Hake is a delicate, mild-flavored white fish that lends itself well to simple pan-frying. This quick and easy recipe showcases the natural taste of hake by searing it in a hot skillet until the exterior is crispy and the interior is tender and flaky.

Time: 35 mins  Serve:4

Ingredients

4 (6 oz) hake fillets
2 tablespoons olive oil
2 tablespoons unsalted butter
1 lemon, cut into wedges
Salt and freshly ground black pepper

INSTRUCTIONS

• Pat the hake fillets dry with paper towels and season both sides generously with salt and pepper.
• Heat the olive oil and butter in a large non-stick skillet over medium-high heat.
• When the butter is melted and the oil is shimmering, add the hake fillets to the pan skin-side down.
• Cook for 4-5 minutes until the skin is crispy and golden brown. Flip the fillets and cook for an additional 3-4 minutes, until the fish flakes easily with a fork.
• Transfer the pan-fried hake to a plate and squeeze fresh lemon juice over the top.
• Serve the hake immediately, with additional lemon wedges on the side.

Tips:

• Pat the fish very dry before cooking to ensure crispy skin.
• Use a non-stick skillet to prevent the fish from sticking.
• Resist the urge to move the fish too much while cooking for best searing.
• Baste the fish with the butter/oil mixture as it cooks for extra flavor.

The post  Pan-fry Hake Recipe appeared first on Seafood Society.

Squid is a versatile and flavorful ingredient that lends itself well to quick stir-fry dishes. This vibrant squid stir fry features tender squid sautéed with crisp vegetables and a savory Asian-inspired sauce for an easy and appetizing weeknight meal.

Time: 25 mins  Serve:4

INGREDIENTS  

1 pound Seafood Society squid, cut into rings, plus tentacles

2 tablespoons Shaoxing wine, or sake, or dry white wine

1 tablespoon white pepper

1 tablespoon salt

2 tablespoons peanut oil, or other vegetable oil

2 cloves garlic, sliced thin

2 to 4 small, hot chiles, sliced thin

1 tablespoon minced ginger

2 tablespoons water or seafood stock

1 teaspoon corn, potato or tapioca starch

2 tablespoon minced chives

1/2 teaspoon freshly ground Sichuan peppercorns (optional)

3 tablespoons chopped fresh rau ram or cilantro

A splash of vinegar

INSTRUCTIONS

• Mix the squid, white pepper, salt and Shaoxing wine together in a small bowl. Massage it all in. Let this sit for 20 minutes, while you chop everything else and get the oil hot.
• If you don’t have a mega-burner, and most people don’t, get the wok very very hot, and add 1 tablespoon of the peanut oil. The second you see a wisp of smoke rise from it, add half the squid and stir fry 1 minute. Remove it from the wok and set it aside. Add the second tablespoon of oil, and when that just barely smokes, add the second half of the squid and repeat the process.
• Mix the water and the starch into a slurry.
• If there’s no oil left in the wok, add another tablespoon and stir fry the ginger, garlic and hot chiles for 30 seconds. Stirring the slurry constantly, add the starch to the wok, along with the squid, and stir fry another 90 seconds.
• Add the remaining ingredients and stir fry another 30 seconds. Serve over steamed rice.

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Gilthead sea bream is a popular Mediterranean fish known for its delicate, slightly sweet flavor. This simple yet flavorful recipe highlights the natural taste of the fish by pairing it with vibrant ginger and scallions.

Time: 35 mins  Serve: 2

                           INGREDIENTS                    

1 1/2 lb sea bream (gut and scales removed)   

 1 tablespoon fresh ginger (about 1 inch long)         

  1 piece red chili pepper (1 inch long) 

     1 teaspoon sugar      

1 garlic clove

2 scallions                                                          

                              INSTRUCTIONS                   

1. Make dipping sauce first. Mix all ingredients and set aside.
2. Preheat oven for broiling (480 F, 250 C).
3. For the marinade crush pepper corns in mortar and add chili pepper, salt and fish sauce. Crush and mash until well combined.
4. Clean fish and pat dry. With a sharp knife cut 2 or 3 into the flesh slightly on the thickest part.
5. Smear the marinade onto the fish on both sides and into the cavity. Set aside for 30 minutes.
6. Meanwhile cut scallions first into 1 inch long pieces and then into very fine stripes. Do the same with ginger and chili pepper. Cut garlic into very fine slices.
7. Oil a grilling pan with sunflower oil and put fish on it. Put fish into the oven and broil for about 8 minutes on each side.
8. Watch carefully and brush from time to time with oil. For broiling you should need about 1 tablespoon of oil.
9. While fish is broiling heat the remaining tablespoon oil in samll pan over medium hight heat. Add scallions and cook for about 1 to 2 minutes.
10. Add ginger, garlic, red chili pepper and sugra and cook for another 3 to 5 minutes. Stir frequently. Remove from heat and keep warm.
11. Take fish out of the oven and serve with scallions and ginger on top of it. Serve the dipping sauce in a seperate small bowl.

