Recipe: BigFish Brand™ Salmon on toast with poached egg and asparagus

Thursday, September 29th, 2016

A simple but sophisticated dish which combines top quality ingredients.  Easy to whizz up in just a few minutes for a late supper, a healthy breakfast or maybe a weekend brunch!

2 BigFish Brand™ plain or organic salmon fillets
1 bunch asparagus, trimmed
2 thick slices toasted sourdough bread, freshly cut from a whole loaf

2 free range eggs
For the hollandaise sauce:

150g unsalted butter
2 egg yolks
1 dessertspoon of white wine vinegar
1 lemon, juiced

Prepare the salmon:  remove the fillets from the outer bag and then (whilst frozen and still in individual pouches), place the fillets in a pan and cover with cold water.  Bring to the boil and simmer gently for 15 minutes (ten minutes if the salmon is defrosted).  One cooked, take the salmon fillets out of the pouches and put on a plate whilst you put the put the dish together.

Whilst the salmon is cooking, make the hollandaise.    Put a heatproof glass bowl over a saucepan which you have half-filled with water and brought to a gentle simmer on a low heat.   Now melt the butter in a separate small pan and then remove from the heat.

Put the separated egg yolks in the bowl over the warm water and start to whisk, gradually adding white wine vinegar as you do so.  Continue to whisk as you then add the melted butter.  The mixture will combine to form a deliciously smooth, think sauce.  Add a few squeezes of lemon juice if the sauce seems too thick.  Lightly season with a little salt freshly ground black pepper.

Poach the eggs by filling a pan with boiling water from the kettle and bring to a gentle simmer over a medium heat, adding a pinch of sea salt.  Crack the eggs individually into cups, and then stir the water to get it moving before adding the eggs, one at a time.  Leave to cook – 2 minutes for a soft egg, 4 minutes for a firmer one.  Remove from the pan with a slotted spoon to drain.

Then put eight spears of asparagus into the pan of boiling water and cook for 1 – 1½ minutes until just tender.   Put the toast on to cook in the meantime.

To put the dish together, butter the toast and top with asparagus, then the poached egg, a spoonful or two of hollandaise and finally the poached salmon fillet. Season with a sprinkling of sea salt and cracked black pepper and eat immediately!

Cooking and preparation time: 20 minutes.
Serves two

JCS Fish Ltd… Offering a helping hand where we can!

Wednesday, September 21st, 2016

Supporting Local Champions in the Cleethorpes Colour Run

Team photo before the powdered paint attack!

Team photo before the powdered paint attack!

Some of the JCS Fish team took part in the Cleethorpes 5k colour run. The run took us from the Meridian Showground, around the Cleethorpes Boating Lake and back to the Meridian Showground, a very scenic route on a normal day. But this route was ever so more scenic, at every kilometre point there was paint stations, ready to pound you with the brightest coloured powder paint! The lead up to each of the stations was a mist of colours, purple, blue, pink, orange and yellow, you couldn’t see a soul on your way through!


The team looking very pink after the fun run!

The team looking very pink after the fun run!

We had lots of fun, and would definitely be up for doing it again next year!! It wasn’t just a run for fun though, it was organised by Visit Cleethorpes to help raise money for Supporting Local Champions. At Supporting Local Champions, they aim to help local talented men, women and children on the journey to achieve their dreams of sporting championships.

If you would like to make a donation to this cause, please feel free to go on to the Supporting Local Champions website and make the donation through their Just Giving page.


16-09-14-nspcc-golf-dayNSPCC Grimsby Golf Day

Every year we donate money to the NSPCC for their Charity Golf Day in Grimsby. Ginny and the team managed to raise more than £5700 for the NSPCC, what an amazing achievement!


We’re very happy to support such a hardworking and deserving charity. We’re all aware of the causes the NSPCC offer help towards and we’re just glad that we can help any which way we can.







Macmillan Coffee Morning

We’re really looking forward to holding our very first Coffee Morning in aid of Macmillan Cancer Support on Friday 30th September, 11am-3pm. We have asked our JCS Fish team to channel their inner Mary Berry and bake up some cakes to sell on the day.

We have invited local businesses and customers of JCS Fish and members of the public are more than welcome to come along on the day. We will be selling coffee and cakes, with all the money raised on the day going to the Macmillan Cancer Support. We’re also donating 10% of all shop sales on Friday 30th September to Macmillan Cancer Support, doing our best to help raise as much as possible!

Come along to show your support and enjoy some great cake and coffee!


BigFish Brand Trout: A first for frozen retail

Friday, September 9th, 2016

sea-trout-from-bigfish-brand-bbJCS Fish has launched BigFish Brand™ Sea Trout Fillets – an extension to its established BigFish range which currently focuses on frozen prepared salmon fillets.

The new product utilises a strain of rainbow trout (Oxyrhynchus mykiss) which is slow grown at sea, producing a fish with full marine flavour and firm flesh that is an excellent alternative to farmed salmon.

BigFish Brand Sea Trout shares the established BigFish packaging format, with individually wrapped fillets which can be poached in the pack, microwaved or baked straight from frozen. From frozen to plate in four minutes, it’s a highly convenient option for time-poor consumers looking for healthy meal ideas.

Founder and managing director, Andrew Coulbeck, says, “Our new product handles and eats much like salmon but offers an interesting point of difference for consumers. Our tried and tested prepared and individually portioned frozen format also has strong benefits in terms of consumer accessibility and the long shelf life helps minimise wastage.”

Atlantic salmon buyers have faced a ‘perfect storm’ of supply and pricing issues this year, starting with a sea lice outbreak which affected Scandinavian production followed by a toxic algal bloom in Chile which further increased the pressure on European supplies.

Andrew says. “Given that the ongoing supply problems with farmed salmon will inevitably feed through to higher in-store prices this autumn, there is a distinct benefit in stocking our BigFish Sea Trout, which capitalises on the growing consumer appetite for prepared salmon but is an accessible alternative with more stable pricing and availability.”

BigFish Brand Sea Trout is supplied in a 250g pack for two fillets.

For more information, contact JCS Fish on 01472 355217.

Goodbye to our Rachel!

Friday, September 2nd, 2016

Rachel Nicholson Leaving Day

Today we say goodbye to one of our great JCS Fish ladies, Rachel has been working with us for the past 6 years and will be very much missed by all. Always a pleasure to work with and ready to help as much as she can, Rachel was an asset to the JCS Fish team.