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 dishes 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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The Japanese Culture of Eating Fish

Japan: a country well known for its robotics, etiquette, karaoke, and of course, its food. And with its plethora of Michelin three-star restaurants, food is serious business in Japan. In fact, Japanese cuisine is one of the only three national food traditions that UNESCO, the U.N. cultural organisation recognises for its cultural significance. As an island nation, the Japanese take great pride in their seafood, which is a major part of their diet – with sushi and sashimi now widely sought after around the world.

Having been the leading providers of fish and seafood in Malta for over 30 years, Azzopardi Fisheries explores the Japanese fish-eating culture further.

Japanese people consume much more fish and seafood than is typical in most western countries, and a lifetime of eating tuna, salmon and other fish is believed to factor into their puzzlingly low rate of death by coronary heart disease. Research published in the Journal of the American College of Cardiology in 2008 suggests that the protection against clogged arteries comes from omega-3 fatty acids, found in an abundance in oily fish.

Nutritional studies show that the intake of omega-3 fatty acids from fish averages 1.3 grams per day in Japan, where locals typically eat about 3 ounces of fish daily – as compared to 0.2 grams in the USA. And although seafood is eaten in just about any form imaginable, the one most of us identify with must be sushi and sashimi.

So if you’re fishing for compliments from your guests or are looking for ways to stay healthy, you might want to start with the seafood-rich diet typically served up in Japan. Come over to Azzopardi Fisheries in St. Paul’s Bay, where we provide the broadest selection of fresh fish Malta has to offer, matched with great service!


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Soy Awesome: Popular Fish Used To Make Sushi

Ah, sushi – you maki us so happy! It’s hard to resist those cute little rolls filled with the tastiest of ingredients and condiments. And of course, the key ingredient to making these delightful morsels of goodness is fresh fish or seafood. Have a look below for the most common types of fish used to prepare sushi, brought to you by your favourite local provider of fresh seafood in Malta, Azzopardi Fisheries.


Known as sake in Japanese, this type of fish is highly favoured for its uniquely rich taste and the bright, pink hue of its flesh (presentation and colour is very important when it comes to plating sushi). It’s especially popular with nigiri and is integral to making Philadelphia rolls; the addition of cream cheese in the latter recipe pairs exquisitely with the flavour of salmon.


Another favourite fish ingredient in traditional maki and nigiri, tuna is referred to as maguro in Japanese. Sushi chefs use three different types of tuna cuts: akami (reddish meat from the back of the fish) o-toro (fatty, soft flesh taken from the belly) and chu-toro (pink, marbled flesh taken from other parts of the belly). With a rich, buttery taste coupled with a soft texture that melts in your mouth, tuna is one of the most prized fish ingredients in both sushi and sashimi.


This versatile little shellfish is usually cooked before being incorporated into a sushi roll, as the heat really brings out the flavour of the shrimp. Japanese chefs also like to fry the shellfish in a light batter to create a dish known as tempura – a unique recipe popularised in Japan thanks to Portuguese immigrants during the 16th century. Tempura is one of the most popular ingredients in sushi rolls, and adds a crispy and crunchy texture. Yes please!
When choosing fresh fish in Malta for sushi, keep these tips in mind:

  • Any type of tuna is safe to eat raw.
  • Always check to see whether the fish is fresh before buying! Refer to our previous blog for tips on how to choose fresh fish.
  • You can use seabass (Spnott) to make sushi too; however, it usually needs to be treated with vinegar before serving.
  • When it comes to selecting fresh salmon, it’s better to choose a portion that has been previously frozen. This is because the frost will kill parasites that often live on this type of fish.

If you’ve got all the equipment needed for sushi but still need the ingredients, come over to Azzopardi Fisheries in St. Paul’s Bay for some of the best fresh fish in Malta. Our friendly and knowledgeable assistants will help you source the finest specimens among our salmon, tuna, shrimp and other seafood stock.

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Shrimply Irresistible: Interesting Ways to Incorporate Prawns

Celebrated across many cultures as the star ingredient of any recipe, prawns are the one shellfish that most seafood lovers find impossible to resist. Their name varies according to which part of the world you happen to find yourself in – in Australia and the USA, they’re called shrimp, whereas the British just use prawns to refer to both shellfish. To us at Azzopardi Fisheries, leading provider of fresh seafood in Malta, they’re delicious whatever the name! Here are a few ways of cooking and preparing these delectable pink morsels into your next seafood dish.

