All posts under: KNOW
KNOW
Enjoying Seafood on a Budget
Seafood has a bad reputation for being expensive, especially when it comes to home cooking. Sure, if your choice of seafood is always lobster and turbot, it’s going to be hard to keep to a budget, … Read More »
What To Drink With Mussels
Mussels are one of the most versatile seafood ingredients. They can be used in many different types of recipes and are surprisingly easy to prepare. For the perfect drink pairing with your mussels, check out our … Read More »
What is the Seagan Diet?
As awareness of different foods and health benefits have arisen over the last few years, there’s been a big increase on the list of diets that people adopt. The list includes veganism, flexitarianism, paleo, keto; and … Read More »
A Valentine’s Day Menu Everyone Will Love
In her latest blog for The Big Prawn Company, Claire Partridge discusses the joy of staying in rather than going out this Valentine’s Day. It’s coming up to that Marmite celebration again… Valentine’s Day. It’s a … Read More »
How to Crack a Cromer Crab
Cromer crabs are commonly known as ‘brown crabs’ and are commonly fished off the Norfolk, Suffolk and Lincolnshire coasts. They are easily identifiable from a characteristic “pie crust” edge and claws and legs that are black … Read More »
New Year, New Seafood Ideas
In her latest blog post, Claire Partridge ponders why we put so much pressure on ourselves to become someone new as the clock strikes midnight on 1st January each year.
Get Festive with Seafood
In her latest article, Claire Partridge reminisces on Christmases past and why it really is the most wonderful time of the year… seafood included heavily in this!
Facing Your Fishy Fears
Something we have heard time and time again since starting our blog is how some people are nervous around seafood. Typically speaking they don’t like ‘fishy fish’ and only eat white fish, salmon or fish fingers. … Read More »
Bonfire Buffets: Seafood with a Spark
In her latest article, food blogger, Claire Partridge chats catering for a Bonfire Night party and why if it’s a pot luck style event, then someone should definitely bring along the seafood.
The End of Summer Seafood
In her latest post, Claire Partridge discusses seafood’s versatility and why as we move through autumn, seafood still has its place.
