If you love sardines and the rich, tangy preserves known as Branston Pickle, your ship has come in. This is an easy mixture of sardines and pickle to spread on hot buttered toast.
The 25th of June is Catfish Day, celebrating farm-raised catfish. Many people who don’t like fish find that they like farmed catfish because it has a clean, mild, non-fishy taste.
The 18th of July is Caviar Day. If trying caviar is one of those things that’s still on your todo list, today could be the day to take the plunge.
A simple, zesty glaze to make a piece of fish more interesting.
The first Friday in June is Fish and Chip Day. As promoters of the day like to note, it always falls on a Fryday! Treat yourself to fish and chips today!
Fish and chips is the most famous English dish and still England’s favourite takeaway. A typical fish and chip shop will also offer other things, such as sausages or meat pies.
A very rich-tasting fish pie.
A classic, no-fail batter for fish.
A fish plank is a board for cooking a fish on over a grill. It is also useful for any food that benefits from the low and slow cooking that indirect heat can provide over a flame.
A fish slice is an elongated cooking spatula with slots or slits in it, allowing liquid or fat to drain a bit off the food being lifted.
Fish Stock © Randal Oulton Fish Stock is a little harder to come by than beef or chicken stock. It’s even harder to cheat — while every food store will carry beef, chicken and veg stock cubes, you won’t see fish stock cubes everywhere. They used not to be very good, but have improved in…
This are fancy yet kid-friendly lunch sandwiches that the kids can help you make for them.
Good with mashed or plain boiled potatoes.
A Japanese stock recipe. You can make two broths from the seaweed and the tuna.
A very good stand-in for fish stock that would otherwise take hours to cobble together.
This makes a great brunch or weekend breakfast dish, and at a very low cost, depending on what you are using for the fish.
Safe cooking temperatures are the minimum temperatures that you are advised to cook meat to in order to ensure that it is safe to eat. Here are some absolute base minimums that lab results have show researchers will kill nasties. Beef130°F54°CEggs140°F60°CLamb and Seafood140°F60°CPork150°F66°CPoultry and Stuffing165°F74°C The temperatures that Health Authorities give out are almost always…
Smoking meats and fish is a way of flavouring them, or helping to preserve them, or both. The meat or fish is first cured in salt, either “dry-cured” by having salt rubbed into it and let stand, or “wet-cured” in a brine. The salting before smoking is necessary because the meat or fish will have…
The 29th of June is St Peter’s Day. As far as the food world is concerned, St Peter is the patron saint of fishermen.
A classic, though eccentric, regional English recipe!