Say hello to the spooky season


Posted 6 Oct 2019 by The Saucy Fish Co.

We love Halloween here at The Saucy Fish Co. It’s a chance for us to dress up, eat lots of sweets and watch some classic horror films.

You don’t have to search for too long on your dusty DVD shelf to find some scary marine-based films. Jaws is the obvious classic but you also have Piranha, Orca the Killer Whale, Deep Blue Sea and, more recently, The Meg. And there’s a whole load more from screenwriters who seem to find the sea a terrifying place whilst we view it is as the friendly home of our favourite meal ingredients.

Pumpkin going spare?

One of the biggest challenges of Halloween is what to do with the insides of your pumpkin after you’ve scooped it out and carved a spooky face into the skin. Rather than getting rid of all that healthy veg, why not try this neat little recipe? It’s perfect for a chilly October 31st before you set off to bother the neighbours then spend the rest of the evening doing the monster mash. Give it a go if you dare.

Fish and curried pumpkin

Serves 4


○ 4 fillets of a white fish such as cod

○ 1 kg butternut cut into small cubes

○ 1 tbsp olive oil

○ 1 tbsp mild curry powder

○ 2 crushed cloves of garlic

○ 1 tbsp mango chutney

○ Chopped, fresh coriander

○ 2 chopped green chillies

○ A thinly sliced red onion

Put your pumpkin in a large roasting pan with the onion, curry powder, garlic and some salt Cover and cook for 25 minutes at 180C and then remove the foil for another 20 minutes. Add the chutney, chillies and coriander. Next, fry your fish in a pan for up to 4 minutes on each side. Serve curry on a plate, fish on top and then maybe a dollop of natural yoghurt. Then put on your fancy dress outfit and start trick or treating.