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Sustainable Seafood Week is the start of a nation-wide  movement towards eating more sustainable seafood and fish. From 10th to 17th of September the MSC will be challenging consumers to make a pledge to eat seafood coming only from sustainable sources.  The MSC is launching a consumer facing nationwide campaign called ‘What it takes’. It will highlight the passion and commitment from hardworking fishermen who work in extreme and difficult conditions, to fish and source sus...

Getting help with the Eat Out to Help Out Scheme...

When it comes to prepping seafood, it can seem endless - and something that requires a lot of time and dedication. Of course, it’s all worth it for the delicious result, but if you can save time, why wouldn’t you? We’ve put together some of our favourite time-saving tips to help you get that prep done!...

Lobster is often associated as a luxurious food of the rich, and something only available in the poshest of restaurants. And while this may have been true many years ago, lobster has become much more accessible and more affordable, which has led to a wide variety of recipes now featuring the delicious crustacean. ...

Despite the current restrictions, restaurants, takeaways, cafes and pubs are doing their best to ensure that they are still able to provide customers with delicious food through the option of takeaway or delivery. However, many restaurants can find that their menus are not as easily translatable into a takeaway form as they had hoped. Looking for new seafood takeaway ideas to help satisfy your customers’ cravings? Look no further......

Crayfish are delicious freshwater crustaceans that resemble a small lobster in appearance. When it comes to taste, crayfish tails have sweet and succulent meat which has a prawn-like texture. This similarity to prawns makes is a popular substitute for prawns, as well as being used commonly in pasta dishes and salads. ...

So, you’ve got your hands on some top-quality, fresh-as-they-come fish for your latest menu creation. Now, you just have to fillet it up and get it ready to use. Simple, right?...

Though it used to be that Gurnards were thrown out of fisherman’s boats, these fish have experienced a surge in popularity, thanks to the recommendations of some high profile chefs. With greater demand for these tasty fish, there are plenty of reasons to get them on your menu if they aren’t already. ...

It may be a couple of months off, but Summer will be here before we know it, and with it, a whole new range of seafood in season and in demand. Though at time of writing we are still in the midst of a nationwide lockdown, we are remaining optimistic for the future, and looking forward to enjoying a tasty seafood dish at our favourite restaurants when this is all over. ...

After a long winter, spring marks the perfect time to shake up your menu and come up with some new dishes to satisfy your customers. As the weather slowly but surely starts to improve, appetites change, and seasonal changes mean a fresh new availability of seafood to help cater to them. ...

With a study by the International Council for the Exploration of the Sea (ICES) showing stock levels of UK wild Bass declining since 2010 and ongoing concerns about overfishing and reduction in reproduction, the MCS classified all wild Bass fisheries as RED RATED 5, fish to avoid, in Spring 2018. At M&J, we are committed to sustainability and so the team agreed we had to make the tough decision to remove this firm customer favourite from sale. We encouraged chefs to switch to a range of more...

Our fishmongers hone their skills night after night, filleting and prepping fresh fish for delivery to your kitchen the next morning. There are years of experience, knowledge and craftsmanship in every one of our branches. So when it comes to the prestigious National Federation of Fishmongers (NFF) British Fish Craft Championships, they’re ready....

We're really proud to have won Fresh Foodservice Wholesaler of the Year at the Marine Stewardship Council UK's 2019 Awards. This is only the 2nd time this award has been given, making it 2 wins out of 2 for our team at M&J....

We're chuffed to have netted another top award, this one recognising our commitment to sustainable seafood, as we were named Fresh Foodservice Wholesaler of the Year at the 2018 Marine Stewardship Council UK Awards....

They cling to rocks, jetties and piers in great numbers. Clusters of the little things sit there quietly filtering the salt waters that surround them. Slowly growing longer and fatter and, in this country at least, with almost no threat from predators. Yes, the mussel is a tough little mollusc....

Meagre. You might not be too familiar with this fish, but once you get a hold of its succulent white fillets, you’ll be a convert for sure. It’s a large fish that’s similar in look and texture to wild sea bass, and like with the aforementioned bass, you get very little fat on these beauties....

While many chefs are coming back to Cod with renewed enthusiasm time and time again, savvy chefs are turning to a Norwegian specialty that’s not only fished sustainably, but delivers texture and flavour that’s second to none....

The ocean provides us with a great diversity of delicious food. In warmer waters, we find some remarkable cephalopods, the most popular pair being squid and octopus....

It’s cold. In some places really, really cold. This is where chowders and bisques come into their own. Out at sea, these are the type of stews that nourish fishermen when they duck out from the frosty air to restore their warmth. What’s more, these dishes can often be made from trim, shells and some of the trickier discards from preparing other dishes. Knowing how to bring together a solid bisque, pays tribute to the whole animal, and is a way to keep your yield up on fresh product....

We are really chuffed that M&J Seafood has been crowned winner in the Best Fish Supplier category of Restaurant magazine's Readers Choice Awards 2018. This is the 5th time in 9 years that we have won this award and it means all the more as it is voted for by chefs like you. This year there were more than 9,500 individual votes from chefs across the independent and multiple restaurant space giving a true insight into the suppliers of choice for the industry....