Young’s Foodservice has developed a range of new recipes to get operators inspired for Seafood Week (4th to 11th October 2019).

Run by Seafish, the annual campaign is aimed at getting more people to eat more fish, more often. The eight-day celebration champions, celebrates and promotes the variety and quality of fish and shellfish on offer in the UK. Whether it’s eating out at restaurants and cafes, buying from the chippy or in schools, Seafood Week is about the industry working together and encouraging everyone to eat more fish.

As such, Young’s Foodservice want to encourage operators to use Seafood Week as an opportunity to serve more fish and experiment with new recipes, so that everyone can reap the nutritional benefits that it provides. With an astonishing 72% of UK adults not knowing that it is recommended that everyone eats two portions of fish a week, it is more important than ever for operators to make a conscious effort to get involved with this year’s campaign, as well as serving more seafood on menus all year-round.

The new recipes have been developed to showcase just how versatile seafood is and how it can be presented in different ways on a menu to appeal to all ages. The recipes range from being more adventurous to simple twists that can really elevate classic favourites. For something simple yet sophisticated, Young’s new ‘Salmon Fillets with Roasted Potato, Tomato & Basil Salad’ and ‘Fish Ramen Bowl’ recipes are the perfect choice. Alternatively, ‘Fish Fingers with Stuffed Peppers’ or ‘Haddock with Fritters and Beans’ is sure to appeal to the younger customers. It is often children who can be the pickiest when it comes to eating seafood and Young’s aim is to develop recipes that really combat this whilst ensuring their diets are varied.

Adrian Greaves, Foodservice Director at Young’s Foodservice says:

“At Young’s Foodservice, our biggest priority is to promote seafood as one of the healthiest, convenient, cost effective and delicious proteins around. Seafood Week is the perfect opportunity for us to urge operators to serve more seafood and relay the benefits to their customer base. We hope that our new recipes help to inspire operators to be more adventurous with their menus and recognise just how versatile seafood is. It is down to everyone in the industry to come together and do want they can to encourage more seafood on menus.”

Seafood Week is also a fantastic opportunity to source some new species or products to offer something different for customers. Crispy on the outside and sustainably sourced succulent fish on the inside, the Quarter Pounder Fillet of Fish burger from Young’s Foodservice is made with tender, flaky fillets of Wild Alaska Pollock and coated in Young’s signature, crisp bubbly batter. Serving products like the Quarter Pounder is great for consumers who aren’t as adventurous when it comes to seafood and is sure to tempt any burger fan.

Salmon Fillets with Roasted Potato, Tomato & Basil Salad


  • 4 Young’s Scottish Salmon Fillets
  • 6 tbsp olive oil
  • 1 red onion, sliced
  • 300g cherry tomatoes, halved
  • 1 tbsp balsamic vinegar
  • 400g new potatoes, sliced lengthways into 3
  • 3 tbsp fresh basil, chopped
  • Sea salt
  • Ground black pepper
  • Parmesan shavings to serve


  1. Heat the oven to 200°C/180°C Fan/Gas Mark 6.
  2. Place the sliced potatoes on a baking tray, season with salt & pepper & drizzle with 2 tbsp olive oil, toss well & spread out evenly. Place on the top shelf of the oven for 25-30 minutes until golden brown.
  3. Heat 2 tbsp olive oil in a large frying pan over a medium heat & place the salmon fillets skin side down in the pan. Cook for 4 minutes, turn & cook for a further 1 minute. Remove the salmon from the frying pan & place on a baking tray skin side up. Bake in the oven for 5 minutes.
  4. In the same pan, heat 1 tbsp olive oil & sauté the red onions for 2 minutes. Add the cherry tomatoes & cook for a further 3 minutes, then add the balsamic vinegar & cook for a further 40 seconds.
  5. Place the potatoes in a bowl with the tomato and onion mixture, add the basil & season with salt & pepper. Toss together gently to combine. Divide the potato salad between four plates & place the salmon on top. Drizzle with the remaining olive oil and serve.
  6. Serve with Parmesan shavings

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For more information on Seafood Week please visit: