COD

•Available all year round, but best in winter.

•Can weigh up to 36 Kg. Sold mainly as steaks or fillets.

•When cooked flesh falls into large flakes. Best cooked by frying, grilling & poaching. Traditionally deep fried & served with Tartare Sce & Hot tomato Sce.

HADDOCK

•Sometimes considered better than Cod, but more expensive. Similar in appearance to Cod, but has better keeping qualities.

•Available all year round, but best in winter & early spring.

•Best deep fried & smoked.

TYPES OF HAKE

AMERICAN SILVER HAKE

Also known as Whiting. Best used in commercial use.

HAKE

Also known as white Salmon. Best bought whole and deep fried in batter or cooking in breadcrumbs

Other members of the cod family

Coley.

•Regarded as Cat food. Very cheap fish used in Pies and fish cakes.

WHITTING

•This is common fish found in Europe.

•Grey & White with a pointed Head.

•Best in winter & sold Whole.

•Used in Mousses & Mousselines.

MONK FISH

•Sometimes muddled with Angel fish. One of the best fish you can buy.

•Available all year but can be expensive. A tail piece will weigh 1.5 Kg.

•Despite being very ugly this is a very succulent fish and is poached in the same way as Cod or roasted.

JOHN DORY

•A Grandly ugly fish, but very firm & delicate in flavour. The dark circles on its side are said to be St Peters fingers.

•When buying remember that 2/3 of the fish is its bony head & gut.

•Can be cooked whole or in fillets as for Sole.

OTHER WHITE ROUND FISH

Gilt-head Breem.
•The finest of the Breem they must be scaled before using them.
•Available all year round. Best grilled or baked in foil. / Red Grouper.
•A delicacy in the Med, hard to find in northern Europe. Usually found in America.
•Bought whole, cooked as for Sea Bass.
Porgy.
•Available all year round.
•A member of the Breem family.Poor flavour can be bought whole or in fillets.
•Use as for Cod. / Sea Bass.
•has a delicate milky flesh, an excellent fish.
•Buy whole or in steaks & fillets.
•Can be grilled whole & served with salad.

OILY FISH

•Oily fish.

•Dark flesh.

•Oil is distributed throughout the flesh.

•Always round.

•Vitamins A and D dispersed throughout the flesh.

SALMON

•Known as the king of fish. A Scotch or Irish wild Salmon is best in early summer. Norwegian, Canadian & American Salmon are also very good.

•You can buy them whole or in steaks. Avoid steaks that are grey. Allow 170 - 225 gms per portion.

•Can be poached whole for buffets or in fillets, darnes poached, roasted or baked.

SALMON TROUT