Recipe for success News in brief
A fish dish fit for Food and Drink Fortnight
A SPECIAL recipe highlighting the quality of Scottish seafood has been created by the Mussel Inn restaurant in Glasgow and Edinburgh to celebrate Scottish Food and Drink Fortnight.
Chef Matt Johansson of the Mussel Inn devised the Mini Seafood Platter as a showcase of the vast array of quality seafood that Scotland has to offer and it in- cludes rope-grown mussels, coley, seabass, prawns and scallops, which are cooked in an intricate recipe that includes crème fraiche, white wine and tarragon. Stephen Cameron, the managing director of the Scottish Shellfi sh Marketing Group (SSMG) said: ‘Mus- sels are fantastic quality at this time of year and taste superb, so we are delighted that Matt has come up with this exciting new dish that highlights the very best of Scottish seafood. We are enjoying a boom in sales at the moment because consumers are increasingly recognis- ing the versatility of mussels in the kitchen. They are easy to cook and are also very healthy to eat, being low in calories and fat.’
The platter will be on the lunch menu of the Mussel Inn in Glasgow and Edinburgh until 18 September.
SEAFISH has announced that it will be launching an open discussion about its future in a series of workshops which will be held across the UK throughout October. Topics to be covered will include the core role and strategic objectives of Seafi sh; proposed models for its future structure and funding; and govern- ance arrangements between Seafi sh, its Government spon- sors and the industry.
Salmon storms past cod
ONCE known for their abid- ing love of cod and chips, the UK population appear to have switched allegiance, with salmon now the number one fi sh dish for those eating out, according to a recent survey. The research, which was commissioned by leading pub chain Chef and Brewer, claims salmon has overtaken cod because it is now seen as being more fashionable, while tuna now comes in third, haddock fourth and prawns not far behind. Meanwhile the average household is now serving fi sh up at least twice a week.
www.fishfarmer-magazine.com 7 Fish Farmer September/October 2011
Dr Paul Williams, Seafi sh Chief Executive, said: ‘We welcome the fact that Defra has initiated this discussion, which offers an excellent opportunity for industry to get involved in shaping the future of Seafi sh. This process should ensure that Seafi sh continues to evolve and meet
Matt Johansson and Stephen Cameron Seafish moves on after trials and tribulations
the needs of the modern sea- food industry.
‘Despite being severely hampered by the recent court case, we made real progress in our key themed areas of work in the last year, provid- ing an estimated £4 million of value to industry. With the court case now fi rmly behind
us, we are focused on continu- ing to provide industry with tangible and real benefi t for its investment in Seafi sh. We have recently announced £700,000 worth of funding through our Industry Project Fund which will support various projects across the spectrum of industry.’
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