A proud member of the Sea Harvest Group
Group
Australia
BM Foods
Sea Harvest is proud to bring you not only the finest fish around, but a variety of ways to prepare it… And, don’t just stick to dinner. We’ve got breakfast and lunch covered too. Enjoy!
End of holiday blues? Fear not. With #FishFriday, everyday can be a holiday 🏝️
How a’bao these #NomNomNugget buns? Soft, pillowy bao buns filled with crunchy Fish Nuggets, chilli mayo and fresh veggies - we’re hooked! 😍🐟
Make this scrumptious dish and earn 70 Sea Bucks! Don`t forget to keep your till slip 🐟💰
How a’bao these #NomNomNugget buns? Soft, pillowy bao buns filled with crunchy Fish Nuggets, chilli mayo and fresh veggies - we’re hooked! 😍🐟
Make this scrumptious dish and earn 70 Sea Bucks! Don`t forget to keep your till slip 🐟💰
Out of lunchbox ideas? These Mini Fish Finger Skewers are so easy to make and are ideal for a quick fix for school lunch 🐟🎒 #yearofthefishfinger
Makes: 6 | Difficulty: easy
Preparation time: 5 minutes | Cooking time: 15 minutes
Ingredients
- 6 Sea Harvest Fish fingers
- 6 cherry tomatoes
- 200 g cheddar cheese
- ¼ English cucumber
- You’ll need 6 bamboo skewers
Method
1. Preheat the airfryer to 180°C.
2. Arrange the frozen fish fingers evenly in the airfryer basket. Cook until golden and crispy, turning them halfway through for even browning. Once cooked, remove the fish fingers and set them aside to cool slightly.
3. Cut the cooled fish fingers into three pieces each.
4. Prepare the mini kebab ingredients by cutting the cheese and cucumber into bite-sized cubes, roughly the same size as the fish finger pieces.
Alternate cooked fish finger cubes, cheese, tomato, and cucumber on the skewer. Trim the pointy ends off the skewers and pop into lunchboxes!
Out of lunchbox ideas? These Mini Fish Finger Skewers are so easy to make and are ideal for a quick fix for school lunch 🐟🎒 #yearofthefishfinger
Makes: 6 | Difficulty: easy
Preparation time: 5 minutes | Cooking time: 15 minutes
Ingredients
- 6 Sea Harvest Fish fingers
- 6 cherry tomatoes
- 200 g cheddar cheese
- ¼ English cucumber
- You’ll need 6 bamboo skewers
Method
1. Preheat the airfryer to 180°C.
2. Arrange the frozen fish fingers evenly in the airfryer basket. Cook until golden and crispy, turning them halfway through for even browning. Once cooked, remove the fish fingers and set them aside to cool slightly.
3. Cut the cooled fish fingers into three pieces each.
4. Prepare the mini kebab ingredients by cutting the cheese and cucumber into bite-sized cubes, roughly the same size as the fish finger pieces.
Alternate cooked fish finger cubes, cheese, tomato, and cucumber on the skewer. Trim the pointy ends off the skewers and pop into lunchboxes!
Get your little ones fueled up to go #backtoschool with a delicious and nutritious lunch box! Packed with protein and omega-3 fatty acids, #NomNomNuggets are the perfect addition to your child`s lunchbox.
Find us in the freezer section at your nearest supermarket and remember to upload your till slip to earn 70 #SeaBucks 🐟💰
Get your little ones fueled up to go #backtoschool with a delicious and nutritious lunch box! Packed with protein and omega-3 fatty acids, #NomNomNuggets are the perfect addition to your child`s lunchbox.
Find us in the freezer section at your nearest supermarket and remember to upload your till slip to earn 70 #SeaBucks 🐟💰
Make it cool to be going back to school! 📚 Upgrade a tea time favourite with these easy Bite Size Fish Finger Cucumber Sandwiches - ideal for lunchboxes and kid approved! 🐟🥪 #yearofthefishfinger
Makes: 8 | Difficulty: easy
Preparation time: 5 minutes | Cooking time: 15 minutes
Ingredients
- 8 Sea Harvest Fish fingers
- 4 baby cucumbers
- 4 Tbsp (60 ml) cream cheese
- 4 white bread slices
Method
1. Preheat the airfryer to 180°C.
2. Arrange the frozen fish fingers evenly in the airfryer basket. Cook until golden and crispy, turning them halfway through for even browning. Once cooked, remove the fish fingers and set them aside to cool slightly.
