Fish

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Mini Fish from Seabay

Grimsby-based seafood supplier Seabay has launched a new product for autumn and winter menus.
Posted: 09 November 2006 | 00:00

Fish crumble from Young's

Young's Great Grimsby Crumble was designed as a hearty winter main-course meal for pubs, restaurants and hotels.
Posted: 09 November 2006 | 00:00

Fish and seafood terrines from Brakes

Brakes has launched two new fish- and seafood-based terrines suitable for use as a starter or as part of a buffet.
Posted: 09 November 2006 | 00:00

Sea fish stocks to collapse by 2050

Fish on iceSea fish stocks could be wiped out in less than fifty years if current levels of fishing continue, scientists warned in a new report.
Posted: 03 November 2006 | 11:57

Has our appetite for fish and chips caught up with us?

Cod and chips isn't just the nation's favourite takeaway - it's a British institution, but Britons now consume a third of the world's entire cod catch every year. Has our ravenous appetite for the fish has finally caught up with us?
Posted: 02 November 2006 | 00:00

Karol Rzepkowski, managing director of Johnson Sustainable Seafoods

Natural cod stocks in the North Sea have reached an all-time low and a ban is now on the cards. Karol Rzepkowski, managing director of Johnson Sustainable Seafoods, is pioneering an organic sustainable cod farm in the Shetlands. He talks to Emily Manson
Posted: 02 November 2006 | 00:00

Scallops, wild partridge, melon

Ingredients in season...
Posted: 19 October 2006 | 00:00

Scientists call for cod ban to save fish from extinction

Scientists have called for a complete ban on cod fishing to prevent the species from extinction, the Times reports today.
Posted: 18 October 2006 | 11:25

Pan-Fried Cornish mackerel with Puy lentils and artichoke purée

Break off the artichoke stalk, cut off the leaves about 4cm from base. Trim any remaining outer leaves. Spoon out the wispy choke and discard. Dice into 4cm cubes.
Posted: 11 September 2006 | 08:34

Dish R&D: Seared Cured Wild Salmon

Seared cured wild salmonA month of specials shaped around sustainably raised wild salmon is quite a catch for Compass Group customers.
Posted: 04 July 2006 | 17:41

Dim T to float on AIM

Pan-Asian restaurant chain Dim T will float on the Alternative Investment Market (AIM) early next month to raise £1.75m to fund expansion.
Posted: 29 June 2006 | 00:00

Halibut, cherries, elderflowers

Ingredients in season...
Posted: 25 May 2006 | 00:00

Guide to help source fish from sustainable sources launched

Rock a Nore FisheriesSourcing fish from sustainable sources should now be easier for independents and small hospitality groups, thanks to the launch new plain English guide.
Posted: 28 April 2006 | 11:01

Chefs pick up 9ft mako shark

CHOT 090306Five chefs get to grips with a 9ft mako shark at Novotel Tower Bridge hotel in London.
Posted: 09 March 2006 | 00:00

Wild garlic leaves, Valencia orange, veal

Ingredients in season...
Posted: 23 February 2006 | 00:00

Blood oranges, chinese leaf, dover sole

Ingredients in season...
Posted: 16 February 2006 | 00:00

Cod back on the menu at restaurants

Cod has been put firmly back on the restaurant menu after the Marine Stewardship Council (MSC) awarded sustainable status to a Pacific fishery.
Posted: 15 February 2006 | 15:50

Shrimp Uncovered

Restaurants and Institutions, January 1 2006Exotic, eclectic, globally influenced menu items that mainly were seen at top-tier restaurants have moved into the menu mainstream, an evolution that will continue to unfold in 2006.
Posted: 09 February 2006 | 18:39

EC plans to cut plaice quotas

EU logoFish and chip shop favourite plaice could become much harder to find, after the European Commission (EC) announced proposals to put the species into its conservation programme.
Posted: 12 January 2006 | 11:42

Go Fish

New Zealand sea bass at Claim Jumper RestaurantsHigh-impact accents and healthful perceptions make seafood a hot commodity on chain menus.
Posted: 05 January 2006 | 13:32

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6th July 2008