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.
Fish
Sustainable UK seafood celebrated at prestigious awards
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.
Tale in the sting: How the weever fish is helping scientists
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.
Exploring Morocco’s seafood culture: Fresh fish and simple cooking
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.
The Whelk quest ends – in the most unlikeliest of places
A few years ago I embarked on a quest to discover a magical, wonderful, or even just half-decent, Whelk recipe. The quest is over!
‘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.
Season’s first bluefin tuna landed in South West
The first of this season’s bluefin tuna has started appearing in fishmarkets in the South West of England.
Time to celebrate the start of herring season
Affordable, easy to prepare, easy to cook and incredibly good for us – it’s time to celebrate the start of this year’s main North Sea herring season.
Crab and lobster ‘best practice’ welfare guide released
A best practice guide for handling and dispatching of live crustaceans such as lobster and crab has been released by the UK seafood industry.