Samphire now on sale in the Anyfish fishmonger shop in Bishops Waltham…

Samphire has historically been considered to be a bit of a foodie delicacy, but although it is packed with plenty of delicious gourmet-worthy flavour it is definitely a sea vegetable that is no longer reserved for posh restaurants and fine dining. This salty vegetable grows in the UK, in rocky and marshy areas near the sea. Each stem is around 3-4 inches, vibrantly green coloured and nice and crisp and it can be turned into a variety of delicious recipes.

Samphire is a particular friend of fish.

There are loads of recipes for fish and samphire to be found in a cookbook near you, or in one of our recipe books at the Anyfish fishmonger shop (just pop in when you're next passing). Samphire is in the prime of its growing season at the moment so we’re making sure we’re well stocked at all times. If you're stuck for a good idea for supper, nip into the Anyfish fishmongers, buy a bunch of samphire along with some fresh fish - and you can make a meal of it in no time.


Cooking samphire is pretty straightforward and definitely speedy. 

Firstly, give your samphire a rinse and remove any little bits of root or woody stems. Then break up any pieces that are a lot larger than others, just so it’ll all cook evenly. The cooking options for samphire are; blanching in boiling water for a couple of minutes, steaming or frying. Don’t be tempted to add any extra salt because samphire is already fairly salty. If you steam or boil it, add a knob of butter after cooking. One other delicious way to serve samphire is as a batter encrusted tempura - well worth a try and much easier to prepare than it sounds.

Samphire makes a brilliant simple accompaniment to fish or shellfish.

Just serve on the side as a vegetable. You can also mix samphire in with a seafood pasta or risotto to add colour and crunch. 

We’ve been having a look around the world wide web for a few new samphire and fish recipe ideas that we think will go down a storm with friends or family. All simple to prepare, super tasty and made with ingredients that are easily picked up from the Anyfish fishmonger shop. The first one's a bit more complicated than the others but it's well worth it , especially if you've got someone special to impress.



The Great British Chef's Salmon with Samphire and Mussels (

INGREDIENTS | 600g of mussels, 1 diced carrot, 1 diced shallot, 150ml of white wine, 1 bay leaf,  thyme, 2 tomatoes.

FOR THE BEURRE BLANC | 1 finely chopped shallot, 150ml dry white wine, 2tbsp white wine vinegar, 1 bay leaf, thyme, 3 peppercorns, 250g butter, 100ml cream, seasoning.

TO SERVE | 800g samphire, lemon juice & butter, salmon pieces or steaks.

METHOD | Firstly prep your mussels by cleaning, de-bearding and removing any partly open ones. You can ask us about this bit in more detail when you pop into the shop if you like. Then heat a large pan over a medium heat. Add the carrot, mussels, shallot, white wine, bay leaf and mussels. Place a lid on the pan immediately and steam until the mussels open, then allow to cool. Remove the mussels from their shells and set aside.

Blanch the tomatoes in boiling water for 10 seconds, then plunge them into ice cold water and remove the skins. Cut into little cubes.

To prepare the beurre blanc, add the shallot, wine, vinegar and herbs in a saucepan, bring to the boil and reduce down by three quarters. Add the cream and then reduce down again to half. Whisk in the butter, a little chunk at a time then sieve the sauce and keep warm.

Once the liquid has reduced, add the cream and reduce again by half. Slowly whisk in the butter a piece at a time, then pass through a sieve and season to taste. Keep it warm.

Blanche your samphire in boiling water and then toss in a knob of butter and a squeeze of lemon. Pan fry your salmon in olive oil and butter. 3or 4 minutes a side should do it depending on the thickness. Meanwhile add the mussels and tomato to your sauce and warm through. Plate up, beginning with a pile of samphire, then salmon and finishing with a couple of spoonfuls of sauce.

For full recipe and photos pop along to the excellent

Photo: Olive Magazine

Photo: Olive Magazine

Olive magazine's Linguine with Samphire and Prawns (

INGREDIENTS | 200g of inguine, 150g tiger or king prawns, peeled & cooked, 150g blanched samphire, zest of 1 lemon, 2tbsp creme fraiche.

METHOD | Cook the pasta and drain. Add it back to your pan and add the prawns, samphire, lemon zest and crème fraîche until everything is heated through. Add a scrunch of black pepper and squeeze over little bit of lemon juice before serving.

For full recipe and photos pop along to the scrumptious



Delicious magazine's Fish parcels with lemon, capers and samphire. (

INGREDIENTS | 1tbsp olive oil, 15g butter, 1 large shallot finely chopped, 4tbsp dry white wine, 4 fillets of black bream, 1/2 sliced lemon, 150g samphire.

METHOD | Heat oven to 180°C and prep 4 x 25cm square-ish pieces of baking paper. Heat file and butter in pan and fry the shallot for a couple of minutes, add capers and wine and simmer for a couple of minutes more. Lay a fillet of bream on each piece of paper and pour a little of your butter mixture on top. Add a lemon slice on top and a scrunch of salt and pepper. Fold up the paper so it's all sealed in. Bake in a roasting tin and bake for about 12 mins 'til the fish is cooked through (have a sneaky look into one of the parcels to check). Whilst the fish is cooking, steam your samphire and then add a knob of butter and some pepper. Serve with the fish (in the parcels) and some new potatoes.

For full recipe and photos pop along to aptly named delicious

You can find the ingredients for all of these fish with samphire recipes at the Anyfish fishmongers shop. If you want any more ideas or help then just ask and if you want to check we have what you need in advance, just give us a call on 01489 896111.