Author Archives: regalfish

If you’re throwing a party this Halloween, why not try something fishy and easy to cook. Regal Fish supply a delicious assortment of delights, why not try our Crispy Prawn Selection – A combination of pre-fried King Prawns, 15 pieces garlic marinated and wrapped in filo pastry and 15 pieces wrapped in a crispy natural breadcrumb finger-laid in a tray and ready to oven bake from frozen. Go crazy and nibble on our Crispy crumb bites with Cod, Chilli and Cheese or for those Prosecco lovers out there we supply a luxury Fish and Prawn Roast coated in a Prosecco and Cream Sauce, Yum!

Visit our website or call our friendly sales team on 01652 662100 to view or discuss more mouth-watering Buffet Party Food Ideas.

Have a safe and spooky Halloween from all at Regal Fish HQ.

CRISPY PRAWN SELECTION ONLY £10.00 FOR 30 PIECES

COD, CHILLI AND CHEESE BITES ONLY £6.25 FOR APPROX 20 BITES

COD, SALMON & PRAWN ROAST WITH A CREAMY PROSECCO SAUCE ONLY £6.50 FOR 400G

It’s that time of the year again! We have been trying out potential Christmas products at Regal HQ this week. We usually start looking at Christmas products during the Summer and aim to have everything in place by September so we have to be extremely organised.

The lovely Ben from Pacific West cooked up a storm for us including Popcorn shrimp, tempura prawns, salt and pepper squid and lots more!

As many of you will know, we love a festive wellington and so our friends at Chapman’s Seafoods in Grimsby are busy checking recipes for possible improvements. We will also offer the famous Inverawe Smokehouse Salmon Terrine as well as a selection of pates and are working on an eye catching Salmon centrepiece which we are sure you will all love!

Well keep you posted as we find out more, keep an eye out on our Facebook and Twitter pages for the latest news and information as well as behind the scenes photos and videos.

Regal Fish are proud to call Grimsby our home. The fish market is fantastic and gives us access to unbelievable fish and centuries of experience and heritage to draw from in the industry. As a little homage to this special town of ours, here is a blog with our 10 favourite facts about Grimsby. Continue reading →

Most schoolchildren are now back at school and excited about another year of learning and growing. And we’ve got some excellent new products for the chrimbo limbo months to keep them nourished, happy and energetic.

These specials have the whole family in mind to make teatimes stress free and to give you more time at the table. Continue reading →

Also called skate, fresh ray was once widely eaten in Britain but is now seen as one for the gourmets.

September is an excellent time to purchase this traditional, delicious and meaty fish. As well as being wild, the fresh ray we deliver to your door is also responsibly sourced.

Ray wings are the most popular choice. They’re an excellent option for pan frying. We sell them by the kilo and you will receive two to four meal sized wings per kilo. Ray with black butter is a classic. This recipe from Nigel Slater is easy to follow and tasty. For a modern twist on the classic, this one pan wonder from the BBC Good Food website for ray with buttery parsley and capers is sure to be a crowd pleaser. Purchase ray wings. Continue reading →

Whenever customers ask us to recommend something a bit different, sea bass always comes to mind.

Sea bass has large flakes of meat, a tasty skin that crisps in the pan and a butteriness that makes it a luxurious table fish. And for a white fish, sea bass is high in omega-3 fatty acids, perfect for people trying to eat more of these healthy oils. Continue reading →

Truly fresh fish is luxury. The fish we deliver to your door is prepared just for you. We select the best fish with firm flesh that springs back when you apply pressure to its glistening skin. The eyes on whole fish are clear. And there is a faint smell of the sea, a smell experts describe as ‘marine’, not fishy at all. Our guarantee of quality.

Most of the fish we provide is in whole fillets, prepared the morning we deliver, ready for you to portion, bag, freeze or eat that evening. Our market fresh fish can be stored for between 2 and 5 days in the refrigerator below 5°C, depending on the species, and we label your tray with that information as a guideline. Continue reading →

Journalist Tom Rawstorne finds the fish that supermarkets are selling on ‘fresh’ fish counters can be months old. Sometimes two years old. And it’s perfectly okay for them to do so.

Monitoring the age of fish on sale is left to supermarkets. ‘There is no limit as such — there is no rule or law that says it has to be ten days or whatever.’

Dailymail.co.uk, 2016

Supermarket customers pay a premium for fresh produce. We associate fresh products as being healthier and will pay extra because we perceive the supermarket has had to rush the items from the farms to their stores quickly before they deteriorate. Continue reading →

The school summer holidays are here. And we’ve had a lot of requests for fish recipe ideas suitable for the children and grandchildren.

We’ve recently added a few new products to our Family Favourites range. New favourites include our sustainable dusted yellowfin sole, available in three flavoured crumbs: lemon and parsley…lime, chilli and coriander…or roasted garlic.

Our vinegar infused tempura battered pollock fillets have also been very popular this summer…perfect for a healthier fish and chips with their light and crispy batter…sustainable and economical. Continue reading →

Once again, mackerel is back in season and at its best. Tinned, smoked, pickled, frozen…there’s no bad way to have mackerel. But whole fresh mackerel is a real treat and the season typically runs from May to September. A relatively small window.

Barbecuing

Mackerel is a winner on the barbecue. The skin tastes amazing when it’s a little charred. And the flesh is packed full of Omega 3 to take on the smoky flavours from hot coals.

A whole mackerel will only take about five minutes on the grill. It’s ready when the flesh flakes from the bone easily with a fork. Continue reading →