Irish Seafood Recipes for St Patrick’s Day

Guinness-Battered Fish & Chips

Cooking with Guinness might seem like a strange thing to you, but it has actually been part of Irish cooking for a while. The deep flavours of Guinness complement well hearty dishes such as fish & chips or fish pies.

Guinness Battered Fish & Chips
  • 2 cups Guinness beer
  • 1 tsp baking soda
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 1 egg
  • All purpose flour
  • 680g of Cod or Haddock, boneless, sliced into big chunks
  1. In large mixing bowl, add beer, baking soda, salt, pepper, and egg.

  2. With a whisk, slowly add enough flour until the batter is thick, not runny and adheres to a wooden spoon.

  3. Heat oil in a deep fryer or in a deep-sided pan to 175 degrees celsius.

  4. Cover fish in flour, shaking off excess and dip in batter, covering all sides of fish.

  5. Holding battered fish, gently dip into hot oil, holding halfway in, wait 15 seconds and drop into oil. This will prevent the fish from sticking to the bottom.

  6. Flip fish over when brown on one side and cook altogether about 6-8 minutes, depending on the thickness of fillets. The fish should be all one colour all the way through.

  7. Serve with tartar sauce and chips.

Mussels in Irish Cider

Mussels can have a reputation for being difficult to cook, but it couldn’t be further from the truth! For this recipe, you can use thick-cut bacon instead of pancetta. Choose a cider that’s dry and not too sweet.

Mussels in Irish Cider
  • 700g fresh mussels mussels
  • 1 medium onion, finely chopped
  • 3 cloves garlic, peeled and crushed
  • 225g pancetta, cut into small dice
  • 2 tablespoons butter
  • 1¾ cup good hard cider, preferably Irish
  • ¼ cup heavy cream
  • A good handful of freshly chopped parsley
  • Salt and freshly ground black pepper
  1. Place a large pot over a high heat and brown the pancetta pieces until just golden and sizzling. Add in a knob of butter, allow it to melt, and then add the onion and garlic. Cook gently for 3 minutes until the onion is soft.

  2. Add in the cider and allow to bubble away for a few minutes so all the flavours mingle in together. Tumble in the mussels, cover with a lid, and allow them to steam for about 4 minutes until they open, making sure to give the pot a good shake once or twice during the cooking time.

  3. Remove from the heat, stir in the cream and parsley, and season with sea salt and ground black pepper.

  4. Serve with some crusty bread to mop up the liquid!

Poached Salmon with Irish Butter Sauce

The salmon in cooked gently is salt water, making it very soft and flaky. It’s a great meal if you want to keep it simple without compromising on taste!

Poached Salmon with an Irish Butter Sauce
Serves: 8
  • 1kg fresh salmon
  • Water
  • Salt
  • For the Irish butter sauce:
  • 2 egg yolks
  • 1 teaspoon cold water
  • 110g butter, diced
  • 1 teaspoon approx. lemon juice
  • To garnish:
  • Sprigs of flat parsley or watercress
  1. Use one rounded tablespoon of salt to every 1.2 litres of water. Although the fish should be just covered with water, the aim is to use the minimum amount of water to preserve the maximum flavour, so therefore one should use a saucepan that will fit the fish exactly. An oval cast-iron saucepan is usually perfect.

  2. Half fill the pan with measured salted water and bring to the boil. Put in the piece of fish, just covering with water, and bring back to the boil. Simmer gently for 20 minutes. Turn off the heat, allow the fish to sit in the water. Serve within 15–20 minutes.

  3. Meanwhile, make the Irish butter sauce. Put the egg yolks into a heavy-bottomed saucepan on a very low heat. Add the cold water and whisk thoroughly. Add the butter bit by bit, whisking all the time. As soon as one piece melts, add the next. The mixture will gradually thicken, but if it shows signs of becoming too thick or "scrambling" slightly, remove from the heat immediately and add a little cold water if necessary. Do not leave the pan or stop whisking until the sauce is made. Finally, add the lemon juice to taste. Pour into a bowl and keep warm over hot, but not boiling, water.

  4. To serve, lift the cooked salmon carefully from the poaching liquid. Garnish with sprigs of parsley or watercress. Serve with the Irish butter sauce.



Best seafood finger food recipes

Whether you are watching a game at home with a few friends, planning a casual dinner party or simply looking for cooking inspiration, these recipes are made for you! These tasty seafood snacks are easy to make and use some of our favourite fish & seafood such as lobster, salmon or crab. Don’t hesitate to swap ingredients to suit your preferences, why not try monkfish, tuna or prawns?

Lobster Nachos Recipe

Lobster Nachos Recipe
Nachos are a great snack and are perfect to share. Try upping your nacho game by adding lobster meat! Cooking live lobster is easier than you think so you could prepare the lobster yourself.
Serves: 6-8
  • ½ cup diced tomato
  • ½ cup very thinly sliced radishes
  • ¼ cup finely chopped red onion
  • 1½ tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lime juice
  • 1½ teaspoons red wine vinegar
  • ½ cup chopped fresh coriander, divided
  • 1¾ cups pepper-Jack cheese, grated
  • 1 tablespoon cornflour
  • 1 cup evaporated low-fat milk
  • ¼ teaspoon salt
  • 340g corn tortilla chips
  • 340g cooked lobster meat, roughly chopped
  • 1 ripe avocado, diced
  1. Toss together tomato, radishes, onion, oil, lime juice, vinegar, and ¼ cup of the coriander in a bowl.

