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What a great evening in supervalu tonight

Don't forget to pop into Supervalu in Killybegs today as they are having their annual Christmas Fair today. We have our stand ready to go so make sure to call over and have a sample of our lovely Salmon, Herring or our Flavored Smoked Mackerel.

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John is happy to take over the stand and give me a break

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It's all happening in kavanaghs supervalu Dungloe tonight as they start of their Christmas party.

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Ginger, Chilli and Lime Glazed Smoked Mackerel salad with a Chilli lemon dressing Ingredients • 500g new potatoes halved • 200g asparagus • Hard Boiled Eggs • 250g bag mixed salad leaves • bunch parsley • mint, leaves picked and roughly chopped • 8 x hot-smoked salmon, Mackerel or Herringfillets, skin removed • spring onion sliced diagonally For the dressing 3 tbsp. lemon juice 125ml olive oil 1 tsp wholegrain mustard 2 red chillies Method 1. Boil potatoes in salted water until tender, adding the asparagus tips for the final 2 mins of cooking. Drain and allow to cool. 2. Whisk together the salad dressing ingredients and season to taste. 3. In a large bowl, toss together the potatoes, asparagus, salad leaves, herbs and radishes. Add two-thirds of the dressing, thoroughly mix through the salad, then spread the salad over a large platter. Break the hot-smoked salmon into large chunks, then scatter over the top along with the spring onions. Finish by pouring remaining dressing over the top.

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Delighted to be the winner of Green Processor of the Year at the BIM Awards 2016 tonight in the Clayton Hotel!!!

Busy Week as we get ready for the BIM awards on Thursday Night.

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Busy day in Supervalu Moycullen make sure and pop in for some devious samples of our smoked mackerel

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Wishing Dylan Doherty all the very best from everyone at Island Seafoods as he finished up his placement today.

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Fish Friday Creamy Atlantic Treasures Smoked Salmon, Leek & Potato Soup Ingredients • Use the flavored butter from the packet • 2 large leeks, halved and finely sliced • 1 bay leaf • 1kg floury potatoes, diced • 1l chicken or vegetable stock • 100ml double cream • 200g smoked salmon, cut into strips • small bunch chives, snipped Method 1. Heat the butter from the packets in a large saucepan and add the leeks and bay leaf. Cook over a low heat for 8-10 mins or until the leek is really soft, then stir through the potatoes until coated in the butter. 2. Pour over the stock and cream and bring to the simmer, then gently bubble for 10-15 mins until the potatoes are really tender. 3. Add two-thirds of the smoked salmon, stir and season. 4. Serve the soup in deep bowls with the remaining smoked salmon and snipped chives on the top.

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Thank Fish Its Friday Honey and Mustard Smoked Mackerel Potato Salad Ingredients • 350g new potato • 100g crème fraîche • 1 tsp horseradish cream • juice of 1 lemon • 2 smoked mackerel fillets (about 200g/8oz total weight), skinned and flaked • 85g bag watercress , Rocket or Spinach Method 1. Cook the potatoes in a large pan of boiling salted water until tender. 2. While the potatoes are cooking, mix the crème fraîche in a large bowl with the horseradish cream and lemon juice. Season well with freshly ground black pepper. 3. Drain the potatoes, halve and set aside to cool down for a few minutes. Tip into the crème fraîche mix and stir so it coats them and becomes quite runny. Now add the smoked Fish and watercress and toss gently together. 4. Serve with crusty bread