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They cling to rocks, jetties and piers in great numbers. Clusters of the little things sit there quietly filtering the salt waters that surround them. Slowly growing longer and fatter and, in this country at least, with almost no threat from predators. Yes, the mussel is a tough little mollusc....

Meagre. You might not be too familiar with this fish, but once you get a hold of its succulent white fillets, you’ll be a convert for sure. It’s a large fish that’s similar in look and texture to wild sea bass, and like with the aforementioned bass, you get very little fat on these beauties....

While many chefs are coming back to Cod with renewed enthusiasm time and time again, savvy chefs are turning to a Norwegian specialty that’s not only fished sustainably, but delivers texture and flavour that’s second to none....

The ocean provides us with a great diversity of delicious food. In warmer waters, we find some remarkable cephalopods, the most popular pair being squid and octopus....

It’s cold. In some places really, really cold. This is where chowders and bisques come into their own. Out at sea, these are the type of stews that nourish fishermen when they duck out from the frosty air to restore their warmth. What’s more, these dishes can often be made from trim, shells and some of the trickier discards from preparing other dishes. Knowing how to bring together a solid bisque, pays tribute to the whole animal, and is a way to keep your yield up on fresh product....

We are really chuffed that M&J Seafood has been crowned winner in the Best Fish Supplier category of Restaurant magazine's Readers Choice Awards 2018. This is the 5th time in 9 years that we have won this award and it means all the more as it is voted for by chefs like you. This year there were more than 9,500 individual votes from chefs across the independent and multiple restaurant space giving a true insight into the suppliers of choice for the industry....

We handle a lot of Salmon this time of year. What feels like tons. You see, Christmas and cured salmon go hand in hand. Wafer thin slices of the oily, orange fish will be put to work in a huge range of canapés, starters and buffets and are used in every kind of food outlet from fancy fine dining restaurants, to your cosy neighbourhood café. Scottish Salmon gets some strong attention right now, but there’s more than one way to cure this mighty fish....

It’s become traditional to serve roast Turkey on Christmas Day here in the UK. In fact it’s estimated that a whopping 10 million turkeys were eaten last Christmas. But here at M&J we prefer a nice bit of fish and seafood on our Christmas table. And we’re not the only ones. Around the world, fish makes it onto many festive menus:...

Our fishmongers. The pride of M&J. Yet again our team did us proud at the National Federation of Fishmongers (NFF) British Fish Craft Championships this August bank holiday weekend....

The humble fishcake is a solid piece of British history. This substantial item has bolstered the menu of fish and chip shops up and down the UK for decades. ...

The pale pinkness of a Prawn has brought broad smiles to British diners for decades, but what is it that makes this little critter so sought after?...

When the sun comes out, everyone wants to eat lighter. Fish dishes rise up the menu and become champions of the specials board. While everything foraged from the sea becomes popular about now, particular attention needs to be given to flatfish, which is abundant at this time of year....

It used to be a poor mans food, the oyster. A meat substitute that bolstered Lancashire hotpots when times were tough. But the briny, meaty, mineral rich little nuggets became popular in high society, gracing ice-laden trays and served with an abundance of sparkling wine. All of a sudden the oyster had a whole heap of fancy new friends and became synonymous with white tablecloth restaurants and swanky receptions....

Are you sometimes a bit quick to go for the fillet, rather than the whole fish? In fast-paced, demanding kitchens, it’s the safer, easier option, especially when it comes to inventory and portion control. But cooking whole fish is starting to become a bit of a niche menu item. And that is a great shame....

It may look like a sea monster, but monkfish is perhaps one of the tastiest fish in the sea, and one we handle in vast numbers. Yes, you lot love a bit of monkfish tail, but there are cuts of this great fish that aren’t seeing as much use as they should....

Fried fish is a cherished favourite here in the UK. You can stroll through a town anywhere between Lands End and John O Groats and find a welcoming feast of fried fish and potato served on styrofoam tray and grease sodden paper....

January’s got to be the worst month to start a diet. No matter how good your intentions are, you can't escape the fact that this is perhaps the coldest month of the year and reverting to a flimsy diet that leaves you feeling hungry all afternoon has always seemed pretty strange....

Another year is almost done! It's been a busy one here at M&J, but it's not over yet. From fishmongers to delivery drivers our team is still hard at work making sure chefs have the very best fish and seafood in their kitchens for Christmas and New Year. We're sure you're busy too, so we'll be quick......

Bouillabaisse. It’s one of those classic French dishes you just do not mess with. That you strive to perfect and benchmark against the greats down in Marseille. Getting this dish right is a true sign of your skill working with the very finest, freshest produce of the sea....

It’s an unusual name, tiger’s milk. In Peru, it’s what they call the pooled juices at the bottom of ceviche. A mixture of citrus and raw fish juices laced with fiery chilli. They serve it as a drink, a hangover cure sipped the morning after the night before. Tiger’s milk and the general run-off from curing fish is being used in kitchens more and more, the vibrant little liquor breathes life into loads of dishes; salads, soups, consommé, you name it. ...