West Kirby Today’s monthly columnist, Guy Lawrenson, is the proprietor of the hugely popular Seafood Shack on Dee Lane. Guy previously owned the What’s Cooking restaurant chain and earned his seafood stripes during lockdown by working at the renowned Bricklands Fish & Game in Chester and for national wholesaler Big Fish Little Fish.
We have some newcomers to the counter this month – after many attempts to source- we will have some fresh exotics for all to enjoy. We are taking orders for these now…
Taste: mild, buttery flavour with a moist and firm texture. The flesh is white, and the flavour is often compared to that of snapper or sea bass.
Cooking Style: Barramundi is versatile and can be prepared in various ways. It can be grilled, baked, pan-seared, or even steamed. Its mild taste makes it suitable for a wide range of seasonings and sauces.
Taste: mild, sweet flavour with a firm texture. The taste is often described as a cross between bass and halibut. The flesh is white and can be relatively lean.
Cooking Style: versatile fish that can be grilled, fried, baked, or steamed, and pairs well with a variety of seasonings and sauces. It’s important not to overcook grouper to maintain its moisture and flavour.
Taste: distinct flavour that is often described as bold, strong, and like mackerel or tuna. The texture is firm, and the meat is white with a moderate to high oil content.
Cooking Style: Barracuda is commonly grilled, baked, or pan-seared.
Also making a comeback is Red Snapper Fillet
Appearance: The fillet is typically white with a slightly pinkish hue when raw. When cooked, it turns completely white.
Texture: The flesh is firm and has a medium to thick flake, making it suitable for various cooking methods.
Taste: sweet, mild flavour with a slightly nutty undertone.
Here is a short list of what’s in season during January…
Cod, Haddock, Pollock, Coley, Dover sole, Brill, Lemon sole, Plaice, Mussels, Oysters
Fresh Scottish Cod is one of our bestsellers – try the simple recipe below:
Baked Cod with Lemon and Herbs – enough for 4 people
4 cod fillets
2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 cloves garlic, minced
1 teaspoon dried thyme
Salt and pepper, to taste
Fresh parsley, chopped for garnish
Preheat the oven to 400°F (200°C).
Place the cod fillets in a baking dish.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried thyme, salt, and pepper.
Pour the lemon-herb mixture over the cod fillets, ensuring they are evenly coated.
Bake in the preheated oven for 15-20 minutes or until the fish flakes easily with a fork.
Garnish with fresh chopped parsley before serving.
Terrace by night…
Every month we take over the outside area and create an outdoor seafood restaurant from 6 – 8 pm, extending our terrace area to 60 people. BYOB – we are not licensed SO bring your favourite tipple and we will supply the ice & glasses! Next date: Saturday, January 27th – book online at www.seafood-shack.com
Come and find us at West Kirby and Heswall Farmers Markets every month – where we showcase the best of British seafood and our own range of ‘Shack at Home’ meals.
Seafood Shack is also at Premier Plants Heswall, Chester High Road CH64 3TH – open four days a week Wed thru Saturday 9am – 4pm with free and easy parking.
Whatever you choose we are here to help you feel good with seafood.