How To Guides
What to look for when buying fresh fish
This page is reproduced by kind permission of the Seafish Industry Authority. Fish can be sold whole or cut into fillets, steaks or cutlets. Most fishmongers and supermarkets will skin, clean, bone and fillet any fish for customers. It is convenient to classify fish as white, oil-rich or shellfish.
How to cook fresh fish
This has to be the most useful leaflet ever produced, and it is reproduced by kind permission of the Seafish Industry Authority. It gives a general guide to the cooking methods and timings for most fresh sea fish. Why not print this page.
How to match Wine and Seafood
There are people who tend to go for the same wines all the time, probably because they feel safe with the familiar. However there are so many flavours, aromas and textures in what we eat, finding the right wine to go with a dish can work wonders for the eating experience.
How to store, prepare and cook live lobster
Many people have no idea how to handle a lobster. This page is intended to be a brief guide for the uninitiated and includes instructions on cooking lobster.
How to store, prepare and cook live Crab
As we handle live crab on a daily basis, we tend to forget that many people have no idea how to handle them. This page is intended to be a brief guide for the uninitiated.
How to store and prepare live Oysters
The Porthilly Pacific Oysters we source are grown in the tidal waters of the stunning Camel Estuary, near Rock, on the North Cornish Coast.
Store oysters in a fridge at no lower than 4°C, cupped side down on a tray or plate and covered with a clean damp cloth. Eat within two days of receipt.