We’re in the middle of Seafood Week.
Running until Sunday, Seafood Week is an annual campaign aimed at getting more people to eat more fish, more often.
As part of the campaign, they have commissioned artists to recreate iconic attractions with a fish theme.
Above, we have the Queensferry Crossing in plaice form by Prudence Staite.
Seafood Week: #fishpunday
The 5pm Dining blog is a big fan of the campaign. In particular, we’re enjoying the #fishpunday theme on Twitter.
We love a fishy pun although we have read so many that we are beginning to feel distinctly unwhelk.
If you can think of a better one, mullet over and let minnow.
OK, enough of that.
5pm Dining has lots of great seafood restaurants and you can browse them all here.
In Glasgow, we are lucky to have a number of fantastic seafood restaurants.
And, if you want to try cooking fish yourself, Seafish have provided this Portuguese recipe for tuna.
Portuguese tuna belly cataplana
A Cataplana is a Portuguese, shell shaped cooking pot. Any wide pan with a close-fitting lid will do the job.
_Prep time: 30 minutes
Cooking time: 60-75 minutes
Skill level: Easy Peasy
Recipe by: Seafish_
300 g tuna belly
100 g tellins (use mussels if your fishmonger has no tellins)
200 g clams
1 large sweet potato
2 medium tomatoes
1 medium onion
6 sprigs of samphire
100 g hulled almonds
1 bay leaf
5 garlic cloves
Coarse sea salt
Trim and cut the tuna belly into small cubes. Lightly toast the almonds. Slice the onion and garlic thinly. Skin and chop the tomato. Bake the sweet potato for about 45 minutes at 200C and then cut the sweet potato into rounds.
Place half the onion, the chopped garlic and the bay leaf in the cataplana. Place the tuna belly, sweet potato and toasted almonds on top. Then add more onion, garlic, tomato and samphire.
Drizzle with olive oil, close the cataplana – or put the lid on your pan – and cook over a low heat for about 10 minutes.
Open the cataplana, adjust the seasoning, add the coriander, tellins and clams and cook over a high heat for 2 minutes.