Chef Wise

New campaign, 'Salmon From Norway, Your Way' from the Norwegian Seafood Council invites the UK to inspire fellow foodies with their favourite salmon recipes to celebrate the versatility and pure taste of Norwegian Salmon this summer. Your top tips, your recipes – this summer we invite you to show us how you enjoy our delicious Norwegian Salmon, to win an exclusive Norwegian break for two! From fjord to fork, Norwegian Salmon is not only sustainable, it's also versatile and a deliciously healthy option for summer eating. Raised with great care in cold, clear waters, Norwegian Salmon grow at their own pace, gaining a pure and fresh taste. Thanks to its balanced fat content, texture and distinctive flavour, the fish is incredibly versatile and enjoyed across the world in thousands of different dishes - whether it's grilled on a BBQ, fried in a wok, served up with a sauce, marinated or cured. To celebrate, we're encouraging UK shoppers to share r...

A change in fish shopping habits at Tesco has led to a sharp rise in more unusual types of fish like Megrim, Swordfish and Brill. Move over cod, plaice and haddock - fish of the day for increasing numbers of UK shoppers is now swordfish steak, and monkfish tail. A change in fish shopping habits at Tesco has led to a sharp rise in more unusual types of fish like Megrim, Grey Mullet and Brill. The increase is a result of a scheme by the retailer, which has seen staff on the 650 fish counters across the country, trained to help shoppers discover alternative varieties of great tasting fish, as well as offer helpful advice on recipes and serving tips. In the last year, the supermarket has seen a significant increase in demand for the following more unusual dinner table fish: Grey mullet – up by nearly 600 per cent Megrim – up by more than 400 per cent Mackerel – up by nearly 200 per cent Monkfish tail – up by more than 50 per cent Swordfish steak – up by ...

For many, turkey will always be top trumps for Christmas, but what about those who fancy something different? Why not take a leaf out of Nordic cuisine and try some seafood alternatives this Christmas. First off, kick start the celebrations with a traditional home-cured salmon gravlaks (the Norwegian spelling for what we know as gravadlax). It takes minutes to prepare and promises to impress. Next showcase Norwegian Cod, which is flavour rich but light, healthy and sustainable too, making it the perfect candidate for festive menus. Cod has been featured in Norwegian Christmas festivities for centuries, and still has an important position in the menu for the holidays in many Norwegian homes. To Start Home-Cured Norwegian Gravadlax Serves 4 200 g fillet of Norwegian salmon 2 tbsp salt 1 tbsp sugar 1 tsp mustard seeds 2 tbsp dill, chopped plus sprigs to garnish 2 tbsp Dijon mustard 2 tsp vinegar 300ml sunflower oil 1 shallot, finely ...

This year National Sandwich Week will be running from 11th – 17th May and this is the perfect time to ditch the salads, sushi or soups and celebrate our national favourite - the sandwich. Alaska Salmon is a timeless sandwich staple and whether you are in need of a protein packed boost or looking for a sophisticated sarnie for a picnic, there is a salmon sandwich recipe for you. Wild Alaskan salmon is a delicate flavoursome fish packed with healthy omega-3 and protein. It's incredibly lean thanks to its years spent swimming in the icy currents of the North Pacific Ocean and it's responsibly fished so you can enjoy this tasty fish with a clear conscience. Please see below for some original sandwich ideas from Alaska Seafood; Smoked Wild Alaska Salmon Italian-Style Ciabatta - Take slices of ciabatta bread, split them in half and brush them with olive oil. Next, heat a char-grill pan or heavy-based frying pan and add the slices of bread, cut sides down, cooking ...

Bart van Olphen Cooking with tinned fish Tasty meals with sustainable seafood   9781910496237, £12.99 11th June 2015 “Bart is my fish hero – this book rocks! I'm off to buy some tinned fish…” Jamie Oliver Tinned fish is surprisingly versatile in the kitchen – it's delicious, sustainable, and just as good as fresh! Straight from the pantry and into the pan, discover Bart van Olphen's tasty take on tinned tuna, salmon, mackerel, mussels and more. From simple soups and sauces to sandwiches and wholesome meals, get inspired and enjoy great fish. Combining the best ingredients, brilliant recipes and top tricks and tips, Bart demonstrates the versatility of cooking with the ultimate store cupboard staple - it's tasty, easy and fun! Through the Parisian star-cuisines, Bart van Olphen landed in fish. He has promoted sustainable seafood for over ten years now, and was presented with the title of the world's most sustainable seafood entrepreneur in 2008....

