As part of our celebrations of all things seasonal, each month we’re teaming up with some regional food champions to explore what other wonderful seasonal ingredients would make perfect partners for Tenderstem®.
Last month we worked with Leeds-based cheese shop George & Joseph to give you advice on the perfect cheeseboard choices for autumn. This month we’ve teamed up with The National Federation of Fishermen's Organisations (NFFO) to explore what wonderful sustainable seafood will be in our supermarkets and local markets at this time of year.
Barrie Deas, Chief Executive of the NFFO, gives us his advice on seasonal sustainable fish: “At this time of year, we’re championing the ‘Magnificent Seven of Sustainable Seafood’ - crab, megrim, plaice, coley, mackerel, hake and gurnard, and hoping the public will find their new favourite fish!”
If you’re looking to try something different, why not try your hand at making our Mustard Grilled Mackerel, Tenderstem® and toasted lemon and basil Breadcrumbs. It’s a speedy yet impressive dinner that’s packed with nutrients. The crunchy coating on the mackerel teamed with the delicate texture of Tenderstem® is the perfect combination.
Our Peruvian-inspired ceviche recipe is perfect if you have an adventurous appetite and limited time on your hands. With a wide range of sustainable white fish available such as hake or coley, you can take your pick of your favourite fish for this quick, easy and delicious dish.
Finally, if you’re after the perfect weekday supper, opt for our crab, Tenderstem® tagliatelle with lemon and basil. It’s a light pasta recipe that’s not too tricky to make, but impressive to serve.
Barrie says: “The last decade has seen a major attitudinal shift within the industry and fishermen now place sustainability at the heart of operations because it’s in their best interests to do so.
“The UK fleet catches a variety of unique, delicious and highly sustainable fish that are regularly overlooked. What a lot of people don’t know is that some of these fish are at the more affordable end of the market, meaning people’s taste buds, wallets and conscience will benefit from eating them.”