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COD | HADDOCK | WHITING

We are now stocking whitefish from wednesday through until Saturday each week, Our Cod is all Locally sourced giving our customers at least a four day shelf life,

COD :  is in chunky cuts or block and side fillets.

HADDOCK : is block fillet or oak smoked in natural wood shavings. ( this really is a […]

By |September 18th, 2014|Uncategorized|2 Comments

FARMERS MARKETS !!!

Keep looking out for our outside event trailer , we’ll post dates and location as it becomes available.

but at the moment the main seafood outlet is being built.

we will keep you up to date asap
 

By |September 18th, 2014|Uncategorized|0 Comments

Berwick Beer & Food Festival 2014

A Big thanks goes out to all our custommers & Friends (old & New) for making our first real outside event work well.

We had lots of great response on products and ideas, and the weather helped make it too.

Keep an eye out for all our up and coming events by visiting our blog

Dont forget […]

By |September 17th, 2014|News|0 Comments

BBQ packs now available

You can now build your own Barbecue pack to how you like …

Not only do we have our usual selection of live Shellfish always in stock

But we now stock a vast range range of Frozen products that can be cooked straight

Onto the grill :

[ Raw Tiger Prawns] [ Shell on Jumbo Langoustines] [ Breaded Squid Strips] [ […]

By |September 17th, 2014|News|0 Comments

Crab Stew Basque Style

This is a nice little way to use crabmeat in a stew on a cold day. It is based off a Basque recipe – a little French, a little Spanish – and relies on lots of crabmeat, some shallot and some fish stock. I served it in individual ramekins, topped with toasted breadcrumbs. You […]

By |September 9th, 2014|Recipes|0 Comments

Spicy Crab Soup

Spicy Crab Soup

1 quart water
3 chicken parts (neck or wing)
3 pounds canned tomatoes, quartered
8 ounces frozen corn, thawed
1 cup frozen peas, thawed
1 cup potatoes, diced
3/4 cups celery, chopped
3/4 cup onion, diced
3/4 tablespoon seafood seasoning
1 teaspoon salt
1/4 teaspoon lemon pepper
1 pound crabmeat, fresh or pasteurized, cartilage removed (regular or claw meat)

* Place water and chicken […]

By |September 6th, 2014|Recipes|0 Comments

Lobster Fra Diavlo

Lobster Fra Diavlo (serves 4)

4 Fresh 1-11/2 lb Lobsters
3 oz Olive Oil
1 Tbs Minced Garlic
1/2 tsp Basil
1/2 tsp Oregano
1/4 tsp White Pepper
1/4 tsp Crushed red pepper
3-4 dashes Tabasco sauce
24 oz Marinara sauce
1/2 cup Dry red wine
Pasta for Four

 

* Boil lobster, cool, pick all lobster meat out of body and claws. Set aside.

* In a […]

By |September 6th, 2014|Recipes|0 Comments

Lobster and Tortellini Salad

Lobster and Tortellini Salad (serves 6-8)

1/2 cup Light olive oil ( or other light oil )
1/3 cup Balsamic vinegar
1/4 cup Fresh lemon juice
1 large clove Crushed garlic
1 lb Cooked cheese tortellini
1 cup Diced, peeled, seeded tomato
1/2 cup Celery, thin sliced
1/4 cup Diced onion
1/2 cup Coarsely chopped curly parsley
1 lb Lobster meat

 

* To taste Pepper […]

By |September 6th, 2014|Recipes|0 Comments

Lobster Cooking Instructions

The traditional and straightforward way to serve lobster is boiled or steamed and served with melted butter or mayonnaise.

To Boil: Fill a large pot allowing 2.5 quarts of water per lobster. Use seawater or add 2 teaspoons of salt for each quart of water. Put the live lobsters in one at a time head […]

By |September 6th, 2014|Recipes|0 Comments