Talk to us: We are the experts and will be able to advise you what fish is plentiful and offers value for money.
Be open to change: If the variety you want isn’t available, substitute another. Fish is very versatile and one type can easily be swapped for another in a recipe. Again, we can be your mine of valuable information.
- Freshness is paramount: Daily landings of the freshest fish brought directly from our state of the art processing facility in Killybegs ensure only the best quality seafood reaches our customers.
- We will be happy to fillet, skin and de-bone fish: If you feel you’re not up to the task.
- Get the fish into the fridge as soon as possible: Remember it’s highly perishable and must be kept cool. Remove any packaging, clean with a damp cloth or kitchen paper and store in a shallow dish at the bottom of the fridge, where it is coldest and there is no danger of dripping onto other foods.
- Mussels and oysters should be stored in a bowl at the bottom of the fridge and covered with a damp cloth or kitchen paper.
Cooking our Fish
There are various different ways to cook fish, and they are all basically simple; however, as fish cooks quickly and overcooking is the easiest way to spoil it, careful cooking is important.
The basic cooking methods include grilling/chargrilling, roasting and barbecueing (dry-heat cooking); poaching and steaming (wet heat cooking) and sautéeing/pan-frying, stir frying and deep frying (cooking in oil). Sometimes fish is smoked, ‘cooked’ without heat my marinating in citrus juice (as in gravadlax), or eaten raw (as in sushi).