  2. Place cheese in a medium saucepan. Sprinkle with cornflour; toss to combine. Add evaporated milk. Cook over medium-low, whisking often, until cheese melts and mixture thickens, 4 to 8 minutes. Whisk in salt.

  3. Arrange tortilla chips in a single layer on a large serving platter. Drain tomato mixture; discard liquid. Top chips evenly with drained tomato mixture, lobster, and avocado. Drizzle evenly with cheese sauce. Sprinkle with remaining ¼ cup coriander.


Crab & Mozzarella Pizza

Crab & Mozzarella Pizza Recipe
Who doesn't love pizza? If you fancy something a little bit different, try this recipe pairing the freshness of crab to more traditional Italian flavours. Customise your pizza by adding your favourite toppings such as Italian ham, mushroom or olives!
Serves: 4
  • 500g fresh pizza dough
  • ½ cup basil pesto
  • 250g cooked crab meat
  • 2 x 250g mozzarella balls, drained, torn
  • 4 preserved lemon quarters, white pith and flesh removed, zest thinly sliced
  • 60g basil leaves
  • Juice of ½ lemon
  • ⅓ cup extra virgin olive oil
  1. Place 2 large baking trays in the oven and preheat the oven to 220°C. Divide pizza dough in two, roll into two 30cm bases. Place each base on a piece of baking paper and prick all over with a fork.

    Transfer to preheated trays and bake for 5 minutes or until crisp. Remove from oven and spread over pesto. Scatter with crab and mozzarella, return to oven and bake for a further 5 minutes or until the base is crisp and cheese is melted.

  2. Scatter with preserved lemon and torn basil leaves, squeeze over lemon juice and drizzle with extra virgin olive oil to serve.


Salmon BLT Sliders Recipe

Salmon BLT Sliders Recipe
If a burger if smaller, that means you can have more than one, right..? These super tasty burgers pack a punch and have added health benefits thanks to the salmon.
Serves: 4
  • 450g salmon fillets
  • Salt and freshly ground black pepper, to taste
  • 2 slices bacon, cut into thirds
  • ¼ cup mayonnaise
  • 2 tablespoons chipotle peppers, in adobo sauce
  • 4 slider buns, split, toasted, for serving
  • 2 cups salad mix, for serving
  • 2 tomatoes, thinly sliced, for serving
  1. Preheat oven to the grill setting. Line a baking sheet with parchment paper.

  2. Cut salmon into square pieces that fit the slider buns; season with salt and pepper, to taste.

  3. Place salmon fillets on prepared baking dish and grill until pink, about 5 minutes. Gently flip and grill until the fish flakes easily with a fork, about 5 minutes.

  4. Heat a large pan over medium-high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a plate lined with paper towel.

  5. In a small bowl, whisk together mayonnaise and chipotle peppers.

  6. Serve salmon on rolls with bacon, salad mix, tomatoes and chipotle mayonnaise.

Get all the fish & seafood you need for these recipes and more! Vacuum packed and easily freezable, we can deliver fresh fish right to your door!

Classic British Fish Recipes

When it comes to cooking fish, the possibilities are endless. We love experimenting with new flavours and finding original recipes we have never seen before! But there are times when only the classics will do. Whether you are trying to warm up on a chilly day or just fancy something simple, here are some recipes inspired by some of the greatest classic British classic dishes.

Fish Fingers Recipe

Fish Fingers

Making your own fish fingers are a great way to involve kids in cooking or get them to eat more fish. It’s well worth making your own as well! In this recipes, the fish fingers are served with a delicious homemade peat & mint mayonnaise. Choose your favourite bread to transform this recipe into a fish finger sandwich!

Fish Fingers Recipe
Serves: 4
  • For the fish fingers:
  • 600g of haddock fillet, cut into fingers (try it with cod, halibut or even salmon!)
  • 100g of plain flour, for coating
  • 2 medium free-range eggs, beaten
  • 100g of breadcrumbs
  • sunflower oil, for deep-frying
  • sea salt
  • black pepper
  • For the pea and mint mayonnaise:
  • 2 egg yolks
  • 100g of peas, fresh or frozen
  • 1 tsp English mustard
  • 5 tsp malt vinegar
  • 2 tbsp of fresh mint, chopped
  • 300g of sunflower oil
  • sea salt
  • black pepper
  1. Begin by making the mayonnaise. Place the egg yolks, peas, mustard, vinegar and half of the mint into a blender and blitz for 30 seconds. Leaving the motor running, add the oil in a slow, steady stream through the funnel until the mixture is fully emulsified.

