Live oysters are mainly served raw. All you need is a knife, a bottle of good wine, and a little lemon or tobasco and away you go!
This simple dish is delicous and easy to prepair. And is best using fresh cornish squid!
This restaurant classic is a great way to enjoy Cornish monkfish. Make your own pesto and serve with delicious polenta.
Fresh mackerel on a bed of juicy tomatoes and quinoa salad.
A spicy and zesty dish to make the most of seasonal seafood.
Juicy Helford Mussels and local brown shrimps work brilliantly in this recipe using locally foraged sea vegetables.
Jamie Porter of St Mortiz shares one of his favourite local recipes.
Sanjay Kumar shares his mum's recipie for delicious Bengali Curry.
Tender dive caught scallops and crisp pancetta - a perfect combination.
Fresh, whole red mullet baked with a thyme fragranced rice.
Using beer instead of white wine gives Cornish mussels a flavour that is unique and leaves you wanting more!
A delicious, creamy, spicy recipe to set off quality sustainable Cornish hake fillets.
A great way to enjoy crab meat - brown crab claws are full of white meat and its easy and fun! to get the meat out
This is a simple but effective recipe to make the best of sustainable Cornish Brill, a delicious meaty flatfish.
This is a lovely light lunch or starter using one of our favourite fish. Really simple to put together, use the absolute freshest mackerel and crab to ensure a real impact of flavour.
A classic dish that utilizes delicious and sustainable Cornish spider crab - prized on the continent and readily abundant in Cornwall during the summer months.
Cornish smoked haddock and hake are combined in an interesting and delicious twist on the tradidional scotch egg.
A classic French recipe that makes the most of delicious, sustainable Cornish farmed mussels.
Picking out the meat from a crab is surprisingly easy when you know how!
Quick, simple and aromatic. This Thai inspired monkfish curry with coconut milk is packed with flavours and textures, with meaty monkfish chunks and fresh seasonal vegetables.
The sea greens in this smoothie provide not only a subtle fresh taste but are also packed full of vitamins and nutrients to keep your body happy.
This is an incredible way to cook fresh Cornish mackerel fillets. Its far more simple than you would expect to smoke your own mackerel. Catch your own or buy from your local fishmonger or direct from a fisherman bu always ask for Cornish, line caught mackerel!
This classic take on a mediterranean dish makes the most of fantastic Cornish line caught Gilthead bream, to provide a tasty lunch or supper.
Meaty chunks of local Cornish Pollack cooked in a classic Asian inspired, creamy curry sauce. A true ‘curry in a hurry’. Make it as spicy and hot as you like.
A healthy, delicious and colourful snack that is low on carbs but high on flavour. Utilising light and versatile rice paper, this paleo friendly recipe uses oysters in an exciting new way, particularly for those who don’t always want to eat them raw. This recipe is brought to you by Katy Davidson the ‘Oyster lady’ and owner of Amity seafood, Newquay.
An indulgent and filling New Orleans style roll on a sweet brioche with lashings of home made tartar sauce, rocket and three crisp and juicy tempura fried oysters. Contrasting flavours and textures make for a moreish comfort food option. This recipe by Katy Davidson the ‘Oyster lady’ and owner of Amity seafood, Newquay.
A quick and easy fish stock recipe that will use up the surplus fish bones that would otherwise end up discarded. This creates a delicious flavour to any recipe or as a base for soups, chowder, paella and bouillabaisse.
An exquisite Japanese recipe which combines flamed Cornish lobster with a Yakitori marinade, and an intense citrus Ponzu mayonnaise. This recipe by award winning Chef Guy Owen, is a special treat that takes time to prepare but will not fail to impress and makes the most of fantastic, sustainable Cornish pot caught lobster.
You just can’t beat the flavor and texture of Cornish prawns, straight out of the sea and cooked in salted water. They are small but the flavor and texture is incredible in comparison with frozen prawns or farmed imported prawns, and they are more sustainable too!
A delicious combination of two of the most sustainable Cornish seafoods available. Net caught Cornish hake and rope grown Cornish mussels, in a classic dish by chef David Sharland.
This dish pairs a traditionally, pan seared, cut of sustainable Cornish plaice cooked on the bone with a delicate but rich saffron and Madeira sauce with subtle tarragon notes.
This recipe, using sustainable farmed mussels, is based on a classic marinière but without double cream and using Doom bar, Cornish real ale. This recipe is extremely quick and easy and can be cooked on the beach in minutes. Cornish mussels are farmed in estuaries and bays and are among the most sustainable seafood available. Mussels feed on plankton and produce very little waste so are far better for the environment than farmed fin fish such as salmon.