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Home » All products » Store Cupboard » Sauces, Marinades & Condiments » Horseradish Sauce

Horseradish Sauce

£2.50

Weight: 210g

SKU: SC_Horseradish Categories:Sauces, Marinades & Condiments, Store Cupboard
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  • Description
  • Ingredients

Description

Delicately creamy at the outset, with the warm glow of fresh horseradish. It’s also excellent with smoked fish, in mashed potatoes and with eggs.

Ingredients

Horseradish (42%) (Horseradish, Rapeseed Oil, Acidity Regulator: Citric Acid, Antioxidant: Sodium Metabisulphite (Contains Sulphites), Rapeseed Oil, Water, Free Range Pasteurised Egg Yolk (Egg Yolk, Salt), White Vinegar, Horseradish Powder (1.7%), Sugar, Mustard Flour, Salt, Preservative: Potassium Sorbate, Stabiliser: Xanthan Gum.

For allergens see ingredients in bold

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How we prepare your fish.

Our fishmongers can prepare your fish in various ways, please see below for the services we offer.


Gutted

An incision is made in the belly of the fish at the tail end and cut through the skin to the head. The guts, roe and gills are removed.


Scaled

Holding the fish by the tail, a blade is scraped in short, sharp bursts against the grain of the scales and back again, until the scales are removed.


Filleted

Fish fillets are cut along the entire side of the fish, removing the meat from the spine and most of the bones.


Trimmed

The fins are removed.


Pin Boned

The small, thin, flexible bones distributed along the side of the fillet are removed.


Steaked

Steaks are portions of fish that have been cut across the body rather than along the sides. They include a section of backbone.


Skinned

Held at the tail end of the fish, a small angled cut through the flesh is made. The skin is held while a knife is gently moved through the fish.


Supreme

Supremes are portions of fish that have been cut across the boneless fillet.