Young's

Young's traces its history back to the early nineteenth century, when the business began selling fish in London, and today its frozen seafood is made in Grimsby, the old fishing port on the Humber. The brand is a familiar sight in British freezers, with fish fingers, fish fillets in batter and breadcrumbs, and fish pies among its best known lines.

On our shelves Young's sits in frozen fish, part of the frozen department. The fish fingers are made with minced Alaska pollock, a mild white fish, coated in a wheat flour crumb coloured with paprika extract and turmeric. Ten fingers come in each pack, enough for a family tea or a few quick lunches.

Cook the fingers from frozen. Bake them on a tray in a hot oven or grill them, turning halfway, until the coating is crisp and the fish is piping hot all the way through. Serve them the traditional way with chips and peas, tuck them into a toasted roll with tartare sauce, or give them a desi twist with a pinch of chaat masala and a squeeze of lemon. They also go well beside plain rice and a mild dal for children who are new to spice.

Store at -18°C or below and do not refreeze once defrosted. For more fish, see tinned fish, and for coated chicken from the freezer browse frozen chicken and kebabs.