US food bloggers get hooked on Saucy Fish

As we announced a few weeks ago, The Saucy Fish Co. has swum across the Atlantic and landed on the shores (and plates) of the USA. Only a month on from our state side launch and our much loved fish and sauce combos are already making huge waves!

Food blogger, Chelsea Eats Treats, who specialises in leading a healthy lifestyle, has been singing praises over our new release, Tomato and Chilli Chutney Salmon Fillets from the Ready To Eat range: “I was dreading having cold fish for lunch, but then when I took one bite, I was blown away!!”  Chelsea paired her fish with quinoa and roasted veggies, yum!

Healthy food blogger, The Savvy Kitchen, dedicated to gluten free easy recipes, explains why she loves The Saucy Fish Co. so much: “It’s so simple to prepare… One thing I love is that they’re free from Genetically Modified Organisms.”  We love that too!

The Feisty Foodie got the chance to try the sweet chilli glazed salmon, and she found it “intoxicating”. Have you tried it yet?

The Saucy Fish Co. is stocked in over 300 Giant supermarkets across eight states.

 

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It’s British Summer Time!

British Summer time officially began on Sunday 30 March and as a result the warm weather seems to be sticking with us for more than a day at a time. With temperatures set to steadily increase over the coming months you maybe scouring the calendar for the perfect date to hold your first barbeque. Now you’ve picked your date it’s time to think about the food. Here are some saucy suggestions that will impress both friends and family at your inaugural BBQ of 2014.

Lemon Rubbed Salmon

A simple herby and zesty salmon dish sure to put the flavour into a sunny afternoon.

Start by mixing together the lemon zest and juice, garlic, parsley and olive oil in a shallow dish. Season with salt and pepper to taste and add the salmon fillets. Coat them in the mixture, rubbing it well in to the fish. Cover and set aside to marinate for 10 minutes.

Remove the salmon from the marinade and wrap each fillet in foil. Place on a hot BBQ grill for 10-12 minutes, until just cooked through. Serve with Moroccan style couscous or fresh rocket salad.

Seasoned Tuna Steaks

Swap the usual burgers and bangers for a just as meaty tuna steak. Simply drizzle with olive oil, season and add your choice of fresh herbs.  Place the steaks directly on the barbecue grill and cook for a few minutes on each side, we recommend serving rare. Cut the cooked steaks into strips and serve with a fresh crisp salad or even fresh egg noodles! Finish with a generous drizzle of fiery Soy & Sweet Chilli Dressing for an oriental twist.

 

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Spoil your mum this Mother’s Day thanks to The Saucy Fish Co.

It’s Mother’s Day on Sunday, so why not show your appreciation for your mum by cooking up a treat for her. Letting your mum put up her feet on Mother’s Day is the perfect present.

Our Sea Bass with Beurre Blanc is perfect for the occasion and easy to prepare, meaning you can spend more time with your nearest and dearest.

Just place the fish fillets on a baking tray in the centre of the oven and cook for 10-15 minutes. Serve with some delicious potatoes and asparagus, for a quality meal, minus the fuss.

For more great recipe ideas head over to the dock.

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Visit Saucy at Be:Fit London

The Saucy Fish Co. will be bringing our popular fish and sauce combinations to the Be:Fit exhibition at Old Billingsgate in London this weekend.

Be:Fit London taking place on the 28th-30th March is an exhibition offering women the tools to be strong, fit and healthy.

There is something for everyone with some great brands as well as the Be:Fit ambassadors and guest speakers including Kirsty Gallacher, Victoria Pendleton, Jodie Kidd and Denise Lewis.

You’ll find us at Stand Number N89 where you will be able to sample Saucy’s Ready to Enjoy range, including Roasted Sweet Chilli Salmon with Tomato and Chilli Chutney and Steamed Salmon with Lime and Coriander Dressing.

We look forward to seeing you there!

Please visit the official Be:Fit website for more information and booking details.

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Have a Saucy Spring Time

It’s the first day of spring! That means picnic weather will soon arrive and seasonal spring veg is back on the menu. We have compiled some of our favourite spring time recipes for you try at home.

Asparagus

Traditionally the British asparagus season runs from St George’s Day (April 23) to Midsummer’s Day (June 21) however we are already seeing an early crop of British asparagus arrive from the fields.

This recipe is the perfect way to welcome in the new asparagus season and combines delicious roasted white fish with smoked bacon, lemon mayonnaise and asparagus .

To start preheat your oven to 200C. Season your fish fillets with the rosemary, lemon and pepper – any white fish can be used. Tightly wrap your fillets in a rasher of smokey bacon making sure it won’t come loose whilst cooking. Add a splash of olive oil to a frying pan and fry the wrapped fillets for a minute to brown the bacon. Put the frying pan in the oven for 10 -12 minutes until the fish is tender and the bacon is crisp.

Whilst the fish is cooking whip up a quick lemon mayonnaise by combining a couple of table spoons of good quality mayonnaise with lemon juice and black pepper. Steam the stems of asparagus and serve drizzled with the lemon mayonnaise. Find the full recipe here.

Cauliflower

With its subtle creamy flavour and unique crunchy texture Cauliflower is a great accompaniment with any fish. This Indian inspired recipe combines spiced coated fish and curried cauliflower in an unusual dish that you can add to your repertoire.

Preheat your oven to 200C. Place the white fish fillets on a foil lined baking tray and dust with Garam Masala and a pinch of seasoning. Roast in the oven for 10 – 12 minutes until tender.

