I always have fish fingers on the menu on a Friday, but am keen to incorporate more fish on my menu…

Fish on school menus shouldn’t be restricted to just once a week and our product range offers many more solutions in addition to fish fingers. Buying fish in the right format can give caterers flexibility to easily add an additional fish dish onto a three weekly menu-cycle – why not try fish pie in week 1, salmon pasta bake in week 2 and fishcakes in week 3?

Products such as our Young’s MSC Fish Pie Mix give school caterers the flexibility to create quick and easy home-made meal solutions. This versatile product is also great for making pasta bakes, stir fry’s and taco’s!

An additional benefit of the Young’s MSC Fish Pie Mix is that the diced Alaska pollock and pink salmon pieces are individually quick frozen (IQF). This means that you can simply remove the exact number of pieces you require from the pack without fear of them being stuck together, avoiding waste.