Recently I was with a client, and he showed me how he uses them to pat off his frozen at sea fish, so I was intrigued. The only issue he had was that his supply was inconsistent and everybody who saw them at his shop wanted some, so he was left without for even longer.
We got on to the case and sourced them bigger and thicker, so they are even more super absorbent’y.
These Super Absorbent Cloths are versatile; they have so many uses.
We have tested them patting of fish, but also using them in cleaning made everything so easy as they absorb so much liquid. You can clean down the range in no time.
They are washable and reusable too.
We spoke to a few of our customers to see how they use them and what they think.
We’ve just started using the Ceres Super Absorbent Cloths recently and they are spot on.
We’re working on a click and collect system so all the fish is laid out on the cloths ready to go for the next time slot and it works really, really well at removing any excess moisture.
I’ve seen a big improvement. The batter sticks to the fish a lot better than what it normally would. Usually you get the odd fish where the batter blows off or the odd mark where there’s been a bit of moisture still there on the fish, but since using the cloths we’ve not had that.
It’s another method of making a more consistent end product. The more you can do to make the product more consistent the better.
Cem Oktem, The Packet Bridge Fish & Chips, Bolton-Le-Sands
“I like my fish semi-thawed rather than fully-thawed as that helps keep the flavour and the water content in the fish, but the problem we were getting was blowback off the batter as the fish was still quite icy or wet.
“It was suggested to me to try these Super Absorbent Cloths, I did and they work amazingly. They ensure the fish has an even coating of batter with no holes.
“You can work around it and not use a Super Absorbent Cloth but, in my opinion, this takes it to another level and beyond.
“I take the fish straight from the fridge, place it onto the towel for 20 seconds then it’s into the rice flour and straight into the pan. Because I have patted off the excess moisture, I get a very even coverage of pre-dust on my fish, so it reduces the chance of any uncooked thick starch under my batter.”
“It’s no extra effort, in fact, it saves time because if you get blowback off the batter you’ve got to spend time fixing that. Sometimes you just can’t fix it so that’s a piece of fish I can’t serve.”
Nick Damurakis, Athena’s, Bexhill-on-Sea, East Sussex
I went to see a good friend of the industry Fred Capel and he said “Even if your fish is in a fish fridge on trays it can still have a slight dampness to it and that moisture can cause issues with the batter. It can come away from the fish, the oil seeps in and then you end up with a dry piece of fish, which no one wants to eat.
“We use the Super Absorbent Cloths to dry the fish before we rice flour them and they help reduce that layer of moisture so they don’t absorb too much flour, but just enough to keep a nice barrier between the oil and fish.
“We’ve seen a massive difference in the quality of our fish since using the Super Absorbent Cloths. We don’t get any batter blowing and we don’t get that uncooked layer that you sometimes see between the fish and the batter.
“It doesn’t take us any extra time but it definitely makes a difference to the end product. The Super Absorbent Cloths are worth their weight in gold.”
Lauren Kellaway, Kellaway’s Fish & Chips, Truro, Cornwall
“To have something that can take excess moisture off the surface of your fish can only be a good thing because it makes it much easier for your batter to adhere to your fish. Also, putting dripping wet fish into your batter is going to affect the consistency of your batter, so for me the Super Absorbent Cloths are a real positive.
“The Super Absorbent Cloths are not a major thing, but they are one link in a process that can make your product more consistent.
“The Super Absorbent Cloths massively reduces moisture from fish and water going into a pan, which can ruin you batter. Fish is too expensive to not be used properly.”
Fred Capel, Chez Fred, Bournemouth