Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter. Mace is the forgotten spice. Although it used to be mentioned in the same breath as nutmeg, cloves or cinnamon, ...

Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter. F rozen fish can be very good indeed. It can be juicy and impeccably fresh – fresher, usually, than most fresh ...

In this interview, Chris Van Assen, Marine Advisor and Elies Arps, Senior Advisor Seafood Markets from WWF Netherlands explain why WWF engages with important industry players such as the Ekofish Group ...

Plaice is a very common fish in Ireland and traditionally sold as fillets in fishmongers or supermarkets when I was a boy. Though not as meaty as turbot, it is great to cook on the bone and offers a ...

Many people turn their nose up at plaice because it reminds them of a plateful of over-grilled pappy white flesh and bones last seen in a seaside pub that wants you to think it was caught just outside ...

You can substitute the plaice with skate, sole, brill or prawns depending on what is available. Served with a Lemon and Chive Mayonnaise You can substitute the plaice with skate, sole, brill or prawns ...

Have you seen a spotted plaice? Probably. Marine biologists have now studied the spotted insides of plaice. Have you seen a spotted plaice? Probably. However, marine biologist Helen Nilsson Sköld at ...

• Season the fish using the white pepper and some salt, then sauté both sides in a pan with the olive oil. Add the potatoes to the pan, followed by the chives, butter and lemon juice. Turn the ...