Crustaceans should smell fresh and sweet and of the sea (with no hint of ammonia). They should glisten with moisture and legs, heads, pincers and tails shouldn't be loose or detached from the body.

If it stays fine, this is light and pretty enough for a warm summer evening’s supper. Use small potatoes to speed up the cooking. Made in the kotlich, suspended over a fire on the tripod. Sea salt and ...

Fish and shellfish stew-soup with saffron, wine, pastis, fried sourdough bread and espelette pepper sauce Credit: Photo: Laura Hynd You can use a variety of fish in a stew such as this, including ...

These extra-elegant, Champagne-worthy seafood dishes, from caviar to lobster and scallops, are perfect for ringing in the New ...

Cold weather has a way of making warm seafood dishes feel extra welcoming. The mix of gentle heat and fresh ingredients creates meals that bring comfort without feeling heavy. These recipes shine on ...

A beautiful drive heading north east took me to Whitby to meet Rob and Emma Green whose restaurant – Green’s – is a beacon of great seafood cooking. I am in Whitby to learn how to cook shellfish at ...

Cooking seafood can be a daunting task, but celebrity chef and restaurateur Rick Stein has spilled his industry secrets for mastering the art at home. The 75-year-old English chef dished out his ...