Celebrate Chinese New Year with this tasty wild Alaska salmon recipe which mixes crunchy stir-fry vegetables and tingling Asian spices with healthy Alaska salmon. An oriental delight which can be enjoyed as a warming evening meal. Fillets of wild Alaska salmon are widely available to purchase at major supermarkets nationwide such as Tesco, Sainsbury's and Waitrose. Steamed Wild Alaska Salmon, Chinese-Style Serves 2 Ingredients: 300ml (½ pt) vegetable stock 2 tbsp soy sauce 1 garlic clove, crushed 1 tsp grated fresh root ginger ½ tsp Chinese five-spice powder 4 spring onions, finely sliced 1 small red pepper, deseeded and thinly sliced 2 celery sticks, thinly sliced Handful of beansprouts 2 heads pak choi, roughly shredded 2 x 100-150g (4-6oz) fillets wild Alaska salmon Salt and freshly ground black pepper Method: Pour the vegetable stock into a wok or sauté pan. Add the soy sauce, garlic, ginger, Chines...

The Only Parmesan        Impress your guests with this indulgent Seafood Linguine. This recipe is fresh, flavoursome and simple to prepare. Boil the linguine and drain. Fry onions, garlic and chilli until softened and beginning to brown. Add prawns, mussels and scallops, then stir through lemon zest and juice. Toss the seafood and Parmigiano Reggiano through the linguine and serve topped with extra Parmigiano Reggiano shavings and parsley. Parmigiano Reggiano cheese, known as 'Parmesan', is one of the world's oldest and richest cheeses - still produced today as it was nine centuries ago.  Totally natural - it's the only cheese that has such an extensive maturation which improves the nutrition, aroma and taste. The use of raw milk and the richness of natural ingredients make this cheese a unique and superior product - It takes 16 litres of milk to produce one kilogram of cheese!  The minimum maturation time for Parmigiano Reggiano is ...

The Quayside Express and mascots Britain’s number one fish and chip shop, Quayside of Whitby has collaborated with the North York Moors Railway (NYMR) to launch the ‘Quayside Express.’ The award-winning family-run fish and chip restaurant and takeaway and the volunteer led Railway are reinstating the age-old tradition of a special steam train service that combines a trip to the seaside with a delicious fish supper on-board. From June 13th 2014 passengers can hop on-board the Quayside Express every Friday between Pickering and Whitby and enjoy a scrumptious fish supper, complete with Quayside’s famous homemade batter, sustainable fish and mushy peas, on the return trip from the seaside town. “We feel privileged to have been able to join forces with such a prestigious heritage railway to offer this special service to holidaymakers and visitors,” says Carol Fusco, founder of Quayside fish and chip shop and restaurant, named ‘Best in Britain’ in the National Fish and ...

Cook up a delicious treat for dad this Father's Day with these Cajun-style spicy Alaska salmon burgers. They're easy to make and can even be prepared the day before if you're short on time. INGREDIENTS: Serves 4 1 x 418g or 2 x 213g cans red or pink Alaska salmon 400g can cannellini beans, rinsed and drained 400g can red kidney beans, rinsed and drained 1 small red onion, roughly chopped 1 celery stick, roughly chopped 1 tbsp fresh thyme leaves 1 egg, separated 2 tsp Cajun seasoning 1 medium courgette, grated Freshly ground black pepper 2 tbsp olive or vegetable oil 4 burger buns, cut in two Shredded lettuce, sliced tomatoes and gherkins, to serve METHOD: Drain the salmon and remove the skin and bones, if wished. Break into large chunks. Put the cannellini and kidney beans into a food processor with the red onion, celery, thyme, egg yolk and Cajun seasoning and blitz together, though avoid over-processing. Tip into a b...

