How to Prepare Fish Paste

One of the most popular items on Blighty's shelves is fish paste. Unfortunately, fish products are also among the most regulated products entering Canada.

It seems that quite often, Canada Food Inspection Agency will impound imported British fish products to make sure they conform to Canadian food standards. As a result, products like Potted Salmon Paste, Crab Paste and Bloater Paste will be missing from our usually well-stocked shelves until the authorities have released the shipment.

So what's a hungry Brit to do while waiting for the wheels of bureaucracy to turn? Easy, make your own fish paste!

It's actually quite easy to do. I am sure that cooks of fifty years ago would have preferred to make their own rather than pay a premium for those small but tasty jars of sandwich spreads. I don't want to kill sales of Shippams excellent potted fish pastes at Blighty's Tuck Store, but there is a certain satisfaction in making your own.

Potted fish is simply a seasoned mix of ground fish meat and margarine. Stronger flavoured fish, such as salmon and sardines may be mixed with breadcrumbs. There is a detailed recipe on Blighty's British Recipes website which has also been sent out to subscribers of Blighty's British Recipes Newsletter.

If you love British food as much as we do, you should consider subscribing to Blighty's British Recipes Newsletter.