Serve this delicious smoked salmon bruschetta to your guests at your next gathering. Topped with a sprig of fresh dill, and served with a glass of bubbles, they will be sure to please.

You need to make double the amount of the sushi rice for this recipe. Wiping a sharp knife with a damp cloth will make cutting the roll easier. You can use salmon roe if ocean trout roe is unavailable. Note

Ask the fishmonger to clean the baby octopus for you, or buy prepared baby octopus, instead. Octopus should be cooked quickly over a high heat until they turn opaque;­ over-cooking will toughen them. Note

Crispy, flaky whiting is served here with a fresh and flavour-packed tomato and olive salsa to create a quick and tasty dinner which is both healthy and delicious.

Manhattan clam chowder

This tender braised octopus in red wine recipe works well cooked in a cast-iron pot over a low flame.

Fresh salmon is delightful and best served simply. Here we've paired it with a buttery lemon sauce with dill and capers for a tart combination of flavours,

You need 24 bamboo skewers, soak them in cold water for at least an hour prior to use to prevent them from splintering and scorching. Note

Brushing the whole piece of tuna with olive oil 3 hours ahead of cooking will help keep it moist and soft when it’s grilled. Note

We used blue-eye fillets but use any firm white fish fillets you like. Note

Incredibly easy to make and seriously delicious, this smoked trout pâté is perfect for pre-dinner nibblies with friends.

These delicious homemade Indian-spiced prawn skewers are the perfect finger food to serve to dinner party guests.

We used blue-eye fillets in this recipe but you can use any firm white fish fillets. Fish or chicken stock can be used instead of wine. Mustard seed oil is available from health-food shops, delicatessens and some supermarkets. If you like, use olive oil instead. Note

medium GI We used bream fillets in this recipe but you can use other firm white fish, such as whiting or john dory. Note

The classic Thai yellow curry lends itself well to all kinds of meats and vegetables. This seafood and eggplant version is particularly delicious. Serve with a bowl of steamed rice.

We used a baguette for the garlic toast. If making this dish a few hours ahead, combine ingredients, except for cucumber, in large bowl; toss cucumber through just before serving. The longer the salmon marinates with the lime, the more 'cooked' it will be.

If you don't have any skewers handy, you could use rosemary sprigs instead, they'll infuse the fish with a lovely flavour. Soak them well first, to prevent burning. For the fish, we've used blue-eye but any white fish will do.

This plate is ridiculously easy and quick to prepare, yet never fails to impress. The octopus needs just a minute on a hot grill to be cooked to perfection; a generous squeeze of lemon will finish it off beautifully.

Salsa verde gives this dish a splash of colour and a delicious flavour. Teamed with crispy roasted potatoes, there should be no complaints at the dinner table.

Tuna sold as sashimi has to meet stringent guidelines regarding its handling and treatment after leaving the water. It is a good idea to buy it only from a fishmonger you trust, or to seek advice from local authorities before eating any raw seafood. Not suitable to freeze. Not suitable to microwave. Note

If you're looking for something piquant for a starter or cocktail platter, these tempura prawns with lime and chilli sauce are perfect.

Fishmongers and major supermarkets should have fresh shelled prawns with the tails intact. If you can’t find them fresh, prawns are also available frozen. Thaw in the fridge during the day, so they are ready to cook when you get home. Note

Serve these delicious grilled scallops in their shells for an elegant starter.

Use any kind of crab, available from fish markets, if blue swimmers are not in season. Radicchio is a burgundy-leafed lettuce with white ribs and a slightly bitter flavour.

These delicious fish parcels make an easy, healthy midweek dinner.

Give a little nod to the finger food of the 60s while giving a more contemporary feel and taste to the classic prawn toast.

The tamarind is best described as both sweet and sour in taste, and is high in tartaric acid, sugar, B vitamins and, strangely enough, calcium. It compliments snapper beautifully.

We've used snapper here but any white fish is delicious when dressed with traditional Japanese flavours. The result is a fresh, healthy and light meal. Both black and white sesame seeds are used in Japanese cooking; white sesame seeds have a nutty flavour, while black sesame seeds taste more bitter.

We've detailed how to clean and prepare the calamari below; it's easier than you think! Remember that calamari cooks incredibly quickly; it's important not to overcook it because it will become tough and chewy, ruining the delicate nature of this tasty dish.

Tender braised octopus with spicy chilli rice is an excellent dish for a casual lunch with friends.

Packages of mixed frozen peas and corn are found in most supermarkets. You will need to cook approximately ²/³ cup of rice for this recipe. Note

Using fresh coconut for dishes like this will enhance the flavour immeasurably, and you’ll find that many greengrocers and supermarkets now sell plastic bags of shredded or grated fresh coconut in their Asian ingredient section. Another option is to buy a halved coconut at the greengrocer or Asian food store, remove and shred the flesh […]

Wear rubber gloves when removing the head of the balmain bug from the tail. Note

If you're not a fan of coriander, try thai basil; it has a strong basil flavour and is an almost indispensible ingredient in Thai cooking. It is also said to bring good fortune.

Bring a little bit of Belgium to your kitchen with this classic dish. Serve with some crusty bread to soak up that delicious broth, and be generous with the finger bowls!

