Razor clams are an edible species of shellfish which gets their common name from their resemblance to an old fashioned cut-throat razor.
Catch It & Cook It
A series of articles featuring fish we catch and then cook.
Catch It and Cook It
Sea fishing and cooking are my two passions in life. Share my experiences of catching fish around the south coast of the UK and cooking them to share with my friends and family over the dinner table.
Catch It and Cook It – Whelks
Many of us have fond memories of visiting the seaside and buying some seafood from a stall. You then douse it in white pepper and vinegar and enjoy the taste of freshly caught and cooked shellfish. You taste prawns, mussels, cockles, winkles and for the brave souls among us whelks.
Catch It and Cook It – Spider Crab
As a rod and line angler, the majority of crabs I catch from the shore are spider crabs. Found in huge numbers just offshore during April to June when they migrate.
Catch It and Cook It – Squid (Calamari)
Rod and line fishing for squid (calamari) and cuttlefish has become popular in the UK over the past few years. Specialised fishing techniques use custom lures known as jigs. These have two circular rows of crown hooks that entangle the tentacles.
Catch It and Cook It – Cuttlefish
My featured recipe marinates the fish with lemon, chilli and garlic. The acidic lemon juice partly cures and tenderises the flesh before cooking very quickly over high heat.
Catch It and Cook It – Herring
The herring is an oily silverfish high in omega 3 oil. Grilled, smoked (as kippers) or baked, they are very good for you!
Catch It and Cook It – Bass
Whether you fish with lures or bait, from boat or shore, the sea bass is a prized catch.
Catch It and Cook It – Whiting
Whiting, and I’m talking about English whiting here, are seriously underrated as an eating fish.
Catch It and Cook It – Conger Eel
The largest species of eel found in European waters, growing up to three meters in length the Conger is relatively common around British shores living amongst rocks and hiding inside shipwrecks. Rarely taken home for eating, congers usually go back when caught by fishermen.