All about mackerel

It’s tasty, sustainable and one of my favourite fishes

Best of british smoked fish

Cooking with smoked fish is a brilliant way to add flavour

Buying smoked salmon

Good quality smoked salmon is a real treat

Carve a side of smoked salmon

Advice from the experts

Cooking methods for fish

Steaming, baking or using the BBQ – here's how

Crispy coatings

Add some crunch and texture to your fried fish and seafood

How to clean mussels

Wash them thoroughly – grit will destroy your meal

How to cook fish

On the bone, fillet, roasted, grilled or en papillote

How to de-vein a raw prawn

It sounds fiddly but it's actually very simple

How to fillet a flat fish

I'll show you how to fillet a plaice in seconds

How to spot fresh fish

Eyes, gills, firm skin, scales and smell – use your eyes

Marco's guide to buying fish

Look for vibrant colours and bright eyes

Marco's top fishmongers

Let them guide you and you can't go wrong

Perfect fish seasoning

Create a base then add herbs, add oils – it's your choice

Prepare and fillet a fish

Watch me show you how to fillet a salmon in minutes

Seafood made simple

Oysters, clams, prawns, squid – the taste of the sea

Serving a whole fish

Serving a whole fish creates a sense of occasion

Shell-free crab meat

Scrape out as much white meat as you can from the claws

Shopping for seafood

Learn how to shop like Marco when choosing your seafood.

Smoked salmon

Always a simple and elegant starter

Sustainable fish

Find out which fish to avoid and try something new

Try mussels in cider

Cider and mussels for me are a great combination

When is fish cooked?

Texture is everything, touch and feel when it's done

Wrapping your fish

Create a steaming parcel to keep your fish deliciously moist