Discover Morocco’s seafood culture with fresh fish straight from the Atlantic, prepared and simply cooked in Taghazout and Agadir.
Discover why monkfish is marvellous
Once much maligned, the marvellous (if somewhat unfortunate-looking) monkfish is now hugely popular and features on the menus of restaurants up and down the country.
Seafood firm launches jumbo cod ‘fakeaway’ amid rising fish & chip prices
Leading UK seafood company Youngs has unveiled a Jumbo Cod Special which it says will appeal to consumers wanting the genuine takeaway experience of the local chippy at home.
John Dory isn’t a poet (and we know it)
Research commissioned for the Marine Stewardship Council’s Sustainable Seafood September campaign has revealed that 12% of those polled believed John Dory to be a famous poet – and not one of the UK’s best fish to eat.
Seafood we love: Rick Stein’s Baked whole bream with potatoes
Early September sees wild gilthead bream appearing at our fishmongers down here on the south coast, which makes it the ideal time to cook one of our favourite bream recipes – Rick Stein’s Baked whole bream with potatoes.
Aldi expands UK seafood line-up: more British-sourced fish
Supermarket chain Aldi says it has invested more than £45m in the British seafood industry over the past 12 months.
How The Royal Navy is helping to restore native oysters
An unlikely collaboration between the Royal Navy and a native oyster restoration project is aiming to help restore oyster populations and improve water quality in the Solent, Hampshire.
‘Plymouth Fish Finger’ to showcase lesser-known fish species
A fish finger made from lesser-know species of fish such as dogfish and pouting has been launched in Plymouth.
Forgotten old map reveals mussel power
Affordable, plentiful – delicious, we all know mussels are great. However, thanks to a recently discovered historic map, it turns out that mussels are also good for the health of our oceans.
Seafood we love: Sayyadieh (Fishermen’s Dish)
Being an unfashionable fish, it can be tricky sometimes to find a recipe for the humble grey mullet – but in Sayyadieh (Fishermen’s Dish) from the cookbook Falastin, we’ve found a humdinger.