Welcome to Quayside Fish
+(01326) 562008 sales@quaysidefish.co.uk
  • sea-saladCSC-Organic-Sea-Salad-Retail1-500x600
    £4.50

    Organic Sea Salad 30g pack

    £4.50

    A mix of Dulse, Sea Greens and Nori.
    The perfect introduction to seaweeds. In flaked form, so very easy to use. Simply sprinkle on, or in, any dish. From fish and shellfish to mashed potato, omelets, soups, sauces, meat, sandwiches, salads and as part of your bread or pancake dough. Works great in your breakfast porridge as well!

  • sea-spagCSC-Organic-Sea-Spaghetti-Retail1-500x600
    £4.50

    Organic Sea Spaghetti 40g pack

    £4.50

    HOW TO COOK

    Raw
    You can just eat it raw. Straight from the bag in dried form it tastes surprisingly like biltong (beef jerky, so quite salty) and has that same awesome chewy texture.
    If you soak it for about 30 minutes it will swell up to 5 times its size and weight, and turns a deep earthy green. It becomes soft with a slightly crunchy texture. Lovely in salads, or to add to rice dishes after cooking.

    Boil & Steam
    Boil it together with your ordinary spaghetti for 5-15 minutes, or instead of! Like spaghetti, it gets softer the longer you boil it. Alternatively, steam it for 20-35 minutes until tender.
    When steamed, it remains firmer than when cooked.

    Stir fry
    To stir fry, first soak it in tepid or cold water for up to 30 minutes until it has increased in size and becomes soft. Cut it in chunks and stir fry it for 5-10 minutes on medium heat.

    Deep fry
    Soak in water for 15 minutes and deep fry it until crisp, which will take a few seconds, so keep an eye on it!

     

    TASTE
    Fairly strong, shellfish-like when cooked. Mild when eaten raw and dehydrated.

    Adds beefy flavour to soups and stews. Asparagus-like taste and texture when eaten raw after soaking.

  • fair2
    £1.95

    Original Cornish Fairings

    £1.95

    A favourite for over 100 years, Furniss is the only company to hold the trademark for The Original Cornish FairingTM. These uniquely spiced biscuits have a taste that is right out of Cornwall; making you feel like you are actually there with every bite.

  • original-sea-pepper-close-uporiginal-sea-pepper-pinch-pot
    £2.95

    Original Sea Pepper 40g

    £2.95

    Add some sea pepper™ pizzazz to your food with this punchy blend of seaweeds, peppercorns and sea salt, brimming with minerals and vitamins from the ocean.

    Delicious with salmon and tiger prawns, or sprinkled over fillet steak for ‘surf & turf’ with a twist.

  • pilchard-works-tins1Pilchard works Tomato
    £1.95

    Pilchard Works Cornish Pilchard fillets in a rich tomato sauce 100g

    £1.95

    Caught off the shores of Cornwall by small boats fishing for a few hours at a time, the fish are landed while as fresh as possible. The fish are only taken from the boats when in their best condition – a question of oil content in relation to the body weight of the fish.

    At the cannery in Brittany the fish are hand sorted before the canning process begins. The fish are filleted and then flash-fried according to a process that has been developed and used since 1853 when their canners, the oldest sardine cannery in the world came into being. The tins are individually filled by hand before the sauce or marinade is added. The canning process uses a combination of the latest in processing equipment with the most traditional of methods to capture the best flavours. Finally, the tins are checked for content and quality by hand before being sealed.

    The recipes used in their tinned fish products have been created exclusively for The Pilchard Works.  Whether preserved in extra virgin olive oil, sunflower oil or in rich tomato sauce, the flavour of the fish bursts through.

  • pilchard-works-tins1Pilchard works Olive
    £1.95

    Pilchard Works Cornish Pilchard fillets in Extra Virgin Olive Oil 100g

    £1.95

    Caught off the shores of Cornwall by small boats fishing for a few hours at a time, the fish are landed while as fresh as possible. The fish are only taken from the boats when in their best condition – a question of oil content in relation to the body weight of the fish.

    At the cannery in Brittany the fish are hand sorted before the canning process begins. The fish are filleted and then flash-fried according to a process that has been developed and used since 1853 when their canners, the oldest sardine cannery in the world came into being. The tins are individually filled by hand before the sauce or marinade is added. The canning process uses a combination of the latest in processing equipment with the most traditional of methods to capture the best flavours. Finally, the tins are checked for content and quality by hand before being sealed.

    The recipes used in their tinned fish products have been created exclusively for The Pilchard Works.  Whether preserved in extra virgin olive oil, sunflower oil or in rich tomato sauce, the flavour of the fish bursts through.

  • roddas-fudge-in-tin
    £3.65

    Roddas Clotted Cream Fudge

    £3.65

    Roddas clotted cream fudge in a miniature milk churn. The perfect taste of Cornwall encapsulated in a little tin to take home!

     

    175g

  • roddas-shortbread-in-tin
    £3.65

    Roddas Clotted Cream Shortbread

    £3.65

    Roddas clotted cream shortbread in a miniature milk churn. The perfect taste of Cornwall encapsulated in a little tin, these make the perfect gift!

     

    200g

  • salmon-dill
    £5.95

    Salmon & Dill Pate

    £5.95

    A delicious pâté made with salmon and delicately seasoned with dill. Made to a traditional methods using an authentic French recipe. Salmon & Dill Pâté makes an ideal canapé topping, to serve along side with dinner party drinks.

     

    180g jar

     

    Store in a cool dry place away from sunlight. Refrigerate after opening and consume within three days.
    (Produced in France)

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