Guides


  • Seafood Week – Final Day 8

      Tuna – the cow of the sea! Tuna has a great flavour which stands on its own or with any number of flavours – Oriental, Mediterranean, spices and chillies – just avoid creamy sauces as this is a slightly oilier fish.  It can be flash grilled, griddled or pan-fried but avoid baking as it […]

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  • Seafood Week – Day 7

    This is the best Plaice for fish. Plaice is a mild flavoured fish easily identified by the distinctive orange spots on its skin, which also give an indication of the freshness (the brighter the spots, the fresher the plaice). Unlike Dover sole, Plaice is best eaten as fresh as possible, as the flavour quickly fades. […]

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  • Seafood Week – Day 6

    Langoustines – small but mighty, and good for the heart! Whatever you choose to call them, these delicious crustaceans are packed with iodine, selenium and phosphorus. The ultimate protein, langoustines are rich in Omega-3, which is good for heart health and can reduce your cancer risk. Also known as Dublin Bay prawns, nephrops and Norwegian […]

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  • Seafood Week – Day 5

    Small but mighty Scallops  Nothing cheers up your mid-week menu quite like scallops. Not only are they fast and easy to prepare, but they’re delicious and can be cooked in a variety of ways. “Pearls of the sea”, these meaty beauties are wrapped in an orange roe, which gives each scallop a slight crunchy texture […]

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  • Seafood Week – Day 4

    Day 4 Monday – Fish & Chips  You will be remarkably chipper by now, but hope your stomach will not take a battering!  Fish and chips is an absolute classic – battered, breaded, baked, fried – It is a treat for all the senses. Now is the perfect time to enjoy some fish and chips, […]

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  • Seafood Week – Day 3

    Day 3 Sunday – Show me your Mussels   Enjoy these delicious morsels this Sunday. Classic recipes such as moules marinières and moules provençale are rightly popular – and paella wouldn’t be the same without them! The UK grows fantastic mussels. The UK’s native mussel is now cultivated on ropes suspended in the water and […]

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  • Seafood Week – Day 2

    Day 2 Saturday – Crabtivating Crab     Sweet and captivating I bet you didn’t know that male crabs, native to Britain, can contain more white meat than the female hens, are easier to cook and are generally preferred by chefs.  Now you know!!  Perfect in chowders, crab cakes, salads and pasta, this tasty crustacean […]

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  • Seafood Week – Day 1

    Marvellous Mackerel A great value fish with a distinctive flavour, mackerel is packed with healthy oils which makes it healthy as well as delicious! Rich in flavour and omega-3! One of the richest sources of omega-3, mackerel has greyish flesh with a rich flavour, which is best grilled or baked. Any sauce should be sharp […]

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  • Knife Skills – Gut, fillet and shuck like a fishmonger

      The Seafood School at Billingsgate’s Gut, Fillet and Shuck class is a morning well spent – this day is informal, but hugely informative as you discover Billingsgate and how to prepare fish like a professional. Starting at 6am you will: learn about Billingsgate and spend a couple of hours on the market focusing on […]

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  • Cooking Fish

    FISH ON FRIDAY!  This week it’s all about eating fish on Good Friday.  Historically, Christians ate fish on Friday, because every Friday was a fast day.  Fasting involved avoiding meat as it used to be a luxury food which only rich people could afford. Fish, on the other hand, was easily caught, so was considered […]

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  • Heads up

    The explosion in craft brewing has sparked a renaissance in partnering food, including seafood, with beer. Lucy Bridgers explores some matches made in heaven.

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  • Best of Brixham

    Rachel Walker shares her top 10 tips for enjoying buzzing Brixham, dubbed one of the UK’s “coolest seaside towns”.

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