Seafox Management Consultants Ltd
Office F6
The Enterprise Village
Prince Albert Gardens
Grimsby
N.E. Lincs
DN31 3AT

t: 01472 350022
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Our Blog

Posted By: Leanda Ashley

 

SPRING SMOKED FISH DISH

Seafox are working with the Grimsby Fish Merchants Association to deliver an initiative to raise awareness of traditional fish smoking in the UK, particularly the great tastes and amazing health benefits of the products. This project is funded by the Seafish industry Authority and the European Fisheries Fund.

In this weeks blog, we would like to whet your appetite with a delicious recipe using traditional smoked fish.

Smoked Haddock and Cherry Tomato Rarebit

Serves 4-6

Ingredients

For the rarebit sauce
50g reduced fat margarine
50g plain flour
A dash of Worcestershire sauce
600ml semi skimmed milk
Pepper to taste
100g grated Lincolnshire Poacher cheese
2 tablespoons wholegrain mustard

For the Fish
50g margarine
1 clove of garlic, peeled & crushed
550g cherry tomatoes, halved
350g spinach, washed & trimmed
Pinch of freshly grated nutmeg
550g undyed smoked haddock, skinned & de boned
50g Lincolnshire Poacher cheese, grated

Method

Method—Preheat the oven to Fan 170˚C, 190˚c, Gas mark 5
1. To make the sauce—melt the margarine in a saucepan. Stir in the flour & Worcestershire Sauce.
1. Cook, stirring for 1 minute. Remove the pan from the heat & slowly whisk in the milk until combined.
2. Return the saucepan to the heat & bring to the boil, stirring all the time. Simmer for 2 minutes, then stir in the pepper, grated cheese & mustard..
3. The sauce to one side.
4. For the fish— Melt one third of the margarine in a large frying pan, add the garlic & cook until just coloured.
5. Add the tomatoes & toss them in the garlic margarine, just enough to heat through. Tip the mixture into the base of a shallow ovenproof dish & spread in an even layer.
6. Add the remaining margarine to the frying pan & add the spinach, cook until wilted.
7. Tip into a colander, drain any excess liquid, season with salt, pepper & the grated nutmeg
8. Arrange the spinach over the tomato layer in the dish, then cover with the fish fillets.
9. Heat the rarebit sauce & spoon evenly over the fish to coat the fish fillets. Then sprinkle over the grated cheese.
11. Bake in the oven for 30 minutes or until golden & bubbling & the fish is cooked through.
12. Check by inserting the point of a knife into the fish. The flesh should flake easily. You can finish the rarebit off under the grill to brown the top more.

 

For further recipes and information on where to purchase traditionally smoked fish, please take a look at their project website:-

http://www.traditionallysmoked.co.uk/recipes/

 

 

Posted By: Chris Wilson, Freeman Street Business & Digital Hub

 

FREEMAN STREET BUSINESS & DIGITAL HUB

 

The official opening of the Business & Digital Hub on January 31st 2014 was the culmination of four years of hard work – formulating the business plan, ploughing through extensive ERDF documentation, and the construction process to produce one of the most high-spec office spaces in the Grimsby area. We could not have got to this point without the help of numerous individuals and organisations, including Seafox’s Liz Baghurst for guiding us through the grant application stages, and the Department of Local Communities and Government for match-funding the project.

Located in the north-east quarter of Freeman Street Market, the 985m² Hub has already proven since opening what our research indicated when the Hub was conceived: there is great demand for high-quality offices and meeting rooms in the East Marsh; particularly as the East Marsh is undergoing a renaissance of sorts.

The Enrolled Freemen of Grimsby, and its wholly-owned subsidiary: Pastures Development Company Ltd, are at the forefront of Freeman Street regeneration scheme. In Freeman Street Market itself, courtesy of over £1 million in investment, footfall has increased 20% since 2009. The renovation of the Market stalls, lighting, and flooring to modern standards – while also creating the unique ‘Courtyard’ area that houses retail space and a café – has created a comfortable environment for customers to shop and relax.

Now with the £1.4 million Hub open, we are turning our attention to attracting a wide-range of businesses into the area – from the community sector, to those in the digital and renewables industries.

The Hub’s role in the area’s regeneration is twofold. First, our space facilitates job creation by providing cutting edge space for businesses to let on a flexible basis; while our meeting rooms are perfect for the type of training and seminars that can help increase employability. Then, by housing the area’s best and brightest companies (who may not even consider basing themselves in East Marsh otherwise), the economic benefits will be substantial as individuals begin to use Freeman Street’s eclectic range of shops and services. This will give the area as a whole a massive uplift.

That is why this is such an exciting time for Freeman Street and East Marsh as a whole, and the perfect reason to bring your business to the Business & Digital Hub. Please visit our website FreemanCreative.co.uk, or call us on 01472 426450 for more information about our office spaces and meeting rooms.

We hope to see you in the near future in the Hub!

Posted By: Roy Palmer

OUR ASPIRATION - THE FISH FINGER

 

I had the opportunity to go to North Atlantic Seafood Forum (NASF) for the first time and overall had an excellent time in Bergen. My congratulations to Jorgen Lund and his team at NASF.

There were certainly lots of excellent high level executives in attendance and that augers well for the event and the on-going activities of the exciting seafood industry that we belong. To hold the event in Bergen where the high street is a harbour of fishing and aquaculture vessels coming and going is marvelous.

