Hooked on Seafood
Consumers spent £3.1bn* on eating seafood out of home last year. With the wide range of different varieties of fish and shellfish available, there are loads of different ways to cook and serve seafood. Healthy, delicious and versatile, it is a must-have option on your menu.
“The market for fish and shellfish within the foodservice market continues to grow – overall seafood servings have increased in the face of continued strong competition from other protein and non-protein meal options,” said Andy Gray, trade marketing manager for Seafish. “And with The Food Standards Agency recommending adults eat two portions of seafood a week, the challenge for operators is to inform and educate their customers on the health benefits of consuming fish and shellfish on a regular basis, along with celebrating the wide variety of flavours and textures involved in the eating of it.”
Due to the range of seafood available and operators being warned to use other species aside from salmon and seabass due to pressure on supplies, Take Stock asked Dan Smith, head chef at The Peacock at Rowsley in the Peak District for his two favourite fish and some ideas about how to use them…
Caught on the south coast, gurnard is massively underrated and underused. Versatile, with a great flavour it is relatively cheap – although quite ugly!
How to use
- Roasted whole on the BBQ stuffed with dried fennel sticks, lemon and olive oil or pan fried and grilled with mushrooms and bacon for an autumn dish
- For fish and chips! Battered and deep fried it makes a great substitute for cod or haddock
- Its fruity, earthy flavour makes it ideal for roasting the bones and making a fish soup or bouillabaisse style sauce from them
My favourite fish of all, it is very meaty in texture and it can handle strong flavours. However, it does come with an impressive price tag, but it’s a case of you get what you pay for.
How to use
- Slow cooked with oxtail and a red wine sauce
- Bake and present as whole. A 2kg turbot can be baked in the oven with a little salt, olive oil and lemon juice for about 20-25 minutes before being carved at the table and comfortably feed four people
- Fillet and cook in portions in butter or grilled with olive oil
Sustainability and sourcing
Diners now want to know more about how and where the fish and shellfish they are eating has been sourced. Therefore, communicating to customers in clear and simple terms can reassure and inform customers about the dishes they are eating and make them aware of the efforts the industry is taking regarding the management and responsible sourcing of the seafood we eat in the UK. If you would like more information about the issues surrounding sustainability and responsibly sourcing a good fish supplier, contact the following: Risk Assessment for Sourcing Seafood (RASS), Seafish, Marine Stewardship Council or the Marine Conservation Society.
Click to view Dan Smith’s recipes: Gurnard with Bouillabaisse Sauce and Turbot cooked en papillote with Leeks, Cèpes & Champagne