The post Gilthead Sea Bream With Scallions And Ginger Recipe appeared first on Seafood Society.

Elevate your seafood game with our mouthwatering Baked Cod Recipe With Lemon And Garlic. Indulge in tender, flaky cod loins, infused with zesty lemon and aromatic garlic, for a delightful and satisfying dining experience.

Time: 22 minutes Serving: 5

INGREDIENTS

1.5 lb Cod loin pieces (4-6 pieces)   

5 garlic cloves, peeled and minced

 ¼ cup chopped fresh parsley leaves             

INSTRUCTIONS

1. Preheat oven to 400 degrees F.
2. Mix lemon juice, olive oil, and melted butter in a shallow bowl. Set aside
3. In another shallow bowl, mix all-purpose flour, spices, salt and pepper. Set next to the lemon juice mixture.
4. Pat fish fillet dry. Dip fish in the lemon juice mixture then dip in the flour mixture. Shake off excess flour. Reserve the lemon juice mixture for later.
5. Heat 2 tbsp olive oil in a cast iron skillet over medium-high heat (watch the oil to be sure it is shimmering but not smoking). Add fish and sear on each side to give it some color, but do not fully cook (about a couple minutes on each side) Remove from heat.
6. To the remaining lemon juice mixture, add the minced garlic and mix. Drizzle all over the fish fillets.
7. Bake in the heated oven for until it begins to flake easily with a fork (10 minutes should do it, but begin checking earlier). Remove from heat and sprinkle chopped parsley.
8. Serving suggestions: Serve immediately with Lebanese rice and this Mediterranean chickpea salad or this traditional Greek salad.

The post Mediterranean Baked Cod Recipe With Lemon And Garlic appeared first on Seafood Society.

Accompanying the Pollock is a generous serving of handmade Gnocchi, crafted with love using a blend of flour and potato. The combination of textures and flavors in this dish is sure to impress and satisfy. So, let’s dive into the art of creating this mouthwatering Pan-fried Pollock with homemade Gnocchi recipe!

The post Recipe: Pan-fried Pollock with homemade Gnocchi appeared first on Seafood Society.

Tuna on the grill is delicious. It can withstand the high heat and is incredibly flavorful. A larger yellowfin, or ahi tuna is even better for grilling because it has a higher fat content than a smaller fish. If you’ve never grilled tuna before, it’s easy—and the marinade comes together quickly.

Our primary focus is on providing wild seafood sourced from artisanal fishing along the French Atlantic coast. We prioritize caught-to-order imports and do not maintain any pre-existing stock. By working directly with small fisheries in Brittany, France, we ensure complete traceability, guaranteeing that our products are traceable from the moment they are caught to their arrival at the customer’s table.

Artisanal fishing is defined by NGOs as small scale, coastal and human level fishing using sustainable essentially static techniques (nets, pots, lines) and having little or no impact on natural resources. Moreover, the small scale of these vessels make them dependent on a healthy marine ecosystem which they maintain by changing fishing zones and species throughout the year in order to preserve stocks.

The post Recipe: Honey Lime Glazed Grilled Tuna appeared first on Seafood Society.

The Foil-baked Pesto Cod with Tomato and Zucchini is a culinary masterpiece that combines the richness of pesto with the vibrant flavors of tomatoes and zucchini. This dish offers a delightful blend of textures and tastes, with the cod being expertly seasoned and baked to perfection in foil, resulting in a tender and flavorful centerpiece. The accompanying tomatoes and zucchini add a burst of freshness and color, enhancing the overall presentation of this mouthwatering creation. Whether you’re an adventurous foodie or simply looking to elevate your dining experience, this dish is sure to leave a lasting impression.

Foil-baked Pesto Cod with Tomato and Zucchini

For 2 people

Ingredients:

                                                                2 cod fillets                                                            6 tbsp. of Raw Sprouted Walnut Pesto
                                                                1 zucchini (diced)                                                    2 medium tomatoes (diced)
                                                                Herbs (optional)

1. Preheat oven to 200°C. Add two sheets of aluminum foil to a baking sheet (just big enough to individually wrap the fish)
2. In each foil sheet, add a bed of diced tomatoes and zucchini, sprinkle with salt and pepper and add any herbs you may like (thyme would go well)
3. Lay cod fillet on top, add a little bit of salt and pepper and top with three tablespoons of Raw Sprouted Walnut Pesto
4. Cook for 15-17 minutes
5. Remove from oven and let it sit for another 2 minutes before serving

Discover more recipe on our Blog

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Introducing a healthy and delicious Mediterranean-style recipe: Pan-Seared Black Cod recipe with a refreshing Tropical Fruit Salsa. This delightful dish combines the delicate flavors of black cod with a vibrant medley of cantaloupe, tomatoes, pineapple, red onion, cilantro, lime juice, and a touch of spices. Feel free to experiment with other white fish options like tilapia, halibut, mahi mahi, or sea bass to suit your taste preferences. Get ready to savor the perfect blend of flavors in every bite.

