Donegal Catch is encouraging Irish households across the country to eat more fish by sharing top tips on how to cook easy and tasty recipes for all the family to enjoy. Easy to prepare and helping to reduce food waste, there’s a great range of Donegal Catch products to choose from! So pick up your favourite fish, or try something new, pack your freezer, and you’ll always have a nutritious, quick and convenient snack, lunch or dinner ready to go.
From the finest Atlantic Salmon Fillets to King Prawns, family favourites of Fish Fingers and Breaded Cod, the Donegal Catch frozen fish range is versatile, easy to prepare, naturally high in protein and full of vitamins.
Masters of bringing fish to Irish tables for over 30 years, this National Fish Week, Donegal Catch is encouraging families to aim to enjoy two portions of fish a week, with some great ideas for new recipes to try at www.donegalcatch.ie (some below too)
Working closely with fish suppliers to bring great tasting fish and supporting responsible fishing practices, the Donegal Catch frozen range is fully traceable back to the boat. For Irish haddock, whiting and hake, Donegal Catch are engaging in a Bord Iascaigh Mhara (BIM) backed Fishery Improvement Project (FIP), which focuses on improving the sustainability of these Irish fisheries. Donegal Catch procure haddock, whiting and hake from a number of Irish co-ops and fishermen who are part of the Fishery Improvement Project.
In a recent Kantar report last year an additional 24,000 Irish households shopped for frozen fish, totalling a value of €10.5 million to the frozen fish category. Irish consumers are recognising the health benefits of consuming more fish as its low-fat, a good source of protein and vitamins in particular omega-3 fats. Easy to prepare and helping to reduce food waste, frozen fish such as Donegal Catch is the perfect option for a busy household.
This National Fish Week why not pop into your trolley some of the newest and favourite products in the Donegal Catch range, available in supermarkets nationwide;
Donegal Catch Breaded Cod
RRP - €5.50 X 4 Fillets
A mild flavoured fish with chunky flakes, Donegal Catch Breaded Cod is naturally high in protein and free from artificial colours, preservatives and flavours. Lightly coated in a scrumptious signature crumb or batter making them ready to be enjoyed by all the family, conveniently prepared. Just pop them in the oven from frozen to deliver a tasty meal.
Donegal Catch Atlantic Salmon
RRP - €11.99 X 4 Fillets
For fish lovers who prefer natural or un-coated fish fillets, these Atlantic fillets are fresh frozen, prepared, filleted and deboned. Cooked from frozen, so no need to defrost, known as the ‘King Of Fish’ Atlantic salmon is naturally high in protein, omega 3, vitamins B12 and D.
Donegal Catch Cider Haddock
RRP - €5.00 X 2 Fillets
Have a tasty, gastro-inspired treat with the new award-winning Irish Pale Ale and Craft Cider Donegal Catch range. Made with premium cod and Irish haddock fillets, coated using a signature batter from the Armagh Cider Company, these are the perfect Friday night treat!
Donegal Catch Omega 3 Fish Fingers
RRP - €3.00
Whether it’s a hectic tea-time dinner or a yummy fish finger sandwich, Donegal Catch has a range of healthy and nutritious fish fingers to suit all ages. Made with 100% fish fillet , wrapped in a crispy golden crumb and are a great way to introduce fish to the family that are high in omega 3, A source of protein and vitamin B12.
Try out these easy, simple and delicious Donegal Catch recipes for all the family to enjoy;
Little Fishy Salmon Nuggets
Serves: Makes 10 Nuggets Prep Time: 10-15 mins Cook Time: 10 mins
2 Donegal Catch Salmon Fillets (defrosted) Juice 1/2 lemon 4 Sprigs fresh thyme leaves 1 tsp garlic powder (or 1 garlic clove crushed) 1 egg 4 tbsp plain flour
To shape 2 tbsp plain flour 1 egg whisked 100g fine breadcrumbs
2-3 tablespoons rapeseed oil for frying
To serve (per child) 90g peas & sweetcorn cooked 2 long stem broccoli steamed 4 chives Slices spring onion and poppy seeds for eyes
Method: 1. Remove the skin from the salmon, then place the fillets into a food processor along with the lemon juice, thyme leaves, garlic powder and egg. Whizz up until the mixture is really smooth.
2. Using a spoon, add in the flour and stir until the salmon starts to resemble a sticky dough.
3. To make into fish shapes, add 2 tablespoons of flour onto a plate, then rub your hands with flour to prevent the dough from sticking to them.
4. Take a tablespoon of the fish mixture and roll into a circle on the plate completely coating it in flour, press down to flatten, then using your finger shape the end into a fish tail. Repeat until the fish mixture is completely used up.
5. Use a pastry brush to coat the fish pieces with egg, then sprinkle over the breadcrumbs. Then flip them over, coat the opposite side with egg and add breadcrumbs.
6. Heat the rapeseed oil in a pan and fry both sides of the nuggets until golden brown.
7. To make the fish plate - decorate the plate with broccoli, add the peas and sweetcorn to the bottom and a few chives. Place the fishy nuggets in the water then add a slice of spring onion and poppy seed for eyes.
Kid-Friendly Fish Pie
Serves: 2 adults + 2 children
Prep Time: 10-15 mins
Cook Time: 40-45 mins
Splash olive oil
1 medium white onion 2 cloves garlic 80g butter 80g plain flour 800ml milk Black pepper to season 4 fillets frozen Donegal Catch Haddock fillets 2 fillets frozen Donegal Catch Cod or Whiting fillets 4 fillets frozen Donegal Catch salmon fillets 1tsp garlic powder 50g frozen peas 50g frozen sweetcorn
900g Maris piper potatoes 60g butter 4tbsp milk 2 spring onions Black pepper to season
1. Heat the oil in a pot then finely dice the onion and garlic and fry until the onion starts to soften.
2. Turn the heat to medium, then add the butter to the pot and heat until melted.
3. Stir in the flour and cook for about 1 minute before slowly whisking in the milk to from a smooth white sauce.
4. Cut the frozen fish into chunks and add to the sauce, along with the garlic powder, peas and sweetcorn. Give the sauce a good stir, then leave aside.
5. To make the mash, peel and cut the potatoes into chunks, cover with water, then boil for 10-15 minutes until tender. Drain then mash with the butter and milk, then finely chop the spring onions and season with little black pepper.
6. Pour the fish mixture into an ovenproof dish, then spoon over the mashed potato. Using the back of a fork fluff up the potato so that it crisps up with baking.
7. Bake the pie for 30 minutes until the top of the potato is golden brown.
8. Serve with finely chopped parsley and a little extra black pepper sprinkled over.
For more delicious National Fish Week recipes visit – www.donegalcatch.ie
Slán go fóill,