About Monkfish Monkfish has an ugly appearance, small eyes, rows of fang-like teeth, large head and mouth. However, it tastes divine. Monkfish is a member of the scientific genus Lophius, it`s a deep water bottom-dweller, mostly harvested in the North Atlantic coastal areas…
About Trout Trout is the common name for a number of species of freshwater fish. Most of trout live in freshwater lakes, rivers and streams. Trout are related to salmon and arctic char, this explains its similarities in appearance and taste to salmon.…
Lets start By defining Oysters Edible oysters live in both warm and cold waters along the coasts of every ocean and have been cultivated as food for 2,000 years. The two valves, or hinged oyster shells, are slightly different in shape—one is convex,…
Pricing update Since our inception 17 years ago, we have fought effortlessly to keep our prices as low as possible. In the intervening period we have had to withstand the combined effects of Covid-19 and the global economy recession which has had complex and…
We all love our salmon for various reasons. what reasons you may ask? For starters it’s very much available in your local supermarket, fishmonger or local grocer, its tender, has a very mild taste and is quite versatile with any dish. Furthermore it’s…
Most fish are considered lean, meaning they’re less than 5 percent fat by weight. Lean fish tend to benefit from wet cooking methods, such as steaming or poaching, and rich, creamy sauces. 1. Bass can refer to hundreds of different species, including branzino…
A lot of people have problems with fish—how to handle fish and how to buy fish—yet it can be very simple. Here’s our guide to shopping and cooking some of the more common species you’ll find at the fish counter or directly from…
How to Serve Caviar Fine caviar should be served very cold in a non-metallic bowl nested inside a larger bowl filled with ice. Caviar doesn’t freeze until it’s below 28 degrees, so you can store it in the coldest part of the fridge…
