I want you to enjoy a great seafood meal in the comfort of your own home. Here you’ll find my suggestion of how to enjoy the best seafood experience.
The salmon has been cured by our friends at the brilliant Brown and Forrest smokery in Somerset, with maple, salt and brown sugar.
A lovely starter
The sardines are from last summer’s catch in Mounts Bay, Cornwall which we had canned by one of the top guys in Galicia where canning is an art.
These make for a great antipasti or a light lunch on another day.
The smoked haddock is from Alfred Enderby in Grimsby who are undoubtedly the best haddock smokers in the world, their fish is prepared just as it has been for 100 years and smoked in the same kilns.
The perfect breakfast.
Turbot is the king of fish, it’s a big flatfish and your T bones were cut from a 2-3kg fish. These wonderful chunks of fish are best cooked on the bone, the meat becomes wonderfully sticky and delicious and is a joy.
Enjoy this with a glass of Tonnix Branco
Sweet South Coast scallops are the best selling starter at Rockfish which we cook in the same way as you are about to.