  2. Stop the machine and add the remaining mint and some salt and pepper, then blend for a further 30 seconds. Transfer the mayonnaise to a tub, check the seasoning and refrigerate until needed.

  3. Set up three bowls: one with the flour, one with beaten eggs and one with breadcrumbs. Pass the fish, one piece at a time, though the flour and pat off any excess, then through the egg, and finally through the breadcrumbs. Place the breaded fish on a plate.

  4. Preheat a deep-fryer or large recipient to 180°C. Fry the fish fingers for 4 minutes until golden and crisp, turning as necessary to colour evenly. When the fish is ready, drain on a plate lined with kitchen paper and season well with salt and pepper.

  5. Serve with any of your favourite vegetables with the mayonnaise on the side.


Healthier Fish & Chips Recipe

Fish & Chips Tartare Sauce

It’s very hard not to love fish & chips. A great classic that many of us enjoy on a regular basis. This recipe suggests a healthier version by using a light batter, cutting down on calories and fat but certainly not taste! Why not treat your family to this fantastic dish?

Healthier Fish & Chips Recipe
Serves: 4
  • For the chips:
  • 800g Maris piper potatoes, scrubbed and chopped into 1½–2cm chips
  • 2 tsp sea salt
  • 1 tbsp olive oil
  • For the fish:
  • 1 medium free-range egg
  • 250ml ice-cold water
  • 70g plain flour
  • ½ tsp baking powder
  • Finely grated zest of 1 lemon, plus wedges to serve
  • Sunflower oil for frying
  • 4 x 150g white fish fillets, such as haddock, cod or even lemon sole
  1. Preheat the oven to 220°C/fan200°C/gas 7. Cook the chips in a pan of boiling water for 7-10 minutes until just tender, then drain and pat dry with kitchen paper. Put the chips in a roasting tin, then toss with the salt and olive oil. Roast the chips for 15 minutes, turn, then cook for another 20-25 minutes until golden.

  2. Meanwhile, make the fish batter. Whisk the egg in a medium bowl with the water until frothy. Sift the flour and baking powder into another mixing bowl, then gradually whisk in the egg mixture. Stir through the lemon zest and season well.

  3. Pour the sunflower oil into a wide, deep pan until half full, then heat to 180-200°C (a piece of bread dropped into the oil will turn golden in 30-40 seconds). Dip the fish fillets into the batter to coat, then use a slotted spoon to lower them into the hot oil (you may need to do this in batches). Fry for 5 minutes, keeping the oil at 180-200°C, or until golden and cooked through. Remove with a slotted spoon and drain on kitchen paper. Serve with the chips and lemon wedges for squeezing.




Smoked Haddock Chowder Recipe

Smoked Haddock Chowder

There’s nothing like a warm bowl of haddock chowder to warm you up on a cold day. It’s great comfort food and is easy to make! If you are using frozen ingredients, you can follow the recipe but make sure that you cook everything long enough so that all ingredients are cooked through.

Smoked Haddock Chowder Recipe
Serves: 4
  • 25g butter
  • 1 tbsp sunflower oil
  • 1 medium onion, chopped
  • 20g plain flour
  • 400ml semi-skimmed milk
  • 400ml just-boiled water
  • 2 medium potatoes (approximately 200g each), peeled, cut into roughly 2cm cubes
  • ¼ tsp salt
  • freshly ground black pepper
  • 100g sweetcorn kernels
  • 125g sliced leeks
  • 4 x 90g smoked haddock fillets
  • 4 large free-range eggs (optional)
  • handful roughly chopped fresh flatleaf parsley leaves, to garnish (optional)
  1. Heat the butter and oil in a large, non-stick frying pan over a medium heat. Add the onion and fry for 3 minutes, stirring regularly, until completely softened but not coloured. Sprinkle over the flour and stir the onions well.

  2. In a measuring jug, mix the milk and water. Gradually add 700ml/1¼ pints of the liquid to the onions, stirring after each addition.

  3. Add the potatoes and salt to the pan and season generously with freshly ground black pepper. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer, stirring regularly, for 10-12 minutes, or until the potatoes are almost tender. Stir in the sweetcorn and leeks and return the mixture to a gentle simmer.

  4. Place the smoked haddock fillets on top of the chowder and continue to simmer for 10-15 minutes, or until the fish flakes easily when prodded with a knife. (This will depend on the thickness of each fillet.) Turn the fish twice as the fillets simmer, without allowing them to break up if possible.

  5. Carefully remove the cooked smoked haddock fillets from the chowder using a slotted spoon and set aside in a warm place. Stir the remaining milk and water into the pan and return to a simmer, stirring.

  6. If using the eggs, fill a wide saucepan half full with boiling water. Reduce the heat until the water is barely simmering. Carefully crack the eggs into the water one at a time, spacing them well apart. Poach very gently for 3-4 minutes, or until the whites have set but the yolks remain runny. Remove the poached eggs from the pan using a slotted spoon

  7. To serve, spoon the chowder into warm bowls, seasoning with salt and pepper, if necessary. Top each serving with one of the haddock fillets and a poached egg (if using). Garnish with parsley, if using. Serve with slices of crusty bread.


