News + Recipes — technique RSS

Sashimi at home sounds intimidating, but with the right technique it's surprisingly achievable — and the result is something really special. The key is a very sharp knife and a confident, single-motion cut. No sawing, no dragging. Just one clean slice. We use salmon for this guide because it's one of the most forgiving fish for sashimi — its beautiful colour, rich flavour and firm texture make it perfect. Our Ōra King Salmon is exceptional for this, or our Atlantic salmon fillet works beautifully too. Once you've mastered the method, you can apply it to other sashimi-grade fish — like our yellowfin tuna or ocean trout. How to Cut Salmon Sashimi Step 1 Start with a sashimi-grade salmon fillet. If...

Every great fish and chip shop has a master recipe, and this is ours. The technique of coating seafood in seasoned flour and frying it in hot oil is one of the oldest and most satisfying in the world. Done well, it produces a thin, crispy crust that shatters when you bite into it, revealing perfectly cooked seafood inside. The key variables are the temperature of the oil and not overcrowding the pan. This technique works with fish fillets, calamari rings, prawns, scallops – essentially any seafood. Master it and you have a skill for life. Master Recipe for Floured Fried Seafood Serves 4 You'll need 600–800 g seafood of your choice (fish fillets, calamari rings, prawns, scallops) 1 cup...

Mussels are one of those ingredients that look like a lot of work but are actually very straightforward once you know what you're doing. The cleaning process only takes a few minutes, and it's the step that takes mussels from the sea to your pot properly prepared. Do it right, and you'll be rewarded with sweet, clean, briny flavour in every bite. One important note before you start: ideally, buy your mussels and cook them on the same day. Our fresh mussels come ready for you to prepare at home. If you need to store them, remove them from any plastic packaging, cover them with a damp tea towel and keep them in the fridge. Before you begin cleaning, check...

Shucking oysters is one of those kitchen skills that feels like magic once you've got the hang of it. The first few attempts can be a bit of a battle, but once you find the entry point and get the motion right, it becomes second nature. There's also something really satisfying about opening an oyster — you're doing it fresh, right before eating, and nothing tastes better than an oyster that's just been shucked. All you need is a shucking knife and a folded kitchen towel to protect your hand. Don't try to use a regular knife — a proper shucking knife is short, thick and sturdy, which is exactly what you need for leverage. We sell the Opinel Oyster...

One of the most useful skills you can have in the kitchen is the ability to skin a fish fillet cleanly. Once you've got the technique down, it takes just seconds — and it opens up a whole world of recipes that call for skinless fish. At the shop, Anthony does this dozens of times a day, so we've refined the method down to the essentials. All you need is a sharp knife, a steady hand, and a little trick with water that makes everything glide. This works on everything we sell — from Atlantic salmon and ocean trout to blue eye, kingfish, swordfish, and John Dory. Here's how we do it. How to Skin a Fish Fillet Step 1...