September 2018

romantic dinner table

Why Seafood is the Best Choice for a Romantic Date


Being in the centre of the Mediterranean, there really is no reason why you shouldn’t take advantage of the choice of fresh fish in Malta when planning your romantic date. Here are some reasons eating seafood is one of the most romantic options.


Bonding Exercise

Sure, you could splash out a little and dine at a fancy restaurant occasionally, but what’s more romantic than preparing your own feast at home on your date night? Cooking together can be a great bonding experience (as long as you don’t get into a heated argument over who’s doing what and which one of you can do it better). First of all, you’ll be spending extra quality time together. You can also be playful and have a laugh while preparing the fish and the various side dishes that go well with it, such as bruschetta, roast potatoes, grilled veg and rice.

And when you finally sit down to enjoy a sumptuous meal you worked for together, this will give you both a sense of satisfaction and strengthen your connection. Here’s hoping it is sparks, not dishes, that will fly!


It (hopefully) improves communication

The act of cooking requires you to talk, and unless you’re both professional chefs, chances are you’re going to need to learn how to communicate effectively. Perhaps one of you may even need to show the other how something is done, like how to dice a carrot correctly – the perfect excuse to get up close!



Some types of seafood, namely oysters, are considered as aphrodisiacs. With low-fat protein meat that naturally boosts dopamine and norepinephrine in your brain, the heightened sensitivity can definitely make for a more memorable evening. Serving these first at a dinner date is an excellent way to get the meal off to a romantic start.


Fun Way to Eat

There’s something primal about eating seafood; sometimes you have to get your hands dirty, suck out the juicy meat and let the delicious blend of flavours of the sea and lemon burst on your tongue. While gazing into each other’s eyes, of course.


Looking to enjoy the taste of the sea by preparing your own seafood feast?

Having been a leading provider in fresh fish in Malta for the past 30 years, there’s no wider stock of seafood than the one you’ll find at Azzopardi Fisheries in St. Paul’s Bay. Whether for a romantic dinner or not, our helpful and friendly staff will be more than willing to guide you should you need!

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seafood restaurants

Most Renowned Seafood Restaurants Worldwide


People travel far and wide to experience Michelin star food and service. Our team at Azzopardi Fisheries – providers of fresh fish in Malta – looks at a few renowned seafood restaurants offering a fine-dining seafood experience around the world!


1. The Fat Duck: Berkshire, U.K

At The Fat Duck, culinary wizard Heston Blumenthal and his team have advanced the craft of pushing boundaries and making the unthinkable real. Dining here is not solely about tickling one’s taste buds, it’s a complete experience that sparks playful memories, filled with curiosity, discovery and adventure. Located inside a renovated 16th-century cottage, the restaurant attained three Michelin stars in less than ten years from its opening.


Through its inventive cooking techniques, The Fat Duck has earned a reputation for being on the cutting edge of culinary trends. In a famed dish Blumenthal calls “Sounds of the Sea,” the food is topped with a seafood foam and served on a “beach” made from tapioca, breadcrumbs and eel. If that weren’t impressive enough, diners can listen to the sound of ocean waves on an iPod while eating it. Talk about an immersive sensory experience!


Famed for its eclectic tasting menu and multi-sensory cooking techniques, Blumenthal also adds a dose of psychology to his dishes, using the power of perception to trick diners into experiencing certain taste sensations. He claims, for instance, that “Using a spikey font on the menu for an acidic dish heightens the taste,” and eating ‘sardine on toast sorbet’ confuses the brain into expecting a dessert, so the food will therefore taste sweeter than it actually is.


2. Robuchon au Dôme: Macau

This gastronomic restaurant offers a truly exquisite fine-dining experience as well as magnificent views of Macau from atop the 48-storey Grand Lisboa hotel. Featuring the culinary creations of executive chef Julien Tongourian, the eatery has gained a name by serving beautifully-presented French cuisine. Its “Prestige Menu” features imperial caviar and king crab refreshed with crustacean jelly, and a crispy waffle scampi, while its “Crustaces Menu” boasts dishes in the likes of scampi ravioli, and Main lobster with girolle mushroom and green asparagus.


3. Le Bernardin: NYC

Founded in Paris in 1972, Le Bernardin initially only served fish. The restaurant later moved to New York, where it quickly became regarded as one of the city’s finest. Chef Eric Ripert, who took over when one of the restaurant’s founders passed away, continues to be guided by the philosophy that “the fish is the star of the plate.” Indeed, the elite French restaurant offers Ripert’s refined seafood, which among many other mouth-watering dishes, include Caviar tartare, ultra-rare smoked sea trout, Kampachi sashimi, Yellowfin tuna carpaccio, and crab-filled calamari.


4. Angler: London

This Michelin-starred seafood restaurant boasts the freshest and best seasonal produce, from sustainable sources. The modern British restaurant is located at the South Place hotel and enjoys mirrored ceilings and 7th- floor city views. With menu items that include Yellowfin tuna tartare with avocado and wasabi, and Dorset crab and scallop, wrapped inside a courgette flower and served with crab cream and chive oil, it is no wonder the London eatery is regarded as the epitome of fine dining.


