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What's for dinner?

Tina Dempsey, Wetfish Production Lead

What is your favourite Sealord product? Sealord bluenose. I love to make a raw fish dish called Oka I’a in Samoan, using fresh bluenose.

Why? I personally love its great texture. The fillets are moist and fresh.

How I use it; I love to eat it raw with a mixture of coconut cream and vegetables of your own choice. 

I use diced cucumber, tomato, spring onions, capsicum and with plenty of lemon juice which marinates the fish. 

We eat it as a special occasion in my culture, but you could eat it everyday if you can buy Sealord Bluenose. I like to eat with cooked taro or banana (ratio one bowl, one banana) or just eat it by itself.

Mark Guilford, Cold Store Truck Driver

What is your favourite Sealord product?  Sealord Tuna, especially the satay flavoured. Cucumber goes nicely with it.

Why? The taste and consistency are great, and tuna is such a versatile protein. 

How I use it: I like to use it in my Vietnamese Spring Rolls. I add in some cucumber, carrot, spring onions and herbs. They are delicious. All the herbs and vegetables (except the cucumber) are from my own garden. Truck drivers are notorious for consuming a poor diet, so to be able to take a good quality fish product from Sealord and add ingredients from my pantry staples and garden, is a nutritional and cost saving win that can be eaten on the run.

Doug Paulin, CEO

What is your favourite Sealord product? New Zealand hoki fish burgers.

Why? They taste fantastic and the shape fits nicely inside the burger, making it easy to eat.

What went into the burger(s)? I ate two – one with a keto burger bun and a plain bun. Lettuce, aioli, Carolina Reaper chilli sauce, cheese, red onion, tomato, cucumber and egg.

Danny Sheridan, Business Development Manager

What is your favourite Sealord product? (Petuna) Atlantic Salmon in olive oil.

Why? Petuna always has very good quality salmon, which is versatile and can be used for many different meals.

 How do you use it? I like to make spring rolls with Korean dipping sauce with help from my girls Lucy, 6, and Ayla, 3. The fresh spring rolls remind me of travelling around Southeast Asia.

What went into the noodles? Glass noodles, shredded carrot, pickled courgette, coriander leaves and salad. I’m obsessed with Ssamjang spicy Korean dipping sauce at the moment. Here’s the dipping sauce recipe:

  • 2 Tbsp Korean soybean paste
  • 1 & 1/2 tsps Korean chili paste
  • 1 Tbsp sesame oil
  • 1 tsp finely grated ginger
  • 1 tsp finely grated onion
  • 1 tsp roasted sesame seeds
  • ¾ tsp maple syrup

Earl Song, Sales China

What is your favourite Sealord product? Sealord’s tuna pouch series – I like to use it in what I call my Lazy Thursday Night Noodles.

Why? It’s ready, very easy to eat and quick to make, especially when I get home after a long day at work.

What goes into your Thursday Night Noodle dish? Sealord’s Tahitian coconut tuna, mi goreng fried noodles, egg, Shanghai bok choy, carrots, green beans, cauliflower, broccoli and red capsicum.

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