Fish Pie Recipe

Fish Pie

Fish pie might just be the ultimate comfort food (or are we slightly biased?). Combining creamy mashed potatoes and delicious fish, it’s easy to make and any leftovers can easily be frozen to eat later. This recipe uses salmon, smoked haddock and cod. To make your life easier we have a fish pie mix available!

Fish Pie Recipe
Serves: 8
  • 1.5 kg floury potatoes
  • 4 large free-range eggs (optional)
  • 50 g unsalted butter
  • 50 g plain flour
  • 2 fresh bay leaves
  • 350 ml quality fish stock
  • 350 ml semi-skimmed milk, plus an extra splash
  • 50 g Cheddar cheese
  • ½ a lemon
  • 1 heaped teaspoon English mustard
  • a few sprigs of fresh flat-leaf parsley (optional)
  • 300 g skinless, boneless white fish, such as haddock, cod or sole
  • 200 g skinless boneless salmon
  • 200 g skinless, boneless undyed smoked haddock
  • 200 g baby spinach
  • extra virgin olive oil
  • 1 whole nutmeg, for grating
  1. Preheat the oven to 200ºC/400ºF/gas 6.

  2. Peel the potatoes and cut into 2cm chunks, then boil for around 15 minutes, or until tender. Add the eggs for the last 8 minutes (if using).

  3. Meanwhile, make the sauce. Melt the butter in a heavy-bottomed pan over a low heat and stir in the flour. Add the bay, then bit by bit, add the stock and the milk, stirring after every addition until you have a smooth, silky sauce. Bring to the boil, then reduce to a simmer and cook for 10 minutes, or until thickened.

  4. Stir in the mustard, grate in half the cheese, then squeeze in the lemon juice. Pick, finely chop and stir in the parsley (if using), then keep stirring until the cheese is melted. Season with a little black pepper, then remove from the heat.

  5. Get yourself a 25cm x 30cm baking dish. Slice the fish fillets into 2.5cm chunks and spread them evenly over the base of the dish.

  6. Wilt and add the spinach, then peel, quarter and add the eggs (if using). Remove the bay leaves, then pour over the white sauce and allow to cool slightly.

  7. Drain the potatoes well and mash with a little extra virgin olive oil, a splash of milk and a few scrapings of nutmeg. Spoon the potatoes over the pie and scuff up the surface with a fork.

  8. Grate the remaining Cheddar over the top and bake in the oven for 45 minutes, or until the fish is cooked through, the sauce is bubbling up at the sides and the top is golden.


3 healthy & easy fish recipes anyone can make

We’ve all had times when we either don’t feel like cooking anything fancy or simply don’t have time to. Fortunately, cooking healthy and tasty meals doesn’t have to be complicated or time-consuming! Here are three recipes that will be perfect for weeknight dinners when you’re either lacking time or energy to cook! These are super easy and can be made by beginners and experienced chefs alike!

Foolproof salmon with olive oil and herbs

Foolproof salmon with olive oil & herbs
This recipe is a great place to start if you are intimidated by fish. Have no fear, if you follow this process it will be almost impossible to mess it up!
Serves: 4
  • ¼ cup + 2 tablespoons olive oil
  • 1¼-pound salmon fillet
  • Flaked sea salt and freshly ground black pepper
  • 1 large shallot, roughly chopped (about ¼ cup)
  • ¼ cup (loosely packed) fresh dill fronds
  • ¼ cup (loosely packed) fresh flat-leaf parsley or tarragon leaves
  • Zest of 1 lemon
  1. Heat the oven to 120°C. Pour ¼ cup olive oil in a small baking pan such as a round cake pan, just large enough to hold the entire piece of salmon. Lay the salmon skin-side down in the olive oil. Sprinkle generously with salt and pepper.

  2. Blend the shallot, dill, parsley, and lemon zest in a food chopper or small food processor. (Alternately, chop the shallot and herbs very fine and mix thoroughly with the other ingredients.) Blend in 2 tablespoons olive oil. Pat this herb paste over the salmon.

  3. Bake the salmon for 22 to 28 minutes, depending on the thickness of the salmon fillet. To check for doneness, insert the tines of a fork into the thickest part of the fillet and gently pull. If the fish flakes easily, then it is done. If it is still gooey, and if the fork is difficult to pull out, bake the salmon for 5 more minutes and check again.

  4. To serve the salmon, gently slide a spatula under the fish and remove it to a cutting board. Use a sharp knife to cut the fillet into four equal pieces. If desired, lift the fish away from the skin to serve. Serve with rice or fresh bread and a generous green salad.

Easy lemon sole with runner beans

Lemon sole with runner beans
This super easy recipe is great for when you don't want to spend time cooking but still want something healthy that packs a punch of flavour! You can use any mix of herbs you like and add extra spices if you feel like it - be creative!
Serves: 1
  • 100 g runner beans
  • ½ a bunch of fresh mixed herbs, such as mint, basil
  • 1 lemon sole fillet
  • olive oil
  1. Trim the beans then, steam and slice them. Pick and finely chop the herbs, discarding the stalks.

