In this interview, Chris Van Assen, Marine Advisor and Elies Arps, Senior Advisor Seafood Markets from WWF Netherlands explain why WWF engages with important industry players such as the Ekofish Group ...

Fish is probably the food most suited to cooking for one. You can pay attention to doing it perfectly. I ate this a lot ...

Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter. F rozen fish can be very good indeed. It can be juicy and impeccably fresh – fresher, usually, than most fresh ...

Simply sign up to the Life & Arts myFT Digest -- delivered directly to your inbox. Think harpoons and I think of Queequeg. The film of Moby Dick — and later the book — enraptured me at a tender age ...

A pot of braised buckwheat adds a wholesome, hearty bite to four different dishes: a fiery mint adjica salad; a spring supper of lamb, tarragon and watercress; savoury shrimp cakes; and a peppery ...

Last summer, on the Isle of Arran, off the west coast of Scotland, we watched an excited young lad walking down to the water's edge, fishing rod in hand. Sadly, his chances of catching anything were ...

Have you seen a spotted plaice? Probably. However, marine biologist Helen Nilsson Sköld at the University of Gothenburg is the first person to research the spotted insides of plaice. Many species of ...

Many people turn their nose up at plaice because it reminds them of a plateful of over-grilled pappy white flesh and bones last seen in a seaside pub that wants you to think it was caught just outside ...

Although largely overlooked in high-end gastronomic circles and rarely seen on the menus of top restaurants, the common plaice is a readily available, nutritious and inexpensive fish to cook. Although ...

You can substitute the plaice with skate, sole, brill or prawns depending on what is available. Served with a Lemon and Chive Mayonnaise You can substitute the plaice with skate, sole, brill or prawns ...