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WITH a bit of help from Young’s Seafood, fish expert and chef Mitch Tonks is hoping to batter the opposition in this year’s National Fish and Chip Awards – in which his new ‘RockFish’ restaurant has been shortlisted as ‘Best Newcomer.’
In the same week RockFish was also named ‘Best New Restaurant’ in Devon Life magazine’s annual awards.
RockFish opened in Dartmouth in June and specialises in seafood served with chips. He uses Young’s Premium frozen at sea cod fillets for his traditional battered cod and chips, which is one of the most popular dishes on the menu.
Last week the award winning restaurateur, who is an advisor to Young's, launched what is thought to be the world's first iPhone app dedicated to promoting fish cookery skills.
He said: " “Our RockFish customers are consistently delighted by our fish and chips and particularly comment on the taste and flaky texture of the cod fillet. Being nominated in these awards is a great honour and also testament to the superb quality of the Young’s fillets we use – and a perfect illustration of just how good frozen fish can be.”
Young’s Premium Cod Fillets are caught in the North Atlantic with each fillet individually graded and rapid frozen at sea within four hours of catch. As with all Young’s fish, it is responsibly sourced according to the rigorous guidelines of the company’s award-winning ‘Fish for Life’ process. RockFish also serves scampi and chips using Stornoway langoustine supplied by Young’s from the MSC-certified fishery in the Hebrides. This is the 23rd year of the National Fish and Chip Awards which are organised by Seafish. The winners will be announced at a grand final in London in January.
The award winning restaurateur, who has worked closely as an advisor and ambassador to Young's Seafood in recent years, believes it is the first new technology approach to dedicated seafood techniques and cooking.
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