fish & seafood

Transcription

1 fish & seafood

2 WElcome We sell fine fish for home-eating. Our watchword is quality. There are about 300 items in our range, of which the most popular are listed here. All our fish is frozen. It arrives neatly bagged and labelled, ready to drop into your freezer. HOW t o order CALL or go to Mascareigne Suppliers Ltd Freezone Development Complex Shanghai Road, Jinfei Riche-Terre Mauritius Cuts Explained FILLETS, BONES & CUTS small Whole Fillet PIN BONES Most roundfish fillets (cod, pollack, sea bass... ) have a row of pinbones embedded in the flesh in the position shown. There should be no bones anywhere else in the fillet. If you re buying what we describe as a fillet, you ll usually find these bones still in place. If we have taken them out (at great expense) - for instance from our John Dory fillets, we ll tell you. large CUT Fillet on-the-bone STEAK Everyday 4 Luxury 8 OFF CUT Bullet Smoked 14 Prawns 18 belly fillet steak fillet portion off cut Lobster 20 Crab 21 Clams 22 Preserved 24 Little Tinned Gods 26 Prepared 28 Hampers 31 Gifts 32 The BULLET is thickest part of the fillet and contains the biggest muscle flakes. Because it is thick, extra care is required when cooking to avoid overcooking the outside. Do not grill a bullet! The FILLET STEAK is a neat squarish piece of fish which always looks the part. It s quite thick but not in the bullet league. FILLET PORTIONS are slightly less desirable than fillet steaks. The fillet gets thinner towards the tail and the skin to flesh ratio is higher. If OFFCUTS are sizeable and desirable, we skin them and remove any bones. Then we freeze them in 200g pillow packs (one portion, frozen together). You could poach them like large prawns or use in a fish pie. The BELLY or ventresca is usually too thin to be of great interest but on certain large fish - such as salmon, tuna and black cod - it is not only thick enough to use but also rich in oils which make it the tastiest part of the fish - after a lot of trimming. DINNER PARTY PACKS Dinner parties need fillets or steaks which match for weight and shape. We often have these in stock: call us. Flatfish such as plaice and turbot contain fewer pinbones and are a different shape but we deal with them in a similar manner to roundfish

3 Everyday Fish Everyday Fish Everyday You ll find all the staples here, from cod and haddock to mackerel and squid (rings, tubes or whole). We offer most of these, and most other items in our range, in two serving packs or good value saver packs which typically contain six servings. COD Escoffier ranked the cod amongst the finest of fish and we re pretty sure he would have approved of our frozen-at-sea fillets from carefully managed Norwegian stocks. serving-sized Fillets 2x l 395g 6 svgs 1250g 2x l 380g large Fillets 2x Xl 680g 9+svgs 1750g on the bone steaks 2x Xl 540g Skate Skate has no small bones and its ridged, firm white meat falls neatly apart with minimum fuss and wastage. We use large wings which portion into the customary skate triangular shape, and thick rectangular middle cuts. triangular cuts 2x Xl 500g middle cuts 2x l 480g Mackerel Mackerel is very tasty and crammed with healthy Omega-3 oils. Ours all come from a single super-reliable supplier in Cornwall. Fillet packs contain two fillets per serving, mackerel Fillets 2x m 340g 6x m 900g mackerel Whole 2x l 600g 6x l 1950g sardines Begging to be eaten with your fingers but if you can t deal with that, get the same great taste from our fillets. Yes, we do sell those BBQ cages. Whole 4-6 svgs 900g 9+ svgs 2700g Fillets 2x l 300g 6x l 900g

4 Everyday Fish Everyday Fish OrganIC Salmon It costs a bit more, but our organically farmed salmon is kinder to the environment and the fish. fillet steaks 2x m 320g 6x m 960g Haddock Hook and line caught then filleted and frozen at sea by the same people who supply our cod. serving-sized Fillets 2x l 420g 6 svgs 1250g large Fillets 2x Xl 640g 9+ svgs 1750g 2x s 220g SQUID Quick fry the rings, stuff the tubes or just revel in the chaos of whole. We have a delicious oven-ready battered calamari on page 29. kingklip This South African favourite yields a firm white cod-like fillet.. Fillets 2x m 340g 2x m 380g Zander This fine freshwater fish but increasingly popular with our members. the sizes shown will provide two servings from each fillet. Fillets 2x Xl 620g 2x XXl 920g herring melts rich and creamy roes which melt in your mouth. they are massively overlooked and ridiculously inexpensive. herring melts 1 block 454g 5 blocks 2270g rings 2 svgs 350g 8 svgs 1400g tubes 3-6 svgs 700g Whole 1-4 f i s h 2-4 svgs 700g Whitebait Top up your calcium! Each fish separately frozen. Whitebait 2-4 svgs 454g Plaice Choose your colour. Or choose whole (head, tail and fins removed). Red Snapper Try something different. The XXL fillets make a magnificent spectacle when cooked whole. Fillet Portions 2x Xl 440g single XXl Fillet 4 svgs 800g White Fillets 2x l 370g 6x l 1090g DarK skinned Fillets 2x l 400g 6x l 1150g Whole 1x l 400g

