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Ross House, Grimsby
 

Frequently Asked Questions

Question

What type of fish is used in products described as whitefish?

Answer

Due to seasonal variations in the supply of fish, the type of whitefish used can change. Commonly used whitefish are Alaskan Pollack and Hoki. Please see our fact page for more information on various types of fish.

Question

How can I find out which retailers stock your products?

Answer

Most retailers stock some of the Young’s range of products. Unfortunately, we are unable to provide specific details of which shops have current stock of our products, as we deliver direct into wholesalers or the retailers own distribution centres. If you are having problems trying to locate a specific product, please drop us an e-mail, or ring our Careline and we shall do our upmost to supply you with the information you require.

Question

How can I obtain details of all Young’s products?

Answer

Either drop us an email request, or contact our Careline, and our Advisors will endeavour to supply you with details.

Question

Can your products be frozen/reheated after cooking?

Answer

To ensure full microbiologically safety of our products, we do not recommend refreezing or reheating of our products once cooked.

Question

What is the reason for standing times during or after microwave cooking?

Answer

This standing time allows for temperatures to equilibrate throughout the product, thereby avoiding cold spots. Please ensure that products are piping hot and no cold spots remain prior to serving.

Question

Is there such a fish as a scampi?

Answer

Scampi is a crustacean – it’s Latin name is Nephrops norvegicus (commonly known as Dublin Bay Prawns, Norwegian Lobster or Langoustine). Breaded scampi is produced by peeling the scampi tail, and coating in breadcrumbs.

The popular dish we know today as Scampi originated in London in 1946. It was the post-war era, shortages were commonplace, and when Manetta’s restaurant in London’s West End rang Young’s Seafood to order lobsters, none could be found. Instead Young’s offered an alternative shellfish (‘Nephrops norvegicus’), a member of the lobster family.

Chef Augusti peeled and fried the shellfish as discussed with Young’s, and Scampi appeared on the menu that night, named after the seafood from Augusti’s native Italy, Scampolo.

Within months Scampi had established its popularity in London, and it was not long before Young’s, with their tradition for offering the finest seafood, introduced Young’s Scampi to the rest of the country.

Question

Why should I include fish in my diet?

Answer

As well as tasting delicious, fish is good for you.

The C.O.M.A. Report (Committee on Medical Aspects of Food Policy, 1994) advises that fish should be eaten as part of a healthier lifestyle.

As part of a balanced diet it recommends that: ‘Two portions of fish should be eaten weekly, of which one should be oil-rich fish.’

Question

Are your products nut free?

Answer

All Young’s products are manufactured in production units where no nuts are present.

Question

Should your frozen products be defrosted prior to cooking?

Answer

It is recommended that all of our frozen products are cooked from frozen. Just follow the cooking guidelines printed on each pack. Should you require any additional guidance or information, please do not hesitate to contact our Careline Monday-Friday, between the hours of 9.00am and 5.00pm.

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Press Office Contacts

For journalists seeking information about Young’s please contact:

Fran O’Leary at Lodestone Communications
t. 07980 582 254
e. info@lodestonecommunications.com