A zingy and fresh topping for your oysters, perfect for spring. The key to this recipe is to dice all the relish ingredients as finely as you can to create an elegant oyster topping, or if you are more like me, then rustic is fine!
As olive oil mingles with white wine and the sweet clam juices it creates a fragrant sauce that coats the pasta. Our tip is to undercook the pasta slightly so it can finish cooking in the sauce.
You can make this dish with either hard shell clams or palourde clams, we made it with our small hard shell clams and it was delicious, just don't forget the crusty bread!
We have talked about Po'Boys before and if you haven't tried them you really should, they are delicious. It's basically a sandwich made of fried oysters and tastes so much better than it sounds...
A perfect sauce with lobster but also delicious with langoustines or scallops. It's not a sweet sauce, the vanilla adds a depth of flavour that you don't expect, it's a great versatile sauce.
At the Fishery we adore our sherry soaked smoked salmon and our hand picked unpasteurised crab meat and this delicious recipe mixes the two perfectly. You can make it up into a long roll or into small parcels.
If you are unsure about eating a raw oyster, or if you want to try something new this Valentine's Day, these are the recipes for you!
Not everyone likes a raw oyster and with this take on the traditional oysters Rockefeller, I'm all for a cooked rock oyster!
If you are making lobster thermidor look no further and make this one!
A special spicy seafood starter perfect for a Christmas starter or part of a buffet and utterly delicious.