You don’t need to live near the seaside to have fresh seafood, as Fish To Your Door can deliver a wide range of seafood straight from the sea to your door.
As I am trying to get a bit healthier after putting on nearly two stone due to all the lockdowns because of the Covid pandemic I have decided to cut down on meat and eat more fish, as fish is much healthier and not fatty. Did you know? that seafood is packed with nutrients which is needed for our health and wellness, including omega 3, iron, protein, and vitamins B & D.
Courtesy of Fish To Your Door I was gifted a few samples of their fresh seafood from tuna to lobster to try at home. I discovered it really does make a difference having fresh fish that comes straight from the coast as it is not only looks fresh, better in colour, but has great flavour.
Fish To Your Door
Fish To Your Door has been delivering fresh seafood out of Sussex for over 25 years and is family run.
As to ensure there is continuous stock for all their customers Fish To Your Door purchase fish from all major fish markets around the UK. They source the majority of their fish directly from local fishermen from Brighton, Eastbourne, Littlehampton, Newhaven, Portsmouth and Seaford. Plus they only stock responsibly sourced fish from aquaculture farms all over Europe and the Mediterranean.
All the fish they do source are from fisherman and coastal communities that are part of the ‘Under 10 Meter Artisanal Fleet’. The under 10m sector employs the highest number of fishermen nationwide while having the lowest environmental impact, creating jobs and food while acting ethically and responsibly with our shared marine resources.
Fish To Your Door sells only the freshest fish and their traceability system means that every product can be tracked all the way from the sea to the saucepan! Coupled with their new Sustainable Certification, this means that when you buy from them you are getting the freshest, most responsibly sourced fish money can buy.
From the seaside to your door
Surfing Fish To Your Door website I was amazed to see the range of seafood on offer, as with other seafood suppliers there has never been that much of a choice. I particularly was thrilled to see packs of scampi, lobster, turbot, and John Dory for purchase as they can be hard to come by.
As there was so much choice on offer I found it hard to make a decision as I love practically all seafood, apart from mackerel and oysters. So I let the team at Fish To Your Door to put together a box for me.
Upon receiving my box I was impressed with the packaging. The seafood came in a polystyrene box with the seafood which all had been vacuum packed and all labelled with use by dates. Plus all the seafood was kept nice and chilled thanks to the gel packs within.
I was thrilled to see that it contained a whole cooked lobster in it’s shell, two pieces of fresh tuna steaks, two pieces of fresh swordfish, fresh 1kg salmon and frozen tiger prawns. All looked super fresh and the portion sizes were great.
Did you know?
- Lobster – Has a rich source of copper and selenium and also contains zinc, phosphorus, vitamin B12, magnesium, vitamin E, and a small amount of omega-3 fatty acids. Can help reduce getting thyroid disease, help with depression and anaemia.
- Tuna – Has high levels of omega 3 which can help reduce cardiovascular disease, including heart attacks
- Swordfish – Has an excellent source of selenium, a micronutrient that help fish cancer and has heart health benefits. It is also rich in protein and loaded with niacin, vitamin B12, zinc and Omega 3. Plus it’s low in fat and calories.
- Salmon – Rich in Omega 3, protein, high in Vitamin B, potassium, selenium, and contains antioxidant astaxanthin. All of which can help reduce the risk of heart disease.
- Tiger Prawns – Packed with vitamins and minerals like calcium, phosphorous, potassium, niacin and packed with vitamins such as A, E, B12 & B6. Also rich in iron that helps in boosting the production of red blood cells.
To decide what to cook with my great seafood supply I trawled through my cookery books and the internet. These are all the dishes I decided to make:
Spaghetti with Lobster, Fennel, Tomatoes & Courgette (Theo Randall – Pasta)
Ingredients (serves 4)
- 1 x 600 lobster, cooked
- 2 small courgettes, cut into 5mm thick slices
- 1 fennel bulb, sliced 5mm thick
- 2 tbsp olive oil
- 1 garlic clove, finely sliced
- 400g can of chopped tomatoes
- 1 tbsp parsley, chopped
- 400g spaghetti
- salt and pepper for seasoning
Method
- Take meat out of lobster from the body and claws.
- Cook the courgette slices and fennel in a pan of boiling salted water until tender but not mushy. Drain and set aside.
- Heat the olive oil in a saucepan, add the garlic and cook gently until soft. Add the tomatoes and cook slowly for 10 minutes. Add the lobster meat, courgettes and fennel along with the parsley, season well and add a dash of good olive oil.
