June 7th -- Sorry but I will not have sea scallops this year.
The Royal Chef make a Kedgeree
and serving a Cullen Skink !
Hot Smoked Mackerel made with large wild Atlantic Mackerel
Richard’s hot smoked mackerel is made from mackerel caught from a highly specialized offshore fishery from Newfoundland in the fall. They are larger than normal mackerel, with a higher oil content that makes them perfect for smoking. Most are shipped to Russia and Japan where this exceptional fish is most sought after. It is hot smoked, ready to serve… just thaw, and allow to warm to room temperature. For the very best result (highly recommended), warm at 220°F in your oven for about 25 minutes, and serve when
the oil is glistening!
Thank you and Enjoy!