Great start to July!
Hi fish fans
Welcome to this week’s Sailbrand roundup! This is the place to head for industry news, competitions and more as well as your starting point for what’s in season, products of the week and recipes to help with your specials board inspiration!
Don’t forget to keep checking back every Monday, as we will be adding new content all the time! And as always with Sailbrand, there is someone to answer your calls 24/7, so don’t hesitate to get in touch with one of the friendly team with any and all enquiries, orders, or just for catch up about the catch of the day!
Caterer and Seafish Announce Seafood Restaurant of the Year Competition.
The competition is open to all UK restaurants (that include fish and shellfish on their menus) and will seek out restaurants and cafes and other eateries that are demonstrating both excellent examples of the cooking and serving of fish and shellfish, and evidence of fish and shellfish knowledge.
Entries have been extended, so you still have time to click the link and get cracking on!
Tag us on social media with your entries and we will share your food photos with our community!
What’s in Season This Week?
Affectionately known as dustbin lids by fishermen, this is undoubtedly one of the kings of the sea. Although pricey, the best value Turbot can be found early summer as the fish begin to move as the sun starts shining.
They are not on the list of restricted landings, so can be enjoyed by your customers with a healthy conscience and pair excellently with late spring/early summer vegetables and off-dry, mineral white wines.
Also in season this month:
Brill, Mackerel, Gurnard, Hake, Lobster, Plaice, Monkfish, Oysters, Scallops, Mullet and Sole.
This Week’s Product of the Week-Premium Salad Prawns
These beautiful low glaze prawns are perfect for a multitude of uses; salads, sandwiches, ballontines, tians, basically, anything you would normally use a Royal Greenland prawn for. But wait! These juicy little fellas come in at a 90/120 count, compared to Royal Greenland’s 125/175, meaning less ice and more prawn! Perfect for that little GP push. Available in 2kg bags or 10kg cases, give the office a call now and try a bag out, you won’t be disappointed…
King Prawns in Coconut Curry Sauce
This is best eaten with fresh boiled basmati rice, enriched with a tablespoon of ghee or cold salted butter, a pinch of smoked sea salt and freshly cracked
pepper. Add the butter, salt and pepper to hot steaming rice, mix and serve
- Freshwater-prawns 2kg, peeled and deveined (peeled weight)
- Ground turmeric
- Salt 1 tsp
- Vegetable oil 3 tbsp
- Bay leaves 1
- Red onions 1 or 2 (around 275g), blended to a fine paste
- Ground cumin 1 tbsp
- Ginger and garlic paste 2 tbsp
- Green chillies 1, slit lengthways
- Shellfish stock 150ml
- Coconut milk 45ml
- Sugar ½ tsp (optional)
- Green cardamom pods 3-4
- Ground coriander 1 tbsp
- Juice of half a lime
Marinate the prawns with half the turmeric and half the salt for 5 minutes.
Heat half the oil in a pan and add the bay leaves and onion paste and sauté over a medium heat for 10-12 minutes until very light brown.
Meanwhile, heat the remaining oil in a non-stick frying pan and sear the
prawns briefly for 1-2 minutes, turning them to sear on each side, then set
Mix the remaining turmeric, the ground cumin and ginger-garlic paste in 75ml water.
Add to the sautéed onions, reduce the heat and cook for 2-3 minutes, stirring regularly. Add the remaining salt, green chillies and prawns and stir for 1 minute. Add the stock, then mix in the coconut milk and simmer for 2-3 minutes or just until the prawns are cooked, adding a little more stock if
Correct the seasoning with salt and sugar and sprinkle on the ground
cardamom and chopped coriander. Squeeze over the lime juice and serve with rice.