1. Prawn-filled avocados

It seems as though the world can’t get enough of avocados these days – and for good reason! They’re extremely versatile and pair so brilliantly with a number of ingredients. For this recipe, cut your chosen number of avocados in half and remove the stones. Toss a bunch of freshly cooked, peeled and chopped prawns with French dressing in a bowl, and place them on top of the avocados. They make for an excellent and tasty starter or a summertime snack.

2. Prawn poppadoms

Quick and easy to make, these canapes are perfect for starting off a fancy dinner for a special occasion. You’ll need 24 mini-poppadoms and cooked prawns, peeled and left to dry on kitchen paper before being put in the fridge for storage. Divide 200g of tzatziki between each poppadom, spooning evenly. Place a prawn on top of every one, seasoning with paprika and coriander.

3. Watermelon salad with feta and prawn

De-seed, peel and coarsely chop some watermelon, and place the pieces in a large bowl. Add cooked and peeled prawns, a few mint leaves and some sliced feta cheese. To combine, toss everything together. For the dressing, pour some extra virgin olive oil along with red wine vinegar into a smaller bowl. Whisk together and then drizzle over the salad to taste.

4. Prawn and Lemon Bruschetta

In a wok, heat 1 tsp of olive oil, 2 thinly sliced garlic cloves and 1 large red chili (sliced and deseeded). Raise the heat and add 200g of raw king prawns, and wait until they turn pink before removing them from the pan. Add coriander and lemon juice, and place on top of freshly toasted baguette slices, adding an optional layer of rocket leaves.

Here at Azzopardi Fisheries in St. Paul’s Bay, we’re proud to have been supplying fresh seafood and fish in Malta for over 30 years. We value our customers highly, which is why all our products are of superb quality and freshness. Contact us today for more information about our supply of fresh fish in Malta, or visit our stores in person where our friendly and experienced staff will help you to the best of their abilities!


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There are Many Fish in The Sea: Which Fish are You?

Living in a sensory world very different from our own, there are truly many fish in the sea. Have you ever wondered which one is the finned version of you? At Azzopardi Fisheries, leading providers of fresh fish in Malta, we’ve got your existential questions covered. Check out which of these three fish you best relate to!

1. Salmon

Salmon are strong fish which, after spending 2-4 years in the salt water, swim upstream against the current to return to the freshwater habitat they left years earlier. Research shows that salmon have a special sensory system that allows them to navigate their way in the ocean by sensing the earth’s magnetic field.

If this sounds all too familiar, your fish twin might be the mighty salmon! You are brave and are neither afraid to go against the grain, nor to speak your mind. Dedication and perseverance are your second names and you have a deep hunger to do what you set your mind to do, whatever the cost.

2. Octopus

Octopuses (not octopi!) are considered to be some of the most intelligent invertebrates out there (or rather, in there). Indeed, they may even be smarter than many vertebrates! Their large brains enable them to quickly master a number of laboratory tests involving sensory learning and memory. When it comes to personality, Canadian researcher Jennifer Mather has made a case that individual octopuses develop their character and temperament over time, and that genetically-related octopuses tend to have similar behavioral traits.

You are probably not the most sociable person in a group, but what you lack in extraversion, you make up for with wit and intelligence. Those around you consider you thoughtful, logical and resourceful. However, when it comes to body coordination… let’s just say that’s another story.


3. Swordfish

Swordfish are large, strong fish, easily distinguished by their characteristic long flat bill that looks like a sword. They swim alone or in loose aggregations, separated by as much as ten metres from the next swordfish.

Proud, eccentric, energetic and independent, you are an adventurous soul who doesn’t fear change. People can’t help paying attention to you in a crowd, which is great, because you feel the need to be seen or heard. This sometimes comes across as egotistical and arrogant, yet this confidence is the very thing that pushes you to perform better when it comes to crunch time. What most don’t know is that you want to leave your mark on the world and inspire others to make the world a better place.


Azzopardi Fisheries for the best fresh seafood in Malta
If you’re looking for a place to meet all your seafood needs, come over to Azzopardi Fisheries in St. Paul’s Bay and pick from the widest range of fresh fish Malta has to offer! With over 30 years of experience in the industry, we know a thing or two about food quality and customer satisfaction!

