In Season: Hot produce
Alan Edmeads, product marketing manager, M&J Seafood:
May is a transitional time for fish. Flat fish such as plaice and lemon sole are coming to the end of their spawning season. Some still have roe while others are likely to be thin, with very little flesh on them. Other species such as coley, haddock and pollock are in varying availability.However, the humble gurnard (pictured) is now coming into season and is in good supply. Increasingly popular and rated by some chefs, this fish is commonly used in soups and bouillabaisse, but also tastes fantastic lightly pan fried in olive oil and served without strong seasoning.
Devon brown crab is pot-caught; the traditional method which causes minimal damage to the habitat and to other species. Brown crab is regarded by many as the sweetest and the finest textured crab meat available. It tastes great dressed and served with a salad, added into sandwiches or served with toast - perfect for getting into the summer mood.
The best species to go for this month are those that have been farmed or have come from the Indian Ocean. Barracuda has a sweet-tasting, flaky flesh that can take strong flavours such as Thai or Indian spices. Alternatively, pan fry, grill or bake, but be careful not to overcook it as it will dry out.
Sailfish is a meaty fish that can also take some strong flavours or alternatively, is great on the barbecue. The most popular of the bream family is the gilt-head; a superb looking fish, farmed in the Mediterranean, with a slightly sweeter taste than sea bass. It tastes great simply stuffed with fennel, garlic and dill, baked in the oven served with spring onion mash and a creamy white wine sauce.
New Forest barramundi is the fish to use if you are particularly concerned about food miles. With a delicate sweet taste and succulent, firm white flesh with large flakes, this fish is great on its own cooked simply, as well as suiting stronger flavours.Rachel Sewter, Pauleys fresh produce marketing executive: Fresh British asparagus is the highlight of May; the season lasts for only eight weeks and is a sign that summer has begun. Asparagus is high in vitamin A and folate.
It was a favourite of the Romans, who considered asparagus to possess aphrodisiac qualities.
Firm stalks with closed tips and a good colour are all signs of top-quality asparagus. If you don't cook it on the day of purchase, try storing the stems in a glass of water in your fridge to maintain optimum freshness. Asparagus is best served simply; it's delicious char-grilled or steamed and served with a luxurious hollandaise sauce.
May is also a fantastic month for tender British salad leaves. Some of the best leaves are grown in the fertile silt fens of Lincolnshire. Mixing colours, textures and flavours such as peppery watercress, vibrant red chard and crunchy iceberg, creates an exciting salad.
National Watercress Week will be taking place between May 11 and 17 - celebrate by adding a refreshing watercress soup to your menu.With a relatively short season, the British strawberry will be around from May through to October. The first of the crops coming from South West Cornwall, they will be extra sweet with that 'just picked freshness'.
As the season progresses, the origin of the strawberry will change across the UK, depending on where the best strawberries are growing.
For further information, contact: M&J Seafood: 0845 606 9090 Pauleys: 0870 600 2005 Prime Meats: 0845 606 9090
