Hake medallions with cockles is a simple, quick and healthy recipe well known all over the Basque country.
A cotriade is a traditional, coastal Breton fish stew and every family has its own recipe. It’s made using whole fish, cut into pieces, rather than fillets, with squid and mussels.
Spanish tapas classic made easy. Bite-sized smoked cod and potato fishcakes bound together with egg and flour then quickly fried until crispy. Serve with lemon wedges.
Ceviche is the Latin American dish where really fresh fish and shellfish is cured in lime juice and tossed commonly with onion, tomato, coriander, salt and often avocado. It’s quick, it’s easy, and makes a fabulously light starter or lunch.
This peri-peri mackerel recipe uses Nando’s medium peri-peri sauce to spice up the mackerel with some chilli warmth and is really simple to make.
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.
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.
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.
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.
The herring is an oily silverfish high in omega 3 oil. Grilled, smoked (as kippers) or baked, they are very good for you!