Cooking over fire takes some skill, but mastering those techniques is well worth it. Here’s everything you’ll ever need to know to make the perfect BBQ.
Salt cod is a delicious and very popular menu item in Rome. It’s not always an easy ingredient to find though, so here’s a great way of making it at home.
Raw fish is often a bit of a funny one for us in the UK. In The Netherlands, however, it is an intrinsic part of their national food identity.
Olley’s are a fabulous example of what can be achieved by a restaurant with determination, vision and willingness to learn.
Ceviche, home-smoked, cured, tartare (to name a few) make this fish come alive, but is it a good choice for the big meal?
Christmas is a torrid time for the humble fishmonger, so your sudden urge to have a wild sea bass or brill for the big meal may not be easy.
There are so many ways of getting the kids interested in fish and seafood beyond the familiar fish fingers and chips. Find some ideas here!
Matthew explains what he believes to be the three key contributors to the incredibly difficult summer the UK mussel industry has had this year.
Our resident fish expert writes about the differences between sustainable and ethical fish – which may either clear things up or confuse further.