From behind the counter
Cooking Notes
Short, practical methods for the things we sell — written the way we'd tell you at the counter.
15 minutes
Pan-roasting a thick fillet
Crisp skin, translucent centre. The method our fishmongers use for cod, halibut and haddock.
30 minutes
Roasting a whole fish
Bream, bass and trout, cooked on the bone so nothing dries out.
10 minutes
Shucking and serving oysters
How to open them without losing the liquor, and what to serve alongside.
12 minutes
Steaming mussels, clams and crab
Fast, forgiving, and the best way to taste the sea in what you bought.