A sharp, bendy knife, a board and ten minutes: the four cuts that take a bass off the bone (sample).
From the quay
What the boats brought in, what is in season, and simple ways to cook a whole fish.
Calm seas, a good run of mackerel and the first herring of the autumn (sample).
How to tell a good oyster, keep it alive until dinner and open it without a trip to hospital (sample).