Seafood is easily one of the most intimidating things to cook at home, seen as an awkward combination of expensive and delicate. As a result, when Brits think of buying seafood, we generally want it pre-prepared rather than raw. And, truly, there’s nothing wrong with that - ready-cooked fish is delicious, versatile and quick to prepare.

However, our fondness for a vanishingly small number of species of fish in the UK - namely cod, salmon, haddock, tuna and prawns - has had a devastating impact on our oceans. In order to buy and eat more sustainably, we all need to take a deep breath and try something new. But, as noted above, this isn’t easy. Plus, fresh, sustainable fish isn’t just tricky to cook at home, it’s also hard to get hold of. Most supermarkets mainly stock the Big Five mentioned above, making it tricky to make good choices even if you want to.

One company attempting to bridge the gap between oceans and consumers is Rick Stein; a family business headed up by Rick and Jill Stein, and their three sons, Ed, Jack and Charlie. Known for their fish restaurants both in Cornwall and across the UK, the Rick Stein Group is now trying to make it as easy as possible for people to cook fish sustainably at home. Their online fishmonger shows that the world of fresh fish is much friendlier than it first appears, combining practical advice with fresh seafood from their local Cornish suppliers. Their focus is on selling fish that is both approachable and also has plentiful stocks, like Cornish hake and Cornish line caught mackerel

We’ve compiled a collection of different ‘How to Cook’ articles from GBC inspired by the Stein's at Home Fresh Fish Box From Cornwall, to show you how to make the most of all the beautiful fish that Cornwall has to offer.

British scallops are very high quality, and have a wonderfully sweet flavour. The most sustainable option is always hand-dived scallops rather than trawled, since trawlers can damage the sea bed. They are particularly great as a starter, especially when served in their own elegant, glossy shell.

Britain’s first MSC certified hake fishery was in Cornwall, and the region is still leading the way in sustainable hake fishing. Hake, a firm-fleshed white fish, makes a great alternative to cod. It is delicious filleted and pan-fried until the skin is crisp and slightly charred. Unlike cod, hake stocks are now at safe levels across northern Europe.

Although sous vide machines are perhaps best known for their ability to produce perfectly cooked steak and meat in general, they are also a great way to cook fish - especially if you’re nervous about overcooking it. Although this guide focuses on sea bass, it applies to any thick white fish fillet, such as hake.

This guide details some of the most delicious ways to serve crab, such as crab eggs Benedict and South Indian crab cakes, as well as how to boil and cook them. However, the crab in the Steins’ Fresh Fish Box From Cornwall comes ready dressed, so there’s no need to worry about having to cook or remove the meat. 

Breading fish at home is very easy, and only requires four ingredients - fish, flour, eggs and breadcrumbs. It’s a great way to use up stale bread, and make familiar favourites with more sustainable ingredients.

Each Fresh Fish Box From Cornwall comes with 500g diced fish, which is delicious in a fish pie, but is also perfect for marinading and using in fish skewers. This guide will teach you how to cook fish on the barbecue without it sticking, overcooking or burning, and has a collection of some of our favourite marinades for barbecued fish as well.

Cooking fish ‘en papillote’ or in a parcel just means wrapping it in baking paper and then letting it steam in its own juices in the oven. It’s a very gentle way of cooking fish, and great for beginners. It’s also very flexible - you can flavour your fillets with whatever you like and have lying around, such as lemon and parsley or finely sliced ginger and Shaoxing wine.