Thursday, April 21, 2016

Pizza for Seafood Lovers

Recently, Huffington Post published a very interesting article called Pizza Toppings Real Italians Swear By. Apparently, anchovy is the real pizza topping deal. Jamie Oliver agrees... check out his Mozzarella, anchovies, chilli, capers & parsley pizza topping.

If you think that anchovy is a bit overpowering, then TASTE.COM.AU let's you choose from 39 different types of seafood pizza recipes.

Do you prefer making your own pizza, including the dough? Make it the Italian way (the link features a comprehensive instructions everyone will be able to follow).

And, of course, we created a new SEAFOOD PIZZA Pin Board, so don't forget to check it out. One way or the other, we hope you got inspired and found the perfect match for your taste buds.

Monday to Friday: 8.30am to 5:30pm, 
Saturday: 8am to 3:00pm, Sunday: 10am to 3:00pm

Friday, April 15, 2016

Add some flavour... which herbs go well with seafood?

We all know that herbs can turn rather ordinary dish into a culinary miracle. With this illustrated herb chart from Illustrated Bites, there is nothing stopping you from giving it a go ;) View the original post here, with some tips on how to chop and chiffonade herbs.

Saturday, April 9, 2016

How do you like your smoked salmon?

Great in a salad, wrap, omelette, frittata, quiche or try it combined with goat cheese for that perfect toast. Whatever the combination, smoked salmon is a versatile ingredient that's easy to cook with.

Quick and non-fussy dinner? Try Smoked Salmon Pasta.

Recipe credit: Simple Recipes
What we love about this recipe, other than the ingredients (smoked salmon, pine nuts, yum!) is that it can be pulled together so quickly and it's not particularly heavy, as so many cream sauce pastas can be. There's also room for maneuvering; add more or less wine or cream to taste; leave out the pine nuts if you can't be bothered; add some asparagus or cream cheese if you want; use smoked trout or sturgeon instead of the salmon. The essentials are smoked fish, lemon, garlic, and pasta with some olive oil, wine, and or cream binding them together.
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Smoked Salmon Pasta Recipe


  • 8 ounces spaghetti (or other) pasta
  • Salt
  • 1/4 cup pine nuts
  • 2 Tbsp olive oil
  • 1/3 cup chopped shallots (can substitute onions)
  • 2 cloves garlic, minced
  • 1/3 cup dry white wine (can substitute pasta cooking water with a Tbsp of lemon juice)
  • 1/4 cup cream
  • 1 Tbsp lemon juice
  • 2 Tbsp lemon zest (divided into 1 Tbsp and 1 Tbsp)
  • 2 Tbsp chopped fresh parsley or dill
  • 4 ounces smoked salmon, cut into bite sized pieces
  • Fresh ground black pepper


1 Heat to boiling a large pot with at least 4 quarts of water in it. While the water is heating, brown the pine nuts. Put the pine nuts in a single layer in a large skillet. Heat on medium heat, stirring occasionally, until fragrant and lightly browned. Remove pine nuts from pan and set aside.
2 Once the water is boiling, salt it with 1 Tbsp of salt for every 4 quarts of water. Once the water returns to a boil add the pasta to the pot. Leave uncovered, on high heat and let cook with a vigorous boil. Put the timer on for 8-10 minutes, or whatever your pasta package says is appropriate for al dente (cooked but still a little firm).
3 While the pasta is cooking, prepare the sauce. In a large skillet heat olive oil on medium heat. Add the shallots and garlic, cook for 2 minutes, then add white wine, lemon juice, and 1 Tbsp of lemon zest. Increase the heat and let boil down by half. If you want a slightly creamy sauce, add the cream and let boil a minute more.
The sauce should be done about the same time the pasta is done. If you get done earlier with it than the pasta, take it off the heat.
4 Once the pasta is done, and before draining the pasta, scoop out one cup of the pasta cooking liquid and reserve. Drain the pasta and add it to the skillet with the sauce. Add back some of the pasta cooking liquid to the pasta if it is a little dry. Add the smoked salmon, toasted pine nuts, parsley, and the remaining lemon zest. Season with freshly ground black pepper.
Serves 2 to 3.

Friday, April 8, 2016

Breakfast & Brunch

Take it easy after a long week at work and enjoy nice slow breakfast that extends to early midday. Why not. Fresh bread, eggs, salad and smoked salmon will get your brunch started in no time.

Head to Pinterest to see all Breakfast & Brunch Recipe Ideas

Tuesday, March 22, 2016

Easter at Cappo Seafood Parkside

Easter opening hours Cappo Seafood Parkside: Good Friday and Easter Saturday - OPEN

Saturday, March 19, 2016

Easter Recipes

It would not be the right Easter entertaining without fresh seafood from Cappo Seafood. Find Cappo's EASTER SPECIALS HERE and be inspired by some of many of the recipes available on our Pinterest boards.

Salmon Terrine Recipe

Delicious taste of combining fresh and smoked salmon

Source: via Cappo on Pinterest

Prawn and Mixed Tomato Panzanella Salad

Super colourful and full of goodness

Source: via Cappo on Pinterest

Lobster Newburg

Served with fresh bread, this lobster recipe is simply mouthwatering.

Source:via Cappo on Pinterest

Egg Bread Buns

Lovely bread buns that will accompany any smoked salmon dish.

Source:  via Cappo on Pinterest

Fresh Salmon & Asparagus Quiche

This, or any other fish quiche will make a great addition to your menu.

Source:  via Cappo on Pinterest

Salmon Wrapped Terrine with Dill-speckled Goats Cheese

Look at those incredible layers! This salmon terrine is not as difficult to make as it seems.

Source: via Cappo on Pinterest