You have to get up early to see Billingsgate Fish Market in full swing – 5.30 to be there by 7am, and even that is late. But it was worth it. We were treated to a visual tour of the market by CJ, CEO of Billingsgate’s Seafood School, who told us what to buy where. Purchases made – prawns, squid, scallops, hake, mussels, tuna and smoked salmon (though no shark or any of the other 150 varieties of the weird and wonderful sea produce available) – we went upstairs to the cookery school where CJ took us step by step through the process of filleting a sea bass. Not as easy as you might think. Best tip of the day: rinse hands and equipment in cold water before using hot water and soap – stops the fish smell being ‘cooked’ in
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