Welcome to Quayside Fish
+(01326) 562008 sales@quaysidefish.co.uk
  • £2.50

    Kernow Chocolate – Sea Salt Chocolate

    £2.50
  • £2.95

    Lemon & Thyme Sea Salt – 55g

    £2.95

    An aromatic blend of Cornish Sea Salt, lemon, thyme, onion and garlic – delicious sprinkled over white fish or chicken, and perfect with leeks, asparagus and other summer veg. Try a pinch with buttery new potatoes too or mix with mayonnaise.

  • £4.00

    Organic Sea Greens 15g pack

    £4.00

    Sea greens are the base for the famous crispy fried seaweed. However, its uses are much more varied.
    Eat raw in salads, lightly boil or steam for use as a vegetable, add to stir-fries or blend into smoothies and super juices.

     

    Taste
    Sea Greens taste fresh and sorrel-like

  • £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!

  • £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.

  • £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.

  • £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.

  • £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

  • £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

Powered by themekiller.com