Chef, fisherman, tv presenter & food writer
Tips from Al
When barbequing, don't turn the food all the time- it won't cook in the air.
When braising, place the covered braising pan on the stove for a few mins to get the cooking process started, before putting it in the oven
Never buy dead, uncooked crayfish- or any crustaceans for that matter, they deteriorate extremely quickly.
Carrying a fish
Never let a fish bend. This tends to split the fillets. Support the middle when placing down on a flat surface.
Catch and release
When handling a fish you intend to put back, try not to touch the fish directly (use a sea water soaked towel).
Cooking meat and Fish
Always bring meat and fish up to room temperature before cooking it
With pasta, don't run it under cold water when it's cooked. Strain it through a colander, put it on a tray to cool, and coat in olive oil
Cooking with saffron
When cooking with saffron, roast it in a pan for a minute before crumbling it into the soaking water
Use a sharp knife when filleting fish- no excuses, it's not negotiable.
Fishing in the wild
Take only what you need.