  • 1 garlic clove, finely chopped
Instructions
  1. Cook the pasta in a large pan of boiling, well-salted water (around 1 tsp per 600ml) for 7-8 minutes or until al dente.

  2. Meanwhile, put the chopped tomatoes, crabmeat, parsley, lemon juice, olive oil, chilli flakes and garlic into another pan and warm through over a gentle heat.

  3. Drain the pasta, return to the pan with the warmed sauce ingredients, then briefly toss together. Season to taste. Divide among 4 warmed plates and serve immediately.

Halibut with “Fall Harvest” Saute

Halibut and "Fall Harvest" Saute
 
Serves: 4
Ingredients
  • 3 tablespoons unsalted butter
  • 1 large shallot, coarsely chopped
  • 1 large garlic clove, coarsely chopped
  • 170g peeled butternut squash, diced
  • 1 medium parsnip, diced
  • 1 small turnip, diced
  • Kosher salt and freshly ground pepper
  • ½ cup dry white wine
  • 4 thyme sprigs, plus thyme leaves for garnish
  • 1 bay leaf
  • 1¼ cups chicken stock or low-sodium broth
  • 1 tablespoon extra-virgin olive oil
  • 680g skinless halibut fillets, cut into 2-inch pieces
  • 2 tablespoons all-purpose flour
Instructions
  1. In a large saucepan, melt 2 tablespoons of the butter. Add the chopped shallot and garlic and cook over moderate heat until softened (about 3 minutes). Add the squash, parsnip and turnip and cook over moderately high heat until they begin to soften (about 5 minutes). Season with salt and pepper. Add the wine, thyme sprigs and bay leaf and cook until the wine reduces by half, about 2 minutes. Add the stock, cover and simmer until the vegetables are tender (about 10 minutes).

  2. Meanwhile, in a large nonstick skillet, heat the olive oil. Season the halibut pieces with salt and pepper and dust them lightly with the flour. Add the halibut to the hot skillet and cook over moderately high heat until just golden, about 2 minutes per side.

  3. Add the fish to the vegetables and simmer for 2 minutes. Using a slotted spoon, transfer the fish and vegetables to shallow bowls. Discard the thyme sprigs and bay leaf. Swirl the remaining 1 tablespoon of butter into the broth. Season with salt and pepper and spoon over the stew. Garnish with the thyme leaves and serve.