One of my sons girlfriends was talking to my wife about their activity in bed & how the other night she nearly fainted! And did she (my wife) ever experience the same. I overheard her say, no, but she has nearly nodded off a few times!!

Well, what I lack in some departments (not!) I make up for in others and the particular department that I’d like to introduce to you is our Call Centre a state of the art operation manned by a very experienced team, whose sole aim in their Regal life is to ensure you get the Best Seafood-Best Service-Best Advice, Delivered Everyday and that by the way is also the company’s mission statement.

(and our Lemon Sole Royale will set your taste buds tingling, give it a try - it’s a quality lemon sole fillet complemented with a lovely cheese, mushroom & prawn sauce wrapped up in a crisp lemon & pepper breadcrumb, it tastes fabulous!)

No time left I’m afraid, I’ve got to write a letter:-

Dear Claire Rayner,
My wife doesn’t understand me…………..

The Jolly Fisher

I thought this week a rant on endangered species would be in order, in particular husbands! What is it that we have to do to ensure a peaceful and pleasant home life? Can anyone out there tell me? Why is it the woman we marry do turn out to be like their mothers; our dreaded mother-in-law and why did we ignore our fathers who told us this would happen!

Other endangered species are our trawlermen and unless the British Government get their act together and support our fishing industry, we are in danger of being overwhelmed by our EU trawling cousins and the UK fishing industry already in decline will cease to be!

So my suggestion is to lobby your local MP and write to our current (or next!?) Prime Minister; too much is at stake and this country has lost enough industries to other parts of the world. Don’t let this happen to our fishing industry, which over the years has fought valiantly THEY NEED YOUR HELP, NOW.

The Jolly Fisher

We’ve had a busy week here at Regal, in fact every week is busy! It’s not just a great place to work but TEAM Regal are a great bunch of people to work with. They have just one aim in their Regal life and that’s to make sure, you; the customer receives a top quality product & service and it’s great to see the letters thanking them for doing exactly that.

Talking about service can anybody out there take me through which is the best laptop to buy? I need one for my son before he departs for uni. and I’m completely bamboozled by it all and to be frank he (Alex) is not much help, are they all like that at 18!?

It seemed to me when I was 18 (which was not that long ago, thank you) we were more independent, or is that me looking through the rose coloured spec’s? But we learnt to look after ourselves and I can remember my first fish-dish why don’t you give it a try, it’s quick & easy

Ingredients
Nice piece of fresh Regal Haddock fillet
Our best fresh Salmon (about 200g)
Big handful of Regal Superior Prawns, defrosted
1 x sachet of Regal Hollandaise Sauce, defrosted
2 handfuls of your favourite vegetables, chopped and sliced
400g Potatoes

Method
1) Preheat the oven to 200°C/400°F/Gas Mark 6
2) Cook the potatoes in salted water for 15 minutes, mash with plenty of butter & milk (or cream) and set aside to cool.
3) Microwave the fish together for 6-7 minutes or until cooked through. Flake into a large ovenproof dish.
4) Blanch the vegetables in salted water for 4-5 minutes, drain and mix with the fish.
5) Add the Regal Superior Prawns.
6) Pour over one sachet of sauce and mix through, add a little milk if required.
7) Spread the mashed potato evenly over the mixture. If desired, sliced tomatoes can be placed around the edge of the pie and the centre sprinkled with grated cheddar cheese.
8) Bake the pie for 25-30 minutes or until the topping is lightly browned.
9) Serve with carrots, peas and crusty white bread
Fills about 6 hungry people!!

’til next time.

The Jolly Fisher

Well “Love Island” has finished and I suppose “I’m Celibate Get Me Out of Here” is due soon, oh joy! - I think Beeankle & Calcium deserved (!?) to win, but the ones I’ll miss most, will be the coconuts; they (for me) were the stars of the show. Talking about stars, did you read about the downgrading of Pluto to a “dwarf planet”, how unfair is that? All those lessons learnt and what for…nothing! they won’t be re-writing The Planets Suite by Holst, (bet they never thought about that) - as Pluto was discovered in 1930 some twenty years after Gustav started composing his masterpiece and Pluto never got a mention or a note, was he ahead of his time, or what?

