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Dennis Family Fishmongers: How we sparkle!

For fresh fish, seafood and shellfish that’s usually locally caught, always quickly processed and perfectly prepared, look no further than Dennis Family Fishmongers. But of course, we would say that, wouldn’t we? So for the greatest reassurance as to how brightly we sparkle, we’ll share with you all the details of our recent reviews and audits. You’ll find there’s no place for modesty in this blog as, quite simply, we couldn’t have done better. From far exceeding the national average performance in our FoodQuad audit, to an exceptional review by the highly regarded SALSA and full marks for our Food Hygiene rating, this upcoming blog will be presented with more glitter and pride than a preschooler’s first piece of artwork! Reputation preceded us already? Then dive on into our Dennis Family Fishmonger range, by visiting our online shop here or opening up the Fish chapter of our Product Guide.


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Inspired seasoning for show-stopping salmon supremes

A Great Blank Canvas

Salmon makes a great blank canvas and is considered a fairly ‘mainstream’ fish that holds wide appeal. Such a combination means you can showcase your creativity, without putting off some of your less-adventurous customers. At Philip Dennis, we regularly host workshops designed to keep our Account Managers inspired and full of tips to share with you. Easily adapted to all seasons, we reviewed a variety of seasoning recipes, alternating between using a marinade, dry rub, glaze or sauce to pack in the flavour.

General Cooking Instructions

For each of these recipes, preheat oven to 200C; cover a shallow baking pan with foil and spray with non-stick cooking spray. Lay the salmon fillet on the foil, skin-side down and bake until cooked to the customers liking – approximately 10 minutes per inch of thickness. All recipes call for 6ptns x 140/170g Salmon Supremes (skin on) (PRME0050). Double ingredients for a whole side of salmon. You’ll find these ingredients in your 2018 product guide, or simply ask your Account Manager for further ideas and support.


Ingredients 1 lb (500g) Salmon Fillet 1 tbsp Honey Lemon & Mustard (MAIN6102) 2 tbsp Horseradish Sauce 2 tbsp Dijon Mustard 2 tbsp Oyster Sauce 2 tbsp Soy Sauce ¼ cup (60ml) Dry White Wine


Prepare the marinade by combining all the ingredients in a small bowl. Place the marinade and the salmon into a resealable freezer bag and refrigerate for several hours or overnight before cooking.

Dry Rub

Ingredients 1 lb (500g) Salmon Fillet 2 tsp Fish Based Powder (MAIN6174) ½ cup (90g) Brown Sugar 2 tsp Red Pepper, crushed 1 tsp Black Pepper 1 tsp Dry Mustard


Microwave the butter and peach preserve for 45 seconds, and then stir in the lime juice, garlic, honey, lemon & mustard. Reserve and refrigerate 1 cup of the glaze. Combine salmon and the remaining glaze in a resealable freezer bag and refrigerate for 20 minutes. Cook the salmon, basting with reserved glaze every five minutes with a brush.


Ingredients 2 lb (1kg) Salmon Fillets 8 oz (240g) Unsalted Butter 1 tbsp Cinnamon 1 tsp Dried Basil 1 tbsp Fish Paste (MAIN6033) 2 cups (150g) Cranberries 1 cup Orange Juice ¼ cup (50g) Sugar


Spread the salmon with butter and fish paste, then sprinkle with cinnamon and basil. Whilst the salmon is cooking, blend the cranberries (reserving a few per serving for garnish) and orange juice until smooth. Bring sauce to the boil, then remove the heat. Drizzle sauce over cooked salmon and garnish with reserved cranberries and shredded basil.

Looking for further inspiration? Head over to our ‘Hot Topics’ page. Don’t forget to visit our website ‘Support’ page too, where you can access our Product Guide, latest monthly offers, see our latest new products and more!

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Time to talk trims! Why we spend longer on prep without it costing extra

Trimmed to perfection

With our bespoke preparation service, we devote more time to each fillet than many others. With suppliers offering various trims, it’s important to know what you’re getting and why. Let us fill you in on fancy filleting and why we don’t believe in charging for it. When purchasing your salmon, it’s important that your supplier explains which trim you’re buying. There are typically four different trims available, from Trim A being the most basic (with lots of wastage for chefs) to the top-end Trim D being far superior. Suppliers use a variation of these trims, but we will always ensure you receive the quality you expect from Dennis Family Fishmongers. This means going the extra mile, not only providing Trim D but also making sure that skin is fully scaled. That way, it’s truly ready-to-use, with no mess and no chance of burnt scales to the pan!     Oh, and before you ask, the answer is ‘no’ – we don’t charge you extra for that, it’s just what we do as standard to reserve our hard-earned reputation for dedication to quality and detail. If you need a more bespoke trim or any further advice, please do not hesitate to call us. To view our product range, please click through to our online shop or view our Fishmonger chapter in our 2018 Product Guide here. bow tie icon

Do you really know what you’re paying for your fish?

It’s easy to become confused, particularly when fish is sold either whole or filleted. A whole fish might seem a good price, but you could end up paying over the odds. Our Fish Division Manager explains how to smell any fishy business and catch yourself the best deal.

Know what you’re paying for!

Knowing what you’re paying for should be straightforward – shouldn’t it? According to Dennis Family Fishmonger Manager, Lee Burdis, it’s easy for customers to get confused – particularly when it comes to whether fish is sold as whole or filleted. ‘Some customers may be unsure exactly what they’re paying for with fish,’ he says, ‘and I don’t blame them, it can be tricky to understand. A whole fish price may sound like a good deal, but you could end up paying over the odds.’

So how does the confusion come about?

‘The thing to remember’, he says, ‘is when you fillet a whole, “round” fish, you get about 50 per cent of the yield – in other words, about half the weight of a whole fish becomes fillets. Most round fish – like cod, haddock, pollock, hake and ling – give about 50 per cent, although you can get about 65 per cent yield from salmon.’ cod on vegetables

You then need to look at whether the price you’re quoted is for the whole or fillet.

‘If someone’s selling fish by the “whole” weight, you’ll have to pay for about double the weight of fish you require. So, for example, if you want 6kg of cod fillet, you may be charged for 12kg of whole fish to get the 6kg.’ There’s no confusion at Philip Dennis’, explains Lee, ‘because most of what we sell is already filleted. So, if you ask for 6kg of cod fillet, we weigh fillets to get as close as possible to the required weight – you then get charged by the kilo for the exact weight.’ ‘It can be confusing,’ he adds, ‘but just remember – check whether you’re paying a whole fish price or a fillet price. The whole fish price is invariably cheaper, and sounds like a good deal, but bear in mind you’ll have to pay for a lot more fish to get what you require.’

It all comes down to trust.

Dennis Family Fishmongers have a loyal and rapidly growing following that is based upon trust. ‘Trusted relationships mean everything to us’ said Lee. ‘Customers trust us to source the very best, to skillfully prepare and carefully deliver it, and to be totally transparent in our pricing. It’s what makes me so very proud to work for Dennis Family Fishmongers.’

Please don’t hesitate to ask your local Telesales team or Account Manager to be put in touch with our Fish specialist. Alternatively, see our fish range in our Product Guide here or enter our online shop.

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