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.
A simple, zesty glaze to make a piece of fish more interesting.
Fish and Chips is an English dish of battered fish, deep-fried, served with pieces of deep-fried potato. Malt vinegar and salt are the traditional condiments that will be offered free to go with it. Ketchup is a less popular option. The deep-fried potato pieces are what the English call chips. They are thick-cut French fries….
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…
A classic, though eccentric, regional English recipe!