To make the creamy curried cauliflower sauté a chopped onion and garlic for 2 minutes, then add a pint of chicken stock and the separated florets. Simmer on a medium heat for 10 minutes. Add the Madras curry powder and seasoning and stir thoroughly. Simmer for a further 10 minutes.

To serve add the cauliflower to a plate and top with the fish fillet. Scatter chopped coriander to finish. Find the full recipe here.

Jersey Royal New Potatoes

Grown exclusively in Jersey, one of the Channel Islands – around 99% of the season’s crop is exported to the UK. These new potatoes are an easy to prepare side dish for any fish and sauce meal. Simply simmer the potatoes gently for about 20 minutes, drain and serve with chopped herbs and butter.

 

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Shrove Tuesday Savoury Seafood Pancakes

We all have our favourite sweet pancakes, lemon and sugar? Chocolate sauce? Golden syrup?  For an alternative savoury pancake at dinner tonight, why not try this great Luxury seafood pancakes au gratin recipe from Lavender and Lovage.

The recipe is far simpler than it initially seems as it uses a basic pancake batter and a lot of the prep work can be done in advance.

After making the pancakes you just have to follow a 5 step recipe for the filling.  Simply make a quick white sauce, add the fish and seafood and cook for 5 minutes. Then divide the filling between the pancakes, fold over and put into an oven proof dish. Finally, spoon over the additional white sauce, season and put in the oven for 20-30 minutes, until the topping is golden.

Serve immediately with fresh lemon wedges and salad.

Although the recipe suggests using salmon, haddock and prawns any fish can be used to adapt to taste or whatever is in the fridge.

Have a fab and fishy Pancake Day!

For more great fish recipes please visit the Dock.

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Get Your British On!

Friday tea time can mean only one thing, fish, chips and mushy peas! Try a saucy twist on the Friday favourite with our crispy coated basil and Parmesan crumb haddock fillets.

Simply dust your haddock fillets in seasoned flour, dip them into egg wash, and coat the fillets in a mixture of breadcrumbs, coarsely chopped basil and grated Parmesan. Make sure the fillets are evenly coated and there are no gaps.

Heat enough oil to cover the base of a large frying pan, when the oil is hot add the fish fillets and fry on a medium heat for 8-10 minutes. Turn the fillet half way through ensureing each side is a golden colour. When cooked removed the fillets and rest on kitchen paper to remove any excess oil.

Serve your fish with some chunky chips and a dollop of mushy peas for the authentic British chip shop experience.

For a simple homemade tartare sauce mix together mayo, capers, diced gherkins, a dash of lemon juice and zest in a small bowl.

Find the full recipe over on The Dock.

 

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A way to a loved one’s heart is through their stomach

Its Valentine’s Day tomorrow, and an estimated 37 million dates will take place in the UK.

Avoid the last minute panic of making a reservation in an overcrowded restaurant with few available tables. Why not be unique and treat your loved one with a home cooked meal? Making the effort to cook will be sure to impress your other half, and it couldn’t be easier with our fish and sauce range, so there are no excuses!

Create a romantic night in and try this smoking hot award winning dish… Salmon Fillet with Chilli Lime and Ginger.

The chilli is sure to be a winner on the day of love with its aphrodisiac qualities-it is scientifically proven to ‘spice’ up your love life. Serve with a side of your choice, we recommend buttery peas, for the perfect romantic meal in.

Keep an eye out on our Facebook and Twitter pages for a special Saucy Valentine’s giveaway.

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Saucy fish makes a splash in Waitrose

We are pleased to announce that you will now find yummy products on the shelves in Waitrose stores across the UK.

Waitrose will stock five Saucy products including two exclusive new additions – Sea Bream with Orange and Fennel Sauce and Cod Fillets with Sunblush Tomato Dressing.

 The other delicious fish and sauce combinations you can find in your local Waitrose are our popular Smoked Haddock with Davidstow Cheddar foil bake bag, Salmon with Red Pesto dressing and Salmon with Chilli Lime and Ginger in One Perfect Portion. You will find the products on the chiller aisle.

 Prices from: £4.50 Fish and Sauce / £4 Foil bake bags / £3 Saucy Singles / £3 Fishcakes.

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It’s Chinese New Year!

Happy Chinese New Year!  The Chinese New year is a time to feast and enjoy time with family and friends. 2014 is set to be the Year of the Horse.

To celebrate we’ve brought you a delicious Chinese inspired (strictly fish, no horse!) dish to get you into the mood. Feast your eyes upon an Egg Fried Rice with Prawns and Peas recipe.


Ingredients: (serves 2)300g cooked and peeled cold water prawns, 250g of Basmati rice, 2 tablespoons of vegetable oil, 2 garlic cloves, finely chopped, 1 red chilli, deseeded and shredded, 2 eggs, beaten, 200g of petit pois peas, 1 bunch spring onions, finely sliced, 1 tablespoon of light soy sauce

Step by step guide:Step 1 - Cook the rice as instructed on the pack.

Step 2-Heat the oil in wok or large frying pan. Add the garlic and chilli, then cook for 10 seconds – make sure not to burn it though.

Step 3 - Add in the cooked rice, stir fry for 1 minute, then push to the side of the pan.

Step 4 - Pour the beaten eggs into the empty side of the pan, then scramble them, stirring.

Step 5 - Once just set, stir the peas and spring onions into the rice and egg then cook for 2 minutes until the peas are tender. Add the prawns and soy sauce, heat through, then serve with extra soy sauce on the side, if you like.

Saucy Chef’s tasty tip: serve with some prawn crackers for a Chinese takeaway style treat.

 

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