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How to master the humble oyster
A fresh oyster is like a fine wine – each has its own distinctive taste and texture that varies according to its place of origin, the..
Eating local is much easier (and more delicious) than you think
If you’re a food-lover (and if you’re reading our blog, we know you are), you’ve probably already heard someone tell you to ‘eat local’,..
How to enjoy the fine art of sushi in the traditional Japanese way
When we sit down to eat a delicious plate of sushi, we often imagine we’re eating something quintessentially Japanese. But, like all..
We are now selling abalone at the V&A Waterfront
We are excited to announce the addition of a new delicacy to our menu at the V&A Waterfront in Cape Town. From today, customers can..
How to go gluten-free with CTFM
People are talking a lot about gluten these days, but what is it, why is it bad for certain people, and what makes a seafood restaurant..
The CTFM guide to sushi
Did you know?
‘Sushi’ technically refers to the rice, not the fish, in sushi dishes. The fish itself is sashimi. But don’t worry, you’re..
Your Valentine’s Day guide to seafood aphrodisiacs
Aphrodisiacs in history
Aphrodisiacs have a long connection with seafood, going back all the way to the ancient Greeks and Romans...
Discover the amazing benefits of fish and keep that healthy eating resolution in 2017
People often think that their New Year’s resolution to eat more healthily means eating out less. That might be true for some places, but..
How Salmon Became Sushi
The incredible true story of how Norwegian salmon became a sushi staple in Japan – and everywhere else
When did you start eating sushi?..
The History and Art of Sushi
In order to really understand the development and spread of sushi, you need to remember one thing: modern refrigeration wasn’t invented..