Everything from the water, in one place
Fish, shellfish, stews and everything between
On the table in twenty minutes
Buying it well and not overcooking it
Fresh fish smells clean and briny. If it smells fishy it is already past its best, whatever the label says
Pat it properly dry and salt it just before it hits the pan, or the skin steams instead of crisping
Fish keeps cooking off the heat. Pull it while the centre is barely translucent and let it rest
Discard any mussel or clam that stays open before cooking, or stays shut after
Browse our complete seafood collection