Flying Fish Market Report from Day Boat Specialists #6

The  Staff Canteen

The Staff Canteen

Editor 25th October 2011

Missed Flying Fish Report 5, read it here.

Flying Fish Seafoods is proud to supply high quality fish to distinctive restaurants and hotels throughout the South and West of England. Our pledge is simple. We source the finest and freshest fish directly from Cornwall's best fishermen and deliver it straight to your door. MUSSELS Often regarded as poor man's shellfish, mussels are cheap and plentiful. In the wild, they grow on coastline rocks and stones but the majority of mussels available in the UK are farmed in suitable coastal waters. Mussels are one of the most environmentally sound types of fish or shellfish available. There's no hefty price tag and, what's more, these little creatures are in abundance. Mussels are bivalves (molluscs with two hinged shells). They filter iron from seawater to produce the adhesive plaque they use to attach themselves to rocks and other objects. The type of mussels prevalent in UK waters has spread throughout the northern hemisphere by hitching lifts on the hulls of boats. These wonderful shellfish don't just look good. There's the wonderful percussive rhythm of mussels being gently shaken in the pan and poured into a large bowl. With head over the bowl you breathe in the tantalizing sea-fresh steam. Savour it. And then get to the task at hand; extracting succulent offerings from gaping shells and soaking up the fragrant broth with pieces of crusty-soft bread. You might say they are "˜the complete sensory food experience'. BUYING Look for bright, clean, tightly closed unbroken shells. Fresh mussels smell briny-fresh, not "˜fishy'. STORING Best eaten within a day of buying. PREPARING Discard any open mussels that don't close with a sharp tap. Pull out the beards and scrub the shells under cold running water using a stiff brush. Swish around in three water changes to expel any grit.

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The  Staff Canteen

The Staff Canteen

Editor 25th October 2011

Flying Fish Market Report from Day Boat Specialists #6