Direct Seafoods has expanded the range of recipes for chefs on its website, including grilled plaice with brown shrimp and samphire butter, pan fried hake with a crab and prawn croquette and a saffron and mussel sauce, and mussels with rose harissa and chorizo with a white wine and lime broth.

Natalie Hudd, director of sales for Direct Seafoods, said: “The specials board is a great way for chefs to highlight interesting fish and seafood recipes. Customers who may not have the confidence to cook fresh fish at home can be tempted to eat out, and using a broad range of species helps to ensure the entire catch is being used.

“Encouraging customers to enjoy a seafood dish they haven’t tried before doesn’t simply help to boost sates at a time when the eating-out market is feeling the pinch, it also helps to ensure that our fisheries have a long-term, sustainable future.”

Direct Seafoods is a national fish supplier, made up of 11 regional fishmongers, and is part of the Bidfresh group. Seafood Week 2019 is promoting a new species of fish every day for people to try:

4 October: mackerel

5 October: prawns

6 October: plaice

7 October: scallops

8 October: mussels

9 October: hake

10 October: crab

11 October: haddock, cod and pollock for fish & chips

As well as recipes, chefs can find updates on what species can be caught sustainably and which are ‘red rated’ and should be avoided.