- Cook the spaghetti in a large pan of boiling salted water, until al dente, then drain. Add to the lobster sauce, toss well and cook gently for a couple of minutes. Then serve.
This was a simple dish to make but tasted amazing. I think though it was all thanks to the sweet and tender lobster plus the tanginess of the sauce. Highly recommend if you love lobster and pasta.
Roast Tomato & Spring Onion Risotto with Tuna (Adam Gray – Great British Chefs)
Ingredients (serves 4)
- 20 cherry tomatoes, cut in half
- 300ml of rapeseed oil
- 1.5l vegetable stock
- 1 onion, finely diced
- 500g of Arborio risotto rice
- 150ml of white wine
- 4 spring onions
- 1 lime, juice and zest
- 2 tuna steaks
- salt and white pepper for seasoning
Method
- Preheat the oven to 180°C. Half the cherry vine tomatoes and put them on a small roasting tray. Season with sea salt and white pepper. Drizzle over 100ml of rapeseed oil and cook for 8-10 minutes until soft. Then remove the tomatoes from the oven and place in a bowl with the pan juices.
- Heat the vegetable stock in a saucepan.
- Add 100ml of rapeseed oil in a saucepan and add the finely chopped onion and cook over a gentle heat until soft.
- Then add the rice and continue cooking for another 3 minutes, stirring occasionally.
- Pour the wine into the rice and stir until the liquid has almost evaporated. Add a cup of the hot vegetable stock and stir continuously until it has almost evaporated.
- Add another cup of stock and continue cooking and stirring, adding more liquid when each cup has evaporated.
- After 15 minutes or so, the stock should be finished, and the rice should be tender with the consistency of thick soup.
- Finely add the sliced spring onions, plus the roasted tomatoes with their pan juices, stirring gently so that the tomatoes don’t break up too much.
- Meanwhile cook the tuna in a frying pan over a high heat with a little rapeseed oil. Season the tuna with sea salt and pepper and fry for 2-3 minutes on each side until golden brown. Sprinkle over the zest and squeeze over the lime juice.
- To serve, place a heaped pile of risotto onto a plate then sit the tuna on top. Drizzle with rapeseed oil and serve with a slice of lime.
I love this dish as the tuna works beautifully with it. As to say what tuna tastes like it is hard to say but it is a very meaty fish so is filling. The creamy risotto, lime and tomatoes from this dish work beautifully with the tuna.
Swordfish Gremolata (Gino D’Acampo)
Ingredients (serves 4)
- 4 Swordfish steaks
- 12 tbsp chopped fresh parsley
- 2 garlic cloves, finely chopped
- 1½ tbsp capers, drained
- 1 lemon, juice & zest
- 100ml extra virgin olive oil
- Salt
Method
- Put the parsley, garlic, capers and lemon juice and zest in a medium bowl.
- Pour in the oil and stir to combine.
- If you like it warm heat on a low heat in a saucepan.
- Season with salt then drizzle over the swordfish.
Thai salmon and coconut curry (Joe Wicks – Lean in 15)
Ingredients (serves 1)
- ½ tbsp coconut oil
- 2 star anise
- 1 chilli, seeds removed and finely sliced
- ¼ aubergine, cut into 2cm chunks
- 3 spring onions, finely sliced
- 100g green beans
- 3 tbsp Thai green curry paste
- 200ml coconut milk
- 1 x 240g skinless salmon fillet, cut into 3cm chunks
- 1 tbsp fish sauce
- 2 tsp sesame oil
- Coriander, roughly chopped
- 1 lime
Method
- Melt the coconut oil in a large saucepan over a medium to high heat. Add the star anise and leave for 30 seconds before adding the chilli and aubergine. Stir fry for around 2 minutes until the aubergine is lightly coloured.
- Add the spring onions and green beans and stir fry for 2 minutes.
- Stir in the curry paste and continue stir frying for 30 seconds.
- Turn up the heat to maximum and pour in the coconut milk. Bring to the boil and turn down to simmer for about 4 minutes, or until the liquid has reduced a little.
- Carefully add in the salmon pieces, and cook for around 3 minutes, or until the salmon is just cooked through.
- Remove the pan from the heat and stir through the fish sauce, sesame oil and coriander.
- Serve with a good squeeze of fresh lime juice.
I don’t usually like curry but this Thai Salmon curry is a must. It is creamy, little spicy and ever so filling. Plus the salmon is loaded with flavour and so healthy and good for the body.
