Here is everything you need to know about shopping for and cooking fish - from what to look out for at your local fishmonger's, to storing it sensibly at home, to different cooking methods. Click on the subject headings above to read more.
We also have some seasonal recipes for you to try, as well as details about the FishWorks Cookery School - where you can come along to one of the FishWorks venues and learn all about cooking fish from the experts. Happy cooking!
Simple grilled plaice
Look for fish that have vibrant orange spots, red blood until the gills and in the gut cavity and have a healthy slime covering it and a fresh ozoney smell.
Plaice is fabulous baked or grilled. To bake, heat your oven to max, smooth a little soft butter over the back of the fish and bake for 10-12mins. You can if you wish make a few slashes across the back of the fish and fill with a few sprigs of thyme.
To grill the fish, a little olive oil or butter can be smoothed over the back and placed under a hot grill under the skin bubbles and crisps (within 2-3mins). Finish the fish in a really hot oven for 6-7 mins. This way you will ensure you get a wonderful moist cooking