Our wild fish is caught off the Cornish coast by small boats fishing out of the stunning port of Looe. The BBC series ‘Coast’ featured the port, saying its day boat system brings in “the freshest fish obtainable anywhere in Britain.”
Jamie Morton-Clark is down at the port each morning when the boats arrive. He’s our fishmonger so he’s in charge of picking up the best catches. “The fishermen use a variety of methods to catch certain types of fish and do what they can to protect the stability of fish populations,” he explains. “For instance, they have increased the size of the mesh in their nets which gives young fish a better chance of escaping from the haul. They also target species they know are in plentiful supply in different seasons.”
These flavoursome, oriental inspired organic salmon fishcakes are made with a red Thai curry paste to give them a spicy edge. They're not too hot though, and taste great with sweet chilli sauce and stir fried vegetables.
We’ve improved the recipe by adding even more fish – we’ve increased the ratio from 40 to 50 per cent. Organic potatoes, red Thai spice and breadcrumbs are the only other ingredients.
Potatoes, Salmon, Wheat Breadcrumbs, Tomato Puree, Lime juice, Red Thai Curry Paste* (Shallots, Red Chilli, Sunflower Oil, Coriander, White Wine Vinegar, Shrimp Paste* [Shrimps, Sea Salt, Water], Galangal, Carraway, Kaffir Lime Leaves*), Garlic, Ginger, Citric Acid, Lemongrass (* = approved non-organic ingredient)
Dietary information: Contains Gluten, Fish. May contain traces of Crustaceans, Soya, Nuts
Our fishcakes are pre-cooked, so they just need heating through. Cook them under the grill or in the oven. For oven cooking, preheat your oven to 200°C/gas 6 and cook them for about 15 minutes. Keep your fishcakes in the fridge before use.