I also made this dish for my parents one night and they don’t usually like salmon but they absolutely loved this dish and the salmon. They said the salmon was fresh, light and not strong in flavour which they loved.
Prawns Alla Busara (Rick Stein – From Venice to Istanbul)
Ingredients (serves 2 to 4)
- 50ml olive oil, plus extra to serve
- 2 garlic cloves, finely chopped
- 2 shallots, finely chopped
- 1 tbsp tomato paste
- 1 large ripe tomatoes, peeled and chopped
- Chilli, finely sliced
- Saffron, pinch of strands
- ½ tsp salt
- 125ml white wine
- 12 large tiger prawns
- 1 tbsp breadcrumbs
- Parsley, roughly chopped
- Seasoning, salt and black pepper
- crusty bread, to serve
Method
- Pour 35ml of the olive oil in a frying pan and set over medium heat. Add the garlic and shallots. When they are sizzling, stir in the tomato paste, chopped tomatoes, chilli, saffron strands and little of the salt.
- Cook for 5 minutes, stirring constantly to prevent the shallots and garlic burning, then add the wine and cook for a further minute.
- Add 100ml water and the remaining salt, bring to the boil. Stir, then reduce the heat and let the sauce simmer and reduce for around 20 minutes.
- Meanwhile, pour the remaining olive oil in another frying pan and set over a high heat. When the pan is really hot, fry the prawns for a minute, then remove from the heat.
- With the sauce still bubbling, add the fried prawns and coat them well.
- Season with black pepper, and add a tablespoon of the breadcrumbs. Use more crumbs if the sauce is too thin.
- Cook for a further 2 minutes then turn off the heat. Drizzle over a little more olive oil.
- Sprinkle with parsley and serve immediately with crusty bread.
A great dish to get down and dirty with as fingers are the best way to eat these prawns which is covered in deliciousness. The prawns provided were meaty and provided a great flavour.
Verdict
Fish To Your Door did not disappoint in anyway as all the fish was beautifully packed, great portion sizes and super fresh providing the best flavour. I loved all the fish.
The lobster was a real treat as it was cooked to perfection and had plenty of meat within. Also I enjoyed breaking it open to the get the meat out. Click here to watch my video on TikTok to see how easy it is to do.
The tuna looked amazing, not too thick, had a pinkish red colour and was ever so fresh tasting. Also the portion size of each steak was huge so you could actually cut in half and make two meals with just one steak.
The swordfish came as a lump so you can cut to the thickness you require which I was happy about as I don’t like my swordfish steaks to thick, so I could cut to the thickness I desired.
The salmon was huge at 1kg but again what I loved about getting it this way is that I could cut into the portion sizes I liked. Also it came with skin on so if I required the skin or not I could decide. Removing the skin also was very easy as it is a fresh piece of salmon it was easy to remove.
As for the tiger prawns these come as frozen but I can assure you that did not make any difference to the flavour they provided after defrosting. They were meaty and ever so tasty. The only thing I would say though perhaps when handling these raw prawns wear some gloves as they are quite prickly and made my hands itch.
So ditch buying fish from a supermarket buy from Fish To Your Door. I will certainly be ordering in the future from them over any other fish supplier, as I was highly impressed by all the fish, their portions, prices, customer service and choice online. Also if you spend over £40 you won’t be charged any delivery charge.
Fish To Your Door order yours now
Delivering fresh fish directly to your door. Sustainable locally sourced seafood with free delivery. Fish to Your Door has a variety of options, curated online to give you the best produce from sea to saucepan.
To contact them click here
Check out their range from
Fish To Your Door delivers fish and seafood to all UK postal codes.
Orders to Ireland, Northern Ireland, Channel Islands, Isle of Wight, Isle of Man, Isles of Scilly, all Scottish Islands, Highlands and North of Falkirk are also available, though will incur extra postage charges. These charges will be given on request and an order must be placed by phone or email.
Delivery available Wednesday to Saturday with the exception of some deliveries within Brighton and Sussex being delivered on a Monday.
Free deliveries for orders over £40 to all UK postcodes. Postcodes outside of the mainland will incur extra charges, price on request. Orders under £40 will incur a fee of £5.99 with no minimum order.
Thank to Fish To Your Door for the great tasting fish. All views are my own honest opinion.
“I love going out discovering new and existing restaurants, theatres, immersive experiences and so much more but I also love staying in and discovering new gadgets, gaming and cooking.
