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Fresh oysters should be closed tight, and kept either in fresh sea water or on a bed of ice. Never select shellfish that are open!  Store oysters on ice until ready to serve. Cover them with a wet towel.

Look for the hinge of the shell. It should look like an exposed seam which wraps around a smooth corner. Insert the oyster knife into the seam, with the blade parallel to the seam. Use the point to do this, gently but firmly rocking the knife back and forth.  Once the knife has been inserted, you can twist the blade to open the hinge a little more. Repeat this process, gradually inserting the oyster knife until you have cut the hinge completely.

Oysters are available seasonally. The old rule for shellfish generally holds that any month (in the English language) containing the letter R is a good month for shellfish. These are the colder winter months, and shellfish prefer cold water. More importantly, warmer waters mean an increase in bacteria levels, and the shellfish can be dangerous to eat.

When you prepare shellfish it must be very fresh and should be cooked the day you buy it. The cooking process needs to be quick and stopped at the right time to prevent it from becoming tough.

Fresh fish should have a firm texture. Push your fingers into the flesh; if your indentation stays there, the fish is not really fresh.

A fresh fish should have bright scales and pink gills, the eyes must be clear, bright and not sunken.

Shop for a good oyster knife at a good kitchen supply store or at your local fish market. The features to look for are a thick, solid handle made of sturdy wood or plastic, a finger-guard (essential), and a short, thick blade. Strength and durability will be more important than sharpness or size.

When your crab is cooked and cold, remove the” dead man’s fingers”, these are the gills and have a very bad taste; there are five on each side of the inner body.

To open a crab or lobster claw; use an old pair of scissors to cut along the ridge of the claw.

Always place your crab in cold water when cooking it; this will keep the legs attached to the body to make a perfect presentation.

Mussels should open when they’re cooked. So toss out the odd one that doesn’t.

To ensure fish is fresh, look for shiny eyes and body and slippery outer skin.

When filleting plaice, start on the white side, remove fillet, turn over and then the dark side will be easier to remove.

Discard any mussels the shells of which are open before cooking or closed after cooking.

Squid are fast moving carnivores, propelling themselves by squirting a jet of water. When threatened, they’ll also squirt an inky liquid. It contained in a special sack and can be used to add a rich brown colour to sauces and pasta.