Did you see the BBC documentary - The London Markets episode 1: The Fish Market - inside Billingsgate shown on Thursday 24th May?
There was lots of discussion about the programme here as it just showed the smallest slither of life at the market - and although it discussed recents topics, there is SO much more to the day to day workings.
We would have loved to have seen MUCH more of the many people who work here and run the businesses - each with their own story - and of the huge array of different species on offer and some talk about the very diverse range of buyers that visit here daily: fishmongers, catering supply companies, local restaurants and of course the public.
My personal objective for the week ahead is to persuade the merchants (one in particular actually) that pollock IS delicious - we love it at the school, but unlike cod that has a very good shelf life - it needs to be eaten fresh (fillets should be glassy and firm) - so I will have my work cut out next week!
If you are interested to get a real insight into a working day here, we offer early morning escorted market visits (Morning Catch - see our Food Lovers course) and you will get to see it all for yourself.
We are offering discounts on this course this week and we feel very passionate about showing the real Billingsgate.
Apart from lots of discussions about 'the programme' we have had a busy week. The market is opening at 4am these days. This takes some of the pressure off the merchants - who - up until the end of April - couldn't let fish out of the market until 5am - making the first part of the day a bit of a bun fight. Many independant retailers who buy from the market can't get in and out quick enough as many have to negotiate around congestion charging. An earlier start should take pressure off everyone.
Adam (our industry consultant and my right hand man) and I have been getting into work earlier than usual just to see if the 4am start shifts trading patterns. We don't take our market visitors onto the market much before 6.15am and we need to make sure that there is still lots to see. So far so good - there is still lots of fish and plenty of banter and chatter.
There has been some lovely fish here too this week, which is always a delight to show off during our market visits. Particular top choices include: diver scallops, razor clams, gurnard, black bream and plaice (that are now filling out again having spawned recently). I also had a fascinated group listening to Paul (Mr Salmon on J Bennetts) showing off the salmon he had for sale. Listening to the merchants talking with knowledge and experience about different species of fish is always fascinating.
If you are in the market - it is also worth collaring Bill (who works with James Nash and Son) if he is free to talk - he can give a very good commentary on cod and what he is looking for when buying that - and pollack, coley and haddock too.
Razor clams would be my pick of the week and they have been fat and juicy - my recipe for these is ceviche and it is one of the best ways to enjoy them. They must be fresh and live to start with - a kilo bunch will serve 4 as an hors d'oeuvre. Remove them from the shell and discard the stomach sac. Thinly slice the muscle and marinate in the the juice and zest of 2 limes, 1 finely chopped red chilli, 2 tsp runny honey (or use chilli dipping sauce in place of the chilli and honey). Toss in 2 tablespoons of chopped dill and parsley, 2 tablespoons extra virgin olive oil and salt and freshly ground black pepper to taste. Leave it to stand for 20 minutes before serving then serve with soda bread or chicory leaves - balances the sweetness of the honey.
We delivered some of our popular Food Lovers courses: Monday @ Billingsgate, Catch of the Day 1, Mastering the Art and our taster session: Inspire Morning.
We have also had a couple of industry days - one being a group of fishmongers from the North East and Scotland who came down to spend a morning on the market and took part in an innovation cooking session with Eithne (our head chef trainer). The history and feel of the market is an eye opener for many and these visitors left glowing with enthusiasm about having visited - we love to see that!
The elvers are getting on well.... Dai was a little concerned that they may have experienced thermo-shock - caused by a change in water temperature. We have had a handful of fatalities - but on the whole they are in top form. In the tank they have a plastic tube to lie in - imagine a hampsters cage and wheel - same sort of idea... Once I open up the door in the morning and snap open the lid of their food they jump to attention and go wild for breakfast. Dai is planning on bringing in more next week.
Next week we are gearing ourselves for our Environmental Health Officers course - this is a great opportunity for us as we take them to all 3 of the City Markets to have a look round (Smithfield for meat and poultry and new Spitalfields for fruit and veg). We have 36 visitors turning up on Monday morning. They will have a week full of lectures, identification sessions with meat, poultry, offal, game, fish, seafood, fruit, vegetables and many dry stores. The have early morning visits and lectures at all 3 markets and on Friday - they are examined on everything. it is usually a huge learning curve for these visitors - but good for us to be doing something so important for the food industry.
We do deliver early morning visits to Smithfield and can arrange one to New Spitalfields too as we have some excellent contacts at all sites - so if you would like to arrange visits - do make contact with our administration team. You can often manage 2 markets in morning - if you are prepared to start early enough.
Lunch today is from Feng Sushi (also found at Billingsgate) and I am looking forward to their Seaweed Salad! My life doesn't completely revolve around food - but I do enjoy talking about it!
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