What’s fresh in spring
Spring is one of the most exciting times of year for Irish seafood and right now our counter is at its very best. As the water temperature begins to rise and the days get longer the fish come alive. Wild sea bass return to inshore waters along the Irish coast after their winter offshore. Hake fishing picks up along the west coast as the fish move into shallower feeding grounds. The first of the season’s king scallops appear, firm and sweet from the cold winter waters. Native oysters are in their final and finest weeks before the summer spawning season closes them down until September. Spring Irish seafood has a particular quality to it — lighter, brighter and cleaner than the rich full flavours of winter fish. It is a wonderful time to be cooking.
“Spring seafood has an energy to it — lighter, brighter, cleaner. After the richness of winter there is nothing better than a fresh piece of wild Irish hake or the first sea bass of the season.”
Right now on our counter you will find wild Irish hake at its seasonal best — sweet, fine-flaked and perfect for roasting with cherry tomatoes and capers or simply pan frying with butter and lemon. Fresh king scallops are just coming into their finest spring condition — sear them hard in a hot pan with brown butter and serve with a simple pea puree. Native Irish oysters are in their last and finest weeks of the season — eat them now, simply on ice with lemon and a glass of cold Chablis, because they will not be back until September. Wild Irish sea bass is appearing on our counter for the first time this year — its bright white pearlescent flesh and stunning silver skin make it one of the most beautiful fish we sell. And our organic salmon is as good as it ever gets right now — the deep coral flesh and extraordinary fat marbling of spring Irish organic salmon is something genuinely special. Shop our full spring selection online and have it delivered fresh to your door.
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