You shall have a fishy on a little dishy………..

5th September 2016 In Season

We absolutely love fish and seafood and are passionate about including it on our menus at Seasons as much as we can.
Fresh lobster at Seasons, Gattonside
The most exciting thing about cooking and eating fish and seafood is using it when it’s in abundance and in season. This is not only better for ensuring healthy fish stocks it is also a much cheaper time to buy it too!

As well as being totally delicious, fish and seafood are low in calories, high in protein and very rich in vitamins, minerals and natural oils. In fact oil-rich fish such as herring and mackerel are high in Omega 3 fatty acids, which have been shown to have a lowering effect on cholesterol as well as being a great source of vitamins A and D. Fish really is the healthy option.

Scotland’s rivers, lochs and coastal waters are home to some of the freshest shellfish, wild salmon and herring in the world and Scottish Farmed Salmon is protected by the EU’s special designation. It is rich in Omega 3 and has been produced to the highest standards of welfare and environmental care. Mussels are commercially cultivated by the rope method in deep Scottish lochs, rather than gathered from the seashore. This means that shop bought mussels are much fresher and need little cleaning. Of course it is important to discard any mussels which remain closed after cooking, if you find a ‘beard’ between the shells, this should be removed with a sharp tug.

Buying Fish
Whenever you buy fish or seafood you should of course always look for the freshest kind available, here are some top tips to help you:

•    The fish should never actually smell ‘fishy’.
•    Whole fresh fish should have eyes that are bright and its skin should have a moist firm appearance.
•    The flesh should be firm to touch.
•    Fish should have no brown spots.
•    Smoked fish should look glossy and have a fresh smoky aroma.
•    Shellfish, such as lobster and crab, should either be purchased alive or frozen.
•    Shellfish should have shells that are tightly closed and without any gaps or cracks.
•    Lobsters and crabs should feel heavy for their size.

From Fish and Chips to Lobster Bisque, there really is a fish dish for every occasion and taste, there are recipes for cold winter nights, light summer lunches and everything else in between.
Eyemouth Scallops, Seasons Gattonside
When the weather is cold we love to feature comforting winter warmers such as delicious fish pies, stews and soups. During the warmer weather lighter dishes such as Lobster, Scallops or plump white fish with seasonal vegetables such as Lemon Sole with Jersey Royals or Halibut with wild sorrel, brown shrimp and seaweed dressing are hard to beat.

Fish has to be one of the most versatile and healthy of all ingredients and it can be baked, grilled, fried, poached, steamed, pickled, smoked or even cured Scandinavian style like Gravadlax!

Fish is delicious, nutritious, affordable, quick and easy to cook and the range of fish and seafood dishes is endless, so make sure that you try to have a fishy on a dishy a couple of times a week if you can!