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Ways of Incorporating Octopus into Yummy Summery Meals

Braised, grilled, fried or boiled, when cooked properly, this strange-looking sea creature is a delightful part of Mediterranean cuisine. Whether to impress your guests with a delectable meal or to treat yourself, our passionate team at Azzopardi Fisheries – leading fish shop in Malta – shares a few dishes this delicacy can be incorporated into.

1. Octopus, Potato & Green Bean Salad

A great addition to a salad with potatoes and green beans, dressed in garlic, parsley and olive oil, this octopus salad boasts extraordinary flavours and can be served both warm or cold.

2. Linguine with Octopus, Tomatoes & Chillies

For fresh flavour and brilliant colours, combine octopus with ripe cherry tomatoes, garlic, fresh chillies, anchovy fillets, olives, capers and parsley.

3. Octopus & Squid with Capers & Tomatoes

If you’re looking to create a summery dish that’s bursting with flavour, this one may be the one for you. Octopus and squid are a match made in seafood heaven, especially when paired with the saltiness of the capers, the sweetness of tomatoes, and the added subtle dry aroma of thyme and rosemary’s distinctive sharp flavour.

Health Properties of Octopus

Other than its yummy taste and unique texture, octopus also offers great health benefits. It contains very low amounts of saturated fats, making it a great option for those who are trying to lose weight or stay in shape. Moreover, it is packed with healthy protein, important for building and regenerating muscle, as well as iron – a mineral responsible for transferring oxygen to your cells.

Eating this sea creature will also provide you with calcium, magnesium, zinc, and vitamin B12, to mention but a few. And the high quantities of healthy Omega-3 fatty acids it is composed of improve your cardiovascular system and cognitive functions, while reducing the chance of getting diseases such as heart attack and stroke.

If you’re craving something fishy, drop by Azzopardi fisheries in St. Paul’s Bay to find the largest selection of fresh fish Malta has to offer for you to indulge in. Having been in the business for 30 years, we have grown to become the largest providers of seafood in Malta, where the quality of service we offer is only rivalled by the quality of products we offer.

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The Beauty of Breaded Fish

What’s better than some good old breaded fish, served with fries, mashed potatoes, caponata or a crispy, refreshing salad? If you’re constantly on the go and don’t have much time to prepare your own food, our team at Azzopardi Fisheries – leading providers of fresh fish in Malta – has done the work for you.

The range of breaded fish we offer at Azzopardi Fisheries:

  • Fish fingers
  • Breaded tomatoes and cod
  • Breaded mozzarella cod
  • Breaded spinach cod
  • Breaded cod
  • Breaded fish nuggets

Breading your own fish

Of course, if you feel like getting a little messy, you could buy fresh fish and bread them yourself. Breading fish to fry, bake or broil is an easy and delicious way of cooking white fish. All you’ll need to prepare are 3 shallow dishes: one for the flour (with optional lemon-pepper seasoning), one for the egg, and one for the bread crumbs (the smaller, the better). Beat the egg lightly and dip one fish piece at a time, first in the flour, then in the egg. Once you’ve let the excess egg drip off, coat the fish in the breadcrumbs on both sides as evenly as possible.

Sauté the fish in a pan over medium heat for 3-5 minutes on each side, or until the breadcrumb coating turns a golden colour. Serve with optional lemon quarters on the side. Your kids and guests will love it!

Come over to Azzopardi Fisheries in St. Paul’s Bay, where we offer some of the tastiest seafood on the island, including the widest range of fresh fish Malta has to offer, as well as frozen breaded fish for those days you want to take a break. Having been in the business for over 30 years, we know a thing or two about the fruits of the sea. Our friendly staff is always helpful and willing to go that extra mile in order to provide a customer service experience that’s second to none!

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Create the perfect seafood platter

Who’s in the mood for food – more specifically, seafood? With summer now in full swing, we Maltese certainly are. Seafood is the perfect lighter alternative to meat or heavy pasta dishes; it’s fresh, tasty and healthy. Platters are an ideal way of combining all your favourite fruits of the sea and can be served as an appetiser or a snack to share with friends or family over a glass of wine. Read below for some tips on how to create the perfect seafood platter, brought to you by Azzopardi Fisheries, beloved provider of fresh fish in Malta.