  2. Season the fish, then place in a bowl with the herbs and 2 tablespoons of oil.

  3. Spoon out 1 tablespoon of the herby oil, and place in a large frying pan over a medium heat.

  4. Cook the fish, skin-side down, for 5 to 7 minutes and turn once, drizzling with the remaining herby oil. Transfer to a plate with the beans and drizzle with a little extra oil.


Baked cod with leeks and tomatoes

Cod with leeks and tomatoes
Cod is a mild fish that pairs well with the sharpness of the lemon in this recipe. You could substitute cod for any mild fish that you like. This recipe is the perfect healthy family meal that requires little to no effort!
Serves: 4
  • 2 medium leeks, white and light-green parts only, thinly sliced
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon freshly grated lemon zest
  • 3 sprigs thyme or 1 teaspoon dried thyme
  • Salt and fresh ground pepper
  • 2½ cups cherry tomatoes
  • 4 cod fillets, ¾ to 1 inch thick
  1. Preheat oven to 230 degrees celsius. In a baking dish, toss together leeks, lemon juice, oil, lemon zest, thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Cover with foil, and bake until leeks just begin to soften, 8 to 10 minutes.

  2. Remove baking dish from oven. Add tomatoes, and toss to combine. Season both sides of cod fillets with ½ teaspoon salt and ¼ teaspoon pepper; place on top of vegetables.

  3. Cover dish and bake until fish is opaque throughout, about 15 to 20 minutes. Serve immediately.


Fish & seafood carpaccio recipes

Sicilian Style Tuna Carpaccio


Sicilian style tuna carpaccio
Great for a starter or a light meal, this tuna carpaccio is so flavourful and very easy to make! Make sure you get excellent quality tuna for this recipe.
Serves: 2
  • 2 tablespoons capers
  • 4 tablespoons rosé wine
  • 1 long fresh red chilli
  • 1 x 200g tuna steak
  • 1 lemon
  • ½ a bunch of fresh basil
  • ½ a bunch of fresh dill
  • 1 small clove of garlic
  • extra virgin olive oil
  • rocket, to serve
  1. Place the capers into a small bowl, cover with the rosé, then leave to soak for 10 minutes or so.

  2. Meanwhile, hold the chilli over a direct flame on the hob (or place under the grill) for around 5 minutes, or until blackened and blistered all over, turning occasionally. Transfer to a bowl, cover with cling film and leave to cool for around 10 minutes.

  3. If necessary, using a long sharp knife, slice off and discard the veiny stub of meat from the tuna, then thinly slice against the grain. Place on a plate and squeeze over the juice from half the lemon – the acidity will start to cook the fish.

  4. Pick and finely chop the basil, the dill, then peel and finely chop the garlic. Drain and finely chop the capers, then add the chopped ingredients to a bowl with 2 tablespoons of extra virgin olive oil. Scrape off and discard the blackened skin from the cooled chilli. Halve, deseed and finely chop most of it, then add the chopped chilli to the bowl, reserving the rest to one side. Stir well to combine.

  5. Arrange the tuna on a clean serving platter, drizzle with a little extra virgin olive oil, then spoon over the herb paste. Finely slice the reserved chilli lengthways and arrange on top, then serve with dressed rocket and lemon wedges for squeezing over.

Salmon Carpaccio with Lime


Salmon carpaccio with Lime
This lovely salmon carpaccio recipes makes for a very elegant starter and will please your guests at your next dinner party! The pink peppercorns help create a tasty and colourful dish.
Serves: 2-3
  • 300g fresh salmon fillets
  • 300g coarse salt
  • 100g caster sugar
  • 2 limes
  • 1 pink grapefruit
  • Ground pepper
  • Olive oil
  • Pink peppercorns
  • Fresh basil
  • Pine nuts
  1. In a mixing bowl, place the coarse salt and caster sugar. Mix to combine.

  2. In a small recipient, spread a layer of the salt and sugar mixture. Place the salmon on top and cover with another layer of salt and sugar. Make sure the whole surface of the fish is covered.

  3. Cover the recipient with cling film and leave it to marinate in the fridge for 4 hours.

  4. In the meantime zest and squeeze the lime. Place the zest and juice in a bowl. Add a dash of olive oil and season with pepper.

  5. Peel the pink grapefruit and cut it into segments. Extract the juice from the grapefruit core and add it to the marinade. Set aside.

  6. Once the salmon has marinated for 4 hours (do not exceed this time), rinse it well sith cold water and pat dry with paper towels.

  7. Use a sharp knife to cut very thin slices of salmon, working horizontally from the top. If not serving immediately, lay down the slices on a plate and cover tightly with cling film (touching the salmon).

  8. When ready to serve, stir the marinade and cover the salmon slices with the marinade using a brush. Sprinkle with some fresh cut basil, pine nuts and pink peppercorn and arrange the grapefruit segments on the plate.