If you prefer, buy 1kg packs of pot-ready mussels from fishmongers or seafood markets. These have already been scrubbed and bearded, and are ready to cook. Some mussels might not open. These might need prompting with a knife or might not have cooked as quickly as the others;­ some will not open after excessive cooking. […]

This Asian spiced salmon dish is absolutely mouthwatering. The delicate, sweetness of the Nashi pears are a perfect accompaniment.

Oysters are an amazingly versatile seafood. They are delicious topped with a little squeeze of lemon juice, or with melted cheese, or with Asian style dressing. Here, we've topped them with a robustly flavoured bacon butter.

We used blue-eye fillets for this recipe, but any white fish fillet will be fine. You need to buy a 350g bunch of watercress. Note

Spicy, salty and crunchy, these delicious prawns are perfect served as a starter at dinner parties or barbecues. Serve with this zesty sweet chilli syrup for extra flavour.

This recipe works equally well cooked as 40 mini pancakes as cocktail food, or as 6 pancakes as starters.

This delicious dish is best made from juicy mangos and fresh king prawns - a real summer delight.

Salt the skin side of the salmon and cook that side first, turning only once. That will guarantee you a lovely crispy skin. You could use tuna instead of salmon, if you like.

You can use any firm white fish fillets in this recipe. Note

Sashimi salmon may be used instead of tuna. Note

Combine all of the best jewels of the sea in this hearty Italian stew. Serve with loads of crusty buttered bread to mop up all of those delicious juices.

Fresh, tasty and full of flavour, this barramundi with tomato, caper and walnut dressing is the perfect dish to serve at a weekend lunch party.

The delicate flavours of the fish are electrified by this delicious sweet and sour combination.

We used blue-eye fillets in this recipe, but you can use any firm white fish fillets you like. Note

serving suggestion Steamed baby peas. It is fine to use just one 300ml carton of cream for this recipe. Fishshouldbe an important part of everyone’s diet. Ocean trout is high in omega-3, essential for a healthy heart. It has a great flavour and texture; it’s available all year and can be used in a wide […]

Frozen peas can be thawed and substituted for fresh peas, add them to the pasta just before draining it. You need approximately 600g fresh peas for this recipe. Note

We used snapper for this recipe but you can use any whole white fish you like. Be very careful when pouring hot oil onto fish as it will splatter. Note

Rich, fiery sambal oelek lends heat to this delicious dish of snapper with a spicy tomato sauce.

This pasta salad with crab is as striking as it is delicious.

French-style braised peas and green onions are a wonderful accompaniment for a juicy salmon fillet topped with fresh lemon zest. Serve on a bed of couscous to mop up all the delicious juices.

Barbequing for a crowd can be easy. The key is in the preparation.

Seafood marinara mix is widely available and very convenient, although you could experiment with all of your favourite seafood morsels.

Preserved grape leaves are available from some delicatessens and Middle Eastern food shops; they must be rinsed well and dried before using.

Look for fresh scallops as frozen scallops give out a lot of water. Note

Make sure your prosciutto is really thinly sliced for this divine snapper recipe, to ensure it cooks crisply.

Nutty sesame, sweet scallops and crisp cabbage salad make a delightful combination.

This beautiful dish is a great starter to impress at your next dinner party.

Use well-drained canned corn kernels or thawed frozen corn instead of fresh corn, if you like. Note

Try to use the freshest crab meat you can for this dish or very good quality canned crabmeat. To obtain ginger juice, squeeze grated fresh ginger into a sieve set over a bowl. A piece of ginger measuring about 2cm (¾ inch) in length will yield 2 teaspoons of grated ginger; this amount of grated […]

Lemon garlic mayonnaise can be prepared and prawns can be peeled several hours ahead. Keep, covered separately, in the refrigerator. Cook prawns as required. Note

Like a huge, plate sized piece of sushi, this free-form sushi makes a great share plate for a casual dinner party.

This is a great way to cook whole trout. The mushrooms add a wonderful umami element to the dish.

Pernod is an anise-flavoured liqueur drunk straight, or diluted with ice or water, as an aperitif. The French also call it pastis, and it is popular drink in late afternoon as an appetite stimulant.

Entertain with the flavours of Spain and serve tapas to your guests. Bring the colours of the Spanish flag to your table by adding char-grilled red capsicum to these delicious smoky, garlicky prawns.

We used blue-eye fillets in this recipe, but you can use any firm white fish fillets. Note

The chilli and lime zest marinade add heat to the baby octopus and help tenderise the meat, the chilli and lime dressing adds depth to the flavour of the dish.

We've used salmon for this recipe, but tarragon compliments seafood beautifully. You could use tuna, flathead, ling, trout or any firm fleshed fish.

The simple, clean flavours of this seared snapper with ginger and soy are uplifting.

Red emperor can be used in place of mahi mahi, if you prefer. This corn and chilli salad goes well with Mexican food too ­ use it to accompany beef fajitas or bean and cheese burritos. Note

Try these tender, flaky salmon fillets drizzled with golden lemon butter for a deliciously satisfying meal. Perfect with creamy mashed potatoes.

Fast and furious, this healthy seafood stir-fry is ready to eat in no time at all.

Balmain bugs are similar to scampi in size and flavour, they are lovely simply grilled and used here in a salad.

When it comes to canapés, smoked salmon and dill is always a crowd pleaser.

This quick and tasty Asian inspired salad makes a brilliant mid-week dinner or dish to entertain your guests.