What is the blue-green substance along the back of some raw prawns (where the digestive tract runs)?
What’s the best way to kill live crustaceans?
Is the dark red bloodline on fish OK to eat?
How is fish smoked and how do I prepare it for serving?
What’s the easiest way to scale a fish?
Some recipes say pipis and vongole need to be ‘purged’. What does this mean?
What’s the best way to thaw frozen seafood?
Why would I fillet my own fish when it’s easier to buy fillets?
My seafood smells ‘fishy’, is it OK to eat?