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English Bay Seafoods.



2-3 black cod fillets (about 1 lb)

For the marinade:

1/4 cup sake
1/4 cup mirin
4 tablespoons of white miso paste
3 tablespoons of sugar


Mix the marinade ingredients thoroughly in a plastic container (with lid) and set aside. Save some for plating purposes.

Pat the fish fillets dry with paper towels and put them into the plastic container with the marinate. Cover the lid and leave to steep in the refrigerator overnight or for 24 hours.

Preheat oven to 400 degree F.

Preheat an indoor grill at the same time.
Lightly wipe off (with fingers) any excess miso marinate clinging to the fish fillets but don’t rinse it off. Place the fish on the grill and lightly grill on both sides until the surface turns brown.

Transfer the fish fillets to the oven and bake for 10-15 minutes.

Add a few extra drops of the marinade on the plate and serve hot.



4 tbsp Olive oil
200g cherry tomatoes
80g pitted, drained black olives
Salt and freshly ground black pepper
½ bunch coriander, leaves only
½ bunch basil leaves
1 lemon, juiced
12 scallops (hand dived if you can get them), coral removed.


First, place a small saucepan over a gentle heat and add 3 tablespoons of olive oil. Chop the cherry tomatoes in half and add to the oil. Add the pitted black olives, season with salt and freshly ground black pepper and stir over a low heat for 1-2 minutes. Remove from the heat and set aside.

Hold the stalks of the coriander and basil together and slice down with a sharp knife to shave off the leaves. Discard the stalks, gently roll the coriander and basil leaves into a ball and chop. Add the coriander and basil to the salsa and stir to combine.

Roll the lemon on a chopping board to soften it and release the juices and then chop in half. Add the juice of half a lemon to the pan, stir and set the salsa aside to allow the flavours to infuse.

Heat a large non-stick frying pan over a high heat until smoking hot and then add one tablespoon of olive oil. Lay the scallops out on a board, pat dry with kitchen paper and then season one side with salt and pepper.

Think of the frying pan as a clock face and add the largest scallop (seasoned side down) in the twelve o’clock position. Continue adding the scallops clockwise working your way round 1,2 3 etc until you get to 12 again. Season the unseasoned side of the scallops and after 1-2 minutes or when the underside is turning golden brown, with a palette knife or spatula, flip over the scallops starting with the scallop you placed in the twelve o’clock position. Squeeze the other half of the lemon over the scallops and give the pan a good shake to ensure even cooking.

After 1-2 minutes or when the scallops are golden brown on all sides, tip the pan onto a plate lined with kitchen paper to absorb the excess oil.

To serve, lay out four small plates and place a large spoonful of the salsa in the middle of each plate, arrange 3 scallops on each plate and serve immediately.



20 prawns, shells on
2 tablespoons canola oil
Freshly ground black pepper
Habanero-Toasted Garlic Vinaigrette, recipe follows
Thyme sprigs, for garnish


Heat the grill to high or heat a grill pan over high heat.

Toss prawns in the oil and season with salt and pepper. Grill for 2 minutes on each side or until just cooked through. Remove from the grill and immediately drizzle with the vinaigrette. Serve 5 prawns per person and garnish with thyme sprigs.

Habanero-Toasted Garlic Vinaigrette:

1 tablespoon canola oil, plus 1/2 cup
6 whole cloves garlic, peeled
1/4 cup red wine vinegar
1 to 1 1/2 habanero chiles, seeded and chopped
2 teaspoons honey

Heat grill. Heat 1 tablespoon of oil in a small saute pan over medium heat on the grates of the grill; add the garlic, season with salt and cook until golden brown on both sides.

Transfer garlic to a blender and add the vinegar, habanero, and honey and blend until smooth. With the motor running, slowly add the 1/2 cup oil and blend until emulsified.

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