Catch of the Day – the freshest of fish right here in your High Street!
Our Catch of the Day is available in our Ascot store every Friday, sustainable fresh fish that is caught in small boats in Cornwall only 36 hours before; this is the freshest fish on the high street and tastes fantastic.
Come along to the store to see what’s in store today and treat yourself to something special this weekend.
This weekend, beginning Friday 6th December, we’ll have the following in store:
Mackerel Fillets – £3
A firm-fleshed, oil-rich fish with a torpedo-like shape and iridescent silver and blue striped skin. Mackerel is a delicious, nutritious and sustainable fish, with intense, creamy meat packed with omega-3 fatty acids.
Freshness is of utmost importance – mackerel, like many oily fish, tend to spoil more quickly than white fish. Check for firm, shiny bodies and clear, bright eyes.
The oily texture of mackerel makes it an excellent fish for smoking. Smoked mackerel is delicious torn into salads or whizzed in a blender with some crème fraîche or ricotta cheese, lemon juice and pepper to make smoked mackerel pâté.
Mussels – £4
This week’s mussels were grown on the rocks and stones of the Cornish coastline. Mussels are one of the most environmentally sound types of fish or shellfish available and they don’t come with a hefty price tag.
Mussels are at their best during the cold months as this is outside the breeding season. Plump, juicy flesh and a succulent taste of the sea is what you are looking for once they are cooked.
Mussels need little cooking. Place them in the bottom of a large pan with a small amount of liquid and turn up the heat to steam them. As soon as the shells start gaping open, you know they are ready.
Mussels are great for steaming in vermouth or white wine – along with shallots, garlic and herbs.
Dab Fillets – £5
Dab is from the beautiful flat fish family – it’s flaky, sweet, juicy and delicious. It is similar to lemon sole. Dab is the smallest of the flatfish, weighing on average only 250g/9oz. It looks similar to plaice and has soft, sweet flesh. It’s caught mainly in British inshore waters as bycatch, but is growing in popularity as a sustainable and cheaper alternative to plaice. It can be grilled, pan-fried or baked whole.
Dab can be grilled, baked, or rolled in seasoned flour and pan-fried. Fillets should be floured and pan-fried or poached for best results.
Gurnard – £5
If the seabed had mirrors, the gurnard would surely swim by without a glance. Throughout history, the public has felt the same way: trawlers catching gurnard in their nets tossed it back into the sea; lobstermen used it to bait their pots. Recently, though, chefs have championed this most ugly of fish and it is being served up by cooks seeking sustainable alternatives to overfished species. Samantha Clark of Moro recommends gurnard with sweet onions, ginger and saffron, while Hugh Fearnley-Whittingstall cooks gurnard whole with winter vegetables, because “it’s cheap, delicious and looks amusing”.