Fish Face Seafood blog

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.

A new study has found that European flat oysters once formed extensive reefs along much of Europe’s coastline.

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.

OK, we admit it – a herring bloater might be difficult to track down, but if you do find one, be sure to snap it up, as by the end of October…