Choose the Freshest Produce

When picking seafood, choose items that have a salty smell with a fresh aroma, but avoid those with an overpowering fishy odour. Don’t choose anything with dull or dark spots on the surface, and keep an eye out for those with bright colours. Fresh seafood usually has firm flesh and shiny shells which are not dry. For more tips on choosing fresh fish in Malta, have a look at our previous blog!

Salt and Ice Makes Everything Nice

To prevent ice from melting on the platter, sprinkle a small amount of salt around the surface of the dish. Cover the whole base with crushed ice, with an additional layer of salt on top, and finish with yet another thin layer of ice.

Prawn to be Wild

Prawdon the pun, but any seafood platter would be lacking something without these pink, succulent morsels of goodness. Opt for King Prawns, as they have a particularly rich flavour, with flesh that is moist and medium-firm. Those from Argentina are especially renowned for markedly sweeter taste and much larger size when compared to regular prawns.

Hustle for some Mussels

Mussels are often the pièce de résistance of a perfect seafood platter. The ideal way to serve them is steamed and marinated in dry white wine. Don’t forget to discard any mussels whose shells did not open whilst cooking.

Savour the Salmon

Fill any spaces left in your platter with either smoked salmon or even some raw sashimi. You can even pair it with avocado, and have an extra plate with plain biscuits or crackers with cream cheese so guests can create their own side snacks!

Be the Perfect Host and Provide Finger Bowls

Eating seafood can be messy, especially with all the oils and seasoning involved. Fill up some small bowls with two slices of lemon and warm water, so that guests can clean their fingers throughout the meal.

Here at Azzopardi Fisheries we have been providing fresh seafood in Malta for many years. Come over to our stores in St. Paul’s Bay, where our experienced staff will help you in your search for the freshest fruits of the sea!

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3 Marvellous Fish Marinades for the Grill

It’s time to hit the grill! There’s nothing like the smell of food cooking away on the BBQ outside during a lazy summer’s day. And it’s certainly no different when it comes to fish. Dress up your dish and make it spark with flavour with one of these fish marinades, brought to you by the leading provider of fresh fish in Malta – Azzopardi Fisheries.

Asian Marinade for Swordfish

Also delicious with a thick salmon steak, this marinade is a must-try. You’ll need ¼ cup of lemon juice, ¼ cup of sake, ¼ chopped cilantro, 2 tsp soy sauce, 4 cloves of garlic, 2 tbsp vegetable oil and 1 tsp lemon zest. Whisk all the ingredients together in a bowl, and leave the fish to marinate for 1 hour, ideally at room temperature. Afterwards, grill for about 3-5 minutes, or until you are satisfied with the taste and texture.


Dijon Honey Mustard for Tuna Steaks

This is a great recipe to use if you are serving tuna with salad – it adds an irresistible flavour to both the fish and the vegetables. Grab 2tbsp dijon honey mustard, 2tsp soy sauce, 1tbsp extra virgin olive oil and 2 tbsp white vinegar. Mix all these ingredients in a bowl, and pour them over the tuna steaks in a way that ensures all sides are coated. Leave the tuna in the fridge for a few hours before cooking, covering the bowl or container. Grill the tuna for approximately 5-7 minutes.


Brown Sugar and Soy Sauce for Salmon

Incredibly tasty and easy to prepare, this marinade is sure to impress guests, family and friends alike! All you need is ⅓ cup soy sauce, ⅓ cup brown sugar, ¼ cup vegetable oil and ⅓ cup water. Combine all the ingredients, and continue mixing until all the sugar has dissolved. Season your salmon fillets with garlic powder, lemon pepper and salt to taste.

Pour the marinade over the fish, and place it in a large, resealable bag, leaving it there for roughly 2 hours. Finally, grill the salmon for 6-8 minutes on each side, or wait until the fish flakes when gently prodded with a fork.

Spice up your summer with the best fresh fish in Malta, courtesy of none other than Azzopardi Fisheries in St. Paul’s Bay. We’ve got some of the tastiest and most diverse seafood choices on the island, from swordfish steaks to breaded fish. Check out our shellfish selection of lobsters, octopus, mussels and razor clams, and don’t hesitate to ask our friendly and helpful assistants in store for assistance.


Choose Azzopardi Fisheries for the freshest fish and seafood in Malta and be sure to follow us on Facebook for updates!

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