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 ...

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 ...

There’s a lot to be said for giving humble ingredients the respect they deserve Memorable food often comes from humble beginnings. When I was at cookery school in Cork, I remember a party at Gubbeen ...

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 ...

Plaice is a very common fish in Ireland and traditionally sold as fillets in fishmongers or supermarkets when I was a boy. Though not as meaty as turbot, it is great to cook on the bone and offers a ...