Pan do Mar Maritime Specialities

In the UK, almost every place that consists of more than 5 houses has a pub. In 2022 there were 45,800 pubs in the UK. At the beginning of the 1980s it was almost 70,000. Just like tea time, dry humor or driving on the left side of the road, the pub is one of the cornerstones of English culture. Continental Europeans often think that it is simply the English variant of a bar. However, with this assessment, they are off beam, as a pub is much more than that. For the ”locals“ (the inhabitants of the neighborhood) it is almost the second living room. Here you meet for the quiz evening, karaoke night and, of course, bingo. In addition, many pubs also have a considerable collection of board games. And when the British leave their workplace at 17:00, many of them make a trip to the pub with their colleagues. With a pint or two, you can recall the day in a relaxed atmosphere. If you do not want to go home immediately, you can also get your dinner in the pub. The typical pub food is sumptuous, hearty and definitely filling. Beside hamburgers, french fries or baked beans there are almost always ”pies“ (paté) on the menu. These are deliciously spiced dishes of finely chopped or ground meat or fish, which are filled and baked in dough. Pies have been an integral part of the English cuisine since the 17th century. They are even older than England itself. Archaeologists found the recipe of a poultry paté in Sumerian cuneiform, which was dated around 1,700 BC.

About 1,000 years ago the pie came from the Orient to France. There it quickly enjoyed great popularity among the nobility and was often the climax of opulent banquets. Because of the elaborate preparation, the position of the pie chef in the Middle Ages was also a separate profession in which one could earn much more than normal chefs or bakers. The splendor of paté bakery, however, was the Renaissance. In order to demonstrate their richness, wealthy traders made the chefs refine their pies with expensive spices from the Orient. In addition, the rich and powerful tried to outdo each other with bigger pies. In 1452, at a banquet in honor of the Duke of Burgundy, a paté was said to be served on which several musicians played. During the wedding celebration of Duke Wilhelm of Bavaria 50 years later, there was also a huge pie. While cutting the first piece, an actor in full panoply rose out to congratulate the bride and groom. But one did not only show off with the size, but the chefs also tried more and more unusual shapes. Animals such as swans, deer or fabulous creatures such as dragons and unicorns were particularly popular.

The term ”paté“ comes from the Roman ”pastata“, which means ”meat dish wrapped in dough“. However, pies baked in a mold are often not completely enclosed by dough. In England and America, there are many pie variations in which only the surface is covered with dough. Meanwhile, however, many spreads are called paté. Some of them can be imagined as filling of a classic pie. The numerous vegetarian spreads, which are now available, however, should rather be enjoyed on the bread or as a dip. The Fish Patés of Pan do Mar do not have a pastry crust, but a distinctive flavor.

Pan do Mar specialises in fish and seafood specialities from sustainable coastal fishing. The delicious fish pâtés are as popular with gourmets as the pure fish fillets in organic vegetable oils or tasty sauces. Pan do Mar fish pâtés are equally delicious as a savoury sandwich filling or as an accompaniment to rice, potatoes, pasta and vegetables. Pan do Mar Tuna Salad with Organic Vegetables is made with tuna, peas, corn, carrots, peppers, olives and onions. The spicy mackerel and pepper pâté is made with mackerel fillets, delicious organic peppers, organic onions and virgin olive oil. Pan do Mar natural tuna refines salads and pizza toppings with an original taste, but is also delicious on its own. Pan do Mar squid pieces give ragouts, soups or pasta dishes a wonderfully individual touch. Pan do Mar brings maritime flavour to your plate with a clear conscience.