INGREDIENTS & FLAVOURS

Less is more in successful fish cookery.  There are some tastes and flavours that are really useful when creating great tasting fish and seafood.  This is not an exhaustive list of all the ingredients needed to cook fish, but a few suggestions for the larder.

Extra Virgin Olive Oil
This oil is a must in modern fish cookery; it can be used in both cooked and raw fish dishes as well as many other types of cookery.  We offer a sensibly priced organic extra virgin olive oil with a flavour that far outshines its price. Learn more.....

Balsamic Vinegar
Balsamic vinegars range in quality and price, from single vintage to the almost unusable.  We have selected one that is very enjoyable to taste and friendly on the pocket. Learn more.....

Balsamic Glaze
My children love to drizzle this glaze over sauteed or roasted cubed potatoes; I prefer to decorate a plate before serving my favourite fish on it, what's yours? Learn more.....

Marinades, Sauces and Rubs
We have selected a range of marinades, sauces and rubs that complement our fish and shellfish.  Based in Dorset Olives Et Al have, with almost miraculous skill and flare, blended the finest of herbs and spices from around the world and created sauces, marinades and rubs that are the perfect accompaniment with fish and seafood; they are a must for the kitchen larder.  Learn more.....

Cornish Sea Salt
We offer Cornish sea salt because it is a pure and flavoursome sea salt straight from our Atlantic ocean and not surprisingly, because it is made in Cornwall. Learn more.....

Fish Stock
If possible a freshly made fish stock is always the best base for fish dishes.  Knorr produce a liquid fish stock in 180ml bottles which is an acceptable alternative.

Fresh Herbs
Fresh herbs make a simple dish so much more flavoursome and enjoyable to eat.  Thyme, Parsley and Tarragon are just a few that go well with fish.

Sweet Chilli Sauce
A bottle if this warm but not too hot chilli sauce makes many a fish dish come alive.

Preserved Lemons
Preserved and salted in brine, these lemons have lost their sharp flavour, what is left is a mellow tangy flavour.  Discard the flesh and chop the washed peel into any fish dish.  Learn More.....