Author Archives: freestyle
Heritage fish cookery class with seasonal catch – 6th July 2017 – 19:00
Learn how to cook heritage recipes with seasonal catch at this series of cookery courses at Northbrook College. Our tutor will show you how to fillet, spice and cook different types of fish as we continue through the season. We’ll be cooking with mackerel, cod, gurnard, cuttlefish, herring, pollock, huss and many other fish as we go through the year. …
August Beach BBQ with locally caught fish – 26th August 2017 – 15:00
We will use sunny August to cook up another BBQ for locals with fish caught locally – we will likely have mackerel, bream and grey mullet. This event is RSVP and please bring contributions: a salad, drinks and anything else you’d like to throw on the barbie! East Beach Studios – Beach Parade, BN11 2ES Worthing, West Sussex RSVP to …
Pop-up fish market at Worthing Food & Drink Festival – 16th – 17th September 2017
We will be showcasing local catch and Worthing’s fishing heritage at our first ever pop-up fish market. We are looking to work with a local fisherwoman to sell fish on the day. We will also host fish cookery demonstrations on stage during the festival. Please refer to the festival’s programme for exact timings. The pop-up fish market will be advertised …
Learn How To Prepare And Fillet Locally Caught Fish – 28th September 2017
When: Thursday 28th September 2017 Where: Northbrook College (West Durrington Campus) Time: 7.00pm – 8.30pm This evening course will train you up to be able to prepare and fillet your own flat and round fish such as trout and plaice. The course is super accessible, run by a professional chef and you will be able to take some of the …
Boat building workshop with local craftsman Ryan Kearley – 29th September – 2nd October 2017
When: Friday 29th Sept – Monday 2nd October 2017 Where: East Beach, Worthing (near Coast Cafe) Time: 10.00am – 4.00pm Join us for the unique opportunity of a days’ boat building workshop on Worthing Beach! Sussex boatbuilder Ryan Kearley [1] will give you the opportunity to help restore an old wooden fishing boat. The main task for course participants will …
Heritage Fish Cookery Class – 5th October, 2nd November, 1st February 2018, 1st March 2017
When: 5th October, 2017, 2nd November 2017, 1st February 2018, 1st March 2018 Where: Northbrook College (West Durrington Campus) Time: 7.00pm – 9.00pm Learn how to cook heritage recipes with seasonal catch at this series of cookery courses at Northbrook College. Our tutor will show you how to fillet, spice and cook different types of fish as we continue through …
Heritage fish cookery class with seasonal catch – 6th April 2017
Learn how to cook heritage recipes with seasonal catch at this series of cookery courses at Northbrook College. Our tutor will show you how to fillet, spice and cook different types of fish as we continue through the season. We’ll be cooking with mackerel, cod, gurnard, cuttlefish, herring, pollock, huss and many other fish as we go through the year. …
THEN & NOW
In 1748 Worthing was dubbed an “obscure fishing village”, with an industry that counts among the oldest in our town. Having one of the country’s unique beach fishing fleets, with boats having to be pushed off the pebbles to launch, Worthing’s fishing industry thrived during the late 1800’s into the early 20th century. The fleet caught mainly mackerel, herring and …
SEAFOOD RECIPE: MACKEREL PATÉ
INGREDIENTS Peppered or fresh cooked Mackerel 3 Large tablespoons of Crème Fraîche Half a lemon juice (add to taste) 2 teaspoons of Paprika (add to taste) 1 teaspoon of Cayenne Pepper (add to taste) Plenty of black pepper (add to taste) METHOD Skin the mackerel, remove all bones and flake the cooked Mackerel with a fork. Add the Crème Fraîche …
SEAFOOD RECIPE: FISH PIE
INGREDIENTS 500ml full-fat milk ½ onion 4 clove 2 bay leaf 6 black peppercorn 700g pollock/hake/whiting/ling fillet, skinned and cut into bite-sized pieces 300g uncooked north Atlantic prawn, peeled 50g butter, plus extra for dotting 50g plain flour small bunch parsley, chopped pinch nutmeg For the mash 1kg floury potato 50ml full-fat milk 25g butter pinch nutmeg METHOD Put the …
