Ironically, given the popularity of fish on Good Friday, spring can be a lean time for fish because many are spawning.
Waiting for crab, native lobsters and wild sea trout to be at their delicious summer peak can feel like an age away, and my advice, as always, is to ask your fishmonger. He or she will know which fish are the best on the counter and help you to avoid those with too much roe in, which can affect the eating quality and induce guilt‑ridden dilemmas.
Farmed fish is famed for its consistency and year-round availability, but it’s not without its ethical issues. If you’re worried about the polluting effects of fish farms, aim to buy RSPCA or Marine Stewardship Council Certified products.
This risotto recipe uses hot smoked salmon or trout and I’ve found a brilliant new kitchen item that helps to make it lovely and creamy.
Recipe: Hot smoked salmon or trout risotto with British asparagus
A “Spon” is a variation on the humble wooden spoon; designed by Neal Robertson, a double world porridge champion (yes, there is such a thing!), it has two rounded sides and is fantastic at agitating cake mixtures, risottos and of course, porridge. Stangers cookery shop in Brentwood Avenue, Jesmond is the exclusive North East stockist and at £5 a pack for large and small Spon, they don’t break the bank either.
Kirsty will join Jess Stanger at Stangers Cookshop, Brentwood Avenue, Jesmond Newcastle, NE2 3DH for a cookery demonstration evening on Thursday April 17, 5.30pm-7.15pm where you can try out lots of kitchen gadgets, have glass of wine and nibbles and get some great ideas for ethical seafood cookery on Good Friday. For details, see www.fortheloveoffish.com
