Yes, it’s official! The pots have been out and are filling up nicely and today we received our first delivery of Andrew’s fabulous Native lobsters. The weather was a little challenging on Monday, but he managed to pull in a few pots and the little beauties arrived with us this morning.
Andrew fishes out of Newlyn in Cornwall and he’ll be sending us his lobsters throughout the season. Some of you met him a few weeks ago when he spent the day on the shop with his lovely wife, Sally. He really loves what he does and we’re very privileged to be able to get hold of his lobsters – they are extremely sought after
Seasonality is crucial to enjoying great food; when it really is at it’s best for both quality and price, so make the most of the native lobster season and enjoy the outstanding flavour and texture you only get from British lobsters
If you’d like to hear more from Andrew you can follow him on twitter @Cornish_lobster
And, for those of you who love a Thermidor. Chef Jon Fell has produced a very simple step by step video – link below. We’ll prepare the lobster, you just have to knock up the sauce and enjoy!
Easter week is pretty much the busiest week of the year for fishmongers, and we will be open from 7:30am until 4pm on Good Friday, the biggest of all #FishFridays, with lots of spectacularly fresh fish for your Easter requirements
Our fishermen are gearing up for a busy week and will be making sure there’s plenty of fish available for Good Friday. The weather’s looking good and should mean there’s a great selection of fish and shellfish
Last Saturday was another sell out and the quality of the fish we were handling was exceptional; our suppliers are really looking after us with prime quality, seriously fresh seafood which is a real pleasure to prepare
We’re getting into Native Lobster season now, so will be moving to British from tomorrow. There aren’t many around yet, but the volumes will increase as we move towards the warmer weather. There really is no comparison, and its very exciting to get back to our wonderful lobsters pot caught of the South West. Many of you enjoyed talking to Andrew last Friday, and it was really wonderful to have him in the shop, there was a fabulous atmosphere all day – a real buzz
So for Easter we’re hoping for a full house with lots of variety and amazing quality. If you’re after something specific, as ever, we recommend you give us a call on 01276 66618 and pop an order in the book, otherwise just pop in and see what takes your fancy on the day
Andrew Stevens, our Cornish lobster fisherman, is coming to meet our customers on Friday 18th March at 10:30am and hopefully will be bringing the very first of the season native lobsters with him
The Cornish lobstermen usually start to drop their pots at the end of March, but Andrew has put a few strings in the water in the hope that he catches some early lobsters, and can bring them up with him to Camberley
Last year Andrew supplied most of our Native lobsters throughout the season, and is really keen to meet with our customers and have a chat about what he does. We’ve told him how fabulous you are, and how much you all appreciate our fishermen, and he can’t wait to spend a few hours in the fish shop
Andrew fishes from his tiny one man boat out of Newlyn, with two other very passionate, dedicated fishermen who own a small cooperative called Drecky Fish. They don’t land to market, but deliver directly to their customers and we are very lucky to be able to get some of their stunning catch. As well as lobsters, they catch mackerel, Pollack, red and grey mullet and some cod. Andrew was responsible for catching ‘that red mullet’ last year – a superb specimen that we managed to get hold of, and was the envy of many fishmongers. It lasted a whole 10 minutes on the counter before it was snapped up by a very happy customer!
If you’re free on Friday 18th, please pop along and have a chat with Andrew, he’ll be absolutely delighted to meet you
If you’re trying to decide what on earth to cook for your Valentine this weekend, why not chose some beautiful seafood. It’s so quick and easy and looks really impressive – and we’ve got a great selection coming in tomorrow for all you romantics out there…
Shellfish is a very popular treat at this time of year. We’ll have the pot on early to get all our lobsters and crabs cooked, and we’ll have live available as well if you’d like to cook them yourself.