3. While the fish fingers are cooking, prepare the bread. Remove the crusts and spread a thin, even layer of cream cheese on each slice.
4. Using a vegetable peeler, slice the baby cucumber lengthwise into thin strips. Lay 4–5 cucumber slices widthways on one slice of bread. Arrange the cooled fish fingers on top of the cucumber slices. Place the second slice of bread on top, cream cheese side down, to create a sandwich.
Slice the sandwich into finger-sized portions and pack into a lunchbox for your little ones!
Make it cool to be going back to school! 📚 Upgrade a tea time favourite with these easy Bite Size Fish Finger Cucumber Sandwiches - ideal for lunchboxes and kid approved! 🐟🥪 #yearofthefishfinger
Makes: 8 | Difficulty: easy
Preparation time: 5 minutes | Cooking time: 15 minutes
Ingredients
- 8 Sea Harvest Fish fingers
- 4 baby cucumbers
- 4 Tbsp (60 ml) cream cheese
- 4 white bread slices
Method
1. Preheat the airfryer to 180°C.
2. Arrange the frozen fish fingers evenly in the airfryer basket. Cook until golden and crispy, turning them halfway through for even browning. Once cooked, remove the fish fingers and set them aside to cool slightly.
3. While the fish fingers are cooking, prepare the bread. Remove the crusts and spread a thin, even layer of cream cheese on each slice.
4. Using a vegetable peeler, slice the baby cucumber lengthwise into thin strips. Lay 4–5 cucumber slices widthways on one slice of bread. Arrange the cooled fish fingers on top of the cucumber slices. Place the second slice of bread on top, cream cheese side down, to create a sandwich.
Slice the sandwich into finger-sized portions and pack into a lunchbox for your little ones!
Fried calamari with grilled Mediterranean vegetables and yoghurt dressing - a simple, yet super tasty, weeknight dinner!
Serves: 6 | Difficulty: Easy
Prep time: 20 mins | Cook time: 25 mins
Ingredients:
Grilled Mediterranean Vegetables
- 4 baby marrow, sliced lengthways
- 1 red pepper, thinly sliced in strips
- 1 yellow pepper, thinly sliced in strips
- 1 large aubergine, sliced
- 300 g cherry tomatoes
- 3 Tbsp (45 ml) olive oil
- 1 Tbsp (15 ml) dried oregano
- 1 Tbsp (15 ml) dried thyme
- 2 red onions, quartered
Crumbed Squid
- 1 x 500 g bag Sea Harvest Crumbed Squid Strips
- 1 litre Sunflower oil, for frying
- Salt
Yoghurt dressing
- 1 C (250 ml) plain yoghurt
- 1 garlic clove, finely grated
- Zest and juice of 1 lemon
- 2 Tbsp (30 ml) finely chopped fresh oregano
- 2 Tbsp (30 ml) finely chopped fresh parsley
To Serve
- 40 g Kalamata olives
- 2 wheels of feta (60 g), crumbled
- 2 Tbsp (30 ml) chopped chives
Method:
Grilled Mediterranean Vegetables
1. Preheat the oven to 180 ºC.
2. In a large bowl, combine the prepared vegetables. Drizzle with olive oil, add the dried oregano and thyme, and toss until well coated.
3. Heat a griddle pan over high heat and char the vegetables for 3-5 minutes, turning occasionally to achieve a smoky, charred look and flavour. Once charred, transfer the vegetables to an oven tray and roast for an additional 15-20 minutes, or until cooked through.
Crumbed Squid
4. In a large pot, heat the sunflower oil to frying temperature. Carefully fry the crumbed squid strips in batches until crispy and golden brown, about 3-4 minutes. Use a slotted spoon to transfer the squid to a paper towel-lined tray to drain excess oil. Sprinkle with salt and a squeeze of lemon juice.
Yoghurt Dressing
5. In a small bowl, mix the plain yoghurt, finely grated garlic, lemon zest, lemon juice, fresh oregano, and parsley until well combined.
Lay the grilled vegetables on a flat tray, platter or board. Top with the crispy calamari and then add Kalamata olives, and crumbled feta cheese. Drizzle the yoghurt dressing over the top and garnish with chives. Serve immediately.
Fried calamari with grilled Mediterranean vegetables and yoghurt dressing - a simple, yet super tasty, weeknight dinner!
