Saucy Fish’s “School of Fish” took over St. Stephen’s Street Kitchen Thursday to show how easy it really is to cook fish.
The pop-up restaurant served a range of Saucy Fish products, including salmon fillets with chili lime and ginger, sea bass fillet beurre blanc, squid, king prawn and chorizo fused with sherry and herb sauce and smoked haddock with vintage cheddar cheese and chive sauce.
All dishes were prepared and served by six- to eight-year-olds.
“We know that some people are intimidated by the idea of cooking fish at home, so we want to show just how simple it can be,” said Amanda Webb, sales and marketing director at Saucy Fish.
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