Fabulous chef John Fell has produced a really easy to follow step by step video for Lobster Thermidor. We’ve tried it and it’s delicious – link below…
Large Tiger Prawns can be simply split and brushed with garlic and herb marinade, then popped under the grill for a few minutes. Our scallops are being delivered from Devon, and we’ll have clams and mussels as well
Oysters, that well known aphrodisiac, are particularly good and we have Maldons and River Teign available tomorrow. Maldons, from the Blackwater Estuary have a very distinctive flavour due to the salt marshes they are grown in and are really plump and delicious. River Teign in Devon produce a more rich, creamy oyster, which is proving really popular with our customers. We can ‘pop’ the hinges for you if you’re eating them on the day, or we’ll give you a quick masterclass in the shop to show you how to open them yourselves
The weather hasn’t hampered the fishing effort as much as we feared this week and tomorrow’s counter will be heaving with stunningly fresh day boat fish
Anything red is always a winner on Valentine’s Day and our lovely red mullet are on their way up from Brixham. Caught by the fishing boat, the Emily Rose, they are sure to very popular on Sunday evening. We’ve also got Turbot, Brill, John Dory, Halibut, Lemons and Dovers arriving in the morning, and we’ll have our usual great selection on the counter
If you’re going for simple, it’s got to be good, and there’s nothing better than our Sashimi Grade Yellowfin Tuna Loin. We will cut it to any thickness, and it’s so easy to prepare – simply sear on the outside and serve with a delicious dressing – it couldn’t be easier.
Our favourite ‘drizzle’ is super simple – some dark soy sauce, add some runny honey until it gets to the sweetness level you like, grate in some ginger, add a bit of finely chopped red chilli and a some torn coriander. Brush the tuna with a little oil. Put a heavy based pan or griddle on high heat and allow to get really hot. Once hot, pop the tuna steak in the pan, wait for the ‘cooked’ colour to move up the steak about 1-2mm, then turn the tuna – it only takes a minute or so! When you’ve turned the tuna, throw in the marinade, allow the tuna to cook on the second side and remove from the pan. Give the marinade another few seconds, then drizzle over the tuna. Make sure you have your wine poured and everything ready, and simply serve with a few leaves – tasty and delicious, just what you need to impress
And finally, if you’re searching for a ‘last minute’ gift, for that extra special person in your life, we’ve had another delivery of Kings Caviar this week. Ridiculously indulgent, but very well received
As ever, you don’t have to wake up at silly o’clock to make sure you get your first choice. If you know what you’d like give us a call on 01276 66618 and we will reserve your order for you to collect later in the day xx
We’re now on our 8th named storm of the season and Henry seems to have had the biggest impact on the fishing effort so far
It’s been a tough week for our fishermen and winds around the UK are causing havoc and hampering the fishing effort. I’m quite surprised by the amount of fish that’s been available and the vessels that are making it out are bringing us some spectacularly good quality fish.
There hasn’t been a mackerel boat on the water for 3 days, and at the start of the week the selection was a little limited, with some species unavailable but we’re seeing more fish every day and this weekends looking great as the fishermen do everything they can to get out on the water to bring us their catch.
Hake continues to be our most popular fish and Alan’s first haul of the week has arrived in Camberley – outstanding quality as usual
We’ve got some lovely ‘2 person’ Brill and Turbot coming in and lots of very nice Red Mullet, Dovers, Lemons and Megrim, which if you’ve never tried are well worth a go. They’re delicious cooked whole, simply trimmed or we can fillet them for you
Shellfish is still proving to be a big hit with customers. Feedback on our Devon Mussels from Teignmouth has been great – they’re super plump and delicious and really hardy. For many they’re the ‘best they’ve ever eaten’, praise indeed!!
And we’ve got lots more Live Scottish Langos heading down for the weekend. These lively little beasts are absolutely stunning, but be careful, they’ve got a real nip if they manage to grab hold of your finger
Don’t feel like cooking? Our little kitchen will be super busy making lots of our very popular fish pies and fishcakes for the weekend.
As ever, if you know what you want give us a call on 01276 66618 and we can hold it for you or simply pop in and chose whatever takes your fancy on the day.