Keep sea bass ‘special’ to support sustainability, says Direct Seafoods Chefs should keep sea bass for specials menus, despite an...Read More
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Mussels with Rose Harissa and chorizo with a white wine and lime broth. Seafood Week runs from 4th – 11th...Read More
Local caught grilled mackerel. Served with a candied beetroot, watercress and new season Cox’s apple salad, and an apple cider...Read More
En papillote baked farmed sole with clams, served with Isle of Wight heritage tomatoes, and a warm rapeseed, white wine...Read More
Hot smoked sea bass pâté with lime and coriander served with sourdough toast and smoked sea salt butter. This recipe...Read More
Butter poached Glitne halibut with new season asparagus, broad beans and potatoes with a mint hollandaise sauce GLITNE love their...Read More
As an alternative to mussels whilst they are out of season, clams offer your customers the shellfish hit they want...Read More