He's been buying and selling fish at the world famous Billions Gate Market in London for over 50 years.

I love fish.

I think it's the greatest food of all time.

I sell literally every variety there is.

I could feed you a different fish 365 days a year.

This guy really knows how to sniff out the good from the bad fish.

Smell different.

The longer it's around, the more fishy it was.

Smell.

When it's lovely and fresh, it doesn't smell whenever you're gonna bullet fish.

Don't be fun.

Get your nose right into it.

Don't go like they get it into it.

Smell it smells delightful.

It smells sly called salmon, and it's lovely.

Farah.

Monday It's a lovely fish.

The wait to tell good fish is look at it closely.

It's shining.

It's still got the bloom on it.

His eyes were bright.

Is yours looking?

The girl Lovely and red.

Put it in the bag for the gentleman, please.

people should always be asking about their fish.

What kind of fishing it?

Where does it come from?

A nice salmon.

£19.

It's a bargain at £20.

Rogers, right?

Someone's brilliant value on a great all rounder, really healthy and super delicious.

Here's a quick look at the different cuts on how to use them.

Man Whole salmon always impresses is fantastic stuffed on steamed, either in a fish kettle or in the oven wrapped in foil.

Stakes are great value on brilliant baked.

A side of salmon is perfect approaching home curing or bacon in pastry.

The fill it.

It's so versatile.

Easy, faster cook and great for pan frying.

Smoked salmon.

Delicious, cooked or raw.

I love it with scrambled eggs.

Broadly, there's white fish on this oily fish.

They come under two different sections.

Here we have white fish.

It's lovely.

It's God.

It's the best card in the world.

It comes to replace called Peterhead.

It's nice and white, the white of the better.

One of the most all official find mackerel there it is lovely color.

With most fish, the fresher they are, the harder they are.

If you're not well, you're ill.

have a macro sprats, otherwise known as top hats.

Here we have flatfish, these air.

No Nas place.

As you can see, they've got spots, the redder.

They are fresher.

They are.

It really is a lovely fish to read.

King George couldn't have better for fish fresh enough for royalty.

Follow your fishmongers advice and you'll never, ever have another dodgy Dover.

Sole again.

Muscles with celery and chili First prep the veg, chopped spring onions.

Charlotte's a clove of garlic on chili to taste, then thinly sliced celery at a bailey from time veg Ready?

Yeah, at oil to a pan on Friday season.

Then add mussels and stir muscles.

One of my favorite shellfish.

Cheap, healthy and delicious.

Cover and steam for a couple of minutes as the muscles open.

Add vermouth on aromatic 45 wine on 150 mil up.

Dry white wine on a high heat.

Reduce the liquid to create a source.

Discard any muscles that are still shut, then finished with creme fresh chopped parsley, minimal prep and cooked in less than 10 minutes.

My muscles was celery and chili.

Impressive, affordable on super speedy.

I've got some stunning on.

I mean stunning lobsters on.

I'll be cooking them very simply with chili and garlic butter serving them with Bloody Mary Linguini.

I'm gonna start with the past.

The source.

I love the indulgence in this dish.

If I was doing this for the kids and scrap the vodka, just do like a Virgin Mary.

But but a grown ups dish now.

Pan nice and hot spots available onions in seizing.

Touch a salt, pepper garlic.

Be nice and generous with the garlic is not just your average tomato sauce.

It's a royal stunning tomato sauce you're in for a big treat.

Season your onions and garlic.

The Tabasco that'll give that really nice lift a little pinch of celery salt spice that up with with the source.

It instantly colors the tomatoes goes.

Bring anywhere with the celery salt, Tabasco on that nice caramelized garlic, little light sprinkling of sugar.

All the worst of source was reduced down.

We got this nice, sweet, spicy, sticky, garlicky onion base glaze with a couple of spoons of vodka in lovely mhm who chopped tomatoes in We will touch of water.

Look at the color well, that source check this evening.

That's delicious Bring that up to the ball and cook it out 6 to 8 minutes.

Reduce it down.

Slowly turned down the gas.

Let that simmer with my source simmering, I can move on to a delicious bread crumb topping to dress my linguini Fire off my bed.

Cars get the nice and crispy, but don't put too much oil in there.

Otherwise, the bread will just absorb it, become greasy.

50 Season them when they go really nice.

And golden brown 30 seconds before they come out.

Flat leaf, parsley Roll that through you bet comes.

That is gonna finish the linguini on top.

You hear Chris Bell before I cook the linguini.

I'm gonna make the chili butter that will flavor my lobster.

Get your chilling and slice it.

Want to take advantage of all those seeds?

Chilean Touch your soul.

A nice clothes.

Garlic.

Get some parsley.

Start breaking that down.

I'm looking for a lovely garlic chili paste.

Exactly like that.

Now don't overdo it with the butter.

Her butters are a great way to flavor fish on meat.

They could be used as a stuffing in dishes like Chicken Kiev or added towards the end of the dish as a delicious plays lobsters.

They're already cooked, so firmly placed lobster flat on your board.

There's a little crisscross here, lying there on line, going across.

Put the point of the knife in on, just pushed through the head.

Turn the lobster around, cut through the lobster, snap the legs off, snap the claws off.

Just get the back of your knife.

Crack them.

Yeah, spread that beautiful butter on.

Go into the heads is well, And then the clause.

Take off bits of the shell.

Get little bits of butter in there.

This could be done way in advance for me.

The longer that chili butter sits on top of that lobster, the better the flavor.

Especially when they hit the grill.

While my lobster firms up in the fridge, I can finish cooking my linguini water brought up to the boil, seasoned nicely on a little touch of olive.

All now, Linguini in first, that's gonna take the longest 8 to 10 minutes in.

It was the linguini starts softly at the bottom.

Just gently turn that around.

Always wait to Linguini is nice and soft.

That way.

You don't break those nice strands.

Give that a good mix getting it back on.

Bring that to the ball rapidly.

After 8 to 10 minutes, my linguini should be perfect.

You want it al dente.

Slightly firm.

Mhm.

Not too chewy.

Absolutely spot on train that you took Hollander.

Shake a little bit of water from the pastor into my source, and she goes, start twisting linguini around.

E want that bloody Mary spicing up the linguini?

Always hold up the center off the pan first and place onto the plate.

Let go of that nice big lump.

By doing this, you'll get a mountainous pile of spaghetti with more body on.

Generously cover that your crispy breadcrumbs.

Absolutely beautiful.

Yeah, last but not least, I need to cook my chilled her buttered lobsters on a smoking hot griddle that but has gotten really nice and firm.

So the idea is stopping that down on grinning.

The smell of that chili and garlic butter is extraordinary because the lobsters cooked.

All you're doing is grilling that delicious, spicy chili butter.

You just want that mark of the char quickly on the lobster.

Turn it over.

Smell is incredible.

Now get that on.

You can understand why it is proper special occasion food, because that is mind blowing grilled lobster with chili and garlic butter served with a boozy bloody Mary linguini, a sensational special occasion lunch.