All posts under: KNOW
KNOW
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.
On The Go Prawn Cocktail Ideas
The Prawn Cocktail is a great starter, often served at dinner parties. However, the prawn mayo can work as an ingredient in lots of different ways. Whether you make it up yourself or use our ready-mixed … Read More »
Improving your Cholesterol with Shellfish
Eating more shellfish in our diet is a great way to look after our health. Although not one particular food will turn you completely healthy, however, introducing more shellfish is a great start. Many believe that … Read More »
Back To School With Seafood
In this month’s column, Claire Partridge ponders the end of summer, the start of new adventures and how a childhood staple tastes even better when you’re all grown up.
Pairing Your Surf and Turf
The surf and turf is a classic dish. Although deemed ‘retro’, it is simply delicious. Discover more ways to create the perfect meat and seafood combo.
Choosing Mussels over Muscles
In her latest post for The Big Prawn Company, Claire Partridge discusses some little-known facts about mussels and asks you all not to be confused between a muscle and a mussel!
How to Crack a Lobster
Our Canadian lobsters are caught in the icy waters surrounding Prince Edward Island in the Northwest Atlantic. They are cooked and frozen straight from the sea so they are as fresh as when they were first … Read More »
Coldwater vs Warmwater Prawns
There’s more to differentiating prawns from just size. Within prawns, there are a variety of different species and types.
Why Everyone Should Enjoy Lobster
Lobster, in the public eye, mostly matches those lyrics of the 2002 Good Charlotte hit “lifestyles of the rich and the famous” but this meaty, tasty shellfish actually more accessible than most people think. Claire Partridge … Read More »