5 Luxury luxury luxury Here is some of the finest eating on the planet, all carefully filleted, sized and trimmed to maximise your eating experience. dover sole This price of a perfect portionsized Dover sole ( g) is a scandal matched only by the eating experience. Smaller fish verge on the economical. Whole 1x s 260g 4x s 1040g 1x l 420g 4x l 1680g Fillets s k i nn e d, b on e d 1x m 160g 4x m 640g Sea Bass Caught by a single Cornish rod and line fisherman, our wild sea bass is processed and frozen within hours of landing. His fish are gratifyingly larger than the farmed fish offered so widely in restaurants. But we re not too proud to offer economical farmed sea bass. Whole fish are scaled and gutted. FARMED Fillets 2x s 260g 6x s 720g WILD Fillets 2x m 300g 1x Xl 300g 6x m 840g 2x l 380g Whole p o rt i on -s i z e d 1x Xl 4x Xl 520g 2080g Whole t ro p h y f i s h 15+ svgs 4900g john dory Another member of the piscatorial pantheon. Fillets b on e d 2x l 340g fish stock From turbot, brill, sole and John Dory bones, combined with carrots, leeks, fennel, celery, parsley and onion. Create a superb sauce by adding vermouth or wine and perhaps some cream. Fish stock 1 tub 375g 3 tubs 1125g

6 Luxury luxury wild Salmon normally available from us between about may and the following february For whole fish, please call. 2x m 300g 6x m 900g on-the-bone steaks 2x m 380g 6x l 1200g tailpiece 2x m 360g WilD 2x m 300g Fillet Portions 2x m 300g FARMED Fatboy Fillets 1x XXl 420g turbot Our wild fillet steaks are from magnificent whole fish weighing upwards of 4kg. Only this size gives the luxurious cuts we re looking for. Farmed turbot of that size is rare but nevertheless, a single fatboy fillet - the one in the picture - is plenty big enough for two, although you might argue about who gets which end. The answer could be goujons. slimboy Fillets 1x l 200g 4x l 800g on-the-bone steaks 2x m 410g Whole 4 svgs 1000g Swordfish Ernest Hemingway would approve. Similar meaty texture to tuna, but a distinctive sweet/savoury taste. whole Salmon Cleaned and scaled, so ready-to-go. You will need 100g (modest) to 300g (generous) of whole fish per person. A 2.3kg fish will squeeze into a standard 60cm fish kettle without removing the head and tail. Fillet steaks 2x m 375g ordinary farmed 6+ svgs 1600g organically FarmeD 10+ svgs 3000g red mullet Haute couture looks only exceeded by dizzyingly good taste. lemon sole Forever in the shadow of the unbeatable Dover sole. Nevertheless a fine meal. Fillets 2x m 380g brill Gordon Ramsay: Brill is more delicate than turbot, but quite delectable. Gilbert & Sullivan also had a soft spot for brill but they were a bit more poetic. monkfish Gorgeous large skinned and boned chunks from large fish. 2x s 220g 2x l 340g Fillets b on e d 2x s 220g 2x l 400g Whole 1x m 380g 4x l 1440g 2x s 240g 2x m 300g

7 Luxury luxury Black COd has nothing to do with regular cod. distinctive silky texture, sensational taste. 2x m 330g ventresca Portions 2x s 250g on-the-bone steaks 2x m 360g Halibut The 40-50kg wild halibut we use yield ridiculously sumptuous fillet steaks. Our farmed halibut comes from the Hebrides. They only get up to 4kgs - but they still make fantastic eating. WILD 2x m 360g fillet steaks d p p * 6x l 1100g on-the-bone steaks 2x l 440g FARMED 2x m 340g Fillet Portions 2x m 360g Gilt-Head there are many species of bream, but this one stands head and shoulders above the rest. Whole fa r m e d 1x Xl 480g Fillets fa r m e d 2x m 360g WilD Fillets 1x Xl 300g Tuna Tuna s dark, dense meat evokes the finest beefsteak. hake hake is remarkably good value. 2x m 320g bullets 2x Xl 480g paella pack Contains genuine Spanish paella rice, saffron, clams, mussels, king prawns, squid, monkfish, chorizo sausage chicken and our recipe. Add olive oil, wine, and fish stock (such as our own on page 9). Paella PacK for 2 700g for g hand cut steaks 2x m 380g imported steaks 2x m 340g 6x l 1080g UnsliceD loin 1 loin 860g

