The secret to perfect fire-cooked seafood

In the summer months, nothing beats the flavour of fire-cooked seafood, eaten right beside the sea.

In search of inspiration and cooking tips, we made our way to the Crown & Anchor, a beautiful quayside pub on the Chichester Harbour estuary. After fishing for mackerel on one of the local dayboats, we joined Phyl, the pub’s seafood-loving chef, to fire up the Big Green Egg and prepare a feast of fresh fish and hand-dived scallops. His recipes will bring sunshine, surf and salty air, however far from the sea you might be.

With its eight modes, a Big Green Egg offers an almost endless range of options for cooking fresh fish and seafood – from roasted lemon sole to hot-smoked salmon, to pan-cooked paellas. Explore our fish and seafood recipe collections to get a sense of the EGG’s versatility

As well as fish and seafood, an EGG uses the heat and subtle smoke of lumpwood charcoal to elevate meat, vegetables, pizzas, breads and desserts. We have a model to suit every home and lifestyle. Use our handy online tool to find the right setup for you.