Fish Quotas for 2020
Fish populations have been a serious topic over recent years, thankfully they have shown signs of recovery in some areas but key stocks including cod, seabass, hake and herring are still overfished, scientists say. The EU pledged to end overfishing by 2020 as part of changes to the common fisheries policy agreed in 2013.
Haggling over EU fishing quotas for next year has begun in Brussels, and fisheries ministers from member states look likely to ignore scientific advice and argue for higher quotas for key stocks.
We have some great Sailbrand Specials still available including;
- IQF cod loins 140-170g £15 for 10
- Frozen Smoked mackerel packs of 2 £2.50
- Frozen chicken breast £10 for 10
- Smoked Salmon 2 for £32
- Grey mullet £8 per kilo
As well as supplying some of the country’s top hotels and restaurants, we also have a retail shop, which is open to members of the public.
Retail Shop opening hours: Monday – Friday 5:30am to 12:30pm
Fish of the Week: Skrei Cod
Skrei Cod also known as the Norwegian Miracle comes from the largest stocks of cod and is sustainably managed. Skrei Cod is only available from January till April, and has a firmer flesh than your normal cod. This is because of the way the fish has migrated to and from waters and had to swim against the current.
Skrei Cod served with chorizo, pea & crayfish Gnocchi
- Skrei cod 2 portions
- Gnocchi 500g
- White wine 50ml
- Peas 75g
- Butter 50g
- Crayfish 50g
- Cream 150ml
Have a pan of salted boiling water on. Heat up a non-stick frying pan season your cod and place in the pan with 2 tablespoon of oil skin side down, allow to cook for approx 3-4 minutes to crisp up the skin. Flip the fish over, add the butter to the pan and leave on a low heat for 2/3 minutes.
Dice the chorizo and fry in a dry pan until the oil starts to come out. Drop the gnocchi into boiling water for approx 2/3 min. While the gnocchi is cooking, add the white wine to the chorizo pan and leave to reduce by a third add the double cream and allow to reduce until it starts to thicken.
Drain the gnocchi and add to the sauce along with the peas and crayfish and leave on low for a 2 minutes, season to taste.
Plate the gnocchi and fish, enjoy this warming seasonal dish.