In her latest blog post for The Big Prawn Company, food blogger, Claire Partridge educates us on the excellent pairing of beer and seafood – keeping dads around the country happy this Father’s Day. And here … Read More »
Create this delicious marinade for your king prawns for a sweet yet spicy touch to any salad! You can even try it with noodles or rice. Serves 2 5 mins Difficulty: Easy Ingredients 1/2 unripe mango, … Read More »
Fish and chips first appeared in the UK around the 1860s, and by the 1930s there were more than 35,000 shops selling battered fish and fried chips all over the country.
If you’re looking for something a bit different to enjoy for lunch, forget the sandwich and try this curried king prawn naanwich with curried mayonnaise and crunchy poppadoms! It’s easy to prepare and can help improve … Read More »
Our sourcing manager Nick just recently visited our Chilean rope grown mussel supplier, Ria Austral. This aquaculture holds the Friend Of The Sea certification, and it is now in the process of obtaining the ASC certification. … Read More »
This seafood and tomato bisque pie is filled with bright flavours, perfect for a summery treat. It’s topped off with a garlic butter crumb and has plenty of seafood including prawns, mussels, and cod. Serves 4 … Read More »
Lobster is often thought as a special treat, so you should give it the drink it deserves. Enjoy your lobster with the perfect tipple to ensure maximum flavour with every bite. The Classic Lobster Combo White … Read More »
This sandwich is the perfect hint at the classic Fish & Chips, however, healthier and even tastier with fresh vegetables. Serves 2 20 mins Difficulty: Medium Ingredients 200g fresh cod loin4 asparagus spears1 beef tomato, sliced2 … Read More »
This salad is filled with delicious and healthy king prawns with a fiery and flavoursome Vietnamese inspired salad dressing. It’s the perfect dish to enjoy for lunch and can be prepped ahead of time. Serves 2 … Read More »
In her latest blog post for The Big Prawn Company, food blogger, Claire Partridge ponders how on earth BBQ season has arrived already and just what can you do with seafood and an open flame?!