Seafood Guide

Cuttlefish

Cuttlefish

Very similar to Squid, but can be tougher, and not as readily available as most UK landings are sold to France and Spain. Usually range from 225-500g. Contains the hard white bone often seen in

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Squid

Squid

The best loved cephalopod; Squid has a firm texture, and a strong flavour. Also known as Calamari, Squid range in size from 100g to 1kg. Once cleaned and prepared, the body (or tube) can be good

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Octopus

It can be difficult to cook, as it can easily become tough and rubbery. Much of the Octopus in the market place is ready prepared and frozen, and this is no bad thing as it helps to tenderise it.

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Pickling

Various cures such as vinegar, white wine, Madeira and sour cream can be used to preserve fish, and is very popular in Scandinavian countries. Herrings are most commonly used, the best-known

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Gravadlax

Gravadlax

Also referred to as ‘Gravlax’ and ‘Gravad lax’, this is a Scandinavian speciality, and always on a smorgasbord buffet. A whole fillet of Salmon is covered with a mix of fresh dill, sugar,

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Roes

Roes

Roes (fish eggs)
The word Caviar is synonymous with luxury and opulence. While Sturgeon are being farmed in France and America, it’s the fish from the Caspian Sea which are prized. The three

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Salting

Fillets of Cod (or any Cod-like species) can be placed on a bed of salt and covered generously with more salt, and left for several weeks. This draws out the moisture, stopping bacteria forming.

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Smoked Fish

Smoked Fish

Originally devised as a method of preserving fish, smoking also adds a different dimension to the taste and texture. There are two basic methods of smoking fish:
‘Cold smoking’ The most commonly

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Anchovies/Sprats

Anchovies/Sprats

Long, thin fish, usually around 10-15cm long. Mainly sold filleted and preserved in oil, as they are small and fragile and therefore difficult to transport whole. Sprats are fished from September

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Catfish

Also known as Wolf Fish, Catfish are found all around the North Atlantic, and have a torpedo shaped body which is usually only available already filleted – probably a good thing, as the whole

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Cod

Cod

A superb whitefish. It has a long, tapered body with a mixture of sandy-browns, greyish-greens and darker speckles. Whole Cod range from 500g to over 6kg with the smaller fish (500g-1.8kg)

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Conger

Unlike the European Eel, the Conger is never found in freshwater, preferring temperate waters around the Mediterranean and North Atlantic. While not as highly regarded, Conger can be prepared and

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Coley

Coley

One of the most popular selling alternatives to Cod and Haddock, also known as Saithe. A long tapered body, with a slight blue tint, they range from 500g to 6kg but are usually only available as

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Dogfish

Dogfish

You may have seen this under the (incorrect) name Rock Salmon in a fish and chip shop. Also known as Huss or Rock Eel, Dogfish range from 450g to 1.5kg and look similar to a small baby shark (they

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Grey Mullet

Grey Mullet

No relation to Red Mullet, Grey Mullet range from 450g to 3kg and have a similar appearance to Sea Bass but with larger scales. Fish caught out in the open sea can be great, but further inshore

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Gurnards

Gurnards

The most common variations are Red, Grey and Yellow / Tub Gurnards, but they are very similar in shape and taste, it’s just the skin colours that change. They are found around the UK and the

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Haddock

Haddock

Part of the Cod family, but doesn’t grow as large, and is not usually available beyond 3.5kg, so not good for steaks or suprêmes. The flesh is not as white as Cod, and is not as flaky, but has

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Hake

Hake

Surprisingly, not more popular in the UK – a large proportion of the UK catch goes to the Spanish, Portuguese and Italians who love it. Ranging from 1 to 5kg, Hake has a long, round, slender

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Herrings

Herrings

A smooth, slender body, with silvery skin with hints of green and blue. They range in size from 100g to 450g and are best grilled or baked whole, but there is a traditional Scottish recipe where

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Icefish

This fish has an identity crisis! It’s also known around the world as Patagonian Toothfish, Antarctic Sea Bass and Chilean Sea Bass, but it should only be marketed in the UK as Icefish or

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Hoki

A deep-sea fish not found around the UK, but in waters around New Zealand, South Africa and off the Chilean coast at depths of up to 5km. Hard to get fresh, but frozen is readily available. Unlike

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Mackerel

Mackerel

A superb fish, great value, readily available and yet, amazingly underrated. Ranging in size from 200g to 800g, Mackerel has a bullet shaped body with silvery-blue skin with dark wavy stripes. One

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Ling

Ling has a long slender body with a bronze tint, greenish-brown marks, and a white belly. It can grow up to 1½ metres long, but are usually only available as fillets. It is also often salted and

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Orange Roughy

A deep-water fish found around the North Atlantic and as far away as New Zealand and Australia. Orange Roughy has varying availability, but can be worth looking out for. Always ensure it is well

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Pollack

Pollack

Closely related to Coley, and the two are often confused. Whole fish range from 500g to 3kg. Pollack is a good tasting fish, and is popular in France where much of our catch goes.

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