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. ...

Paul Darling won the NFF British Fish Craft Championship in August and is officially recognised as the best fishmonger in the UK. The rest of the M&J Seafood team performed well with stellar results throughout, most notably a clean sweep in the salmon championship taking all places first to fourth....

There’s no messing about with Crab. Or Lobster. Or any other crustacean for that matter. The trick is to not get too carried away, otherwise before long all that delicious, fresh, oceanic flavour is lost. Sure, Crab will take some spicing. Lobster will take a sauce, but there’s a limit as to how much. You need to go subtle and steady. Don’t get too clever and let the freshness be the main attraction. But you knew that already, right?...

The Scallop is probably the most beautiful animal we pull from the sea. Think about it for a minute. Although undeniably tasty, the Monkfish is not winning a beauty pageant anytime soon, Squid isn’t exactly turning any heads either, and up close, Lobsters look like they’re from another planet entirely. But the Scallop is different. There’s not one bit about it that isn’t beautiful. No innards to discard (you should use that coral), no scales to scrub. Everything from its ...