3 minute read
Love Seafood
by SeafishUK
Launched in October 2020, Love Seafood is Seafish’s ambitious long-term consumer brand to reframe the nation’s view of seafood. It will bring together a range of seafood champions to inform and inspire the nation to enjoy a better, more balanced lifestyle.
Our seafood industry is diverse. We’re looking to unite everyone behind a single cause – inspiring the nation to fall in love with fish and shellfish.
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Love Seafood will:
• Help consumers across the UK reconnect with buying and eating seafood by promoting choice, convenience and the benefits of balanced living.
• Encourage consumption of seafood at home via retail purchases and outside the home, including dining at cafes and restaurants as well as fish and chip shops.
• Bring together seafood champions to inform and inspire the nation.
• Provide seafood businesses with tools to help communicate directly with consumers.
How to use Love Seafood to promote your business
A variety of marketing tools are available to help you promote your company and products to customers. We also provide advice on how best to use Love Seafood content in your business and you’ll benefit from our year-round, nationwide marketing campaigns.
The Love Seafood consumer website at www.loveseafood.co.uk features a wide range of information and insight about seafood and the world of fishing and aquaculture – along with a mouth-watering array of fish and shellfish recipe ideas.
Why not join in, fire up the stove and enjoy one of Love Seafood’s recipe ideas on the following pages.
Share the love – Love Seafood!
Find out more:
Visit the Love Seafood website:
www.seafish.org/promoting-seafood/ love-seafood-consumer-brand
Sign up to receive Love Seafood news updates:
http://bit.ly/2N4iy4W
Love Seafood Recipes
CRUNCHY BAKED PLAICE WITH CHIVE BUTTER
A great alternative to fish and chips!
Recommended by Sarah Ready, Two Brothers Ltd.
Serves: 4 / Prep time: 13-15 mins / Cooking time: 13-15 mins / Skill level: Medium
Ingredients
4 x 170g plaice fillets (or any white fish), skinned and boned
Vegetable oil, for greasing
Small bunch chives, finely chopped
50g butter, softened
4 tbsp. plain flour
1 egg, beaten
100g cornflakes, crushed
500g new potatoes in their skins, scrubbed and cut into pieces
4 tbsp. reduced-fat crème fraiche
2 tsp. wholegrain mustard
320g frozen peas
Method
Step 1: Preheat the oven to 180C/fan or 160C/gas mark 4. Brush a large baking tray with oil.
Step 2: Add the chives to the butter and season to taste. Place in the refrigerator to chill.
Step 3: Put the flour, egg and cornflakes into three separate shallow dishes. Season the flour with pepper. Dip the plaice fillets into the flour. Shake off any excess flour, then dip the fillets into the egg before dipping into the cornflakes. Put the plaice on the prepared tray and put into the oven for 15-20 minutes or until the coating is crispy and the fish cooked through.
Step 4: While the fish is cooking, boil the new potatoes for around 10-15 minutes, until soft. Drain well. Cook the peas according to the pack instructions, and drain.
Step 5: Mix the crème fraiche and mustard together, then add to the drained potatoes and mix gently. S
tep 6: Serve the plaice topped with a dollop of the chive butter with the potatoes and peas on the side. 09
CRAB LINGUINE
Try a little something different with your pasta
Ingredients
250g white crab meat
400g linguine pasta
4 tbsp. olive oil
3 cloves garlic, peeled and finely chopped
1 fresh red chilli, seeded and finely chopped
Juice 1 lemon
1 tbsp. flat leaf parsley, chopped
2 tbsp. coriander, chopped
1 tbsp. harissa paste
Mixed salad leaves, to serve
Method
Step 1: Cook the linguine according to the pack instructions, then drain and cover, reserving a little of the cooking water.
Step 2: Meanwhile, heat a frying pan over a medium heat. Add the olive oil, followed by the garlic and chilli, and fry gently for 2 minutes.
Step 3: Add the crab meat and stir well to combine and heat through. Once the crab is warmed through, gently stir in the harissa paste and lemon juice.
Step 4: Add the cooked, drained linguine to the crab with a few tablespoons of the reserved cooking water to loosen (about 2–3 tbsp.). Add the chopped herbs and toss the pasta through to coat evenly.
Step 5: Divide into bowls, garnish with a final squeeze of lemon juice, herbs and serve with a side salad.