8 Smoked smoked SMOKED Prepare to encounter some fabled indulgences such as Finnan haddock and Arbroath smokies. Also ten kinds of smoked salmon and four kinds of kippers. Smoked salmon Four essential editions of smoked salmon plus O-Zesty - upon which was sprinkled orange zest and ground black pepper after smoking. Your taste buds are excited already. All ready-sliced in vac-packs which will serve up to four. farmed FishrjUmPin x1 227g x4 908g FishrjUmPin s L ow s mok e d x1 200g x4 800g organic x1 200g x4 800g o-zesty x1 200g x4 800g wild scottish x1 227g x4 908g directors cut Unsliced smoked salmon with no skin, no bone. If you ve only ever eaten smoked salmon in slices, this will be a revelation. From farmed fish. Directors' cut 2x m svgs 240g Smoked Salmon Side Farmed, sliced and skinned, so 100 per cent edible. Or (skin-on) wild Scottish - for which you ll need a pair of boning pliers, a sharp knife and a steady hand. sliced FarmeD side 10+ svgs 1150g UnsliceD WilD side 10+ svgs 1150g hot Smoked Salmon This is moist and creamy because whilst being smoked, it was also being cooked. Ready-flaked is perfect for combining with pasta and makes fantastic sandwiches. From farmed fish. ready FlaKeD 2xl svgs 280g 6+ svgs 900g fillet steaks 2xs svgs 180g

9 Smoked smoked Smoked eel other Smoked SLICED Intriguing alternatives to smoked salmon. smoked tuna 1 pack 200g smoked halibut 1 pack 200g Cod Roe s m o k e d A little goes a long way. One sac per pack. Smoked trout A luscious, pretty, pink delicacy. Fillet 1x m 140g 4x l 800g Whole 1x m 200g 4x m 900g smoked sturgeon smoked cod roe 1 pack 200g 2x l 280g kippers Our longstanding offerings, Craster and Manx, are now complemented by Mrs Smith s - less kipper, more herring. Fillet 2-4 svgs 100g 12+ svgs 400g Smoked haddock Arbroath Smokies Small whole haddock (head off and cleaned) which have been smoked and cooked simultaneously. Serve hot. Whole craster 2x l 410g 6x l 1230g boned craster 2x m 240g 6x m 720g Whole manx 2x m 300g 6x m 1050g Fillets 2x s 300g 6x m 1360g 2x s 240g 6x s 780g BULLETS 2x Xs 160g 6x Xs 480g Finnan haddock The most special smoked haddock. Finnan on e f i s h 2 svgs 400g smokies 2x Xl 550g 6x m 1200g Smoked scallops Fabulous concoction from designer smokehouse. smoked scallops 6x m 140g Whole mrs smith's 2x l 400g 6x l 1200g

10 shellfish Prawns SHELLFISH From extravagant crustaceans to under-rated pleasures such as the winkle, we ve got a marvellous line-up. Best North Atlantic PRAWNs The finest cold water prawn you will ever taste. One of our best sellers. PeeleD cook e d 8+ svgs 750g 20+ svgs 2250g Whole cook e d 2-4 svgs 360g Al Caprawn these are the world s largest prawns, up to 220g /10 inches/25cm. cook to pink in a trice. we should tell you that they contain a large, er, vein running head to tail, which you will need to remove. A deveined version is available at our website. al caprawns r aw 2x m 240g 2x Xl 420g 6-9x l 1500g crevettes A wild Xl crevette. About eight inches nose to tail. crevettes cook e d 10x Xl 500g 40x Xl 2000g king prawns we try to select quality suppliers who offer low ice glazes, reducing the water leak during defrosting. nevertheless, the weights stated here are drained weights after defrosting. our sizes are much larger than normal - those Xls are monsters. PeeleD r aw 35 * x m 260g 90x m 12x Xl 780g 260g PeeleD cook e d 25 * x l 250g 75x l 750g Whole r aw 12 * x l 700g

