Two fish swim into a concrete wall.  One turns to the other and says…’Dam’!


I’m making Lime Marmalade today as someone requested it at the Market last Sunday.  I try to please my customers!  Someone also asked if I had any Quince Jelly.  I’ve never worked with Quince before but I may have to give it a go.  It’s related to the apple and pear and is one of those fruits that really must be cooked prior to eating as it’s very bitter.


Terri’s Tasty Tip…

How to choose fresh fish:

When buying whole fish, look for flesh that’s firm and shiny, with no discoloration and that bounces back when pressed with your finger.  The eyes should be clear and bright and not sunken.  The gills should be pink, not brownish.

Fish fillets should have a moist surface and firm texture, with no mushiness.  A little separation of the individual flakes is normal.

Fresh fish doesn’t smell ‘fishy’ – it should have a light aroma of the sea.  Oily fish such as salmon or mackerel, should have a light, fresh oil smell, and not a rancid oil aroma.

Refrigerate fish as soon as possible – the lower shelf of the fridge is best as it’s the coldest part – remember, cold descends (heat rises).  Fresh fish can also be frozen; defrost it overnight in the fridge before use.


Make your own Tartar Sauce.  It tastes much better than store bought and will keep for a few weeks.  If you already have a jar of store bought tartar sauce, use that up and keep the cleaned out jar for your homemade sauce.  These are ingredients that I always have so can make this whenever I need to.  It’s really best to make it before you need it to allow the flavors to mix, but it’s not a necessity.

1 C. mayonnaise (full fat or light – your preference)
2 tsp. mustard powder
1 Tbsp. white wine vinegar
1 tsp. green olives, finely chopped
1 tsp. gherkins or dill pickles, finely chopped
1 tsp. capers, finely chopped
1 tsp. fresh chives, chopped (1/2 tsp. if dried)
1 tsp. fresh parsley, chopped (1/2 tsp. if dried)
1/2 tsp. salt

Mix all together and keep in jar in fridge.



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