Azzopardi Fisheries: For the widest selection of fresh fish Malta has to offer!

Being the leading provider of seafood in Malta, Azzopardi Fisheries in St. Paul’s Bay encourages you to get creative with your fish and seafood dishes and let the amazing menus from these internationally-renowned seafood restaurants inspire you! Check out our products page and do not hesitate to contact us for more information!


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unusual fish

4 Unusual Seafood Dishes Around The World


Are you bored of sushi and ready to try something new? If you thought that eating raw fish wrapped in seaweed and rice was the weirdest seafood cuisine could get, think again. Many cultures across the globe have thought up interesting ways of incorporating the fruits of sea into unique recipes, often reflecting traditional ingredients and ways of preparing food in their respective countries. As a leading provider of fresh fish in Malta, Azzopardi Fisheries have gathered a few of the most unusual seafood fishes on the planet!


1. Fugu (Japan)

Deadly but delicious (or so the Japanese claim) the preparation of this particular dish is so intricate and complicated that people are actually prohibited from making it at home. Only specially licensed chefs are allowed to serve it at restaurants. The reason for all of this is that fugu is a poisonous puffer fish with an extremely dangerous toxin, which has proved to be fatal to humans more than once. However, it remains a popular delicacy in Japan due to its chewy texture, distinct flavour and high protein content. Its signature tingle on the tongue results from the tiny amount of poison the chefs leave in.


2. Florida Stone Crab Claws (The USA)

The claws of this curious little crustacean are so strong that they are capable of breaking an oyster’s shell! They’re usually harvested from live crabs, who are then thrown back into the ocean – but not to worry, these animals are capable of regenerating and growing back their own limbs! They’re usually served with vermouth, melted butter and lemon.


3. Lutefisk (Norway)

With nicknames like “rat poison” and “fork destroyer”, this strange Scandinavian recipe doesn’t seem all that appetising at first glance. However, it’s one of the most beloved seafood delicacies in Nordic countries. Cod fish is first soaked in water for 6 days, and then left for 2 days in a lye solution until it reaches an alkaline level of pH12. This results in a jelly-like substance which is left to soak in water again for about a week. It is then steamed and ready to be eaten!


4. Stinkheads (Alaska, the USA)

Although the name of this fish meal sounds like something you’d yell at your childhood nemesis on the playground, it’s actually extremely popular among the Inuit population in Alaska. A stinkhead is prepared by chopping the head off a King Salmon, wrapping it in grass or burlap, and then left to ferment in special burial pits. Not hard to guess where the name comes from…


If none of the above particularly appeal to you, worry not – here at Azzopardi Fisheries we’ve got all your favourite fresh fish in Malta which you can incorporate into something a bit more familiar! We also provide the best fresh seafood Malta has to offer – and if you don’t believe us, come over to our stores in St. Paul’s Bay and see for yourselves!

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A Spe-Shell Sort of Dish: How to Make the Perfect Spaghetti alle Vongole


One of the most popular and signature dishes to come out of Southern Italy, Spaghetti alle Vongole has been delighting seafood fans all over the world for many years. A mainstay in traditional Neapolitan cuisine, the dish is the perfect light and summery meal with an explosion of delicious flavours. As the leading provider of fresh seafood in Malta, Azzopardi Fisheries share their favourite recipe for the perfect plate of spaghetti with clams.


1. Cook the spaghetti

Bring a large pot of salted water to a boil and cook the spaghetti for the recommended time until almost done (just under al dente).


2. Prepare the clams

In a large pan, add a glug of high quality olive oil, one that is ideal for cooking. Allow it to heat before adding about 15g of butter and 3 finely chopped cloves of garlic. After a couple of minutes, add ½ a medium red chilli (also thinly chopped) and the clams, tossing gently from time to time. You’ll notice after some time that while cooking, the clams will release a juice that will serve as a flavourful ingredient on its own.


3. Turn up the heat!

Raise the flame just a little, and then pour ½ a glass (or 100ml) of dry white wine into the clam mixture. Cover the pan with a lid and allow everything to cook for about 4 to 5 minutes, or until the clams have started to open. Remove any of those which have remained closed.


4. It all clams together in the end

Add the cooked and drained spaghetti to the clam sauce, and allow everything to cook together for a few minutes. The pasta strands will soak up the juice whilst adding starchiness to the sauce, creating a beautiful blend of tastes and textures. Add another 15g of butter, along with a zest of half a lemon and a handful of chopped parsley to taste, and serve.


Top tips

For a sweet contrast to the salty clams, add lightly crushed cherry tomatoes to the sauce, allowing them to simmer in white wine before adding the clams. Avoid adding cheese to this dish, as it may overpower the taste of the seafood and the olive oil. If you find the taste of chillies too strong, sauté a tin of tomatoes, garlic and onions to make a red sauce instead.


Keep clam and cook on with Azzopardi’s rich selection of fresh seafood in Malta!

We consider ourselves to be the best in the business, always striving to provide our valued customers with the freshest supplies of fresh fish in Malta, as well as a vast assortment of prawns, clams and other shellfish. Contact us to find out more about our services and products, or head over to our store in St. Paul’s Day.

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