Results tagged “fish”

Fish in a Day, Fri 23rd & Sat 24th March 2012

Nicola filleting credit Eating East.jpgHUBBUB_STRAP_red.pngThis workshop is a partnership between Culinary Anthropologist and the lovely people at Hubbub, who deliver top quality produce from your local fishmonger, butcher, cheesemonger and deli to your door.

We will focus on preparing and cooking sustainably caught fish and shellfish, such as lemon sole, sardines, mackerel, squid, oysters and mussels

smfishinadayoct20110056t.jpgAnna will show you how to fillet flat and round fish, shuck oysters and prepare other shellfish.  Everyone will have a go!

You will then cook your prepared seafood in various ways for a delicious and extensive Mediterranean seafood feast to share with plenty of wine to drink. 

smfishshellfishclass3010100009t.jpgThe menu will include (subject to availability):
Oysters three ways (including raw and baked)
Mackerel escabeche
Classic moules marinières
Lemon sole en papillote with leeks and dill
Risotto nero with braised and fried squid

You will go home confident to cook more fish and shellfish at home, a pack of all the recipes and a new appreciation of sustainable seafood choices.  This is an intensive hands-on class, so come hungry to learn and to feast!

Dates:  Friday 23rd & Saturday 24th March 2012

Time:  10am - 3pm

Location:  London N5

Price:  £95

To book:  Email Anna

Please read the booking terms & conditions before booking your place.  Thank you.

Fish filleting photo credit Eating East.

Fish in a Day, Saturday 29th Oct 2011

Nicola filleting credit Eating East.jpgFood Safari new logo.bmpThis workshop is a partnership between Culinary Anthropologist and the lovely Food Safari people.

We will focus on preparing and cooking sustainably caught fish and shellfish, such as lemon sole, mackerel, squid, oysters and crab.  All the seafood will be sourced from Food Safari partners Pinney’s of Orford and Maximus Sustainable Fishing both family enterprises that fish off the Suffolk coast using long line rods to reduce waste.

smAnnacrabt.jpgDuring the workshop you will hear from one of the fishermen about their business, the challenges and the stock levels in the North Sea.  Anna will show you how to fillet flat and round fish, shuck oysters and prepare other shellfish.  You will then cook them in various ways for a delicious and extensive Mediterranean seafood feast to share with plenty of wine to drink. 

bouillabaisse.JPGYou will go home confident to cook more fish and shellfish at home, a pack of all the recipes and a new appreciation of how fish reaches our plates.  This is an intensive hands-on class, so come hungry to learn and to feast!

Dates:  Saturday 29th October 2011

Time:  10am - 4pm smfishshellfishclass3010100009t.jpg

Location:  London N5

Price:  £150, or £275 for two

Book online on the Food Safari website

Or email Anna with any queries or to ask about the special discount for Culinary Anthropologist customers

Fish filleting photo credit Eating East.

Hubbub Cooks Seafood workshops, 25th & 26th Feb 2011

HUBBUB_STRAP_red.png‘Hubbub Cooks’ is a series of cooking classes I am running in collaboration with Hubbub - a fantastic little company that delivers top quality food from my local independent shops - butcher, fishmonger, cheesemonger, deli and more.  The classes are open to anyone, and will be for just eight people at a time so everyone will get plenty of action.  10% off if you book three classes!

Smbrowncrabs0003.JPGSeafood workshops
Learn how to prepare and cook a range of sustainable fish and seafood, such as lemon sole, sardines, squid, crab, clams and oysters.  Anna will guide you through cooking up a fantastic seafood feast which you will sit down to enjoy with wine.  You will learn how to fillet fish and prepare shellfish, cook them to perfection in various ways and make a range of sauces to serve with them.  There will be lots to eat and of course recipes to take home.

bouillabaisse.JPGDate:  Friday 25th, repeated Saturday 26th February 2011

Time:  10am - 3pm

Location:  London N5 (Arsenal tube 2 mins walk)

Price:  £80. 
10% off when you book three or more Hubbub Cooks classes. 

