Have you ever tried Skrei Cod?
Hi fish fans!
We have some fantastic produce starting to come through our doors now, and an amazing product coming up in the next few weeks will be Skrei Cod with a short season it will only be available from mid-January to early April.
We have grown from a small family fishmonger to become one of Yorkshire’s leading wholesale suppliers of fish, shellfish, poultry, game and continental foods.
- Whole sea bream 300/400 £2.50
- Frozen Poussin 2 bird per pack £5
- Frozen Prime Monkfish tails £13 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 will be available next week on pre-order it is a wonderful flavoursome fish, the Skrei Cod is a Norwegian fish and is amazing if you want one of the best fish you can taste come down and get some ordered. It becomes a skrei cod when the fish migrates back to the original spawning grounds from the Barents Sea which is a marginal sea of the Arctic Ocean, located just off the northern coasts of Norway and Russia.
Pan-Fried Sea Bream, with seasonal vegetables & basil pesto
- Sea Bream Fillets
- Olive oil
- Butter 100g
- Blanched seasonal vegetables
Pesto (You can buy from Sailbrand) to make your own you will need:
- Basil 200g
- Pine nuts 50g
- Parmesan 75g
- Garlic 1 clove
- Lemon juice from 1 lemon
- Olive oil 100-150ml
- Salt and pepper
Have a pan of boiling water on for your vegetables. Heat a non-stick frying pan up and add a few tablespoons of oil to the pan, season the fish and place skin side down. Leave for 3-4 min on a medium to high heat to allow the skin to crisp up. While the fish is crisping up add the vegetables into the pan of boiling water.
Flip the fish over and turn the heat down, add the butter to the pan leave the fish for a further 2 minutes and it will be perfectly cooked. Take the fish out of the pan and allow to rest.
Drain the vegetables and add back to the frying pan season and mix in the butter. Plate the vegetables, place the fish on top and serve the pesto on the side.
Making pesto. Pick the basil leaves, grate the parmesan and lightly toast the pine nuts. Add all ingredients to a blender and allow blend until smooth.