Scallop Carpaccio

Scallop carpaccio

Scallop Carpaccio
This elegant starter is perfect for your dinner parties and particularly around Christmas. It's very easy and effortless!
Serves: 4
  • 12 fresh scallops (only the white flesh)
  • 10 tbsp of olive oil
  • 1 bunch of fresh basil
  • 1 lime
  • 1 tsp of liquid honey
  • Salt and pepper
  1. Slice the scallops into thin strips (To cut them more easily, put them in the freezer for ½ hour)

  2. Place the slices on the plates.

  3. Prepare a dressing with the olive oil, the juice of the lime, the honey, the chopped basil and season with salt and pepper.

  4. Drizzle the dressing on the scallop slices and put in the fridge for one hour before serving.

Carpaccio of Bream


Carpaccio of Bream
A twist on a classic Italian carpaccio. Sea bream’s firm, dense flesh makes it particularly suitable for serving raw.
Serves: 2
  • 1 fennel bulb
  • ½-1 lemon, juiced
  • 1 tablespoon baby capers, rinsed
  • really good extra virgin olive oil
  • salt
  • freshly ground black pepper
  • 1 large fillet (or 2 small) very fresh sea bream
  1. Lay the fish fillets on a board and remove any pin bones with tweezers. Make sure no bones remain, as they will make slicing the fish quite difficult.

  2. Now slice the fish with a very sharp knife, trying to make the slices as large and as thin as possible – no more than 1 mm thick. Cut the sea bream as you might a side of smoked salmon, working gradually down towards the skin at an angle.

  3. Lay the sea bream slices on 1 or 2 large plates, spreading them out in an even layer so they don’t overlap too much.

  4. Cut the base from the fennel bulb and peel off the tough outer layers (the fresher the bulb, the less you’ll have to discard). Slice the fennel from tip to root as finely as possible – you’re aiming for what they call ‘shaved’ fennel. Scatter the fennel slices over the fish, then squeeze over the lemon juice, trying to get a few drops on every bit of fish. Spoon over the capers, then season the whole plate with salt and pepper.

  5. Finish with a trickle of extra virgin olive oil. Unlike a ceviche, where the fish needs at least a couple of hours to ‘cook’ in the marinade, this dish is all about fresh flavours combining in the mouth. So serve, and eat, immediately.

Marinade for Fish Carpaccio


Marinade for Fish Carpaccio
This simple marinade can accompany any raw fish for your carpaccio recipes! Try it with tuna or white fish! It only takes a few minutes to make and is full of flavours!
  • 3 tablespoons Dijon mustard
  • ¼ cup fresh lemon juice
  • ½ cup extra-virgin olive oil
  • 3 tablespoons finely minced shallots
  • sea salt
  • freshly ground black pepper
  1. Whisk together the mustard and lemon juice in a bowl, then whisk in the olive oil.

  2. Add the shallots, whisk again and season to taste with salt and pepper.



Health benefits of Salmon

It is recommended to eat at least two portions of fish per week. including a portion of oily fish. Salmon being an oily fish, it is an excellent choice to include in your diet.


All fish and shellfish are rich in nutrients and salmon is no exception. If omega-3 is the one that gets the most attention, it’s not the only benefit you can have by eating salmon regularly.

Cardiovascular health

The omega-3 fatty acids contained in salmon helps reduce the cholesterol and maintain flexibility of arteries, veins and strengthen cardiac muscles. Salmon also contains essential amino acids which can help repair cardiovascular tissue damage as well as reducing blood pressure. All in all, salmon is excellent to reduce risks of heart attacks.

Healthy brain function

The omega-3 fatty acids contained in salmon can help increase the efficiency of brain functions, memory and keep the brain active for long hours. These fatty acids, along with the amino acids, vitamin A, vitamin D and selenium, can help reduce the risk of Alzheimer’s or Parkinson’s disease.

Vitamins, proteins and minerals

Proteins are essential components of our muscles, cells, tissues, enzymes etc. The proteins from salmon and other fish are easily digestible and easily absorbed by the body.

Salmon is also rich in essential minerals such as iron, calcium, selenium and phosphorus, as well as vitamins like A.B and D.

Good eye health

The omega-3 and amino acids can help prevent macular degeneration, dryness, loss of vision and fatigue of the eyes.

Other benefits

The omega-3 fatty acids in salmon can also help reduce inflammation of the arteries and digestive system, hence reducing the risks of colon, prostate and kidney cancer. Salmon is also great at improving skin texture and health of hair and nails.

3 Kid-Friendly Recipes With Salmon

Salmon, Quinoa & Vegetable balls


Salmon, quinoa & vegetable balls
This recipe is super healthy for kids as it's packed of vegetables and healthy omega-3 oil. Make a big batch of these and freeze them - if you're in a hurry they make great snacks in lunchboxes.
  • ½ cup quinoa
  • 1 cup sweet potato, diced
  • ½ cup zucchini, diced
  • ½ cup broccoli
  • 120g salmon, cooked and flaked
  • ½ cup brown rice flour
  • 1 egg
  1. Preheat oven to 180 degrees celsius.

