When I was a kid I used to live in a small Cornish village where the fishmonger would deliver to us in a little white van once a week. I was a typical small kid. I liked fish fingers, fish cakes and tuna from a can. I didn't like seeing my mother prepare proper fish with their fishy scales and their bones and those eyes, especially the eyes. I became vegetarian.
Today the fish eyes don't bother me so much, and I am an avid believer in buying local and prefer my flesh eating friends to source better meat and fish, and eat less often. I am not alone. This is one of the reasons that Ashton's thrives. They sell great fresh fish of a wide variety and you can buy it right in the heart of Cardiff. Not ALL of it is local, mind: 'Fish and shellfish is sourced from every fishing port in the UK. Fresh fish is also purchased from various parts of the world, including Alaska, Norway, Chile, Saudi Arabia and Seychelles. The company will also mail order the Welsh delicacy lavarbread.' So if these things bother you, check first.
It is one of the largest fish retail outlets in the United Kingdom, employing around 25 staff and their other catering supply business supplies many of the major hotels and restaurants in the Cardiff area. They should know what they are doing too, Ashton's set up shop way back in 1800 and has been in the Central Market since 1890.
As well as fish, Ashton's also sell poultry and game. During the game season, wild boar, kangaroo, ostrich, emu, pheasants, partridge, grouse, wild duck and rabbits are available. You can see a full stoclist for fish, shellfish and meat on their website. They also list loads of recipes on their site, here's their one for Smoky Topped Fish
Ingredients
4 x 170g (6oz) thick coley or cod fillet, fresh or frozen
salt and blackpepper
knob of butter
dash lime or lemon juice
60g (2oz) cheese, grated
4 rashers of grilled bacon, chopped
slices of lemon, to garnish
Method
Preheat the grill
Place the fish onto a lightly greased grill pan. Season.
Dot with the butter and sprinkle with lime or lemon juice.
Grill for 8-10 minutes (15-20 if frozen).
Sprinkle with the cheese and top with bacon.
Return to the grill and continue to cook for a further 1-2 minutes.
Serve with stir fry vegetables.
Serves 4
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