My Fish is the Dish package arrived today filled with glorious fresh salmon, haddock and smoked haddock from Delish Fish based in Peterhead, Aberdeenshire.
Fish is the Dish website is the consumer arm of Seafish which was founded in 1981 by an Act of Parliament, with the aim of supporting all sectors of the seafood industry for a sustainable, profitable future. It is the only pan-industry body offering services to all parts of the seafood industry, from catching and aquaculture to processors, importers, exporters and distributors of seafood, including restaurants and retailers.
Funded by a levy on the first sale of seafood landed in the UK, the principal aim of Seafish is to support and improve the environmental sustainability, efficiency and cost-effectiveness of the industry, as well as to promote sustainably-sourced seafood. The services it offers include technical research and development, responsible sourcing initiatives, economic consulting, market research, industry accreditation, safety training for fishermen and legislative advice.
Seafish also provides invaluable advice to consumers about preparing and eating seafood, while highlighting its considerable health benefits and this last part is primarily done through Fish is the Dish website.
The website not only contains advice on buying, preparing, cooking and serving fish on the aptly titled ‘Fish n Tips’ page, but also contains a selection of recipes from starters and snacks (I love the sound of the Mackerel and Feta Panini) to quick mid week meals (the posh fish fingers are going on my must try list) and more time consuming weekend specials. There is also comprehensive information on the health benefits of eating fish and even a page dedicated to the bloggers undertaking the ‘Fish is the Dish’ challenges – we are known as the Fish Fanatics!
Our challenge this week was to create a Halloween inspired dish using the fish we were sent. Here is my recipe for Hubble Bubble Pumpkin Fish cakes with blood red dipping sauce. The kids enjoyed mixing the pumpkin and fish and then shaping it into cakes- I think it encouraged them to eat the final products!
PUMPKIN FISH CAKES
| Serves: 4 | Prep Time: 10 Minutes | Cook Time: 15 Minutes | Total Time: 25 Minutes |
- 1 small onion, finely chopped
- 500g fish fillets, skinned - I used haddock and smoked haddock
- 350ml white wine or fish stock
- 500g mashed pumpkin
- Flour for dusting
- 1 egg beaten
- Fresh or dried breadcrumbs, to coat
- A mixture of Tomato Ketchup and Sweet Chilli Sauce for the blood
- Step 1: Put the onion in a large frying pan, sit the fish on top and pour the wine or stock over. Bring to a gentle simmer, cover and cook the fish for 6-8 minutes or until cooked through. Remove and cool. Strain out the onion and mix into the mashed pumpkin.
- Step 2: Flake in the fish in decent-sized chunks and season. Gently mix everything and, using floured hands, shape into 16 cakes. Lightly dust with flour, dip in egg and then in breadcrumbs. Chill for at least 30 minutes (important or they will come apart in the pan).
- Step 3: Heat 1cm oil in a large frying pan. Fry the fish cakes in batches for 3-4 minutes each side or until they are golden, crisp and heated through. Drain on kitchen paper.