If you're a fan of seafood and fish but don't know how to cook it at home, then this week, which just happens to be National Seafood Week, is the ideal time to try out some new and easy fish dishes.
To help you out, our food assistant Vanessa Graham has picked five different seafood products and given you a few simple ways to prepare them. So whether you always choose calamari when you're dining out but would never cook it at home, or always see mackerel on the shelf but don't know how to get that crispy skin, you need to read Vanessa's top cooking tips and get on board with cooking seafood.
Salmon is a super versatile fish and delicious hot or cold. As it’s a milder oily fish, salmon is a great introduction for children into stronger flavoured seafood. Fresh, frozen or smoked, there are many ways to enjoy salmon at any budget.
- Try our fresh ‘Extra Special lightly smoked salmon fillets’ with a poached egg and some grilled asparagus for a filling weekend brunch.
- For an affordable lunch to last you the whole week, why not make a frittata using smoked salmon trimmings, fresh dill, peas, and sliced boiled new potatoes.
- Salmon holds together well in a curry and can handle a bit of heat so why not try our salmon and red pepper curry, which has delicious flavours of coconut along with crunchy green beans.
Coming to the end of its summer season, mackerel is an oily fish and a source of omega 3. Its earthy flavour can really stand up to bold tastes and its firm flesh can handle frying, grilling or baking. Make sure to pick some up from the fresh fish counter while it’s at its best.
- Try pan-frying mackerel fillets, skin side down, with a sliced chilli and shredded spring onion. After a couple of minutes, flip the fillets and pour in 1 tbsp soy sauce and 1 tbsp lime juice to make a dressing. Serve over stir-fried veg or try our Pad Thai with peppers and broccoli.
- Why not try a take on a traditional Scottish dish by pressing mackerel fillets into stoneground oatmeal and seasoning. Fry in a little vegetable oil for a couple minutes on each side and serve with pickled beetroot and a big green salad.
- Use peppered smoked mackerel in a Swedish style potato bake. In a large baking dish flake mackerel between layers of par-boiled sliced potatoes and sliced onion. Make up a pint of stock and stir in a 300ml tub of half fat crème fraiche. Pour over the layers and top with some grated cheese. Bake at 180C for 25-30mins, until the potatoes are tender and it's golden and bubbling.
Calamari rings are a time-saving way to enjoy squid without the fuss of preparation. At Asda, you can choose from fresh prepared squid or frozen, either with or without coatings. If cooking from fresh, be careful as calamari becomes tough if cooked for too long.
Try our new ‘Asda salt and chilli calamari’ with a quick homemade aioli. Crush a clove of garlic with a pinch of sea salt and stir into 6 tbsp mayonnaise with 1 tsp lemon zest.
For an extra special touch, try topping paella with fresh grilled squid. Lightly score the flat piece of squid diagonally across and season with plenty of sea salt, black pepper and a drizzle of oil. Heat a grill pan over a high heat and quickly sear the squid. The calamari will be cooked through in less than 2 minutes.
As most of the prawns that we eat come from further afield than the UK, prawns can be at their best from frozen. Don’t be afraid to try prawns with bold flavours; their sweetness can temper fiery chilli dishes.
Asda Indian Spiced Coated Prawns are perfect as part of a DIY mixed starter platter with mini poppadoms, samosas and sliced cucumber and peppers. Serve with mango chutney and Greek yogurt with freshly chopped mint and grated cucumber stirred through it.
Our Scottish mussels are MSC (marine stewardship council) certified which means that they are farmed in a sustainable way. Farmed or rope grown mussels are better for our seas, meaning plentiful seafood for generations to come. Surprisingly quick and simple, a pan of mussels is dinner in a flash.
- For a lighter take on classically creamy mussels, sauté a leek with fresh thyme in 2tsp butter. When softened, add 200ml of white wine and tip in the mussels. Cover with a lid and leave to steam over low heat for 5-7mins. Take off the heat and stir in 100ml of half fat crème fraiche.
- For something different from cream based mussel dishes, why not try our Bloody Mary mussels, which combines flavours of Tabasco, Worcestershire sauce and vodka for a punchy main.
- Try tossing a pack of Fishmonger’s Selection Ready to Eat Mussels into a fish curry or traditional fish pie for a bit of low-effort luxury.
By Vanessa Graham