June 7th -- Sorry but I will not have sea scallops this year.
The Royal Chef make a Kedgeree
and serving a Cullen Skink !
Large hook-caught cod cured with pure sea salt.
Stonington Seafood’s extra-large cod are hook-caught from small day boats and bled carefully, making them perfect for premium bacalao. For centuries fishermen have landed cod from the same fishery to be destined for the worlds most discerning Basque and Spanish Salt Cod markets. Richard’s Salt Cod is made in small batches with sea salt. His special green cure results in a softer and not fully dried-out bacalao. It comes skin-on, so is also suited for traditional Bakailaoa pil-pilean recipes. Soak for 48 hours under refrigeration, with three water changes, for a perfect salt balance and texture.
Thank you and enjoy!