As a nation of seafood lovers, it is good to see more and more of us are thinking sustainable and responsibly-caught when choosing what to put on our plates. It's a confusing business, and the best advice we can give is to ask your supplier where and how it was caught. If you are catching or gathering yourself, be aware of the quotas. There are also a growing number of companies who will deliver to your door - do a Google search. If you are in Auckland freshcatch.co.nz are doing all the right things and come highly recommended.
We have you covered with how to cook your seafood this week. Geoff Scott is grilling mussels on the half shell with a chorizo and pinenut crumb. We have a step-by-step guide to cleaning mussels and Peter Gordon answers a reader query on removing barnacles.
If you have super-fresh scallops try them raw with pickled cauliflower and promegranate and these fragrant lemongrass cockles are as sweet as they are pretty.