And talking about time, if you’re in a rush and lets face it who of us aren’t, here’s a great crab recipe:-

Chilli Crab Claws

Ingredients
908g Regal Jumbo Crab Claws, defrosted
200ml sweet chilli dip
200ml water
Spring onions
Extra garlic and lemon grass (optional)

Method
• Heat the water, sweet chilli dip, garlic & lemongrass (if desired) in a large saucepan
• Crack the legs of the crab claws open; remove the meat and add to the pan
• Crack the shell on the pincers, remove the shell but leave the meat on the pincers; add to the pan
• Slice the spring onion finely, lengthways and add to the pan.
• Heat through until piping hot
• Serve with rice and a crisp salad and a spring onion garnish

Delightful, easy and impressive!! Serves 2-4 depending upon how hungry you are - add some Regal Superior Prawns if you have a few mouths to feed.

That’s it for this week and for those of us at work and having enjoyed the bank holiday, a short working week as well…great! - Looking forward to some more blogging next time, bye for now.

(I have to submit these ramblings to our Editor-in-Chief for final approval and criticism, my humour always fails to impress (story of my life), as was pointed out to me how would Gustav Holst had known about the planet Pluto when it hadn’t been discovered when he started to compose the suites, as I told my editor, who gives jot? it’s all tongue in cheek anyway….by the way can anyone tell me what’ this P45 is all about?)

The Jolly Fisher

This has been making me titter (and I do like a little titter, now & again) - have you been watching “Love Island”? I do, especially for the two coconuts and their conversations. The one that’s making me titter at the moment is where the coconuts are on the beach:- (in Jamaican accents)

Little coconut; “I like the feeling of the sand running through my toes”,
Big coconut replies; ” Foolishness, you ain’t got no toes, you is a coconut”

Talking about fish, I bet you’re wondering how we moved on to that subject; well it’s the salmon connection to the “Love” in Love Island! and here’s a great way to serve this versatile fish to your loved one and don’t forget the glass or ten of bubbly to go with it.

Baked Honeyed Salmon

Ingredients
2 x Regal Scottish Salmon Fillet portions, fresh or defrosted
4 tsp runny honey
Juice of 1 lemon
Juice of 1 lime
Sea salt
Mixed peppercorns
2 tbsps white wine

Method

1) Place each salmon fillet piece on a piece of tin foil.
2) Drizzle the salmon with honey and lemon & limejuice.
3) Season with sea salt and peppercorns and pour a little white wine into the foil and wrap the sides of the foil around each salmon portion to make a parcel.
4) Bake in a preheated oven for 20 minutes at 180°C/350°F/Gas Mark 4

You may recall last week, that i mentioned my son, well he achieved his grades in “A” levels and is off to his chosen uni. I tell everyone he has my brains and his mother’s looks - highly intelligent and very ugly!

It’d be great to hear from you and any comments you might have on our blog page would be “gratefully (!?)” received, we might even get a rant going and who knows where that could lead…..

‘Til next week then.

The Jolly Fisher.

Have you been watching the programme on BBC1 about deep-sea trawling? How dangerous & scary is that!? - I can tell you about something even more dangerous & scary and that’s when our Director of Fish Purchases is down on the docks buying fish for our customers. Woe betide the merchant who fails to land only the best quality available…

And talking about top quality, our suggestion is to buy fresh haddock over cod as it’s coming in great at the moment; with so many ways to cook this terrific fish its definitely worth ordering.

A favourite of mine is Baked Haddock with Mushroom sauce:-

Ingredients
1kg of Regal Haddock Fillets, skinned and boned, fresh or defrosted
1 can cream of mushroom soup
1 onion sliced
200g grated cheddar cheese

Method

Lay haddock fillets in an ovenproof dish. Cover with sliced onions.
Pour the can of cream of mushroom soup over the fish and onions.
Sprinkle with the grated cheese.
Bake in preheated oven at 200°C/400°F/Gas Mark 6 for about 30-35 minutes or until fish is cooked through.

Serves 4-6 hungry family members

Can you imagine life without Regal?

Well you probably can’t because you’re one of our 80,000 customers already, but if you do know someone who loves fish and isn’t a Regal customer (do these people really exist?), we’d love you to tell us - it’s called Recommend a Friend and when your friend has their first order delivered, we’ll give you £25 off the order you place for yourself after that. For full details see the Special Offers Terms & Conditions on our site.

Arn’t these blogs great..

And talking about great, my son Alexander, recently returned from Magaluf told me he was having breakfast every morning, we’d told him to eat well whilst away and look after himself and I was really proud of him. What I found out though was, he wasn’t getting out of bed in the morning to go down to the hotels restaurant for breakfast, he was coming in from an all-niter, having his breakfast & then going to bed!

I’ll blog off now, more next week.

The Jolly Fisher

Just as it says!