A Fishy Tale…

I’m sure we’ve all been there, standing in front of a fish counter at the supermarket, or for those of you that still do, actually visit your local fishmonger and perhaps not really feeling quite so confident about choosing something new or even knowing what to do with it when we get it home and into the kitchen!  Fresh fish is  expensive so we don’t want to faff around and waste it on ‘experiments’!

But help is at hand…you’re not alone. Visit the Hive and each day there will be a splendid array of familiar and not so familiar fish and shellfish on display, a beautifully arranged taster of what our fabulous Chefs  will cook for lunch.  The Hive fish counter is a great talking point and the Chefs will always make time to chat to you about what’s on display and perhaps more importantly, how to prepare and cook it.  So don’t miss out on the opportunity to pick up hints and tips from Tim, Barry and Giles.

As many of you already know, the Hive is always looking to lead the way on locally sourced, sustainable seafood and have worked hard over the past few years to achieve this. For example, we buy Sea Bass from Brett on Weymouth based boat Telmar, who catches his fish via rod and line in the seas off Portland Bill; during the season we buy our Brown Crabs, Spider Crabs and Lobsters from day boat Dorado operating out of West Bay, where Elsie catches them in static pots off Hive Beach.

We also work with local companies Davy’s Locker and Samways who not only supply excellent fish and shellfish, but who supply and support the Hive at events and festivals as well as with our education ‘fish’ days with local schools.

We are always on the lookout to do more to help promote environmentally friendly fishing methods and local sourcing to help reduce the carbon footprint related to shipping products across the world. We were therefore very interested to hear about the work of the MSC, who’s aim is to promote sustainability of fish stocks on a global basis. By introducing the ‘Chain of Custody’ and asking everyone involved in the supply chain to achieve accreditation, you can track where the fish came from, from the point of catching it, right through its sale at market, distribution, to the restaurant and onto the plate in front of you, the customer.

http://www.hivebeachcafe.co.uk/wp-content/uploads/2012/03/msc-logo-en.gifBy using MSC certified fish, you know that the fish has been caught in environmentally friendly ways from well managed and sustainable stocks.

At the Hive we have looked at this certification to enhance what we already offer in this area and to that end we aim to supply MSC fish from across the South West of the UK. Many of our customers tell us they come to eat with us to sample the local produce, so they don’t want to come and eat Cod from Iceland or Scallops from Canada.

And if supporting our local fishing industry isn’t reason enough to make you rush off to your local fish monger, then don’t forget about all the health benefits that at least two portions of fish and seafood a week can bring…one of which should ideally be oily fish such as salmon and mackerel. It really is very good for you, tasty, low in calories, high in protein, rich in vitamins, natural oils and minerals.

So, whether you’re a seafood expert or fishy novice, we’re sure you’ll find something to tempt and tantalise your taste buds at the Hive!

Caz

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