Is your fish fresh?

The most common question we’ve faced since Fishvish started and probably the most common question any fish monger has ever had to answer since time immemorial. Having asked the question do we really expect him to say no it’s stale? Living on the Coast If I live on the coast my concept of fresh fish will be very different from a guys living a few hundred kilometers inland. Strangely neither of us will be wrong with our differing concepts of fresh. It’s what we’re used to. The point is that both…

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Platter Up!

Choices, choices Whoever came up with calling variety the spice of life would probably have never imagined the cornucopia of varied options we would enjoy in our present day lives. There has definitively never been a better time to be spoilt for choice—enterprise after enterprise is out to bring the best to our homes and other areas of our lives. Choice has never been so wide-ranging and important, or manifold and exciting. Exciting options everywhere, there has never been a better time to be spoilt for choice. Especially when it…

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Simple Prawn Curry

Getting down and dirty over a rusted barbecue on a sunny summer Sunday morning commands appropriate compensation. Found a bag of our Large Prawns in the freezer and not wanting to tax my brain too much, a quick search yielded this recipe. A few minimal tweaks and the result was this absolutely gorgeous and refreshing meal in a bowl! Ingredients 500 gms Fishvish Large Prawns 4 garlic cloves, finely chopped 2 tsps grated fresh ginger 1 1/2 tsp ground turmeric 2 tsp garam masala 1 1/2 tsp red chilli powder 2…

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Chili and Cinnamon Grilled Red Snapper

Ingredients: 4 Fishvish Red Snapper Fillets ¼ teaspoon cinnamon 2 tablespoons olive oil ¼ teaspoon salt 2 ½ teaspoons red chilli powder.  For the Mango Salsa: ½ cup diced red onion 1 ½ cups diced mango 2 teaspoons lime zest ½ cup roughly chopped cilantro ½ cup diced red onion ¼ teaspoon salt 3 tablespoons lime juice 2 teaspoons minced de-seeded green chillis.  Instructions  Combine all the salsa ingredients well and chill the salsa for 20 minutes.  Preheat the grill.  Combine the salt, cinnamon, and chilli powder.  Put the fish…

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