Fish of the month recipes

Gravad arctic char nigiri

Silla Bjerrum

Miso marinated arctic char noodles

Silla Bjerrum

Coley, a great tasty fish!

Harry Niazi

I started my Fish and Chip shop takeaway in 1987 and expanded into a restaurant, then made the restaurant bigger. I enjoy my food especially when I am sharing, for some reason it tastes better.

Baked crab with brown crab butter

Alan Steer

Skippers Tip - use the brown crab as butter on the toast then top with a generous spoon full of the creamy crab mixture and enjoy.

Hot Crab Dip with Welshman's Caviar

Jonathan Williams

An indulgent and creamy crab dip, best served with our Ships Biscuits.

Salt & sansho pepper fried cornish catch of the day

Caroline Bennett

This is Japans answer to Fish and Chips! The crispy fried bones make a wonderful alternative to a chip, and the sansho pepper adds a tart taste, much like the addition of vinegar. The ingredients can easily be found in a Japanese grocery store of course, but most health shops will also stock the delicious and organic Clearspring brand of rice vinegar and soy sauce, while any oriental grocer will stock Chinese chives and white radish. Shiso cress might be harder to come by but can be replaced with mustard cress or coriander.

Brazilian fish stew featuring red gurnard

Allegra McEvedy MBE

Gurnard (sea robin) with Tomatoes and Marjoram

Tom Hunt

Gurnard is a beast-y fish that is best cooked whole. This recipe is as simple as it is delicious, by cooking the whole fish with the tomatoes it creates a marvellous fresh sauce.

Barbeque Herring, Roasted Cucumber, Soy & Dill Dressing

James Sommerin

Pickled herring

Darina Allen

Steamed mussels from the Devon coast with bay and chilli

Mitch Tonks

Westcountry Fowey Mussels, Seaweed and Smoked Bacon Broth

Josh Eggleton

We have chosen this dish to highlight the incredible work of Westcountry Mussels who produce a truly sustainable supply of Fowey Mussels: Their farming site in St Austell Bay has become packed with fish where there were none before, acting as a natural sanctuary giving shelter to large shoals of fish of every description as well as dolphins and rare seabirds. All attracted by the abundance of food that the mussel farm attracts, this is a glimpse of the perfect eco system between nature and a commercial enterprise- more than just sustainable, actually enriching the environment.

Devilled Sprats

Mike Warner

One of my favourite seasonal seafood recipes comes from the slate grey winter seas of our Suffolk coast, and involves a fish that constitutes a highly nutritious, yet affordable, meal, rich in the polyunsaturate omega-3 and with all the accompanying health benefits associated with oily fish. Sprats, (Sprattus sprattus) are a shoaling pelagic species, traditionally caught by drift nets or mid-water trawls and for centuries have appeared in diets along with the more popular oily staples of herring, pilchards and mackerel. Personally, I find their flavour exquisite and when coupled with the simplicity of their preparation, and their inexpensive price tag, I cannot understand why their appeal has waned. The popularity of whitebait, (their notably favoured juvenile class), is no less flavoursome and a popular starter in restaurants around the UK. However, in the interests of sustainability, consuming the adults to my mind would be preferable and eminently more satisfying, knowing the fish has had a chance to reach maturity and spawning age.

Farmed tilapia with wilted spring greens and wild garlic, citrus butter and sunblushed tomato oil

Emma Spofforth

Tilapia is a wonderfully adaptable fish with a good meaty texture and fine flavours. In this dish we compliment the fish with wilted spring greens and wild garlic and then both a tangy citrus butter and a reduced sunblushed tomato oil. These give visual appeal, vibrant colours and interesting flavours.

Bio aqua farm crispy trout bites with gremolata mayo

Antonio Paladino

Rainbow trout can be a clean and delicate flavour when farmed with Aquaponic methods, and a good source of Omega 3. This easy to make dish is a balanced blend of Mediterranean flavours. The crispy coating and smooth centred bites with the zesty gremolata complements a freshly mixed salad with an Italian dressing of olive oil, lemon, salt and pepper. I recommend to use local and organic where possible.

Rainbow trout with hazelnuts and sage

CJ Jackson

A delicate oil-rich fish with a distinctive herbaceous and sometimes earthy flavour. It makes a very good and less rich alternative to salmon.

To compliment the earthy flavour of trout robust flavoured herbs including sage, basil, tarragon, bay and rosemary work well with it. Citrus fruits also work well.

Turbot with pinto beans

Andrew Kojima (Koj)

Turbot served on a quick stew of beans and vegetables.