Fin Fish & Shellfish | Jorj Morgan

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A split lobster tail on grill grates, the exposed flesh caramelizing, a pastry brush applying glossy herb butter.

Grilling lobster tails

Black mussels steaming open in a pot, vivid orange-gold meat revealed, white wine broth and parsley between the shells.

Cooking mussels

A fried rice and salmon ball on a wire rack, the outer crust golden, one ball cut to reveal white rice and pink salmon.

Frying a salmon and rice ball

A whole roasted branzino on a rack, scored skin golden and blistered, score lines opening to reveal white flesh.

Roasting a whole fish

A whole scored red snapper being lowered into a wok of frying oil, the surface erupting into furious bubbling.

Frying a whole fish

A thick ahi tuna steak searing in a screaming-hot pan, a narrow crust forming while the interior stays ruby-red.

Searing tuna

A thick white cod fillet poaching in golden saffron broth, cherry tomatoes and mussels nestled beside it.

Cooking cod in broth

A salmon fillet submerged in pale saffron court bouillon, dill fronds and lemon slices floating around it.

Poaching salmon

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