Cooking Styles

Learn about the following cooking styles. Most species lend themselves to a wide variety of cooking styles and, with a little guidance, seafood is one of the easiest foods to cook - so feel free to experiment....and enjoy! Select a recipe from the list.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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Potted Fish Paste

Brunch | Potting | Sandwiches

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Oily fish are typically used for English fish pastes as they have a distinctive flavour. It seems a contradiction, but the flesh of some oily fish, such as jack mackerel, tends to be quite dry when cooked; which means it benefits from being mixed into a paste with butter. Fish pastes were traditionally used as a filling for delicate little sandwiches served at afternoon tea.

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Serves 8 as an entrée

375g salted butter
1 teaspoon fennel seeds, lightly crushed
500g jack mackerel fillets, skin off, bones removed
Salt flakes, to taste
Pinch cayenne pepper
1 lemon, zest finely grated, juiced
Crusty bread, for serving

Melt 250g of the butter over a low heat, set aside for a minute or 2 until sediment sinks to the bottom, then carefully skim off the clarified butter, discarding sediment. Set aside.

Place remaining butter in a frying pan with fennel seeds and melt over a low heat. When it starts to froth, increase heat to medium-high, add fish and fry for a minute or 2 on each side, until flesh flakes easily when tested with a fork.

Place fish and its cooking butter into a bowl with salt, cayenne, lemon juice and zest and mix well with a fork to form a coarse paste.

Pack tightly into 6 small ramekins. Smooth the top and pour the clarified butter over the top to seal. Refrigerate for at least a few hours, preferably overnight. 

Remove from the fridge 30-60 minutes before serving. Spread on crusty bread and serve.

 
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