Don’t be afraid to cook seafood at home, it’s actually very simple and requires very little preparation. Fish is usually quick-cooking, it’s nutritious and above all, delicious. Anyone can pan-sear a piece of salmon or whip up a simplebaked sea bassfillet. With a few hot pot ingredients and a table-top burner you’ve got yourself a fun family dinner. Stirring through some packaged crab meat into your scrambled eggs at breakfast is child’s play and cutting/cubing tuna steak is rather straightforward for a gorgeous tuna tartare. For those a little more confident, choose a variety of seafood to combine into a stunningFisherman’s Pie, whilst some butter-drenched lobster tails or king prawns alongside a juicy rib-eye steak make for an impressive Surf ’n’ Turf. And…if you know how to shuck an oyster, for the best starter plate some oysters with a lemon wedge and a vinaigrette. If you ever need ideas, recipes or suggestions feel free to reach out and browse our recipes on this site.
The Merits of Preserved Fish
Fish and seafood, like so many natural products, are quite seasonal. There are particular times during the year when they are in abundance and at their best. Preserving helps us take advantage of this bounty, as well as ensuring there’s supply for demand for certain seafood examples to also help with sustainable fishing. There is true artistry to canning, pickling and preserving fish and by buying from small, artisan suppliers we are able to bring you an array of these preserved treats. In Hong Kong seafood is loved by one and all and whilst our love for fresh fish is fierce, Cantonese cuisine makes the most of the traditionally preserved delights. So whether Cantonese food or international cuisine are on your menu soon, you’ll do well to include some beautifully pickled or canned seafood.