I am certainly not being critical but it made me think that having that level of participation could be actually creating some great outcomes for the industry overall. An event that people want to go to as it’s not just a talk fest but it’s a place where problems are solved, where people see the value-add, where problems are shared and solved.

Whilst at the events Whitefish Forum discussions it struck me that we are producing delicious, nutritious wild harvested whitefish and the main aim seems to be to turn them into a commodity. Fishermen are losing their lives (something Mike Berthet from M&J Foods pointed out in his presentation) in the last ‘hunter-gatherer’ protein that we are putting on consumers plates and the main thought is turning the product into blocks and creating crumbed/breaded products which need to be fried (thus possibly losing all the nutrition) and fighting to the bottom of the chain in selling to the likes of famous burger chains, etc.

If creating the Fish Finger or Fish Burger is all we are aiming to aspire to then I am thinking that we might be wasting our time and, more importantly, some fishermen’s lives!

Surely we can do better? Surely we have more innovation than this? Or are we stuck in the mold that we have these processing plants and equipment so we will continue to follow the road we have been travelling since Captain Birdseye, or whoever (actually the word is the fish finger was developed in an old Birds Eye factory in Great Yarmouth by Mr H A J Scott in the 1950s*), invented the famous ‘finger’.

Apparently Birds Eye* launched the fish finger in the autumn of 1955 at the Brighton Sales conference and the selling price at the time was 1s 8d. I wonder what that equates to in today’s terms? Have we really got our value from this?

Can anyone really tell me that we are maximizing the phenomenal white fish resources that we have by taking this commodity route? 

Perhaps every year the NASF should have a contest for the best innovative product for utilisation of white fish – maybe one for wild harvest and another for aquaculture. This might drive change and we might start moving into a new paradigm.

Every time I am back in the northern climate in winter I marvel at the courage of the fisher folk that risk their lives every day searching the freezing oceans in all types of weather for their sustainable quotas, meeting all the laws that bureaucrats throw at them. I wonder very seriously about whether I could be that brave. I wonder why many of them do it when they see what comes out as a finished product – would a fish finger inspire me to risk my life?

We learnt at NASF that the German consumers are the most concerned about seafood sustainability and therefore create the need for others to follow their requirements with various costly certification issues.

Should we, therefore, continue to pamper to that market or should we start looking further afield to where the majority of middle classes with money in their pockets and a stronger desire for seafood with a less demanding approach? These maybe markets that appreciate a whole fish, or who like raw fish, or who enjoy their fish steamed. The world today is full of potential.

Is it time to give our ‘finger’ to the ‘finger’?

I look forward to hearing from you and sharing your ideas.

You can email me at palmerroyd@gmail.com

Source

* http://www.telegraph.co.uk/foodanddrink/7868771/Fish-fingers-10-things-you-almost-certainly-dont-know.html

 

Posted By: Allen Young

 

HELPING THE SOCIALLY EXCLUDED & RELIEVING POVERTY

Harbour Place Day Centre in Grimsby was formed in 1996 to address the needs of the homeless in the town.  I am informed by our longest serving volunteer that three people turned up on the opening day. Each person had something different to eat: beans on toast, sandwiches, and soup. Oh how things have changed!  In 2012 our team of volunteers served up almost 8,000 two-course mid-day meals and 2,000 breakfasts, with an average of 40 meals being served every day.  The average number of people coming through the doors is now 50 people per day. You can imagine it gets very busy in the Centre around mid-day.

Our services have developed and expanded over the years to address the needs of our client group and changes brought about by welfare reforms but underpinning our work are the same values and principles Sister Hilda held when she turned the key of the door to those first three people.  It is so pleasing when people visit the day centre and comment on how friendly and relaxed the atmosphere inside the day centre is. “It’s not what I was expecting, everybody is so polite” and “I can’t believe how many people there are in here and it’s so calm” are some of the frequent comments we hear.  Our philosophy, as we say to our visitors, is treat people with respect and they will show it back to you – it seems to work.

Clients that come into Harbour Place are some of the most disadvantaged and marginalised members of our community.  If we are to believe statistics Harbour Place is situated in a socially deprived area. The majority of clients are living in the East Marsh, identified in the top 1% most deprived wards in the country. Most of our clients are unemployed, claiming state benefits and living on or below the poverty line. Many are living in sub-standard housing; hostel accommodation; or are homeless, sleeping rough or ‘sofa surfing’ at friends houses. Consequently, this ‘hard to reach’ group lead chaotic lifestyles and many have complex needs. Harbour Place helps to tackle these issues in a holistic manner by supporting the client to make changes to improve their lives. As we said in our successful Big Lottery application, “Harbour Place is the glue that helps to stick it all together.”

Recently Harbour Place has made some really positive steps to reduce homelessness and rough sleeping, through our outreach service.  The outreach project supported over 100 rough sleepers and homeless people in 2012 and successfully assisted many of them into accommodation. This work has developed further with the introduction of Harbour Place’s Housing Project. Harbour Place is now co-working with a private landlord to provide shared housing accommodation. Although in its infancy 18 people have been accommodated and are being supported by Harbour Place Outreach.  We are really pleased with the way that the project is going at the moment.

Funding is a continual challenge for all charities, particularly charities which are not sustainable. Our association with Liz Baghurst at Seafox was instrumental in supporting us with the application process for the Big Lottery fund which also necessitated a detailed independent evaluation of the centres work.

We are predicting an exciting year in 2014.  Our successful Big Lottery application will without doubt have a positive impact on many people in this coming year and the years that follow.  The real shame is, that there is a real need for places like Harbour Place in this day and age.