  2. Rinse quinoa under running water until water runs clear (this will remove the bitter taste).

  3. Add quinoa to saucepan and cover with 1 cup of boiling water, cover and cook on medium-low heat until all water has absorbed.

  4. Steam all vegetables until cooked through.

  5. Roughly mash vegetables and place into a large bowl.

  6. Add cooked quinoa, salmon, flour and egg and mix until combined.

  7. Roll mixture into balls (whatever size would suit your child) and place onto a lined baking tray.

  8. Bake for 20 minutes. Serve when cooled.

Smoked Salmon Pizzettes


Smoked salmon pizzettes
Change up your pizza routine with these mini smoked salmon pizza. A good size for kids and healthier thanks to smoked salmon!
Serves: 6 mini pizzas
  • 1 450g ball pizza dough
  • 2 tbsp olive oil
  • 1 tbsp chopped garlic
  • ½ cup Parmesan cheese
  • pepper
  • 1 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • pinch or granulated sugar
  • salt and pepper to taste
  • 200g smoked salmon, torn into pieces
  • 3 cups baby greens
  • 1 tbsp chopped fresh Italian parsley
  • 1 tbsp chopped chives
  1. Heat oven to 175c.

  2. Line 2 baking sheets with parchment paper.

  3. Place dough on a lightly floured surface and cut into 6 portions. Roll or use your hands to pull into 6 thin crusts. Transfer to prepared baking sheets, and prick crusts all over with a fork.

  4. Combine 2 tbsp olive oil and garlic in a small dish. Brush each crust with the mixture. Sprinkle each with Parmesan and pepper.

  5. Working with one baking sheet at a time (for maximum crispiness), bake for 10 to 12 min or until crusts are crisp and golden.

  6. Combine 1 tbsp olive oil with lemon juice and sugar. Season with a pinch of salt and pepper.
  7. Top pizzas with smoked salmon. Toss baby greens with parsley, chives and dressing and sprinkle over salmon. Serve immediately.

Baby Potato Bites


Baby Potato Bites
Kids will love these bite-sized baked potatoes! These are ideal for a party and will satisfy everyone, even the fussy eaters!
Serves: 24 bites
  • 12 baby potatoes, sliced in half
  • 1 tsp canola oil
  • ¼ tsp salt
  • ⅓ cup sour cream
  • 1 tbsp capers, drained and finely chopped
  • 1 75-g hot-smoked trout or salmon, about 1 fillet, flaked
  • 2 tbsp finely chopped chives
  • flaky sea salt (optional)
  1. Preheat oven to 175c. Line a baking sheet with foil.

  2. Use a melon baller or small spoon to scoop out flesh from each potato half, leaving at least ⅛ in. of flesh around sides and bottom, and set aside for another use. Place hollowed-out potatoes on prepared sheet, cut-side up. Brush with oil then sprinkle with salt. Season with fresh pepper.

  3. Bake in centre of oven until fork-tender, 25 to 30 min. Remove from oven.

  4. Stir sour cream with capers. Fill potatoes with sour cream mixture, then top with smoked trout. Sprinkle with chives and sea salt.


Get FREE salmon with your order

Enjoyed too many big meals over the summer? Get right back on track with some tasty and healthy fish! This week we’re adding 2 salmon fillets for free with all orders over £50.


To enjoy this great deal, head over to our shop and add fresh fish & seafood you fancy in your basket. We’ll add your free salmon at checkout!

Place your order before 7pm on Wednesday 31st to enjoy this offer!


Easy fish dips recipes – Part 1

fish dip recipeDips can be enjoyed all year round. Whether you’re having a little get-together or you want something quick to make, there is always a good reason to make fish dips! You can serve them with pretty much anything you want: crackers, toasted bread or brioche, bagels…

This week we’re kicking off this two-part series with recipes using smoked haddock, smoked salmon and fresh crab!

Smoked haddock dip
The original recipes used smoked bluefin. Smoked haddock is a lot easier to find and the dip tastes just as good!
  • 8 ounces cream cheese, softened
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped parsley
  • ½ medium red onion, minced
  • 4 to 6 dashes of hot sauce
  • ¼ cup minced chives
  • ½ pound skinless, boneless smoked haddock, flaked
  • Toasts or crackers, for serving
  1. In a bowl, blend the cream cheese with the Worcestershire sauce, lemon juice, parsley, onion, hot sauce and half of the chives.

  2. Fold the smoked haddock into the cream cheese mixture.

  3. Sprinkle the remaining chives on top and serve with toasts.

Baked crab dip
A dip served hot with a crust of panko on the top. It is as quick to disappear as it is to bake! For a truly indulgent dip, add some lobster meat!
  • 6 oz/170 g fresh crabmeat, well drained
  • ½ cup/75 g diced red pepper
  • ½ cup/25 g finely chopped fresh flat-leaf parsley
  • 3 tbsp snipped fresh chives
  • ½ cup/120 ml reduced-fat mayonnaise
  • 4 oz/115 g whipped cream cheese
  • 1½ tbsp fresh lemon juice
  • ½ tsp hot sauce, such as Tabasco
  • ¼ cup/20 g panko (Japanese bread crumbs)
  • ½ tsp grated lemon zest
  1. Place the crabmeat in a medium bowl and flake with your fingers. Stir in the bell pepper/capsicum, parsley, and chives. Using a rubber spatula, gently stir in the mayonnaise, cream cheese, lemon juice, and hot sauce. Transfer to a 1-quart shallow baking dish. In a small bowl, combine the panko and lemon zest.

