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Seafood Week

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National Seafood Week is with us again. Many people automatically think of items such as prawns, crab and mussels when the word seafood is mentioned, however the term actually covers any edible form of life which comes from the sea, namely fish, shellfish and seaweed.
 

National Seafood Week is held every year to make people aware that not only is seafood quick and easy to cook,  but it has the added benefit of being low in fat and a good source of protein, vitamins, minerals and omega-3 fatty acids.  For these reasons, as well as the fact it's delicious, we are all now being urged to eat seafood twice a week. So what better time to start than during National Seafood Week.

 

To celebrate National Seafood Week, we've put together  a little information about the various types of seafood available plus, of course, lots of seafood recipes.
 

FISH

Fish come in many forms: flat such as turbot and plaice; round such as salmon and sea bass; large such as swordfish and tuna; small such as anchovy and whitebait; white such as cod and haddock; oily such as sardines and mackerel and there is truly a fish suitable for every occasion and every cooking method.

 

 

 

 

 

 

 

 

 

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SHELLFISH

 

 

 

 

 

 

 

 

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Shellfish can be divided into two main groups crustaceans which have a segmented body, legs and an exoskeleton such as lobsters, prawns, crab and crayfish and molluscs such as whelks, mussels, clams and squid (calamari).

 

SEAWEEDS

Seaweeds are a common food in certain oriental cuisines such as Japanese and are now gaining favour as an edible seafood in the western diet although items such as laver bread have been eaten in the UK for centuries.  Other well known varieties include Carrageen, Nori, Wakame, Konbu.


 

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RECIPES FOR SEAFOOD WEEK
 

Below are just a few of the hundreds of seafood recipes contained on this site to help you celebrate National Seafood week. To find more either visit our Fish and Shellfish Starters and  Fish and Shellfish Main Course  pages or use the search form.

 

Enjoy National Seafood Week and Happy Cooking!

 

 

Starters & Soups for National Seafood Week

Prawn Cocktail CD HD 10mins

Smoked Haddock Pate CD HD Scottish 10mins plus chilling

Caviar Tomatoes CD HD 15mins

Grilled scallops HT HD 15mins

Smoked Salmon Noodles with Caviar CD HD 15mins

Clear Soup with Wakame Veg HT SP Japanese 25mins

Squid and Mango Salad CD HD Cambodian 25mins

Tod Man Plaa (fish cakes) HT HD PFC Thai 30mins

Taramasalata CD HD ACC Greek 30mins plus standing

Crab Cakes with Vanilla Remoulade HT HD 35mins

Anchovy Ramekins HT HD 45mins

Clam Soup HT SP Portuguese 50mins

Oysters Rockefeller HT HD Creole 50mins

Rice and Prawn Soup HT SP Korean 50mins

Italian Stuffed Sardines HT CD HD Italian 60mins

Seafood Chowder HT SP MC 60mins

Tuna Stuffed Artichokes CD HD 90mins plus chilling

Hake and Onion Soup HT SP South African 100mins

 

Main Courses for National Seafood Week

Chargrilled Langoustine HT MC 15mins

Salmon with Minted Yoghurt HT CD MC 15mins

Seafood Salad with Vanilla Mayonnaise CD MC 15mins

Tunisian Grilled Prawns HT MC Tunisian 15mins plus marinating

Chilled Soba Noodles Veg CD MC Japanese 20mins

Flounder in Lemon Dill Sauce HT MC 20mins

Grilled Sea Bass with Anchovy Dressing HT MC 20mins

Swordfish with Ginger HT MC 20mins

Nut Crusted Halibut HT MC 20mins

Tekka maki CD HD MC Japanese 20mins

Warwick Crayfish Savoury HT MC English 20mins

Cod with Parma Ham HT MC 25mins

Grilled Herrings HT MC 25mins

Sole Veronique HT MC 25mins

Trout with Walnuts and Stilton HT MC British 25mins

Cockle Pie HT MC Welsh  25mins

Fried Red Snapper HT MC West Indian 25mins

Bass with Lemon Sauce HT MC 30mins

Skate with Browned Butter HT MC 30mins

Haddock baked in Cream HT MC 35mins

Blueberry and Thyme Crusted Salmon HT MC 35mins

Langoustine with Goat's Cheese Gnocchi HT MC Italian 35mins

Lobster Thermidor HT MC French 35mins

Saffron Mussels HT MC 35mins

Turbot in Red Wine HT MC 35mins

Gesmoorde Snoek HT MC South African 40mins

Plaice au Gratin HT MC 40mins

Pollack With Mushrooms HT MC 40mins

Stuffed Whiting HT MC British 45mins

Crayfish Salad CD MC South African 50mins plus cooling

Stuffed Cuttlefish HT MC Italian 50mins

Calamares a la Provencale HT French 60mins

Baked Mackerel in White Wine HT MC Bulgarian 65mins

Stewed Eels HT MC 80mins

 

Accompaniments for National Seafood Week

Welsh Laver bread Cakes Veg HT ACC Welsh 15mins

Anchovy Butter

Aurore Sauce for Fish

Beer Sauce for Fish

Crayfish Sauce for Pasta

Gooseberry Sauce for Mackerel

Hot Fish Sauce

Strawberry Sauce for Salmon

Coulis Oriental for Mussels

Cheese and Tomato Stuffing for Fish

Fennel Marinade for Fish

Teriyaki Marinade

Mushroom Stuffing for Fish

Prawn and Cod Stuffing

Rice Stuffing for Fish

 

Desserts for National Seafood Week

Carrageen Peppermint Cream Veg CD DP Irish 40mins plus chilling

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