Let’s Talk Sustainability
Welcome to this week’s Sailbrand blog, this week we’ve chosen a subject close to everyone’s hearts in the seafood trade-sustainability.
There’s a lot of talk about it, even industry recognised bodies have been set up such as the Marine Stewards Council (MSC) to educate and remind us of its importanc
While it may be said that overfishing was a serious problem in days gone by, nowadays we have so many other options available to us. Amazing farms that offer year-round consistency, Aquaponic farming, to name just a few.
But the main focus should be on finding quality alternatives to popular products, and that’s where we come in!
Fish of the Week: Coley
Take Coley for example. In days gone by, this fish would be cast aside for pet food, or to use as bait, but these days chefs, restaurateurs and customers are realising the potential of this delicious, firm white-fleshed beauty. It can be used as a direct replacement for any dish containing cod or haddock for a fraction of the price and customers can enjoy it with a clear conscious. Take a look at the quality of the Coley this week at Sailbrand and you’ll see what we mean!
Here at Sailbrand, we understand the importance of choice, whether that’s ethical, personal or financial and we are here to support. Feel free to give the office a call anytime, we are here to chat and offer advice if required and can always recommend a suitable alternative to save a few pennies while still giving your customers the quality they deserve.
Coley with Mussels, white wine sauce and Oyster leaf
- 4 x 200g portions of Coley
- 500g cleaned mussels
- 350ml white wine
- 200ml cream
- Salt, pepper and olive oil
- 1 lemon
- 100g Oyster leaf
- 8 oysters, shucked
- 1 onion, diced
- 1 sprig of thyme
- 2 cloves of garlic
Sweat the onions until soft then add the thyme and garlic, cook for 2 mins to soften then add the mussels, white wine and cream. Cook with the lid on for 5 minutes.
Meanwhile, pan fry the Coley, seasoning both sides until cooked, add a squeeze of lemon and leave to rest.
Back to the mussels, add the oysters to the pan and cook for a further 1 minute, then season and add lemon juice to taste.
Serve the mussels and oysters in a bowl with the sauce poured over then place the coley over the top, adding the oyster leaves raw as a garnish.