  2. Position a rack in the upper third of the oven and preheat the oven to 425 degrees Fahrenheit. Just before baking, sprinkle the panko mixture on top and bake until the panko is toasty brown and the dip is bubbling at the edges, about 12 minutes. Serve hot.

Smoked salmon dip
When it comes to fish dips, salmon has to be somewhere on the list. This super creamy dip uses smoked salmon for a maximum of flavour.
  • ⅔ cup crème fraîche
  • ⅔ cup plain Greek-style yogurt
  • 4 teaspoons Prepared Horseradish, or store-bought (white)
  • 1 pound thinly sliced smoked salmon
  • 2 tablespoons thinly sliced chives plus more
  • Kosher salt and freshly ground black pepper
  • 1 lemon
  • Pumpernickel toasts, flatbread crisps, or bagel chips
  1. Whisk first 3 ingredients in a small bowl until well blended.

  2. Place salmon in a food processor; pulse just a few seconds at a time until salmon is reduced to pea-sized pieces. Add salmon and 2 tablespoons chives to crème fraîche mixture; fold to incorporate. Season to taste with salt and pepper.

    Using a vegetable peeler, remove zest from lemon (yellow part only). Cut lengthwise into thin strips. Garnish dip with lemon zest and 2-inch long pieces of fresh chives. Serve with pumpernickel toasts.


2 simple meal ideas for Valentine’s Day

Valentine’s Day is an ideal time to treat your loved one to something special. But do not worry, if you’re not a skilled chef yet, we have selected two recipes that are easy enough to make but are still perfect for a romantic meal.

Roasted Cod with Olives and Lemon


Roasted Cod with Olives & Lemon
Looking to make something special that you know your loved one will enjoy? This Mediterranean recipe is sure to impress! Simple yet elegant, you can even use leftovers (if there are any!) to make fish cakes.
Serves: 6
  • 3 small lemons
  • 8 sprig fresh thyme
  • 20 pimento-stuffed green olives
  • 18 small red potatoes
  • 6 cod fillets
  • 2 tbsp. olive oil
  • ½ tsp. Sea Salt
  • ¼ tsp. Freshly ground pepper
  1. Preheat oven to 450 degrees F. Place lemon slices in a single layer on a large roasting or baking pan. Lay thyme sprigs over lemons and sprinkle with olives.

  2. Halve each potato, place in a large bowl, and fill with water to cover. Microwave until potatoes are easily pierced with a knife, about 10 minutes. Drain potatoes and scatter around edge of pan.

  3. Place fillets on lemon and drizzle olive oil over fish and potatoes. Season with salt and pepper.

    Transfer to oven, reduce temperature to 325 degrees F, and roast until fish is cooked through, about 25 minutes. Serve fish with potatoes and olives.

Honey Soy Glazed Salmon with Mushrooms and Peppers


Honey Soy Glazed Salmon recipe
This recipe is a great new way to enjoy an old favourite and we know your loved one will love it too! Healthy and indulgent, it is the perfect recipe for a romantic dinner at home.
Serves: 4
  • ¼ c. seasoned rice wine vinegar
  • 2 tbsp. toasted sesame oil
  • ⅓ c. light soy sauce
  • ⅓ c. Honey
  • 2 to 3 tsp. chili-garlic sauce
  • 1 tbsp. Chinese or Dijon mustard
  • 1 skin-on salmon fillet
  • 2 package shiitake mushrooms
  • 1 red bell pepper
  • 1 large bunch green onions
  • 2 package instant microwave Jasmine rice
  • Toasted sesame seeds
  1. Heat oven to 475 degrees F. Stir together 3 tablespoons vinegar, 1 tablespoon sesame oil, soy sauce, and next 3 ingredients; set aside ½ cup of sauce. Place salmon, skin side down, on a large parchment lined rimmed baking sheet. Brush with 2 tablespoons soy mixture.

  2. Bake salmon at 475 degrees F for 8 minutes. Toss mushrooms and next two ingredients with 1 tablespoon of soy mixture. Scatter vegetables around fish in hot pan and brush fish with soy mixture. Bake 8 to 10 more minutes or until desired degree of doneness and vegetables are just tender.

  3. Prepare rice according to package directions. Stir rice and remaining 1 tablespoon each of vinegar and sesame oil in a serving bowl; season with salt and pepper to taste. Lift fish from skin with two large spatulas and transfer to a platter with vegetables; sprinkle with sesame seeds. Serve with rice and reserved ½ cup sauce.