Fishy treats at Matt The Thresher

One of the best things about this food blogging lark thus far has been the opportunity to meet other IFBA members – a delightful bunch. Last Wednesday saw myself, Aoife I Can Has Cook, Emily From Chila Village, Lily The Amateur Mexican Cook, Rachel Gastronomics, and Vicky S’tasty get together for an evening of seafoody sampling (and great craic) at Matt The Thresher on Pembroke Street.

Housed in the former Pembroke pub building, it’s a lovely light airy space, with a fish counter alongside the main bar. We sat up here, cameras and notepads in hand, while head chef Stephen Caviston walked us through the varieties of fish on offer on the day, from Carlingford Bay oysters to Dublin Bay prawns to mussels from Roaringwater Bay in Cork. Stephen’s family have over sixty years’ experience in the fish trade, and he spoke enthusiastically about his suppliers, and about the need to fish sustainably.

What a catch

Introductory chat over, it was time to get hands-on with some oyster shucking (easier than it looks) and Stephen’s nifty method of shelling and de-veining prawns (harder than it looks). I sampled an oyster with shallot vinegar instead of the usual Tabasco – delicious. I reckon I’ll be trying Stephen’s suggested method of flash grilling shucked oysters in their shells with a dollop of homemade pesto, too.

Shuckin' and shellin'

Finally, we got a taste of the full Matt The Thresher menu with these delectable platters of goodies, including Ted Brown’s beautiful Dingle smoked salmon and Bere Haven crab meat. The restaurant offers a “fish tapas” deal for four dishes plus a glass of wine for €20 – right up my alley.

It’s early days for Matt The Thresher but, fishily speaking, I reckon they’re on to a very good thing. I’ll definitely be back for more.