JCS Fish

February 2012
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Health Benefits of Salmon

December 14th, 2011

* High in protein

* Rich in Omega 3 fatty acids

* Low in saturated fat

* Low in trans-fatty acids

* Low in calories

Protein helps to maintain an active metabolism and also provides essential amino acids for growth and maintenance of muscle tissue.

Evidence suggests Omega 3 fatty acids are beneficial for healthy skin and joints also helps in preventing heart disease.

While high in Omega 3 fatty acids salmon is low in saturated fats which are linked to high cholesterol and also low in trans fatty acids which lead to a higher risk of heart disease and stroke and an increased risk of type 2 Diabetes.

High protein foods are also low in calories which can assist in weight loss

Posted in Home

Salmon Ciabatta with Watercress

December 7th, 2011

Ingredients

250g salmon fillets (skinless and boneless)

1 large ciabatta

Grated rind of 1 lemon or lime and juice of ½ lemon or lime

2 tbsp olive oil

Large bag watercress (discard the tough stalks)

2 tbsp fresh chives snipped

1 tbsp capers

Salt and pepper

Preheat grill medium–high, slice ciabatta horizontally in half and place cut sides down, grill until brown.

Cut the salmon fillet into slices about 1cm/½ inch, place in heatproof dish, season well sprinkle over the lime or lemon rind and juice and drizzle over the oil over.

Cook salmon under the hot grill for 2 mins, turn and cook under grill again for about 2 mins until the fish is cooked and firm, remove and put aside.

Spoon some of the juices from the salmon over the cut sides of the ciabatta and place under the grill until crisp and golden about 2 mins.

Arrange half the watercress over bottom half of bread, sprinkle the capers and place slices of salmon overlapping slightly, spoon over the remaining cooking juices, sprinkle the chives and remaining watercress, replace the top of ciabatta cut into 4 slices and serve.

Serves 2

Posted in Home, Receipes and Tips

Baked potatoes with a creamy salmon filling

November 28th, 2011

Ingredients

250g salmon fillets (skinless and boneless)

4 baking potatoes, scrubbed (around 275g each)

200g reduced fat soft cheese

60g grated mature cheddar cheese

2 tbsp chopped fresh herbs, (chives or dill)

2-3 tbsp skimmed milk

Salt and pepper

Preheat oven gas mark 6, 200C/400F electric.

Prick potato skins and place in preheated oven on top shelf, bake for around 50-60 mins until centre soft and skins crisp.

Place salmon fillet in saucepan of simmering water for around 4 to 5 mins, until just cooked but moist, with a fork flake salmon into a bowl.

In a separate bowl mix the cheese with enough of the milk to loosen, add the herbs, salt and pepper then stir.

When potatoes cooked, preheat grill to high.

Cut potatoes in half lengthways, scoop out the potato, keeping the skins aside, add to the soft cheese mixture, mix together then lightly stir in salmon flakes.

Spoon mixture into potato skins, sprinkle with the cheddar cheese and cook under pre heated grill until cheese golden and bubbling then serve.

Serves 2

Posted in Receipes and Tips

Salmon fillets with Teriyaki marinade and Chinese Noodles

November 21st, 2011

Ingredients

4 salmon fillets (approx 200g each)

2 carrots

115g closed cup mushrooms

125ml teriyaki marinade

2cm fresh ginger

1 shallot

1.2 litres vegetable stock

115g frozen peas

250g dried medium egg noodles

175g chinese leaves

4 spring onions

Remove any scales from the salmon skin, arrange skin side up in dish.

Finely chop ginger, slice shallot and mix in a small bowl with the teriyaki sauce, cover and leave to marinade for at least an hour, turn the salmon over halfway through.

Slice the carrots and mushrooms and place in large saucepan with stock.

Arrange salmon on a baking tray skin side down and pour the marinade into the saucepan of stock bring to boil, reduce heat, cover and simmer for 10 mins.

Preheat grill to medium and cook the salmon until the flesh turns pink and easily flakes, for approx 10–15 mins, remove from grill and keep warm.

To the stock add the peas and noodles, return to boil reduce heat and simmer for 5 mins until noodles are tender, shred the Chinese leaves, slice the spring onions, add to the stock and heat for 1 minute.

Drain off 300ml of the stock in a heatproof jug and reserve, drain and discard the remaining stock, divide vegetables and noodles between 4 serving bowls and top with the salmon, pour over the reserved stock and serve.

Serves 4

Posted in Receipes and Tips

JCS Fish donates to Poppy Appeal

November 9th, 2011

Posted in Home

Rachel at JCS celebrates her 50th birthday

October 31st, 2011

Rachel at JCS fish celebrates her 50th Birthday

Walking with a Hawk

Posted in Home

JCS Fish, Commercial Director John Grey

October 19th, 2011

Rugby hurts, at least I have not lost my boyish looks, I promise I didn’t cry.

