Showing the process of salting and cold-smoking salmon. Part of the Seafish eLearning smoking training programme.

Showing the process of salting and cold-smoking salmon. Part of the Seafish eLearning smoking training programme.

The cold-smoking of brined white fish in the traditional Grimsby-style using a chimney smokehouse. Part of the Seafish eLearning smoking training programme.

The cold-smoking of brined white fish in the traditional Grimsby-style using a chimney smokehouse. Part of the Seafish eLearning smoking training programme.

Scallop Resources for Seafood Chefs: Chef Rob Green of Green's of Whitby talks about how he set up his successful restaurant business and his love of Whitby seafood.

Scallop Resources for Seafood Chefs: Chef Rob Green of Green's of Whitby talks about how he set up his successful restaurant business and his love of Whitby seafood.

Scallop Resources for Seafood Chefs: Chef Richard Johns of Artisan Restaurant, Hessle, talks about his philosophy of sourcing the very best quality seafood for his restaurant.

Scallop Resources for Seafood Chefs: Chef Richard Johns of Artisan Restaurant, Hessle, talks about his philosophy of sourcing the very best quality seafood for his restaurant.

Scallop Resources for Seafood Chefs: Chef James Goacher of Naked Fish, Bridlington talks about how he came into the restaurant business and his love of East Yorkshire seafood.

Scallop Resources for Seafood Chefs: Chef James Goacher of Naked Fish, Bridlington talks about how he came into the restaurant business and his love of East Yorkshire seafood.

Scallop Resources for Seafood Chefs: Scallop Recipe: Scallops in a Dashi broth with Seafood. Demonstrated by Colin McGurran, Chef-proprietor at Winteringham Fields Restaurant, North Lincolnshire

Scallop Resources for Seafood Chefs: Scallop Recipe: Scallops in a Dashi broth with Seafood. Demonstrated by Colin McGurran, Chef-proprietor at Winteringham Fields Restaurant, North Lincolnshire

Scallop Resources for Seafood Chefs: Scallop Recipe: Steamed Scallops with Soy, Ginger, Garlic & Chili. Demonstrated by Rob Green, Chef at Green's of Whitby

Scallop Resources for Seafood Chefs: Scallop Recipe: Steamed Scallops with Soy, Ginger, Garlic & Chili. Demonstrated by Rob Green, Chef at Green's of Whitby

Scallop Resources for Seafood Chefs: Scallop Recipe: Ceviche of Scallops with Mango & Chili Salsa. Demonstrated by Richard Johns, Artisan Restaurant, Hessle

Scallop Resources for Seafood Chefs: Scallop Recipe: Ceviche of Scallops with Mango & Chili Salsa. Demonstrated by Richard Johns, Artisan Restaurant, Hessle

Scallop Resources for Seafood Chefs: Scallop Recipe: Pan-fried Scallops on Lemon Risotto with a Scallop Velouté. Demonstrated by Richard Johns, Artisan Restaurant, Hessle

Scallop Resources for Seafood Chefs: Scallop Recipe: Pan-fried Scallops on Lemon Risotto with a Scallop Velouté. Demonstrated by Richard Johns, Artisan Restaurant, Hessle

An introduction to the different methods of Fish Smoking. Part of the Seafish eLearning smoking training programme.

An introduction to the different methods of Fish Smoking. Part of the Seafish eLearning smoking training programme.

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