Pacific West's Chilli Squid can easily be transformed into tacos with minimal labour involved. A light menu addition for lunch, our chilli squid tacos are a great alternative to burgers and sandwiches. Treat your patrons to something new! Ideal for pubs and hotels.
A fantastic dipping sauce for Pacific West's tempura or panko prawns. The key to our dipping sauce is to start with an authentic dashi soup stock. Store dashi soup stock in an air tight jar in the fridge for up to 3 days. A great starter or part of a mixed plate. Great for pubs and hotels.
Gribiche sauce is an egg-based sauce akin to its distant relatives, hollandaise and mayonnaise. Served cold or at room temperature, it is an ideal accompaniment to a variety of fish dishes. As opposed to the classic recipe, we add mayonnaise to produce a creamier texture.
Serve alongside various value added Pacific West fish products and you are certain to have very happy patrons!
Footnote: Native to France, gribiche sauce has two variations, one that calls for the use of hard-boiled eggs and the other for soft-boiled eggs. However, the first version is considered to be the more classic.
by Peter Hawkins
Serve salmon burgers this Footy Season!
Salmon burgers with dill tartar sauce is a labour light addition to menus. The salmon patties can be made six hours in advance and refrigerated. With the patties ready to go these salmon burgers can be cooked and plated in under ten minutes. Serve with a side of chips or salad. A great menu addition for larger cafes, pubs and bistros.
We use Pacific West's skinless Atlantic salmon portions. These portions are centre cuts and farmed in the pristine waters of the Norwegian fjords. Dry filleted, descaled, chemical and water injection free.
This recipe serves 2.
Image and recipe courtesy bon appetit
Creole slaw and Pacific West's Southern fried barra burger creates an authentic 'Southern style' fish burger ideal for pubs and hotels.
The Creole slaw creates an instant heat hit while the Barramundi coated with Southern herbs and spices gives this burger true 'Southern' status. Scale the slaw prior to service and refrigerate. Serve with pickles, salad and potato wedges. Great as a takeaway or dine in option and would also work nicely on a Specials Board.
Tempura scallop, prawns and salt & pepper squid are a great combination served on a bed of fresh herbs and leaves and finished with a palm sugar vinaigrette. The vinaigrette can be scaled and used to order. Keep refrigerated ready for use. Try the salad vinaigrette combination with other premium products from Pacific West. Ideal for pubs, hotels and bistros.
Our roast salmon with citrus, coconut & chilli is a great addition to Summer menus. Roasted salmon is paired with juicy citrus and topped with coconut flakes and peanuts that have been pan fried with chillies and ginger. Use a mix of sweet and sour citrus to add complexity to the dish. This dish is ideal for pubs, hotels and larger cafes.
Our Venetian style crab linguine can be made to order and plated in about ten minutes. We use Pacific West's wild caught Blue Swimmer Crab, handpicked, fully cooked and chilled, ready to eat.
This dish can be used for lunch and dinner menus and will work nicely in hotels, pubs and bistros. A great Summer addition to your menu line-up.
A simple horseradish cream is a great condiment to premium fried seafood. Here we use Pacific Wests tempura scallops and prawns and salt & pepper squid.
Be sure to use horseradish root and not the jarred variety! Serve the dish on a bed of leaves. A great dish for pubs, hotels and bistros.
Serving a traditional Greek style salad with beer battered snapper fillets is a combination that is labour light and will accommodate your less adventurous patrons. Serve with a side of chips and you have a simple dish that is suitable for lunch and dinner menus. Ideal for busy pubs and hotels.