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After a long day in the kitchen, body and brain are tired. But you still have to make the orders! How do you pick your fish? What is trending? And what is a sustainable choice? The more humble, less demanded fish for sure. Of course, a lot also depends on where you are and what season you are in. Talk to your supplier to find out more. Consult a local, independent fish calender, as many fish have their own biological annual cycle. Our chef Craig Elliott looked into the matter consulting several fish guides. He shares some popular fish of the moment and discusses their sustainability. Read on if you want to know what the new pork belly is.

 

Octopus

Octopus (also often referred to as pulpo or polpo) is the new pork belly. I see it appear on restaurant menus everywhere and why not? It’s low in cost and so versatile. Stew it, grill it, serve it as a starter in a salad or as a main. It pairs well with potatoes, legumes, sausage, egg yolk conflict and what not.

Octopus is found in the North-eastern Atlantic Ocean, eastern Portuguese waters, Gulf of Biscay and the western Mediterranean. It grows fast and quickly reproduces, so the risk of over fishing is low. MSC – certified when caught in the right season.

Mackerel

Cooked and mixed in brandade, spread or paté, smoked in a fishy Caesar salad, grilled with a lentil tabbouleh and a tangy rhubarb relish, pickled in escabeche. You name it, mackerel does it! The full avoured and fatty mackerel is an ever green.

 

 

Crab

Crab (we’re talking hard shelled here, as there are so many different types) is lobsters undervalued little brother. The sweet, delicate meat is perfect on a gourmet fish roll, in salads, crab cakes or soup topping. Smoke your crab, cook it, steam it. Go for delicate or spicy with a Cajun or Indian spice rub.

Crab is found in the North-eastern Atlantic Ocean and some parts of the North Sea. They are caught with baskets which means very selective fishing without by catch and agitation of the soil.MSC -certified when caught in the right season.

 

 

Razor clams

Forever popular in countries like Spain and Italy, in the Northern European countries they were undervalued for a long time. Grill them on the barbecue and serve with salsa verde like the Spanish, toss them in an Italian sea food pasta, prepare them Chinese style with black bean sauce and scallions or make an elegant broth with the liquids and serve it with the clams and fresh peas. Razor clams are found in the Southern North Sea. MSC- certified.

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