Serves: 6 | Difficulty: Easy
Prep time: 20 mins | Cook time: 25 mins
Ingredients:
Grilled Mediterranean Vegetables
- 4 baby marrow, sliced lengthways
- 1 red pepper, thinly sliced in strips
- 1 yellow pepper, thinly sliced in strips
- 1 large aubergine, sliced
- 300 g cherry tomatoes
- 3 Tbsp (45 ml) olive oil
- 1 Tbsp (15 ml) dried oregano
- 1 Tbsp (15 ml) dried thyme
- 2 red onions, quartered
Crumbed Squid
- 1 x 500 g bag Sea Harvest Crumbed Squid Strips
- 1 litre Sunflower oil, for frying
- Salt
Yoghurt dressing
- 1 C (250 ml) plain yoghurt
- 1 garlic clove, finely grated
- Zest and juice of 1 lemon
- 2 Tbsp (30 ml) finely chopped fresh oregano
- 2 Tbsp (30 ml) finely chopped fresh parsley
To Serve
- 40 g Kalamata olives
- 2 wheels of feta (60 g), crumbled
- 2 Tbsp (30 ml) chopped chives
Method:
Grilled Mediterranean Vegetables
1. Preheat the oven to 180 ºC.
2. In a large bowl, combine the prepared vegetables. Drizzle with olive oil, add the dried oregano and thyme, and toss until well coated.
3. Heat a griddle pan over high heat and char the vegetables for 3-5 minutes, turning occasionally to achieve a smoky, charred look and flavour. Once charred, transfer the vegetables to an oven tray and roast for an additional 15-20 minutes, or until cooked through.
Crumbed Squid
4. In a large pot, heat the sunflower oil to frying temperature. Carefully fry the crumbed squid strips in batches until crispy and golden brown, about 3-4 minutes. Use a slotted spoon to transfer the squid to a paper towel-lined tray to drain excess oil. Sprinkle with salt and a squeeze of lemon juice.
Yoghurt Dressing
5. In a small bowl, mix the plain yoghurt, finely grated garlic, lemon zest, lemon juice, fresh oregano, and parsley until well combined.
Lay the grilled vegetables on a flat tray, platter or board. Top with the crispy calamari and then add Kalamata olives, and crumbled feta cheese. Drizzle the yoghurt dressing over the top and garnish with chives. Serve immediately.
Packed with flavour and easy to make, this Grilled Mediterranean Vegetables with Calamari dish does not disappoint.
Tomatoes, garlic, red and yellow peppers are roasted and charred for maximum flavour, served with our Crumbed Squid Strips, garnished with feta and drizzled with a creamy yoghurt dressing - YUM!
Find Sea Harvest Crumbed Squid Strips at your nearest Factory Shop. Also available at selected Checkers stores throughout Great North/ Gauteng!
Grab the full recipe at the link in our bio!
Packed with flavour and easy to make, this Grilled Mediterranean Vegetables with Calamari dish does not disappoint.
Tomatoes, garlic, red and yellow peppers are roasted and charred for maximum flavour, served with our Crumbed Squid Strips, garnished with feta and drizzled with a creamy yoghurt dressing - YUM!
Find Sea Harvest Crumbed Squid Strips at your nearest Factory Shop. Also available at selected Checkers stores throughout Great North/ Gauteng!
Grab the full recipe at the link in our bio!
Feeling a bit fragile today? Beat the babbelas with a #FishFriday Mega Gatsby.
A buttered gatsby loaf filled with lemon tempura-battered hake fillets, crispy onions, slap chips and homemade tartar sauce - you’re welcome.
Find Fish Friday Lemon in the freezer section of your favourite supermarket 🐟🍋. Don’t forget to upload your till slip to earn 90 #SeaBucks!
Feeling a bit fragile today? Beat the babbelas with a #FishFriday Mega Gatsby.
A buttered gatsby loaf filled with lemon tempura-battered hake fillets, crispy onions, slap chips and homemade tartar sauce - you’re welcome.
Find Fish Friday Lemon in the freezer section of your favourite supermarket 🐟🍋. Don’t forget to upload your till slip to earn 90 #SeaBucks!
Crispy crumbed squid strips and smoky charred sweetcorn, all drizzled with a rich Cajun garlic butter sauce - this easy dish is perfect for sharing with friends and family!
