There are two types of samphire grass – marsh and rock samphire. Although the two are botanically unrelated.
Rock samphire grows on the side of rocky cliffs and tends to only be collected by the most intrepid of foragers. While rock samphire has been eaten for centuries, it is a divisive vegetable that fell out of favour as the more common marsh variety became more popular.
We sell marsh samphire which, as its name suggests, grows in saltwater marshes and tidal flats around the UK. It is succulent with vibrant, green stalks that resemble baby asparagus.
As well as having a wonderfully crisp texture and salty taste it is also rich in vitamins and minerals, which has led to it becoming recognised as a superfood.
How to Cook
Top chefs and fish specialists like Nathan Outlaw and Rick Stein have long been adorning their fish and seafood dishes with this crunchy sea vegetable.
To do the same, simply boil your samphire grass for about a minute to soften, drain, then sauté in a pan with olive oil, butter, garlic, and a dash of lemon juice for an elegant accompaniment to your fish.
What to Drink
While samphire does make a pleasantly salty addition to many simple fish dishes, it is generally viewed as a garnish. We, therefore, recommend that you choose a wine that will complement the star of your dish.
All our fresh and frozen fish and seafood arrives at your door vacuum packed. This helps to ensure that it stays fresh and is easy to store in your fridge or freezer.
All fresh fish and seafood should be stored in the refrigerator at a temperature of between 1 and 4°C and consumed by the date given on its packaging.
All orders will arrive within 1-2 working days, except for some local deliveries within Sussex which are shipped the same day via our own transport.
All deliveries will arrive before 5.30 pm.
We offer free delivery to all UK postcodes on orders over £40.