November coming up fast!

November coming up fast!
Flying Fish Seafoods

Flying Fish Seafoods

Standard Supplier 30th October 2012

November coming up fast!

So we are coming into November fast!
What’s ready available at the moment is Hake as this amazing fish is being landed in Newlyn its gill netted by the day boats and landed daily, please bear in mind that the only problem is that for 1 week out of the month they disappear as the netters can’t get the nets deep enough to catch them on the spring tides! We strongly advise that you don’t put hake on your Christmas menus, as a vast majority of fish is exported to Spain for their festive season - this is turn drives the price sky high!
Hand line cod is starting to be landed and these beasts can be caught as large as 10kg! Also hand line Pollock are going to start to come to their very best right now. Often from Newlyn we source the very best hand line fish which is tagged. These fish are amazing! When buying your tagged hand line fish you can fully trace where and when it was caught! Here is the link:  www.linecaught.org.uk
Loch duart salmon
This fish is as close to organic as you will get
Best practice' is the principle applied to Loch Duart salmon at every stage of rearing, harvesting and supply - a sustainable and environmentally-responsible approach which defines a long term role for aquaculture as an essential and viable part of the food supply chain of the future.
Jumbo skate or ray wings as we call them are very good at the moment we always buy the sustainable ones (from day boats) to help retain stock levels.
Hand-picked crab meat!
 Here at flyingfish we have access to fresh picked white crab meat on the same road as us!  We have the choice of white crab, brown crab, dressed crab, crab bones for stock? All cooked and picked fresh on site.
All our fish is fully traceable!
Why not try something different as we stock cod cheeks, monk cheeks, cod tongues & fresh whitebait
Shellfish department we hold beautiful jumbo cockles, mussels (from the St Austell bay deep sea from “A” grade waters), oysters (from the Fal River),   Handpicked Razor clams, live creel caught langoustines and fantastic scallops diver caught.
 

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you