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.
Fish
Peri-Peri Mackerel with Peppers and Tomatoes
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.
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.
Homemade Scampi
Homemade scampi is so much better than those from supermarkets. Shop bought scampi often contain over 50% breadcrumbs and only 7% actual scampi. The rest is water and minced cod plus additives.