Articles & Recipes

Choosing fresh, high-quality fish can transform your meals. From checking the smell and texture to understanding seasonality, these tips will help you select the freshest catch.

Filleting a fish is a skill that many home cooks and fishing enthusiasts aspire to master. In this detailed guide, we’ll answer the common question, “How do I fillet a fish?”, and provide step-by-step instructions to help you confidently tackle the task.

Delicious pan-seared scallops atop rich, cheesy risotto with a brown-butter drizzle – serve with a crisp green salad or sauteed greens of your choice. Serves 4.

Low-fat, firm-textured and absolutely delicious, monkfish steaks are more than capable of holding their own on the grill. Add a sweet, spicy marinade and some cooling yoghurt sauce and you’ll be glad you tried something other than burgers and bangers… Makes 2 Steaks.

Here at Greendale, we’re well known for our fresh local crab and lobster. Our own potting vessel, the Becci of Ladram, regularly fishes the waters of nearby Lyme Bay, meaning we’re able to offer our customers a great choice of fresh or cooked and dressed lobster and crab throughout the season.

Once you get the hang of butterflying the prawns, this is a pretty straightforward recipe that tastes even better than it looks. You can prepare the prawns ahead, if you like; when you have spread them with the garlic butter, just cover and refrigerate until you’re ready to put them in the oven. Serves 4 as a starter.

Say it with scallops, and serve this simple but luxurious recipe to your best-loved guests! It’s the work of moments to make, leaving you free to mingle to your heart’s content. Serves 4 as part of a spread.

Go easy on yourself and whip up these easy canapes, made with our ready-marinated anchovies and some jarred red peppers – when the end result is this tasty, who cares if it only takes minutes to make? Serves 4-6 as part of a spread.

A whole side of salmon is an impressive centrepiece for any meal; there’s not really much to improve on, though these simple serving suggestions will add a touch of Christmas ‘pizzaz’!

Make a real meal of it with healthy white fish marinaded in shawarma spices and served in your own home-made flatbreads with a quick home-made pickle (we’ve used pollock, but hake or any other firm-fleshed white fish will work equally well). You might get a little bit messy when you eat them, but that’s definitely part of the charm! Can be cooked on the hob or over a BBQ. Serves 4.

A pizza inspired by Chef Ed’s seaside hometown. With its jalapeno mash, punch of pickled chilli and crisp citrus twist, ‘The Green One’ makes these slices seriously mouth-watering!