To book:  Email Hubbub
, call them on 020 7354 5511 or book online on their website

The Mistley Thorn

esb.jpgExcerpt from Eat Slow Britain by Alastair Sawday & Anna Colquhoun:

As a teenager, Sherri Singleton sold watermelon fruit cups on the beach in Los Angeles for pocket money. It was the first of a series of successful culinary enterprises, stretching from California to Essex, where she now runs two restaurants and a cooking school. “Food is in my blood: my great grandmother ran a gourmet food store, my grandmother had a restaurant, my mother cooked everything from scratch and grew vegetables, and our neighbour, a celebrated chef, roasted pigs in his garden. I was surrounded by people who adored food.”

smmistleythorn0001.JPGArriving in Essex in the eighties was a shock to Sherri’s culinary system - where were the bundles of fresh coriander and basil, the heirloom tomatoes? She found excellent meat, seafood and cheese, but couldn’t lay her hands on local fruit and vegetables. So Sherri persuaded smallholders to grow for her, something many other restaurateurs wouldn’t catch onto for years.

smmistleythorn0002.JPG“Now it’s ridiculously easy. People pick samphire for me, grow asparagus in their gardens, leave boxes of quinces and squashes on my doorstep. And we grow artichokes, sprouting broccoli and blackcurrants ourselves.”  …

The Mistley Thorn, Essex, England

To the land where things ferment

We rolled over the Diama dam and got all of about three feet into Senegal before having to make our first payment: the bridge toll.  Although to give him credit, we did get a proper ticket and receipt - unlike the next person in line, the frontier policeman, who simply refused to stamp our passports until we gave him 10 euro each.  Receipt?  Of course not - everyone just pays up.  Here, I'll show you: look at my big drawer full of cash.

Smdindefeloboys0001.JPGBut as it turned out, he was the only person we came across in Senegal who wanted to do things that way.  Contrary to popular traveller misconception, every other traffic policeman, customs official and gendarme was friendly and correct (if sometimes a little busy on their mobile phone to do much more than wave our paperwork in the air for a bit).  And as in Morocco and Mauritania, pretty much everyone else we met was chatty and helpful too.

Smplastickettle0001.JPGOther things really did seem to change, though, as soon as we'd crossed the Senegal river.  The landscape was much greener, lusher; there were trees everywhere; and there were monkeys running across the road.  The kettles were made of stripy plastic now.  Smwomencarrying0001.jpgThe people were all properly black and looked seriously West African - women in incredibly bright patterned fabrics carrying everything on their heads, boys in football kit practising madly for their lucrative futures in the Premiership.  And the food was definitely different.  Here, it was all about the fruit juices.  The savoury condiments, the grains, the baguettes and the viennoiserie.  And above all, the joys of fermentation ...

Down through the desert

mauritania, morocco
Smdesertsea0001.JPGNow that we'd come down from the Anti Atlas, we were looking at a thousand kilometres of very flat, very dry country between us and Senegal.  We were on the edge of the Sahara.  Only the edge, mind you - we're not stupid enough to drive through the middle.  And how dry can it really be when you're right next to the Atlantic?

Quite dry, as it turned out.  And quite flat, for most of it.  But that doesn't mean there was nothing interesting to eat, of course.  If you're in the desert, by the ocean, presumably people will be eating camel, and oysters.  Stands to reason.  The fermented sea slugs were more of a surprise ...

Top 10 tastes of Spain

Various people had told us the food wasn't good in Spain.  Even the Spanish food writer and historian Clara Maria Amezua, who we'd first met at a conference in Greece in May, lamented the decline of Spain's gastronomy.  She attributes this to Fernando and Isabella's (los Reyes Catolicos) expulsion of the Moors and Jews at the end of the 15th century.  With them went many sophisiticated and richly flavoured north African and Sephardic dishes.  But, as we found, traces of their culinary traditions are still to be found. 

