Drawing inspiration from the wild, natural larder that Skye has to offer, Café Cùil uses locally-sourced, sustainable produce combined with traditional ingredients to give its own refreshing take on ...

It’s super easy to smoke your own fish inside a biscuit tin with a few tablespoons of sawdust. Lay the fish fillets, flesh side up on a tray, sprinkle the fish with pure salt as though you were ...

Aishling Moore is head chef and co-owner of Goldie, the award-winning seafood restaurant in Cork city. A pioneer of gill-to-fin cooking in Ireland, and author of cookbook The Whole Catch, she's won ...

Smoked mackerel pâté is great to serve as a make-ahead starter, or serve it in jars for a picnic to be proud of. It's a no-cook starter that's unbelievably easy to whizz up and pretty cheap to boot.

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ON those rare days of the year when we are blessed with blue skies and temperatures rising over 20C, we tend to prefer quick and easy dishes that require minimal effort and preparation time. The first ...

After spending a day on the high seas with Capt. Pete Douvarjo of Eggemoggin Guide Service, I returned to Bangor with a few fish and some advice from the good captain. Pickle the mackerel overnight, ...

The acidity of the rhubarb cuts through the fish’s oiliness, creating a dynamic taste Celebrated chef and restaurateur, Mark Hix MBE champions British producers, home-grown ingredients and simple but ...

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