Want to know which fish get the green tick and which are off the menu? And how to go about preparing them? CJ's your girl.
CJ Jackson is the director of Billingsgate Seafood Training School , near London's Canary Wharf. The school is located on the first floor of Billingsgate Fish Market, the UK's largest inland fish market. It operates as a charitable company, and offers fee-paying courses for enthusiastic amateurs, as well as professional training for fishmongers and free educational courses for children.
CJ is a Cordon Bleu trained chef, food consultant and cookery writer. She taught at the prestigious Leiths School of Food and Wine and co-wrote the Leiths Fish Bible, first published in 1995, and the Leiths Seasonal Cookery Bible, published in 1998.
CJ writes about sustainable fish for BBC Good Food magazine and demonstrates fish preparation and cookery techniques in bbcgoodfood.com's videos.
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