We are back with another Blog post and todays focus will be on the Lumpfish Caviar. We hope you enjoy the read and we wish a great week ahead About Lumpfish Caviar The Black/Red lumpfish caviar have a texture that delivers a nice…
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Hey Guys, We certainly hope you haven’t missed us as much as we’ve missed you. We are finally back with another exciting blog on all things seafood and our focus today, will be on the one and only ” Red Snapper”. So lets…
ABOUT SCALLOPS Scallops are a type of bivalve mollusk, meaning the interior muscle is surrounded by two shells similarly to oysters, mussels, and clams. Inside the shell, scallops have a white adductor muscle that opens and closes the shell, as well as a…
The Nile perch (Lates niloticus), also known as the African Goliath perch or the Victoria perch, is a species of freshwater fish in family Latidae. It is widespread throughout much of the Afrotropical realm, being native to the Congo, Nile, Senegal, Niger, Lake…
We all love our salmon for various reasons. what reasons you may ask? For starters it’s very much available in your local supermarket, fishmonger or local grocer, its tender, has a very mild taste and is quite versatile with any dish. Furthermore it’s…
A lot of people have problems with fish—how to handle fish and how to buy fish—yet it can be very simple. Here’s our guide to shopping and cooking some of the more common species you’ll find at the fish counter or directly from…
How to Serve Caviar Fine caviar should be served very cold in a non-metallic bowl nested inside a larger bowl filled with ice. Caviar doesn’t freeze until it’s below 28 degrees, so you can store it in the coldest part of the fridge…
