Piment d’Espelette is a vibrant red spice, it’s got a fruity sweetness, a subtle smokiness and gentle warming heat ...

My son-in-law’s green fingers are turning me the same colour. How does he manage to get sage to grow so prolifically, when mine flourish for 10 days, then glare at me, wither and die? Sage just ...

Spending upwards of a tenner has become standard, so making it yourself could be the cheaper and healthier fix A freelance food writer, editor and stylist with over 30 years of experience, Silvana ...

1. Salt the hake fillets: Keep the hake as whole fillets, skin off. Season both sides liberally with table salt. Leave for 1 hour in the fridge. Rinse under cold running water, wash several times, ...

Butter. Lemon. Fish. They go together like love and marriage. Or, perhaps more accurately, a ménage à trois.

Golden, buttery, and delicately tangy, this pan-seared hake with lemon butter sauce celebrates South Africa’s local seafood at its best. Hake is a South African favourite for good reason. It’s ...

There are endless opportunities for a seafood supper with a couple of fish fingers. Head in the direction of a chip shop dinner with some spuds, serve with an old reliable tin of beans or try this ...

Straight from the cool, clean waters of the Washington coast, Pacific Whiting — also known as Pacific Hake — is one of the region’s best-kept seafood secrets. Caught wild and processed at peak ...

Undercurrent News has three reporters in Tokyo, Japan, to meet top executives in the sector at the annual Groundfish Forum, being held in the opulent Okura Hotel. Click below for day two of the news ...

One of my favourite ways to serve fish is with lentils. For everyday meals, I make a green lentil and vegetable stew that I can vary depending on the type of fish I am serving, though I prefer to pair ...