11 Lobster Crab english crab Whole claws 2 svgs 500g PEELED Scampi No breadcrumbs, no water, no nothing but beautiful meat from large langoustines. scampi r aw 1-2 svgs 190g 4-6 svgs 570g Langoustine The prettiest crustacean, with the most improbable claws. Our sizes are for eating, not for garnish. langoustine r aw g g crayfish wild english crayfish cooked to a swedish recipe and frozen in their own liquor. crayfish cook e d 1 block 500g 4 blocks 2000g PeeleD claws 1 doz 250g 3 doz 750g dressed x 1 180g x 4 720g 100% claw meat 2-4 svgs 227g 9+ svgs 908g brown meat 2-4 svgs 227g softshell crabs softshells 2 crabs 170g 6 crabs 480g king crab Rock lobster Unless you absolutely must have the traditional bright red spectacle complete with claws, rock lobster is the best way to enjoy this fish. It doesn t have claws, so we just sell the tail, which is 90 per cent meat. rock lobster tails r aw 1x s 140g 1x Xl 400g 1x XXl 590g 4x s 520g 4x l 1640g NATIVE lobster the full lobster experience: claws, tomalley and all. cooking from raw is simple and gets the best result, yet cooked outsell raw hugely. ooked 1x m 1x l aw 1x l 1x Xl 400g 640g 460g 700g Whole clusters x1 1080g claw arms x4 900g UPPer leg sections x2 260g lower leg sections g meat 1-2 svgs 150g 6+ svgs 600g 20 21

12 Clams molluscs mussels The magnificent mussel is farmed in vast quantities off every temperate coast. our current favourite comes from galicia in spain. make moules mariniere on a whim. Whole mussels 2-4 svgs 1000g nz half shell cook e d 2-4 svgs 1000g Razorshells simplicity itself to prepare, following the directions on our pack. full of sweet white meat. razorshells 2-4 svgs 460g king scallops s h e l l e d Choose dived or dredged. then with coral or without. Dived are best but they have become terribly expensive. DiveD w i t h co r a L 6x m 18x l 180g 600g DiveD no co r a L 6x m 18x m 180g 570g DreDgeD w i t h co r a L 6x m 180g 18x l 600g DreDgeD no co r a L 6x m 18x m 180g 570g brown Shrimp size for glorious taste, nothing comes close to the brown shrimp. PeeleD cook e d 2-4 svgs 200g PotteD 4 pots 227g 12 pots 680g Amandes de mer We use the French name here which reminds you that the taste is remiscent of almonds. An excellenttasting good-sized clam, perfect for the beginner. amandes De mer 2-4 svgs 700g 3 packs 2100g Cockles You can t beat the taste of cockles... sweet and unique. Whole r aw 2-4 svgs 700g cockle meat cook e d 2x m 250g cockles in vinegar 1 jar 200g CaRPetshells This is the French palourde - the gourmet s favourite clam. About the size of a cockle, but with a meatier interior. Carpetshells g queens s h e l l e d The same culinary potential as the scallop at half the price. QUeens 2-4 svgs 300g 6+ svgs 600g Winkles Simple and stylish. Pre-cooked, but can be reheated briefly. WinKles 2-4 svgs 500g 3 packs 1500g whelks s h e L L e d shockingly inexpensive, quite chewy and pre-cooked. WhelKs 1-2 svgs 200g 5 packs 1000g 22 23

13 preserved preserved preserved by traditional methods Clarence Birdseye was a Johnny-come-lately. Old methods add extra layers of flavour we still yearn for. Boquerones That s Spanish for amazingly different bright white not salty eat as they come do not share anchovy fillets. Mojama Shave this air dried tuna fillet on to a crisp green salad. Bottarga Recent customer: I can t believe your price. It s a third of what I pay at Geneva airport. Boquerones 2-4 svgs 100g mojama 2-4 svgs 100g Bottarga 2 sacs 80g Marinated h e r r i n g fillets Simple silky smooth pleasure. sweet 1 tub 200g Dill 1 tub 200g salt cod According to Rick Stein, Salting makes cod supreme. But you do need to plan ahead. Hard repays three days soaking by growing to three times its weight. soft (f i L L e t ) 1 fillet 300g medium (f i L L e t ) 1 piece 300g Gravad lax Did you know that means salmon grave? The method was burial. Maatjes A rich Dutch secret involving virgins and Lady Hamilton. Rollmops Add a gherkin to be transported to heaven. hard (w i t h b on e s ) 3-4 pcs 350g gravad lax (w i t h s au c e ) 1 sachet 200g x4 800g maatjes herring 2 fish 110g 6 fish 330g herring rollmops 1 tub 200g 3 tubs 600g

