Fish of the month

Gravad arctic char nigiri

Silla Bjerrum

Miso marinated arctic char noodles salad

Silla Bjerrum

Margarita Seabass

Benjamin Bartlett

Inspired by the famous Mexican cocktail this tequila based marinade is a perfect partner for this celebrated seafish…

Seabass en papillote

Tom Kitchin

Razor clams with garlic, lemon and Welshman's caviar

Jonathan Williams

Razor clams are fantastic! Such lovely meaty texture I cannot get enough of them. This is just a very quick simple recipe combining classic flavours of lemon and garlic with a touch of laver seaweed.

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.

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

Aphrodisia

Katie Davidson

This is a combination of two of the best known sensual foodstuffs on the planet. Chocolate and oysters. Tastes like salted caramels.

Easy-peasy salmon and spring green stir-fry

Tomasina Miers

This recipe is thanks to my daughter, Tati. Wanting to feed her something healthy and delicious, I steamed greens from the fridge, cooked some noodles and then threw in all the ingredients I had lying around. The Spiced seeds were sitting temptingly on the side, she insisted on throwing them in. The scant amount of salmon stretches amazingly well, making it an affordable, healthy supper dish I would happily eat every week.

Salmon & Yuzu Salsa Tataki

Mike Lewis

Warm honey ginger salmon

Catrin Thomas-Price

This warming, Asian-style dish brings together sweet, sour and salty flavours, along with the pungency of spring onion and a little chilli heat, to great effect. The sesame seeds add a pleasing crunch, and any leftover marinade or glaze can be drizzled onto the noodles or additional veg.

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.

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.