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Exotic fish
Spice up a meal with one of these warm water reef fish, which are flown in on a daily basis from their tropical climates.
Barracuda
Large in size with a fearsome, predatory appearance, the Barracuda is often called the Sea Pike and can be served as fillets or steaks.
Barramundi
Australia’s national and emblematic fish that has begun to gather a following throughout Europe and the Western Hemisphere.
Emperor
Like a Snapper in appearance and texture, this fish has numerous varieties of equal quality, versatility and, of course, taste.
Grouper
An alternative to Snapper and Bream, the Grouper is still a little known delicacy in the U.K.
Red Snapper
Its striking colour makes the Red Snapper are attractive addition to a seafood course and its sweet, nutty flavour goes hand in hand with everything from chillies to more subtle herbs.
Shellfish
A staple in seafood cuisine, the term ‘shellfish’ denotes anything from oysters and clams to shrimps and the heftier Lobster family.
Clams
With the exception on the Razor Clam (named for its cutthroat razor-type shape), all clams are rounded in appearance and there are a great many varieties available year round on the market – Armande, Venus and Palourdes to suggest just a few.
Cockles
An historic British favourite that can be purchased live, frozen or preserved in a brine or vinegar substance, Cockles are usually found in muddy, silted areas such as Morecambe Bay, the Thames Estuary, Leigh on Sea and the Burry Inlet.
Cold Water Prawns
Sourced from the cold waters around Canada, Iceland, Norway and Greenland, these prawns are translucent, but transform into a rosy pink when cooked and are almost always sold pre-cooked or frozen.
Crab
Fresh, picked and dressed, the Brown Crab assimilated to British baited pots can weigh up to 3kg, while various other types of crab such as the Spider Crab and Blue Swimming Crab – the latter from the Far East – are of similar popularity.
Crawfish
This year round seawater crustacean is similar to a Lobster, but without the large claws so that only the tail is eaten – much in the same way as the Crayfish, with which it is often confused.
Crayfish
Freshwater crayfish have very succulent flesh, but, unlike in Lobster varieties, only the tail is eaten.
Spotted Grouper
Unlike most other fish, grouper tend to be sold live at market, which means extra freshness,
Cuttlefish
Chameleons of the sea that are similar to Squid, but with a tougher texture, Cuttlefish are not eaten on a large scale in the U.K. and most are shipped to other European nations for consumption.
King Crab
Also known as Stone Crabs, these are chiefly found in cold seas where a limited availability and risky conditions make catching them a dangerous venture for boats and crews. The Red King Crab has been voiced as the best tasting crab in the world, while the Blue boasts voluminous meat in their over-sized claws. We supply frozen leg clusters that begin at 10kg!
Mussels
Common or Blue Mussels found off the shores of the British Isles are available year round, but may not be at their best during the summer months. The U.K. is resident to a significant mussel farming industry and mussel meat is readily available frozen from its stocks, while you can alternatively try frozen Green Lip Mussels from New Zealand for their meatier form.
Octopus
This is the firmer of meats among the Cephalopod and a frequent visitor of fishing nets in the English Channel and the Mediterranean – the tentacles are revered as the best bit for eating.
Oysters
Choose between the Pacific Ocean or Rock Oyster on the British market, the latter being considered the finer, but equally the more expensive as they take longer to develop and are exclusively harvested between September and April.
Scallops
Available all year round, Scallops are found in deeper waters than most shellfish and are either dredged or diver-caught and may be sold soaked or un-soaked (a more premium product).
Shrimp
Shrimp appear on the market in a diverse range of colours and sizes, but are appreciated worldwide for their delectable flavour and positive balance of high omega 3 and low levels of mercury.
Squid
The most widely consumed Cephalopod found in British waters that can be eaten almost entirely whole except for the transparent quill, which must be removed ahead of cooking.
Warm Water Prawns
These Tiger or King Prawns may be farmed in salt or fresh waters in primarily tropical countries such as Bangladesh, Thailand and Vietnam, and are easily available shell-on and shell-off. We also stock a wonderful range of prawns from New Caledonia that maintain strong ethical and sustainable credentials!
Whelks
Most commonly sold cooked as Cockles, this meat has a distinct
flavouring and a firm texture.
Crab
Cooked whole, steamed, boiled, baked or fried; crab is an incredibly versatile and healthy seafood product.
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