Monthly Archives: May 2016

Swordfish is prized for its dense and meaty texture, richness and mild, sweet taste. Ideal for summer barbecuing, grilling and pan-frying. Swordfish can be paired with a host of your favourite ingredients.

Swordfish is an oily fish and counts towards your weekly recommended portion of omega 3 packed fish. It also contains a good amount of the hard to find Vitamin D (a vitamin many British people are deficient in because of our lack of sunshine, unfortunately) and Vitamin E for healthy skin. The potassium in swordfish improves nerve and muscle function. More than that, a portion of swordfish contains your daily recommended intake of selenium. Selenium is hard to find in foods other than calorific brazil nuts and helps mop up cell damaging free radicals and improve thyroid function. Continue reading →

A snap from our last Food Revolution Day

Jamie’s Food Revolution 2016 happens this May and we’re going into local schools to do some cooking with the pupils and have a few fish quizzes.

With programmes such as Jamie’s School Dinners and Jamie’s Ministry of Food, Jamie Oliver has done a great deal to promote healthy eating to children and make learning about food and nutrition fun. Continue reading →

We’re always on the lookout for a good fish recipe. And as an homage to Jamie Oliver and his Food Revolution 2016, we’ve compiled our favourite recipes from Jamie that we’ve tried and loved. Enjoy. Continue reading →

Catfish is hugely popular around the world and prized for its mild, succulent flavour, pleasing texture and large flakes. Across the pond, Cajun catfish is an American classic and catfish is revered in Malaysian and Vietnamese cooking.

Catfish is available to us in Britain. However, catfish is elusive. It is the Scarlet Pimpernel of the ocean, hiding behind rocks and in small caves and going by a number of aliases such as ‘sea wolf,’ ‘devil fish,’ ‘Scotch Halibut’ and ‘Scarborough woof.’ Continue reading →