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Sole of Discretion


Regular price £9.90 GBP
Regular price Sale price £9.90 GBP
Sale Sold out
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Crab - Handpicked, unpasteurised purse meat, packed for us by The Cracking Crab Co, just along the Fish Quay from us here in Plymouth.

Prawns - wild Cornish - Cornish prawns are small but tasty, and we favour them for both their sweet taste and low impact on the marine environment.It has taken over 4 years to find prawns we feel confident to sell, knowing they are doing as little damage to the ecosystem as is possible, and tasting delicious. At Sole of Discretion we therefore use only creel caught prawns. Ivor and Cameron are two brothers working together on the Peter John II , setting pots and catching prawns for a limited season off the south coast of Cornwall. Cooking InstructionsServes 4 as a starter 500g Cornish prawns (Palaemon serratus)Pan with lidServe with some good fresh breadAdd lemon and mayonnaise to tasteMethodYou just can’t beat the flavour and texture of Cornish prawns, straight out of the sea and cooked in salted water. They are small but the flavour and texture is simply delicious. Peeling prawns may put some off, but sitting with a big pile of prawns is slow food at its best!Fill a large pan with water with salt added if liked. Bring the water to the boilAdd the prawns, bring back up to the boil and then maintain gentle boiling. Cook for a total of 4-5 minutes.Drain the prawns into a sieve or colanderPlace in a bowl and allow to cool.Serve in their shells. To peel a freshly cooked prawn:Hold the head between first finger and thumbWith your other hand pinching behind the carapace slightly, pull the tail away from the head and carapace.There is tasty juice inside the head that you can suck out.With your thumb nail push up at the edge of the underside of the prawn and loosen the first couple of segments of the shell covering the tail and peel them off, including the legs. Then holding the tip of the tail and the tail fins firmly pull the meat out of the tail shell. best enjoyed with a glass of cold white wine or beer and good company! Packs 500g each, 100% prawn, no gas-flushing or sulphites added.

Prawns - farmed in New Caledonia - Finding truly sustainable prawns remains a top priority for us here at Sole, and while we love working with Ivor and Cameron in Cornwall on their pot-caught red-shrimp, the season is very short, and because of their scarcity and unbeatable flavour, the price makes them really a very special treat. We tend to avoid farmed products wherever possible, and the same would be the case for prawns, except that the farmed option has one large factor in it’s favour and this is because catching wild prawns is one of the world’s most damaging methods of fishing. Any reduction in that destructive fishing method is therefore already a benefit as very few wild prawns are caught with as little impact on the marine environment as Ivor and Cameron’s pot (or creel in Scotland) caught prawns. Wild prawn trawling is damaging for a number of reasons,  firstly, the damage the heavy trawls have on the bottom of the seabed; fragile coral, seagrass, rocks – all the things young sea life needs to mature, are destroyed under a heavy trawl, and seabed the size of a football pitch is needed to catch just 1kg of prawn.  Secondly, bycatch – catching species that the prawn fishers aren’t intending to catch is often higher than the catch of prawns themselves, in the worst reports from Scotland only 11% of the catch were actually prawn, the rest is unwanted bycatch which more often than not is thrown back, dead, into the sea (in spite of the EU discard ban). Most farmed prawns in UK supermarkets are tiger prawns, often farmed intensively in south east Asia and south America, destroying ancient mangrove (highly important ecosystems), polluting the local slow- flowing water systems, releasing antibiotics into the sea, and are fed on already depleted wild fish that from a nutritional, social equality, and marine destruction point of view would be better off eaten by humans rather than fed to farmed prawns.  Farmed prawns as a rule are not environmentally friendly in our view.  We have found a farmed prawn, which though not as sustainable as the locally caught Cornish cold-water prawn, are on the better end of the scale. These blue prawn are a very particular species : litopenaeus stylirostris. For thirty years, New Caledonian prawn farmers have been dedicated to preserving the incredibly rich natural habitat (about 15,000 marine species of which 5% are endemic) as well as the pure waters of the lagoons. They build prawn farms on the coast, behind the mangroves They are raised in low-density ponds of 400gm per cubic metre, this compares to 2000gm per cubic metre adopted by other large-scale producers. In addition, only one breeding cycle takes place annually, allowing the shrimps to breed in a natural cycle, and the habitat to fully recuperate. Nurtured in basins built in natural beds and filled with water from the lagoons, the prawns are taken good care of at each stage of their production, in line with the principle of moderate and natural growth. Harvest takes place from mid-December to mid-August according to seeding periods, preferably during the night in order to avoid disruption to the animals. The farms have a relatively low impact on the environment, and are also considered an invaluable contribution to the economic and social development of local tribes, as they provide job opportunities and professional training. These prawns are fed without antibiotics or GMO in their feed.  They are fed on a diet of mostly plankton, and the feed is not imported, but made locally in New Calendonia from cereals, fish and crustacean meal (but not shrimp meal). The New Caledonia prawn is highly valued for its rich and subtle flavour, its unique, slightly sweet iodized taste, high umami content and a firm and juicy texture.

King scallop  - pecten maximus Sold in minimum 200g packs with 4 - 9 scallops per pack. Pan fried with a bit of lemon is often how scallops are served -the part we generally eat is the white adductor muscle which it uses to open and close it's shell and the orange (female) and creamy (male) roe. Scallops are bivalve (2 shell) molluscs which are widespread and common. The main method of capture for King scallops is dredging and this is considered one of the most damaging methods of fishing. Our scallops are caught in two ways – either dive caught or through a limited 3 month season we buy Duchy scallops that are hand-dredged by highly restricted gear. Salcombe bay is open to scallop dredging for only 3 months of the year, the towed gear is much lighter than industrial dredgers, the gear doesn't have ‘claws’ which means it doesn’t break up the seabed, the fishing areas are highly restricted to avoid for example sea grass, the number of dredges is limited to 2 per side. To help protect the species, our Duchy scallops are fished between December and March so the breeding season April to September is completely avoided. Our hand dived scallops are fished sporadically all year round, but as they are hand dived only the scallops that have reached sexual maturity are captured and they are well above the legal minimum landing size.

Squid - Our squid is jigged (line caught) by local boats off the Devon coast.

NOTE: these may have been previously frozen in which case they are likely to arrive in a defrosting state. They are perfectly safe to refreeze if you wish to.