Easter came early this year, much to the delight of everyone who was able to enjoy the long weekend and more importantly Fish & Chip shops around the country.
The sight of clear skies and sunshine drove thousands of fish fans to our region’s coasts where they celebrated Good Friday the only way they should – with a delicious portion of the nation’s favourite take away.
Local papers reported hundreds of people queued for 90 minutes in South Shields to get their chippy lunch from award-winning Colmans. The Ocean Road establishment, which opened in 1926, has been supplied with our delicious Frozen at Sea fish for the last 30 years.
One hungry customer, waiting outside, said: “It’s well worth the wait. Nothing would stop me from breaking with the tradition of fish and chips on Good Friday, even if I had to wait all day.”
This got us wondering what it is about Fish & Chips which makes it taste so great, people will wait hours to eat it?
Whether you’re a Cod or Haddock fan, our Frozen at Sea fish will create a taste sensation in your mouth from your first bite to your last. This is all down to the fact the entire process happens within 2-6 hours of the trawl being caught:
• The trawlers are equipped with special sized nets that let out the smaller, immature fish.
• Once on board, the live trawled fish are transferred into holding tanks.
• Within 1 hour the fish has been hauled, gutted, bled and put in ice.
• Fish are covered in ice immediately to maintain peak freshness.
• Once filleted, all produce is trimmed and graded, with only the superior fillets being selected for our needs and frozen.
• The product is then stored in a temperature controlled hold.
All good chip shops know that to make the perfect chip, a floury potato is important because it has a soft, dry texture. Whether our Friers use beef fat, vegetable or sunflower seed oil, they will more than likely make sure the potatoes are twice-fried, first at a lower temperature and then briefly at a higher temperature. This doesn’t do much for your waist line, but will make your chips taste sensational.
Whether your fish is beer battered or crispy, there’s no denying how great it sounds and then tastes when you plunge your fork into your battered fillet. According to science, beer makes such a great base for batter because it simultaneously adds three ingredients – carbon dioxide, foaming agents and alcohol – each of which brings to bear different aspects of physics and chemistry to make the crust light and crisp. We can’t really argue with that!
Mushy peas, gravy, curry sauce, salt, vinegar, ketchup, mayo, tartare… The list of what you can add to your fish and chips, if desired, is endless. However, if you keep it plain and simple, you can rest assured you’ll be left feeling fully satisfied.