Silverfin Seafood Specialists

This is one of the busiest little seafood supplies that grace the treasure trove of foodie delights that is St George’s Market.
They have an extensive range of all manner of fish, they often have slightly pricier fish such as bream and turbot (pretty much the most expensive fish the waters around these parts have to offer)
The prices are pretty much on par with the other stalls selling fish in the market. On my last trip I ended up with some very fresh cracked crab claws which I turned into a very tasty potted crab. Simply made by making a fish stock from the claws and prawn tails, lemongrass, white wine, mixture of vegetables, bay, a touch of garlic and a few other bits and pieces. Reduced that down to about 50−100mls then melt some butter in a separate pan (lots and lots).
Bring to a slow boil and skim off the milk solids. Then mix in the crab meat and the reduced stock, pour into ramekins and chill in the fridge. I served it with fresh samphire I bought at the stall. Very good.