Fish Guide & Fish Recipe Ideas | Buy Cornish Fish & Seafood

Grilled Cornish Mackerel with Cornish Crab & Chive Potato Salad

27 May 2024

Grilled Cornish Mackerel & King Crab, and Chive Potato Salad

This is a lovely light lunch or starter using one of our favourite fish.

Really simple to put together, use the absolute freshest mackerel and crab to ensure a real impact of flavour.

Serves 4 as a starter.

This is a recipe on the Good Cornwall Seafood Guide from the amazing Scarlet Hotel in Mawgan Porth.

To make this recipe you will need:

And here’s how to do it…

Mix the brown and white crab meat together well, but try not to break down the crab meat too much.
Add a squeeze of lemon juice and some salt and pepper.
Taste, add more seasoning if needed and keep in the fridge until needed.
Peel the new potatoes and cut into ½ cm dice.
Cook them in a pan of boiling water for 6 to 7 minutes until tender.
Cool down under running water.
If this is too fiddley for you you can cook the potatoes as they are and cut them up when they are cooked and keep the skins on.
This will not deteriorate the flavour of the dish.
When the potatoes are cool, mix in the mayonnaise and chives, season and taste.
Pre heat a grill to its highest setting.
Lay the mackerel fillets on a tray, pour a little virgin olive oil over each one, season with Cornish sea salt and grill the fillets skin side up for just a couple of minutes.
You will be surprised at how quickly it cooks, and it is important not to over cook it. Don’t worry if the skin starts to colour and blister, we believe this only improves the flavour.
To serve place a spoonful of potato salad on a plate next to a generous portion of crab, place the mackerel on top, and finish with a few very finely sliced radishes and some of you favourite salad leaves.

Posted in Recipes and Fish & Seafood Recipes

Cornish Whole Lobster

24 May 2024

Cornish lobsters are mainly caught in rocky areas and on the edges of rocky reefs around the Cornish coast. They are traditionally caught in pots which are set out in lines on the seabed and then hauled in by small boats from harbours dotted along the coast. Traditional inkwell pots were originally constructed from willow withy’s but nowadays pots are constructed from steel and nylon net with plastic fittings. All are baited traps that allow crabs in but prevent them from easily escaping. Pots are dropped down to the seabed and are left for several hours or days before being retrieved. Any undersized crustaceans can be returned unharmed and in Cornwall there is little impact on the seabed on which the pots are deployed.

Conservation efforts mean stocks of lobsters are healthy and it has a sustainability rating by the Cornwall Good Seafood Guide of 3 due to the good stock management, low impact fishing method and ongoing conservation efforts of the Cornish fishing community.

How to Prepare a Cooked Lobster: A Step-by-Step Guide

Preparing a cooked lobster can seem intimidating, but with a few simple steps, you can enjoy this delicious seafood delicacy at home. Follow our guide to make the process easy and enjoyable.

Ingredients and Tools You'll Need:
Fresh cooked lobster
Sharp chef’s knife or kitchen shears
Cutting board
Kitchen towel
Small bowl (for the lobster meat)
Nutcracker or lobster crackers
Seafood forks or picks

Step-by-Step Instructions:

Firstly, prepare your work area. Lay out a large cutting board on a stable surface.
Have a sharp knife or kitchen shears ready, along with a kitchen towel to keep the lobster steady.
Place a small bowl nearby to collect the lobster meat.

!: Remove the Claws:

Hold the lobster securely with the kitchen towel.
Twist off the claws at the point where they join the body. This might require a bit of force.

2: Crack Open the Claws:

Use a nutcracker or lobster crackers to gently crack the shell of each claw and knuckle.
Carefully extract the meat using seafood forks or picks, and place it in the bowl.

3: Separate the Tail:

With the lobster on its back, hold the body with one hand and the tail with the other.
Twist and pull the tail away from the body until it detaches.

4: Extract Tail Meat:

Press down on the sides of the tail to crack the shell.
Split the shell open with your hands or kitchen shears.
Pull out the tail meat in one piece and remove the dark vein that runs down the center.

5: Remove and Clean the Legs:

Break off the smaller legs from the body.
You can extract the meat by rolling a rolling pin over the legs to push the meat out.

6: Serve and Enjoy:

Arrange the lobster meat on a serving platter.
Pair with melted butter, lemon wedges, and your favorite side dishes for a delightful meal.
Preparing a cooked lobster is easier than it looks. By following these steps, you'll be able to enjoy a luxurious seafood dish that's perfect for special occasions or a gourmet treat at home. Bon appétit!