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Tip of the week

Brine your fish

to prevent loss of moisture brine your wet fish in 6% salted water for 20 minutes

Previous Tips
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Steamed lobster

Mon 14 March

Buy fresh, then wait!

Thu 22 May

Recipes

We’ve put together a bank of recipes from our in-house team and network of chef contributors. We’ll be continuously adding new recipes so you can keep challenging yourself with new species and techniques.

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Sea Bream tartare with coastal herbs

15 mins

Cuttlefish, ink & spinach

30 mins

Grilled tiger prawns, heirloom cherry tomato, nasturtium & chives

15 mins

King Scallop, corn, ginger & black garlic

30 mins

Dover sole, lemon peel, samphire & endive

30 mins

Mackerel tart with caramelised onions

60 min

Seafood Croquetes

30 min

Fried sardines with potato aioli

30 min

Cuttlefish with squid ink sauce

30 min

Cured mackerel with wilted turnips, cime di rapa

90 min

Scallops with celeriac pure, salted almond crumble and samphire vinegar

30 min

White fish crudo with preserved vegetables

90 min

Steamed john dory fillets with cheese flan and broccoli

30 min

White crab meat and poached soft egg, kombu vinaigrette

30 min