What fish to cook tonight

The short answerIf you have twenty minutes and want it to go right, cook a salmon fillet or sea bass. Both are forgiving, both take a hot pan or an oven and neither punishes you for looking away. I...

How to buy sustainable fish

The short answerThere is no single most sustainable fish, because it depends on where it came from and how it was caught or farmed. The reliable way to choose is to check the species and its source...

Omega-3 fish: which are highest and honest amounts

The short answerOmega 3 comes mainly from oily fish. The highest are mackerel, sardines, herring, salmon and trout, with anchovies also high. White fish such as cod and haddock carry very little om...

Low-calorie fish: lean options and light dinners

The short answerLean white fish is the lowest-calorie thing at the counter. Cod, haddock, plaice, pollock and monkfish are protein-dense and carry almost no fat, so a normal 150g portion lands some...

High-protein fish dinners

The short answerMost fish carry a lot of protein for very little else. Tuna, cod, haddock and other white fish are lean and protein-dense, giving you a lot of protein with almost no fat. Salmon, tr...

Fish that is safe in pregnancy: the NHS guidance

> This page summarises public guidance from the NHS. It is general information rather than medical advice. For advice about your own pregnancy, use the NHS website as your reference and speak to...

Fish for beginners: where to start

The short answerIf you are new to cooking fish, start with salmon, trout, cod, haddock, sea bass or prawns. They are mild in flavour, hold together in the pan or the oven and give you a clear sign ...

What is the difference between cod and haddock?

Cod has a large, loose flake and a mild sweet flavour. Haddock has a finer, softer flake and a more savoury one. How to tell them apart on the slab, which one holds a batter and why fish flakes at ...

Native or rock: an oyster primer

A working fishmonger's plain guide to native and rock oysters: the seasons, the flavours, the R months rule, how to shuck safely and how to serve them well.