Guides


  • Setting up a Crowdfunder: A How to Guide

    In response to the COVID-19 crisis, restaurants, cookery schools and charities are teaming up to provide free meals for the most vulnerable people in our communities and have used Crowdfunder to help finance their work. There is a great opportunity to use seafood to provide healthy and nutritious meals for those in self-isolation, on low […]

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  • Cooking Fish: Video Guides

    Whether its been bought direct from the boat, delivered to your door or picked up from a merchant or fishmonger you need to know how to cook your fish. Here CJ Jackson presents a series of videos showing you the many easy ways to cook fish.

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  • Diversifying into a Retail Shop: A How to Guide

    As COVID-19 and social distancing measures sees the closure of restaurants there is a chance to convert your business into a retail shop. Find out how with this easy to follow guide.

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  • Diversifying into a Takeaway: A How to Guide

    As COVID-19 and social distancing measures sees the closure of restaurants there is a chance to convert your business into a take-away. Find out how to do it with this easy to follow guide.

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  • How to cook with seaweed

    Fiona Houston, co-founder of Mara Seaweed, explains how to cook with seaweed: a natural, nutritious and increasingly fashionable flavour enhancer.

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  • Food Lovers Course – Every Which Way Techniques

    Know your oysters, clams and mussels Join the chef trainers at Billingsgate Seafood School for a relaxed evening of fish or shellfish preparation and cooking. During this hands-on class you will learn how to prepare the selected fish or shellfish in a number of ways and to show-off your techniques at home. The evening ends […]

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  • 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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