And what's more, the ingredients in Spain are glorious.  Top quality fresh vegetables and seafood, in particular, are widely available. Here are ten our favourite taste memories of our journey through Spain, from Catalunya to Andalucia, via the Basque Country, Galicia and Castille.  Often the most delicious things we found were the simplest; those showcasing just one wonderful ingredient...

Fish forever

Smbacalaopiquillos0001.JPGWith our tummies full of ducks and snails, we moved on to Barcelona, where Pedro and Arantxa took us to what must be one of the city's best neighbourhood restaurants - Cal Boter, in Gràcia - luckily unknown to the hordes of tourists down by the seafront.  Here we sampled more Catalunyan specialities, including one of their classic 'surf 'n' turf' dishes - this time wild mushrooms with prawns.  And we had bacalao - salted and dried cod - about which I suspect you could write a thesis as it appears in all sorts of countries, is used in all sorts of ways, and reflects all sorts of interesting historical connections...

Through the kitchens of Romania

Smmattsteu0001.JPG Coming to Romania from Hungary was a huge change, primarily because we know lots of people in Romania and speak a bit of the language.   Both of these bonuses, plus the Romanian people's unrivalled hospitality, meant we could spend far more time inside people's kitchens learning about the cuisine - either by being invited in or by inviting ourselves in.  And seeing so many old friends really made it feel like a home from home.

We got straight down to business by heading up into the Apuseni Mountains to sample two stalwarts of Romanian cuisine: ţuică (plum firewater) and slănină (bacon without the meaty bits).  Here we were reminded that it is the grannies who do everything and know everything, from curing your own bacon and making your own cheese to preserving your pig's stomach in a bucket

Delta fishy deal?

Smshinyfish0001.JPGWhy would anyone want to drive for hours through flat soulless countryside, spend a night in one of Romania’s more ugly towns, then six hours on a small, open boat in the freezing cold wind, in order to have one dinner of fish, followed by sour fish soup, followed by fish, in a tiny village in the middle of nowhere, and a night in a room so icy cold you can’t sleep, then back on the boat, and another night in the ugly town (and all for more Euros than you’d care to mention)??

Well, despite asking ourselves this question several times, we are extremely glad we spent two days visiting the Danube delta in Romania.  If we hadn’t, we’d never have seen what an incredible landscape the delta forms.  Nor would we have learnt how to make the unusual and delicious, traditional delta fish soup.

Black cod

black cod 2.jpgBlack Cod is not related to the true Cod; it's from another family of fish altogether.  It's also called Sablefish and Butterfish, or rather Sablefish and Butterfish are also called Black Cod.  Fish are notoriously mislabelled, or sold by more than one name - it's very confusing.

You could use fat fillets of any buttery, flaky white fish instead, maybe Halibut, Haddock, Bass or Pacific Cod.  Apparently Nigella uses Salmon.

Don't use Atlantic Cod as there aren't many left.

The real Black Cod comes from very cold waters in the Southern hemisphere.  It can live in such cold places because its blood contains a natural antifreeze.  Special antifreeze proteins cling to little ice crystals in the blood and prevent them growing and killing the fish.  

Black cod with miso

california, japan
It was fairly clear in the end:
Black cod: 9; Roast chicken: 6; Aubergine soup: 5; Squash soup: 2

Thanks for all the votes.  You were right about the squash soup - it's not quite as nice as the other dishes.  I'll send the recipes for the chicken and the aubergine soup another week.  The squash soup has obligingly resigned.  (Voting has gone pretty well over here in the US of A too.)

black cod with miso.jpg


Wild Pacific salmon has been in season here (apparently), so I have been playing around with gravlax.  This is really easy, and worth experimenting with now so that you can make a batch for Christmas and impress everyone with it.  I like it cured with allspice and whisky but you might like other flavours.  Please let me know what you try...



Culinary Anthropologist