Fish Face Seafood blog

Distributed all around the UK, from Shetland to Penzance, the whiting is the most common of all cod species found in many inshore waters.

Have you ever noticed that your red mullet sometimes taste a little, well, different? If so, there may well be a very good reason for that.

The most famous of all mussel dishes, moules marinière is a timeless classic that isn’t just easy to cook, but is also bursting with superb seaside scented flavours.

Members of Ireland’s fishing sector, seafood processors and retailers gathered last month for an event showcasing the potential of skate, spurdog and red gurnard.

Plentiful, affordable, easy to cook – and most importantly, delicious – mussels start coming into their very best from early November.

Ever wonder about the men and women out in all hours – and all conditions – behind that lovely piece of cod, hake, turbot, monkfish… on your plate?

The UK seafood industry is beginning to show signs of recovery following the challenges of Brexit, Covid 19, and global supply chain difficulties.

Young’s Seafood has relaunched its entire scampi range in a bid to ‘inspire lapsed and new shoppers’ and make the products ‘top of mind’.

A lobster fisherman from Jersey and Cornish sardines were among those recognised at this year’s Marine Stewardship Council (MSC) and Aqua Stewardship Council (ASC) awards.

With winter just around the corner and mussels approaching their very best, the ideal dish to kick off the new season is mouclade, a classic French recipe that’s rich, creamy, and full…

A new study involving lifeguard records from a number of UK beaches of people experiencing weever fish stings is helping scientists learn more about impacts of the environment of coastal fish populations.

Discover Morocco’s seafood culture with fresh fish straight from the Atlantic, prepared and simply cooked in Taghazout and Agadir.