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Online Ordering

 January Update!

We're seeing some amazing landings with so much variability in price that I'm keeping website ordering switched off for a few more days. There have been huge price drops across the board with fishermen catching big volumes on Wild Bass, Wild Bream, all the flat fish and lots more. I want everyone to benefit from this, so the best way to place an order is to call, text or WhatsApp 07354 849465 OR send an email to me at  info@passionateaboutfish.co.uk 

Lets make the most of the start of the year abundance... the next named storm will put a halt on it for sure!! I'll get online ordering up and running as soon as everything calms down...

Sue

Cancer pagurus

Crab Meat - Brown

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100g
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500g

The brown meat in crabs is called tomally and is found in the main shell cavity of the crab. Totally different in texture and taste to white crab meat, it is utterly delicious with a really rich flavour which makes it fabulous for sauces or to add a little extra 'crabiness' to any dish.

The texture and colour of the brown meat will change dramatically from crab to crab as well as throughout the year. At times its pale, quite loose and creamy and at other times, the hen crabs, which carry the highest percentage of brown meat, will have a very red, firm tomally.

Although some people enjoy eating the brown meat just by itself, most find it a little too strong in flavour, but you can't deny that it really adds so much flavour. Even a simple crab sandwich benefits from a little brown meat spread across some thick, buttered white bread before piling on the white meat.

Always add a spoonful of brown crab to the base of your crab linguine to give it a real richness and depth of flavour

Our Recipes


Crab Linguine

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