Sustainable seafood recipes

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100ml gin
Zest of 1 lemon
Zest of 1 lemon
50g fine salt
50g sugar
1 x 1kg MSC certified salmon side, scaled
2 large cucumbers
2 shallots
50g salt
120ml white wine vinegar
75g caster sugar
1/2 tbsp mustard seeds
1 tsp tumeric
Half a bunch of fresh dill
For a Scandi inspired feast, serve alongside
Rye bread
Creme fraiche
Chopped beetroot

Begin this recipe the day before you intend to serve it. 

  1. Firstly, wrap a large lipped baking sheet in clingfilm. Mix the gin, lemon and lime zests, salt and sugar together in a bowl and spread 1/4 of this mix on top of the clingfilm. Lie the side of salmon on top of this and then cover the salmon flesh with the remaining mixture. Wrap the whole thing in clingfilm and place in the fridge for anything from 6 hours to 2 days. The longer you leave the salmon, the firmer and more flavoured it will be, so it depends on how you like your salmon. 24 hours is recommended.
  2. When you’re ready to serve, take the salmon out of the fridge and unwrap the clingfilm. Wash the salmon under cold running water and transfer to a chopping board.

Slice the salmon thinly into strips and serve with the pickled cucumbers.

To make the pickled cucumbers

  1. Slice the cucumbers in half lengthways, deseed with a teaspoon and slice into half moons about 1/2 a centimetre thick. Slice the shallots into half moons too and put in a bowl with the cucumbers. Cover with the salt and leave for 2 hours, but up to 4 if you have the time - they should be slightly limp but still have a bit of bite. Rinse well under cold running water, drain and pat dry.
  2. Place the white wine vinegar, sugar and spices into a pan and bring to a simmer. Add the drained cucumbers and shallots and simmer for a further 2 minutes. Turn off the heat and add the dill then leave to cool. When completely cool place into a sterilised jar. The pickles will keep in the fridge for 1 month, but they surely won’t last that long!
  3. Serve the salmon and pickles as part of a Christmas buffet with rye bread, crème fraîche, cress and chopped beetroot for a Scandi inspired feast.
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