How To Guides

what to look for when buying fresh fish

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.

freezing fish

Facts about Freezing

Most people know that freezing is an excellent means of preserving many foods. In this post we provide you with useful information to help you make the most of frozen foods as part of a high quality, convenient and nutritious diet.

Chef cooking fresh fish

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.

Fish for Thought Wine and Food Guide

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

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.

Live crab storing, preparation and cooking

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

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.

Chef Adam's Moules Marinière Dish

Mad for Molluscs – preparing your oysters, mussels and scallops

We’re going absolutely mad for molluscs at Fish for Thought, so much so that Chef Adam has been making waves in the kitchen and concocted three mouth-watering new cooking kits!