Walk into any restaurant, grab the menu and check out the price of any flatfish. Megrim sole, sand sole and plaice will be over £20, with lemon sole and Dover sole considerably more – and that’s not to mention brill and turbot. But where is the humble flounder?
A tale of weever woe not centred around a fiery foot, but rather a bland bouillabaisse.
With major tilapia supplier Regal Springs hailing the success of a six-month trial with British pub chain Greene King in using tilapia in its fish and chip meals we take a closer look at the pros and cons of this versatile, yet divisive fish.
High-quality Scottish mackerel is proving popular in Japan with sales surging and more demand expected.
We’ve developed a fascination for overseas supermarkets. Whilst the tourists do their thing, we’re out seeking supermarket fish counters.
When in Bangkok we discovered baked cuttlefish crisps it seemed like our great passions had collided. As it turns out, we were wrong.
Bangkok is a swirling, sweltering, chaotic mass of people, noise and colour. Discover why for seafood lovers there’s no destination quite like it.
Great gurnards may well sound like a line from a 1960s Carry On film, but the words also apply to a wonderful, and often over-looked fish that’s ideal for a quick, one-pot dish.
To me, there’s few things better than a freshly shucked oyster – weighing heavy in the hand. Many disagree, but are they right?
Welcome to the second instalment of the Fish Face Seafood Blog Beginner’s Guide to Seafood. In our first blog post we looked at buying seafood. Our second blog post explores the topic of storing seafood.
