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Thanks to marine biologist Sylvain Huchette, the abalone is back on menus across the globe
From unknown species to Michelin-starred delicacy, we chart the rise of the obsiblue prawn
From deep-sea divers to award-laden chefs, a look at the beguiling sea urchin's culinary ascent
Preparing fish to a generations old recipe, expert London-based smoker Ole Hansen explains all