Welcome to The Last Frontier and the prospector settlement of Nome, uprooted from the edge of the Bering Sea on Alaska's southern Seward Peninsula and dropped into London's Pimlico Gardens for the day. The year is 1899. It's a ramshackle sort of a place scattered with wagons, lean-tos and wooden huts. Greying long johns hang from criss-crossing washing lines while the twang of campfire music can be heard from the saloon, the heart and soul of the encampment. But there's more to Alaska's wealth than shiny, golden nuggets alone; with over three million lakes, 34,000 miles of coastline and 3,000 rivers, the state - nicknamed The Last Frontier - boasts an abundance of some of the world's best wild, natural and sustainable seafood. Its waters are home to the likes of the mighty king crab, sockeye salmon, black cod and halibut and this is the chance for foodies of all ages to sample the very best in responsibly sourced Alaskan produce, as well as honing th...

Summer is around the corner bringing with it the desire to eat fresh, light meals.  Wild Alaska salmon is the perfect ingredient for a healthy diet thanks to the high levels of Omega-3 oils, calcium and vitamins, as well as being low in cholesterol and fat. So why not give this fruity new recipe a go? Wild Alaska salmon with a zesty passion fruit, orange and thyme sauce makes for the perfect meal on a warm evening. Alaska Salmon with passion fruit, orange and thyme sauce Serves 2 2 x 125g fillets wild Alaska salmon Finely grated zest and juice of 1 orange Sprigs of fresh thyme 400g small new potatoes, scrubbed 20g butter 1 tbsp. olive oil 4 tbsp. Cointreau or dry white wine 1 passion fruit Long-stem broccoli or green beans, to serve Freshly ground black pepper Rub the orange zest over the salmon fillets, add a few thyme leaves and season with black pepper. Cover and set aside. Put the potatoes on to cook for and simmer gently for 15-20 mi...

Easter is a time for sharing delicious, home made meals with all the family - so stock up on healthy omega-3 oils with some wild Alaska salmon before indulging in the chocolate eggs. Filled with tasty wild Alaska salmon, leeks and broccoli, this puff plait is quick and easy to prepare and the whole family can help out. Wild Alaska salmon, leek and broccoli puff plait Serves: 4-6 Preparation time: 15 minutes Cooking time: 20-25 minutes Ingredients: 1 x 418g can or 2 x 213g cans red or pink Alaska salmon 75g (3oz) broccoli, broken into small florets 1 leek, trimmed and thinly sliced 25g (1oz) butter 25g (1oz) plain flour 200ml (1/3 pint) milk Salt and freshly ground black pepper 500g pack chilled or thawed frozen puff pastry A little plain flour, for dusting Beaten egg or milk, to glaze Vegetable oil, for greasing Method: Drain the can of salmon, reserving the liquid. Discard the skin and bones, and then use a fork to break the salm...

The Loch Fyne Kinglas Fillet wins taste test in al dente—the magazine for connoisseurs. Simon Briggs, Sales Director said: "We are delighted that the Loch Fyne Kinglas Fillet, came out top in a blind taste test by six top industry professionals from Switzerland. It is particularly pleasing to win this accolade in Switzerland where quality is so important." The Kinglas fillet is the finest cut taken from the crown of a side of smoked salmon, gently smoked over oak shavings from aged malt whisky casks to give the most exquisitely delicate texture and flavour. Martyn Paterson, Operations Director said: "It is great news for our skilled colleagues in our Smokery. It starts with our fish and we work with our sister company, The Scottish Salmon Company, to select the best fish with a high marine content in their feed which delivers outstanding taste and the artisan skills of the Smokehouse team turn that into the winning Kinglas Fillet." The Lo...

Is it a fish? Is it a light? Well, actually, it's both. The Fish Society, the UK's premier online fishmonger, is now a supplier for the Uggi light, a distinctive home decoration from Icelandic artists Dögg Guðmundsdóttir and Fanney Antonsdóttir. It's not food, but it is still fish! Using traditional methods of drying and preserving cod, the meat goes to a processing factory, while the skins are cleaned by hand before being exposed to the cold Nordic air. Three weeks later, the untreated 'lampshades' are ready to support low-heat bulbs, producing a unique luminescence and a striking centre-piece.   Since being exhibited in Scandinavia, Europe and the US, the Uggi, meaning fish fin, has gained a shoal of new fans worldwide and is now manufactured to order.  Speaking about the Uggi, Alistair Blair, Chairman of The Fish Society says, "This is a natural product presented in what we think is a highly unusual and entertaining light. Our custome...