Serves: 4 | Difficulty: Easy
Prep time: 25 mins | Cook time: 30 mins
Ingredients:
- 1 garlic bulb, whole
- 4 sweetcorn on the cob, cut in half
- 250 g salted butter, softened
- 2 Tbsp (30 ml) Cajun spice mix
- 1 x 500 g bag Sea Harvest Crumbed Squid Strips
- 1L sunflower oil
- 1 lemon
- Salt
Roasted Garlic Mayo
- Reserved roasted garlic flesh
- ½ C (125 ml) mayonnaise
- 1 lemon, juiced
- Salt and pepper to taste
- 2 Tbsp (30 ml) finely chopped fresh chives,
Method:
Charred Sweetcorn with Cajun Garlic Butter
1. Preheat the oven to 180 ºC.
2. Wrap the whole garlic bulb in tin foil and roast in the oven for 25 minutes until soft. While the garlic is roasting, boil the sweetcorn in a large pot of water for 5-8 minutes until bright yellow and tender.
3. Once the garlic is done, squeeze half of it into a bowl with the softened butter and Cajun spice. Use a stick blender to mix until smooth and set aside.
4. Squeeze the remaining roasted garlic into the mayonnaise and blend until combined. Set aside.
5. Heat a griddle pan over high heat and char the boiled sweetcorn, rotating it to develop a smoky flavour and golden colour.
Crumbed Squid Strips
6. In a large pot, heat the sunflower oil over medium-high heat. Gently fry the crumbed squid strips until they are crispy and golden brown, about 3-4 minutes. Transfer the squid to a paper towel-lined tray to drain excess oil, then season with salt and pepper.
Coat the charred sweetcorn in the Cajun garlic butter, ensuring it`s evenly covered and garnish with chopped chives. Serve the crumbed squid strips with the roasted garlic mayonnaise on the side. Drizzle everything with a squeeze of fresh lemon juice before serving.
Crispy crumbed squid strips and smoky charred sweetcorn, all drizzled with a rich Cajun garlic butter sauce - this easy dish is perfect for sharing with friends and family!
Serves: 4 | Difficulty: Easy
Prep time: 25 mins | Cook time: 30 mins
Ingredients:
- 1 garlic bulb, whole
- 4 sweetcorn on the cob, cut in half
- 250 g salted butter, softened
- 2 Tbsp (30 ml) Cajun spice mix
- 1 x 500 g bag Sea Harvest Crumbed Squid Strips
- 1L sunflower oil
- 1 lemon
- Salt
Roasted Garlic Mayo
- Reserved roasted garlic flesh
- ½ C (125 ml) mayonnaise
- 1 lemon, juiced
- Salt and pepper to taste
- 2 Tbsp (30 ml) finely chopped fresh chives,
Method:
Charred Sweetcorn with Cajun Garlic Butter
1. Preheat the oven to 180 ºC.
2. Wrap the whole garlic bulb in tin foil and roast in the oven for 25 minutes until soft. While the garlic is roasting, boil the sweetcorn in a large pot of water for 5-8 minutes until bright yellow and tender.
3. Once the garlic is done, squeeze half of it into a bowl with the softened butter and Cajun spice. Use a stick blender to mix until smooth and set aside.
4. Squeeze the remaining roasted garlic into the mayonnaise and blend until combined. Set aside.
5. Heat a griddle pan over high heat and char the boiled sweetcorn, rotating it to develop a smoky flavour and golden colour.
Crumbed Squid Strips
6. In a large pot, heat the sunflower oil over medium-high heat. Gently fry the crumbed squid strips until they are crispy and golden brown, about 3-4 minutes. Transfer the squid to a paper towel-lined tray to drain excess oil, then season with salt and pepper.
Coat the charred sweetcorn in the Cajun garlic butter, ensuring it`s evenly covered and garnish with chopped chives. Serve the crumbed squid strips with the roasted garlic mayonnaise on the side. Drizzle everything with a squeeze of fresh lemon juice before serving.
Friends on the way? Whip up this easy sharing platter of crispy crumbed squid strips and smoky charred sweetcorn, drizzled with a rich Cajun garlic butter sauce 🤤.
Find Sea Harvest Crumbed Squid Strips at your nearest Factory Shop. Also available at selected Checkers stores throughout Great North/ Gauteng!
Grab the full recipe at the link in our bio!
Friends on the way? Whip up this easy sharing platter of crispy crumbed squid strips and smoky charred sweetcorn, drizzled with a rich Cajun garlic butter sauce 🤤.
Find Sea Harvest Crumbed Squid Strips at your nearest Factory Shop. Also available at selected Checkers stores throughout Great North/ Gauteng!
Grab the full recipe at the link in our bio!
When every day of the holiday feels like #FishFriday 🥳
Wishing you a Merry Christmas! May it be filled with warmth, love, and the joy of sharing good food with loved ones 🎄
Wishing you a Merry Christmas! May it be filled with warmth, love, and the joy of sharing good food with loved ones 🎄