Pan-fried Cod with Spicy Sauteed Pineapple Veggie Salsa

For 2 people

Ingredients:

                                                                 2 cod fillets                                                   1 pineapple (diced)
                                                                 ½ onion (diced)                                            3 medium tomatoes (diced)
                                                                 1 lime                                                             1 bell pepper (diced)
                                                                 1cm of ginger (grated)
           1 tsp. of Lactose Fermented Hot Sauce (Max Hot) (or more if you want it extra spicy)

1. In a large saucepan, heat a little bit of olive oil on medium heat
2. Add diced onions and brown for 2 min before adding the diced pineapples
3. Cook for about 8 min until they start shrinking a bit
4. Add the cut up bell pepper and cook for 4 min before adding the tomatoes, grated ginger and lime juice. Cook for another 5-6 minutes
5. Add hot sauce, try one teaspoon first and see if you can handle more
6. In a separate pan, cook the cod filets in a little bit of olive oil on medium-high heat for 2-3 minutes
7. Flip the fish over and cook for another 2-3 min. Cod will often come apart as it is quite flaky.
8. Serve with the pineapple salsa side

Now you can enjoy this delightful Cod Recipe!

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For 2 people

Ingredients:

                                                                     1 shallot                                                         Salt

                                                                     Olive oil                                                         1 portion (2 fillets) of John Dory

                                                                     Food Craft Raw Fermented Mustard Caviar

Directions:

1. Heat up the olive oil in a pan, on low-medium heat
2. Add the chopped shallot
3. Season the fish with salt and add the fillets to the pan, skin down
4. Cook for 2 minutes, pressing the fish down so that it doesn’t curl
5. Flip the fish and cook for another two minutes
6. Add about two tablespoons of mustard caviar on each fillet
7. Serve with a side salad with a lemon olive oil and mustard caviar dressing

The post Recipe: Pan-fried John Dory with Raw Fermented Mustard Caviar appeared first on Seafood Society.

                                                2 lobster tails (80-100g each)                                                        2 eggs

                                                2 slice of brioche or other bread                                                   Food Craft Vegan Keto Mayonnaize
                                                Sage or other herbs for garnish                                                    Salt and pepper

Directions:

1. Boil salted water
2. Add lobster tails and cook until the meat is pink-ish, about 3 minutes
3. In the meantime, toast the bread and cook the egg
4. Plate the bread, add the egg then lobster
5. Top with your choice of herbs, season with salt and pepper and add a small scoop of Mayonnaize

The post Recipe: Lobster Tail Open Egg Sandwich with Vegan Keto Mayonnaize appeared first on Seafood Society.

Baked Honey Sriracha Salmon

For 2 people

Ingredients:

                         Salmon fillet (use enough portion for 2 people)                                  1 lime

                         3 tbsps of honey                                                                                     3 tbsps of Raw Vegan Sriracha

                         1 tbsp of lime                                                                                           1 tsp of garlic (chopped)

                         1 tbsp of parsley or cilantro (chopped)                                                  Salt and pepper

Directions:

1. Preheat oven to 200°C. Add two sheets of aluminum foil to a baking sheet (just big enough to individually wrap the salmon) and grease lightly with some butter or cooking spray.
2. Pat the salmon dry with a paper towel, add each fillet to a sheet of foil and sprinkle with salt and pepper
3. Cut the lime in half, keep one half to the side and cut the other half into thin slices. Add the slices right under the sides of the salmon
4. In a small pan, mix the honey, Raw Vegan Sriracha, the chopped garlic, soy sauce and the juice of the other half of the lime
5. Bring to a boil and let it simmer for about 4 min until the sauce thickens
6. Pour about ⅔ of the sauce on the two fillets, keeping the 1/3rd for later
7. Close the foil on top of the salmon (that way the fish will retain moisture) on all sides. Don’t worry about completely sealing it
8. Bake for 15 min. If you want a bit of a crust, bake for 10 minutes and broil for about 5 min, keeping an eye on the fish so that it doesn’t burn
9. Remove from oven, add the rest of the sauce and chopped herbs and serve immediately

The post Recipe: Baked Honey Sriracha Salmon appeared first on Seafood Society.

INGREDIENTS (4 servings)

• 4 John Dory fillets (about 180g each)
• 50g butter, softened
•  1 tbsp olive oil
• ½ tsp smoked paprika
• 1 lemon, cut into wedges

1. Combine the softened butter and paprika and set aside. Heat a large frying pan until very hot and add the olive oil. Season the fish well with salt and add the fillets to the pan, skin side down, pressing firmly with a fish press or the back of a spatula for a minute or so to stop the fillet from curling.
2. Cook for about 2 minutes, then flip and add the paprika butter to the pan, basting the fish with it as it melts. Cook for another 2 minutes  until the fish is just cooked and the butter foamy.
3. Remove from the pan and serve immediately with wedges of lemon.

The post Recipe: John Dory with Smoked Paprika Butter appeared first on Seafood Society.