Sunday, 19 December 2010

Gravlax Just In Time For Christmas

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Gravlax derives from Scandinavia and is a very simple process of dry-curing by marinading in salt, sugar, pepper and Dill. The result is a d...
Saturday, 18 December 2010

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Hi All, Apologies for a lack of content recently but unfortunately my current job doesn't really offer me the correct information to b...
1 comment:
Saturday, 9 October 2010

Snappers

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I will always argue that fish from North East Atlantic have the finest of flavours and that cold water fish provide the best eating. However...
Saturday, 10 July 2010

Spotted Mackerel with a Cream Prawn Sauce

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Moving to Queensland from London meant I had a whole new set of fish to learn about. Some are similar like the dory and members of the cod f...
Wednesday, 9 June 2010

Potting for Crabs and Lobsters

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We all love our shellfish from crab and lobster to whelks and prawns. It must be remembered that these, unlike the harvested bivalve specie...
Tuesday, 1 June 2010

Methods to Prevent Fish Spoilage

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Ever wondered about the procedures undertaken to preserve the highest quality seafood that ends up onto your plate? Or have you ever conside...
3 comments:
Wednesday, 26 May 2010

Apologies for the Silence

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Many of you will know that I moved from London to Australia at the end of April this year. I left my lovely boys in Chelsea and moved 12000 ...
1 comment:
Tuesday, 27 April 2010

Octopus - No more excuses

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Fresh octopus is not the most common sight in the UK and when spotted it can be a little daunting spread across the ice of the fishmonger’...
3 comments:
Thursday, 15 April 2010

That painting on the wall

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Last night i visited a restaurant in Soho, a restaurant that held a special connection with me. The purpose of my visit was not really the f...
Wednesday, 7 April 2010

Fillet a Sole the Mongers Way

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It can be very rewarding to buy your fish, take it home, then prepare it yourself. The majority of home and professional chefs are taught to...
3 comments: