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Pisces: helping to make the fishing industry more sustainable

In our quest to make sure that there’s always plenty more fish in the sea, we’re supporting a new start-up, SafetyNet Technologies in their quest to make the fishing industry more sustainable by reducing by-catch.

The award winning SafetyNet Technologies is set to disrupt the fishing industry with its ground-breaking technology which uses lights to attract and repel fish, thus eliminating by-catch by up to 90%. This patented piece of technology which the team call PISCES will take fishing to new dimensions and the team hope will have huge potential to make the fishing industry more sustainable.

Imagine a fisherman only catching the fish he is able to sell. Not catching the wrong type, or fish that are too small. Not having to throw his bycatch overboard or discard of them on land. It sounds like a far-off dream but according to the team behind PISCES, the reality is much closer to home. What makes their technology even more attractive is that within just one day, a fishermen can make their money back due to the extra fish they can now sell.

You can back their crowd-funnding campaign and claim your reward (£25 will get you a £25 voucher) between May 16 and June 23rd. The link to the crowdfunding page is: https://igg.me/at/PISCES

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Baja California's best sashimi ever

I’ve just returned from the most amazing week of cooking, eating and fishing in Los Cabos, Baja California, Mexico. An amazing trip where I learnt the secret to a great batter for fish tacos, how to cook mole negro and the delights of a good recado blanco (from the Yucatan).

Fishing was amazing. We went with Angelo, the chef behind Nick-San, possibly the best sushi restaurant I’ve ever been to. Last week we had the steamed head of a wahoo and some deep-fried seabass and snapper at his place with an evil habanero sauce, but that’s for another blog post. Here is him making up some ceviche and sashimi on a boating trip we went on…

and here is me eating, as usual…

Here is a plate of the delicious sashimi which Angelo whipped up in a flash (nothing to do with me I’m afraid, though the soy-serrano dressing I have made once or twice before and yes, it is yummy)…

Finally here is a picture of one of the beaches we visited… it is ridiculously beautiful and unlike my last ten trips to Mexico, this time I managed to get out of the kitchen and actually hit a Mexican beach! My first one in six years….at last!

Thanks to everyone who helped me make the trip so much fun! More stories to follow soon.

tommi x

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Smoked Haddock Ceviche with Corn & Sweet Potato Pancakes by Alicia Fourie

Alicia’s recipe is a deliciously alternative idea for Pancake Day. Using smoked fish is inspired and goes beautifully with the sweet potato and corn pancakes which might be a little too sweet for normal ceviche. The pancakes are also outrageously good with streaky bacon and slow-cooked tomatoes for breakfast. You can use either smoked pollock or coley for a more sustainable option.

Feeds 4 as a light main meal

Ingredients:

For the ceviche:

300g undyed smoked haddock fillets
1 serrano chilli
1 red shallot
Juice of a lime
Tabasco (optional)

For the pancakes:

120g coarse cornmeal
1 red shallot
1 serrano chilli, grated
Zest of a lime
Kernels cut from 2 cobs of corn
200g sweet potato, grated
2 whole eggs
About 100ml milk
2 egg whites
Stems from a big bunch of coriander
Salt & pepper
Sunflower oil for frying

To finish:

Juice of half a lime
Splash of olive oil
1 ripe avocado
Leaves from a big bunch of coriander

Method:

Remove the skin from the smoked haddock and cut it into thin slices, across the grain. Place the sliced chilli, sliced shallot and slices of fish in a non-reactive dish and pour over the lime juice. Sprinkle on a little Tabasco if you like it really hot. Leave for 45 minutes to cure.

In a large bowl combine the cornmeal, diced shallot, diced chilli, lime zest, corn and sweet potato.. Stir through the whole eggs and the finely chopped coriander stems. Add enough milk to make a thick batter. In another bowl, whisk the egg whites to soft peaks and fold through the corn and sweet potato mixture. Season with salt & pepper.

Fry pancakes gently in oil (about 4 minutes a side – the first one inevitably falls apart and it takes a long time to cook out the sweet potato) and keep them warm.

When ready to serve, drain the fish from the marinade (discarding the juices but retaining the sliced shallot and some of the chilli slices) and combine with the coriander leaves and scoops of avocado. Dress with the lime juice and a splash of olive oil. Correct the seasoning.

Serve the hot pancakes topped with cool, fresh ceviche.

Alicia’s recipe is very special indeed. The contrast of textures, temperatures and acidity make this a real joy. The corn and sweet potato pancakes are so good that you should make a large batch so they you can enjoy them for lunch the next day with a zesty topping of prawns and guacamole.

Thanks to everyone who entered my competition. For more Mexican recipes, including the winning recipe from Steve Gale you’ll have to buy my book – Mexican Cooking Made Simple!

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Supplier Articles

Wahaca was born from our love of honest Mexican market food, the sense of community that went with it and our desire to share this experience with anyone that cared to join us.

From these principles, we created a simple ‘market charter’. This included a promise to buy from suppliers and producers who share our respect for the environment, and have passion and integrity for their products. Our meat is sourced from British farmers who we know and trust. Our fish is sustainable and ethically sourced. When it comes to food we always ask ourselves a simple question, “Can we get the same quality, closer to home?”. Often we will pay more just to do so.

Our search for partners who shared our ethos has brought us into contact with some great people, from chilli farmers in Devon to glass blowers in Mexico. They, like us, strive to get the best possible product to the consumer at a price that is fair for everyone.

So in this section we are going to showcase the great work that our suppliers do.