Posted in Home

JCS sponsor Golf day in support of Grimsby NSPCC

September 28th, 2011

Photo from our golf day as promised, it was a fantastic day and we raised over £5,800 for the Family Centre in Grimsby – many many thanks for your support and sponsorship, it means new sofas, TV and decoration for the family room that the children go to after school. Our local branch really help children suffering in drug abusing families and from physical violence it is an incredible service that is so worthwhile and thanks to the local donations like yours it can continue its good work.

Ginny

Posted in Charities/Sponsorship

JCS in Charity Football Match

September 21st, 2011

JCS Fish supports Cleft Lip & Palate Association

It was a rough and blustery September evening, however we was blessed with the sunshine and a dry set of pitches for the charity football Tournament, in aid of Cleft Lip & Palate Association. A worthy charity who help those children with a cleft be repaired and supported throughout their rehabilitation.

We arrived for the event and got changed into our JCS Fish numbered shirts; the team was hungry for the taste of success and wanted to win the tournament trophy from the grasps of all competing companies.

With the support of a number of supporters and a guest appearance of Danny Reid, we went into our first game full of connivance. It was a fairly even game which we narrowly lost, there was some excellent ball skills and real gentlemanly behaviour on the pitch.

We then had to wait for around 20 mins, which allowed the team to get together and have a team talk. The 2nd game we worked together, and took the lead with a cleverly worked goal from Scott Adwick, however towards the end of the game we switched off, allowing a late equalizer.

This result meant we needed to win the last game to progress further in the tourument. The last game was brutal with a number of players taking a few knocks. (There were no prisoners taken). Unfortunately we again narrowly lost this game. Which meant it was time for the bar.

JCS Fish did win the Best Turned Out Squad

JCS Fish headed by John Grey were awarded the best turned out team for their slick & professionally presented team kit.

A big thank you to all players:-Scott Adwick, Darren Bates, Ashley Delatouche, Lance Gilmore, John Grey, with guess appearances of Callum and Danny Reid.Also a huge thank you to the supporters who turn up on a cold blustery night:- Ewa Skrok, Justyna Paluch,Luke Gallagher and his girlfriend Hanna, Jack Grey and Mally Smith.

JCS Fish is proud to support the worthy event and help to raise over £500, we are looking forward to challenging the 2011 winners in the next big event.

Posted in Charities/Sponsorship

Categories

Archives

* High in protein

* Rich in Omega 3 fatty acids

* Low in saturated fat

* Low in trans-fatty acids

* Low in calories

Protein helps to maintain an active metabolism and also provides essential amino acids for growth and maintenance of muscle tissue.

Evidence suggests Omega 3 fatty acids are beneficial for healthy skin and joints also helps in preventing heart disease.

While high in Omega 3 fatty acids salmon is low in saturated fats which are linked to high cholesterol and also low in trans fatty acids which lead to a higher risk of heart disease and stroke and an increased risk of type 2 Diabetes.

High protein foods are also low in calories which can assist in weight loss

Ingredients

4 salmon fillets (approx 200g each)

2 carrots

115g closed cup mushrooms

125ml teriyaki marinade

2cm fresh ginger

1 shallot

1.2 litres vegetable stock

115g frozen peas

250g dried medium egg noodles

175g chinese leaves

4 spring onions

Remove any scales from the salmon skin, arrange skin side up in dish.

Finely chop ginger, slice shallot and mix in a small bowl with the teriyaki sauce, cover and leave to marinade for at least an hour, turn the salmon over halfway through.

Slice the carrots and mushrooms and place in large saucepan with stock.

Arrange salmon on a baking tray skin side down and pour the marinade into the saucepan of stock bring to boil, reduce heat, cover and simmer for 10 mins.

Preheat grill to medium and cook the salmon until the flesh turns pink and easily flakes, for approx 10–15 mins, remove from grill and keep warm.

To the stock add the peas and noodles, return to boil reduce heat and simmer for 5 mins until noodles are tender, shred the Chinese leaves, slice the spring onions, add to the stock and heat for 1 minute.

Drain off 300ml of the stock in a heatproof jug and reserve, drain and discard the remaining stock, divide vegetables and noodles between 4 serving bowls and top with the salmon, pour over the reserved stock and serve.

Serves 4

Ginny

We arrived for the event and got changed into our JCS Fish numbered shirts; the team was hungry for the taste of success and wanted to win the tournament trophy from the grasps of all competing companies.

With the support of a number of supporters and a guest appearance of Danny Reid, we went into our first game full of connivance. It was a fairly even game which we narrowly lost, there was some excellent ball skills and real gentlemanly behaviour on the pitch.

We then had to wait for around 20 mins, which allowed the team to get together and have a team talk. The 2nd game we worked together, and took the lead with a cleverly worked goal from Scott Adwick, however towards the end of the game we switched off, allowing a late equalizer.

This result meant we needed to win the last game to progress further in the tourument. The last game was brutal with a number of players taking a few knocks. (There were no prisoners taken). Unfortunately we again narrowly lost this game. Which meant it was time for the bar.

JCS Fish did win the Best Turned Out Squad

JCS Fish headed by John Grey were awarded the best turned out team for their slick & professionally presented team kit.

JCS Fish is proud to support the worthy event and help to raise over £500, we are looking forward to challenging the 2011 winners in the next big event.