Ceviche, home-smoked, cured, tartare (to name a few) make this fish come alive, but is it a good choice for the big meal?
Meat & fish
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.
Hard to believe as it is, not everybody likes Turkey, or needs such a large bird. So what are the alternatives?
At Barbecoa we start with the best birds available, bone and roll them, and if you want to choose your stuffing we’ll put that in too.
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.
For speedy family mealtimes, I find that beef works great in stir-fries or as a filling for fajitas and wraps.
Stephen West of Barbecoa writes about the impact that dry aging has on the quality and taste of the steak that makes it onto your plate.