The journal

How to store fresh fish

The short answerKeep fresh fish in the coldest part of the fridge, at or below 4C, and eat it within one to two days. To keep it longer, freeze it as soon as you get it home. Defrost it slowly in t...

Fillet, loin or steak: which cut of fish to ask for

A fillet is the whole side of the fish. A loin is the thick even section cut from it. A steak is cut across the bone. What pin-boning is, why skin is left on and which cut to ask for at the counter.

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 ...

Why we weigh on the slab

Catch-weight pricing at From The Sea, explained plainly. Fish varies in size, so you pay the exact weight cut for your order, filleting is free and the yield is shown before you pay.

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.

From the water to the counter

How fish gets from a British harbour to a London counter. Cold, grading and speed, and what to ask your fishmonger when you get there.

How to tell if fish is fresh

The five signs we read before you do. Clear eyes, red gills, springy flesh, a clean sea smell and bright skin, explained plainly by our Barnes fishmongers.

How to cook a whole sea bass

Roast a whole sea bass with crisp skin and sweet flesh. Fennel, lemon and herbs, a hot oven and about twenty minutes. The simple method from the fishmongers at 18 Barnes High Street.