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Samphire 250g

(Code: 2135)
4.50
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Buy Samphire from a traditional high street fishmonger


Samphire is fresh crisp, salty marsh grass, an ideal addition to seafood dishes as a side dish, in a salad or to serve your seafood on. It won't stand up to freezing, so if you want to serve it uncooked, ours is fresh, not frozen, lovely and crunchy. It's very light in weight, so a little goes a long way. 

Wild English samphire has just come into season. 

It's also known as samphire grass, sea pickle, sea asparagus, sampha (in Norfolk) and sampkin (in Wales). It is a good source of vitamin A and calcium.

Samphire - how do you serve it?



Try cooked samphire. Put into boiling water or steam it like asparagus for 2 or 3 minutes maximum, then drain and put into iced water, drain again and serve cold. Serve hot by omitting the iced water stage, or cook very briefly in hot olive oil or butter. Steaming or boiling removes some of the salt. If you prefer a more salty dish, cook it in oil or butter. You can add variations such as capers, chopped crisp bacon, mushrooms or herbs. It goes well with fish, and lots of restaurants serve seafood, for example oysters, on a bed of samphire. 

In the early part of the season samphire can be eaten raw, just rinse and serve, and eat everything. In the later part of the season it grows a central more woody part, so strip the samphire with your teeth - it's part of the enjoyment of eating samphire!

Samphire looks good as a garnish for fish dishes or as a salad. Try seaweed instead, also good for serving shellfish on.