Seafood Guide

Wrasse

A distant relative of Parrot Fish, the two are similar and can be confused. Despite around 500 species, Wrasse are more difficult to find and don’t have as much flavour, particularly when caught

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Escolar

From the family of Snake Mackerels, Escolar are long and slender, with dark browny-grey skin and can grow up to 130cm. Needs careful cooking, and never use the cooking liquor as it contains

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Bonito

Looks and tastes about halfway between Mackerel and Tuna. Bonito ranges in size from 1kg to 5kg. Has quite a strong taste, but the texture is coarser than Tuna. Dried Bonito flakes are used to

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King Fish

King Fish

Also known as King Mackerel, a true Kingfish is the species Scomberomorus cavalla. Various other fish such as King Carangue, Yellowtail Amberjack and Pompano are sometimes mistaken for Kingfish

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Marlin

Marlin

A very large fish, growing as large as 300kg, though at this size the meat isn’t as good quality. Loins up to 3kg are ideal. There are different varieties of Marlin – Black, Blue, White and

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Mahi Mahi

Mahi Mahi

Also called Dorado or Dolphin Fish in parts of the world (though it must be stated, is no relation to Dolphin). The Hawaiian name Mahi Mahi (meaning ‘strong strong’) is its commercial name in

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Shark

Along with Skate, Rays and Dogfish, Shark are unique in having cartilage instead of bones. There is a vast array of different species of Shark, roughly estimated at around 500. In culinary terms,

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Sailfish

A very similar fish to Marlin, but has a ‘sail’ on its back which folds out when swimming at speed – up to 60 miles per hour! Similar to Marlin in taste and texture, but is not readily

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Swordfish

Swordfish

A superb eating fish, and is gaining in popularity on tables. Like Tuna it is very meaty, though less oily and more like pork next to Tuna’s steak. Swordfish loins are fairly consistently

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Trevallys/Jacks

The commercial names Trevally or Jack cover a wide range of species with various local names, including Horse Mackerel, Crevalle Jack, Scad, Pompano and Amberjack. The Yellowtail Amberjack

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Tuna

Tuna

With its firm, rich red meat, you could almost describe this as the ‘cow of the sea’ and like steak, is best seared on the outside, rare in the centre. While available year round, Tuna can be

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Wahoo

What a great name! Another member of the Mackerel family, probably closest to Kingfish, but it has a taste and texture closer to chicken.

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Brown Crabs

Brown Crabs

Cocks (males) contain more white meat than Hens (females) and are preferred by Chefs. To identify them, Cocks have larger claws and their tail flap is narrower and more pointed. Cocks range in

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Clams

There are several varieties of Clam; all are round and stone-like except the Razor Clam – so called because it resembles a cut throat razor. Amande, Hardshell, Venus and Razor Clams are the most

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Cockles

Very similar to Clams and can be cooked in the same ways.

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Crayfish

Crayfish

This freshwater crustacean looks like a small Lobster – averaging 10cm / 55g. The tail meat is succulent with a Prawn-like texture and a lovely sweet taste. European wild Crayfish are almost

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Langoustines

Langoustines

As nice as a basket of scampi and chips is, it is not the best use of this superb species. Also known as Dublin Bay Prawns, Nephrops and Norwegian Lobster, Langoustines vaguely resemble a large

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Lobsters

Lobsters

You can’t beat the wow factor when serving a whole cooked lobster to your table. Native Lobsters are from coastal waters around the UK and are often considered the best, but are usually all sold

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Mussels

Mussels

Rope grown Mussels are cultivated on suspended ropes, which ensures they don’t touch the seabed and pick up grit and barnacles. Their bluish-black shells are thinner as they are grown in

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Oysters

Oysters

There are three main varieties available in the UK – Native, Pacific (or Rock Oysters), and Portuguese. The Native Oyster (available from September to April) is considered the best, but takes

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Prawns & King Prawns

Prawns & King Prawns

A large proportion of the ‘fresh’ Prawns you will find in the marketplace are actually defrosted frozen Prawns. We can get genuine fresh Prawns if that is what you require, but recommend you

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Scallops

Scallops

The attractive fan-shaped shells contain translucent off-white meat wrapped with a bright orange roe or coral, which has a different taste and texture. The membrane, grey-brown frill and black

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Rock Lobsters/Crawfish

A seawater species also known as Spiny Lobster and regularly confused with Crayfish, Rock Lobsters can grow larger than Lobsters. They have a Lobster’s shape but no large claws, and only the

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Whelks & Winkles

Whelks & Winkles

Both are uni-valves with ribbed spiral shells and a similar appearance to a snail. They can grow up to 12cm. The meat is juicy with a strong flavour, and a chewy texture. Whelk meat is often sold

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Slipper Lobsters

Unusual looking and bearing little resemblance to what we recognise as a Lobster, Slipper Lobsters – or Bugs as they are known in Australia – don’t have claws so all the meat is in the tail.

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