More Than Just a Seafood Purveyor
This week, we will be exploring the massive range of deli, poultry and dry stores goods that are available from Sailbrand.
Although we obviously pride (and judge) ourselves on the quality of our fish and seafood, we can offer so much more to your menus. Take a look below and see for yourself.
A little about the Marine Stewardship Council (MSC)
For over 20 years now, the MSC, a non-profit organisation, has been recognising and rewarding efforts to protect oceans and safeguard seafood supplies for the future. Customers are becoming more and more aware of where their food comes from and now more than ever it’s important to consider the provenance of your ingredients.
This can be a great marketing tool for your business and it gives your customers peace of mind, knowing that your product passes the industry standards for traceability and sustainability. Google Marine Stewardship Council for more information
Sailbrand-More than just fish!
By now you will have realised just how good we are for fish and seafood, but did you know there are pages and pages of other products we offer as well?
From deli, cheese and meats to poultry, speciality tinned products and imported olives, dairy and butter. Sailbrand can help with all sorts of needs in your kitchen, have a look on our products page or give the office a call to request a full brochure.
Fish of the week: Lemon Sole
Sustainable, delicious and quick to cook, Lemon sole has a delicate flavour that works with everything from a simple dressed salad and new potatoes, to classic dishes such as sole Veronique, and many more in between. This flat wonder lives in the shallow seas of Northern Europe and ours are landed daily from our guys at the ports of Peterhead to us. We can supply whole, gutted or filleted in a range of sizes, just call and ask, your customers (and GP) will thank you for it!
Sardines on Ciabatta Toast with Roasted Red Peppers and Yoghurt
Simple, summery and delicious, what more could you ask for? Don’t forget we can also supply the roasted peppers for this dish, try them and you’ll love them!
- 12 sardines, filleted
- 4 thick slices of ciabatta, char-grilled or toasted
- 200g Natural yoghurt
- 4 roasted red peppers
- Salt and pepper)
- 2 cloves of garlic
- Olive oil
Rub each of the slices of ciabatta toast with the garlic, then top with the shredded roasted red peppers.
Roll the Sardines and place on top of each slice of chargrilled bread, then place in a warm oven for 10-23 minutes until just cooked.
Using the garlic cloves from before, make a garlic yoghurt by blending with the yoghurt and adding salt and pepper to taste.
Drizzle the garlic yoghurt over the Sardines on toast, and garnish with a little side salad of some micro herbs.