"Both delicious, spider crab preparation is a lot more laborious than brown crab with a lower yield of meat but produces stunning deeply flavoured stocks, bisques and sauces."

"There are endless possibilities with this slender little oily fish; raw, pickled, grilled, baked, soused, pan fried and smoked. It is a fish that’s best enjoyed as soon as possible after it’s landed."

"We produce some of the very best molluscs in the world here in Ireland - from peninsulas in Kerry to bays in West Cork and a fjord in Connemara these little umami gems are the most economical fresh seafood available."

Talent, hard work and more than a little humility have fuelled the speedy ascent of Goldie’s Aishling Moore through the culinary ranks, writes Joe McNamee

"...and a sea salt and vinegar crusted fillet of hake with chunky Bramley apple curry sauce and a side dish of the very humble mushy pea with a little bit of extra TLC..."