Fish Recipe

Moules marinière with cream, garlic and parsley

Moules marinière with cream, garlic and parsley

Anyone who has been to Brittany will know how delicious this quintessential French holiday dish can be.  Mussel fishing is generally a specialist activity, and whilst we don’t fish for them ourselves, we are friends with the boats that do, so you’ll often find fresh local mussels in the Fish Store.   1) Wash the mussels under... Read More »

Barbecued lobster with lime and chilli butter

Barbecued lobster with lime and chilli butter

We’re lucky enough to get a few lobsters in our pots, which are on rocky ledges about 6 miles off the mouth of the Exe Estuary.  Every 4 days, the Compass Rose heads out to haul, empty, sort the catch, rebait and reshoot our 40 pots.  Lobsters are kept alive whilst onboard in makeshift holding... Read More »

Seared squid

Seared squid

Squid or cuttlefish (which we catch more commonly in the shallow waters of Lyme Bay) is delicious and a fantastically fast bit of cookery. For best results when searing, look for small to medium size squid.  The key to success is speed, with high heat and fast moving tongs the order of the day.  ... Read More »

Barbecued scallops in their shells

Barbecued scallops in their shells

We often pick up scallops in our small trawl, and in the summer they are great on the barbecue, using the shell as a miniature frying pan. Pick some up from the Fish Store today for a starter!   1) The roes on our fresh scallops should be bright and plump so you can leave... Read More »

Barbecued mackerel over bay

Barbecued mackerel over bay

Our all-time favourite fish for barbecuing is mackerel. This is because its firm, slightly oily flesh responds well to searing, charring heat.  Tucking bay leaves into the cavity of the fish can impart a subtle flavour. 1) Buy your mackerel from the Fish Store the day you plan to eat it, and have us gut... Read More »