14 tinned tinned little tinned Gods Ventresca de bonito Ventresca is the oil-rich belly fillet of white tuna the Lamborghini of canned tuna. Caviar isn t the only gourmet experience which comes in a tin. In particular, you must try ventresca de bonito, a thrilling flavour experience everyone will enjoy. Cuttlefish ink Black rice! Oh what fun! The delicious ketchup-like sauce is going to be very big. ventresca tuna 1 tin 82g cuttlefish ink 1 sachet 16g 1 jar 90g cuttlefish ink sauce 1 bottle 180g Anchovy FILLETS Large fillets, from the very best catches of the year when the fish is in prime condition. Trimmed by hand, so they don t have the hairy finish of ordinary anchovy fillets and a lot less salty. Sardinillas Top grade, hand-prepared and immaculate tiny sardines canned in olive oil. The smoked version is as if from a different planet. Fillets 1 tin 50g Sardinillas 1 tin 118g smoked Fillets 1 tin 60g Caviar An excellent caviar from a small Italian farm breeding Siberian sturgeon - also known as baerii - similar to sevruga. Best eaten with a shell spoon. caviar 1 tin 15g 1 tin 30g Shell spoons x1 11cm x4 11cm keta Beautiful, bright orange salted salmon roe, Keta 1 jar 100g SEA URCHIN ROE As served when Hercules wed Hebe, the Greek Goddess of Youth. Urchin roe 1 jar 50g LIVERS Extraordinarily healthy and equally tasty. cod liver 1 tin 120g monkfish liver 1 tin 115g Chipirones Tiny squid stuffed with onion and tomato in a sauce of squid ink, vegetable oil and spices. chipirones 1 tin 72g mussels s m o k e d Mussels are good but these are heavenly. Serve hot or cold, combined or solo. mussels i n oil 1 jar 120g 26 27

15 prepared prepared Prepared We re proud of this range, much of it ( Our ) hand made to our recipes by the top-notch banquet suppliers next door to Fish Palace. OUR soups See those prawns? They re a true indication of the amount of fish you will find in our handmade soups. smoked salmon & Watercress 2 svgs 500g PraWn & lemongrass 2 svgs 500g smoked haddock chowder 2 svgs 500g TINNED SOUPS Top end recipes from old-fashioned soup specialists who use nearly as much fish as us. crab bisque 1 tin 410g lobster bisque 1 tin 410g bouillabaise 1 tin 400g mussel soup 1 tin 400g OUR MORNAY Superb handmade rendition of this classic recipe in a real scallop shell. Scallop mornay x 1 120g x 4 460g squid rings The Mediterranean classic without the hard work. Oven bake. battered squid rings 4+ svgs 500g 12 svgs 2000g TERRINE Smoked salmon roof over generous base of creamy pâté. 4+ servings. TERRINE x 1 350g x g OUR risottos See those prawns? That s a genuine serving from our prawn risotto. The crab version is equally generous. Ten other ingredients including mascarpone. PraWn risotto 1-2 svgs 550g crab risotto 1-2 svgs 550g our fish pies Cod, prawns and smoked haddock, or halibut, king prawns and smoked haddock. Top sellers. traditional 1x l svg 450g 4 pies 1800g luxury 1x l svg 450g 4 pies 1800g 28 29

16 prepared hampers organic salmon x2 230g x6 690g classic x2 230g x6 690g hampers OUR fishcakes Good size with lots of fish and a light dusting of breadcrumbs. Smoked haddock & bacon x2 230g x6 690g Crab (w i t h white meat) x2 250g x6 750g OUR BITE-SIZE FISHCAKES Perfect finger food for kids and parties. Every one pressed out by hand. EVERYDAY Two fish pies plus two servings of each: best North Atlantic peeled prawns, organic salmon fillets, organic brown trout, tuna steaks, smoked haddock and large plaice fillets. LUXURY One large turbot fatboy fillet (serves two), two 190g packs of king scallops two portions of monkfish plus two Dover soles and two wild salmon steaks. CRUSTACEANS Simply defrost and eat. Two generous servings of: best North Atlantic peeled prawns, XL Indian Ocean crevettes, potted shrimps, potted crab and English crab claws. Bite-sized x12 300g x36 900g POTTED CRAB 80/20 brown/white meat. everyday hamper 14 svgs 2700g Luxury Hamper 10 svgs 2100g crustaceans HAMPER 10 svgs 1550g King prawns Irresistible king prawn combos. They are all oven-bake. in garlic butter 1-2 svgs 180g 4 packs 720g in tempura batter 4 svgs 500g 2 packs 1000g PotteD crab 4 pots 240g 12 pots 720g in Filo Pastry 4 svgs 500g 2 packs 1000g in breadcrumbs 4 svgs 500g 2 packs 1000g BLOWOUT Planning a party? Don t start without this! Lobster, crevettes, four kinds of prawns, shrimp, 3 kinds of crab, mussels, winkles and whelks. Plus, of course, caviar. Call us for the full list. blowout 50+ svgs 15kg 30 31