It's been a tense wait to see what this year's catch of wild salmon delivered. But according to The Fish Society, there should be plenty to meet customer demand in the pre-Christmas rush for this wonderful specimen. While the fly fishing season kicks off in March, commercial wild salmon catching traditionally starts three or four months later when the main body of fish turn up from Greenland. It's carried out by artisan fishermen who hold strictly rationed licences to net salmon at the mouth of the river, usually during night time hours only. With commercial catching beginning almost three months later than usual this summer, it was a nerve-wracking time for the whole industry. Particularly since the price of wild salmon ranges from three times the price of farmed salmon to six times, depending on the amount of fish caught commercially.  As the wild salmon season draws to a close, Alistair Blair, chairman of The Fish Society is relieved. "We think w...

When top chefs refer to monkfish liver as the 'foie gras of the sea' this is some billing and it's good to know that it's not just the preserve of high-end restaurants. The Fish Society, the UK's premier online fishmonger, has recently added monkfish liver to its range of 'Little Tinned Gods'. Sourced in Iceland, one of the world's healthiest countries, this prized product often casts mere mortals into raptures as they discover its light, silky creaminess. Monkfish liver, preserved in salt, and in this case vegetable oil, has long been a delicacy in Japanese cuisine, where, known as Ankimo, it's traditionally served steamed, as sushi, or in a miso soup. But it's no longer a Japanese and Icelandic secret. Michel Roux Jr's monkfish liver workout on YouTube has attracted 20,000 hits (40 percent more than his strawberry soufflé!). But as with all good things, a simple approach can also work. For an unusual canapé or a gourmet ...

Nutritional expert advises Duchess of Cambridge to follow seafood programme to boost baby’s development and support ideal postnatal nutrition.  As it was revealed that the Duchess of Cambridge likes to do her own food shopping and cooking, a top nutritional expert is advising Kate to sign up for the not-for-profit Healthy Happy Hearts challenge delivered by Seafish (the UK authority on seafood). The six-week challenge will help young mothers get a healthy balanced diet and crucially, the recommended two portions of fish per week that are essential to boosting their baby’s development and supporting ideal postnatal nutrition (*see below for more on the official recommendations). Evidence shows that at least 60% of people in the UK are not eating the right amount to get these important health benefits. Dr Jane McKenzie, a dietitian and lead academic for food and drink at Queen Margaret University said: “Research has shown that the right nutrition in a baby’s first 1,000 ...

Forget asparagus tips and oysters, the tastiest and finest aphrodisiac has to be hot smoked salmon from Chesil Smokery in Dorset - packed full of libido-enhancing Omega 3 to add a little passion to your Valentine's Day. Salmon is an excellent source of protein and is full of Omega 3 which is proven to elevate levels of serotonin - the hormone which is directly linked to mood and libido. Salmon from the award-winning Chesil Smokery in Dorset comes from the icy waters of the Shetlands, an area with some of the world's strongest tides which create constant currents for the salmon to swim against.  This makes the salmon fitter and leaner with less fat - Chesil Smokery salmon has a texture which is firm but tender on the bite and never flabby! Available from www.chesilsmokery.com in sliced, half and whole side packs - choose from Cold Smoked Salmon, Extra Smokey Cold-Smoked Salmon, Hot-Smoked Salmon and Gravadlax. The full range of delicious smoked fish, me...

To do proper fish cakes you need good fresh white fish, in fact fresh everything for this dish, of any dish, make all the difference. As long as you have a food processor theses are easy to make . You will need 500g/1lb2oz white fish 1tbsp Thai fish sauce 1tbsp Thai red curry paste 2 spring onions 1 egg 1 small  red chilli The juice and zest1 lime 2tbsp plain flour vegetable oil 1 bunch coriander 2tbsp honey 1tbsp Black rice vinegar 1 small red onion 2tbsp smooth chilli sauce 6 or 7 fresh mint leaves Now any white fish will do but I think if you are to be completely authentic then you should use Pangasius or as we used to call it Vietnam fresh water catfishes. But if you cannot then Pollock cod or any white fish will do.  First make the dipping sauce, Take the small red onion and dice it as fine as you can. Then to this add the honey, black rice vinegar, smooth chilli sauce and chopped mint leaves. Mix it all together and that i...