17 gifts gifts gifts Does your grandfather reminisce about jellied eels? Is it time your niece was introduced to potted shrimps? These are presents with special élan. Kippers Page 17 KiPPers 1 pair 400g 3 pairs 1200g boned KiPPers 1 pair 260g 3 pairs 720g Arbroath Smokies Page 17 arbroath smokies 1 pair 450g 3 pairs 1725g Smoked eel Page 16 jellied eels Still made within the sound of Bow bells, jellied eels are a mystical luxury which will ignite the imaginations of both old fogies and young foodies. jellied eels 1 pot 750g caviar Page 26 smoked salmon Page 15 Farmed x 1 227g x 2 454g dlow smoked x 1 200g x 2 400g WilD x 1 227g x 2 454g FarmeD side x g WilD side x g Smoked eel fillets x 1 100g x 2 200g breakfast Hamper caviar 1 tin 30g 1 tin 50g shell caviar spoon s e n t w i t h c av i a r 1 spoon 11cm two servings of each: kippers, smoked haddock and smoked salmon matched with three fine foilpacked loose leaf teas. lobster Page 20 breakfast hamper 6 svgs 850g cooked lobster x 1 400g Ventresca Page 27 ventresca 1 tin 82g 4 tins 328g Potted shrimps Page 23 PotteD shrimps 4 pots 227g 10 pots 567g 32 33

18 Information for customers WILD & FARMED PACK SIZES Ice Glazes Fish has been farmed since ancient times but in the last 20 years this has become a huge industry, now accounting for approximately half of global fish and shellfish consumption. Many formerly rare and expensive fish are or will become universally available. Your grandchildren will get bored with caviar. Although it is not always easy to tell from eating (or even from inspecting) a fish whether it is farmed or wild, we make sure you know which you are getting. If we offer both farmed and wild versions of the same fish, we tell you which is which. If we don t mention farmed or wild, you can assume it s wild. The standards of some fish farms are dubious. Most of the farmed fish and prawns we buy come from faraway countries. We are too small to deal directly with these farms. We do however know and trust our middlemen. Whole fish, fillets and steaks come in many sizes, over which we have limited control. For instance, today s Dover sole could be g. Next week s could be g. We sell Dover sole in 26 sizes (250g, 260g 270g, etc). This catalogue normally shows just one or two sizes for each fish. If you order from our website, you ll see all sizes in stock. If you order by phone, please be prepared to swap to a slightly larger or smaller size. The price per kilo will be the same. If you would prefer larger or smaller fillets or steaks than listed in the catalogue, please ask. Many kinds of frozen fish have an ice glaze a coating of water applied after freezing to protect the fish. Some processors apply a thicker glaze than necessary to make the fish seem heavier and less expensive. All our weights are stated nett of glaze. Potty about Lobs er If you could name your favourite fish From Cornwall, through to Scotland, boasts Let s call it - Desert Island Dish A cachet that elsewhere s denied Then lobster s, clearly bound to make Though, Heaven knows, they ve really tried The seven dishes you may take MASCAREIGNE SUPPLIERS can source You d surely take a Native breed A plentiful supply, of course (The very best - it s been decreed) But when, in haste, you crave a snack And one much favoured by those reading Without those weighty claws to crack Glossy mags for those with breeding Be pleased to learn we also stock Dammit, man, they can t be beaten Those lobsters without claws - called Rock Used to serve them up at Eton Choose either one and then rejoice Mottled in profound dark blue The one with claws? - or Rocks? - your choice But when it s boiled - a deep red hue Both Food for Gods, (which we endorse) This splendid beast from UK coasts Especially in a Newburg sauce Sunkenbard 34 35

19 favourites Great service, great fish!! Thank you - we will be back!