Fish is the truly inspirational taste of Britain. We, as an island nation, frequently forget that we are surrounded by the sea.  Waters that are so full of fish much of it is sustainable and great value.  Pollack and Mackerel are great examples of this and taste beautiful.

Tips for buying fish

Find a Fishmonger where the fish can be seen whole.  This enables clear identification of freshness. Try to shop local and build trust with your fishmonger. 

Fish should not smell. The aroma should be of a slight saltiness. Gills bright and pink or deep purple not dull and dark. It is fine to have a slight slime on the skin.

Eyes should be clear and easily seen not deep and sunken. This can show the fish is old or has been frozen.  Frozen is fine if sold as frozen. We cannot refreeze fish!

Look at the fishmonger’s shop… is it clean? Are the fish on ice? How much stock is left at the end of the day …These are easy indicators of freshness and quality.  It should never be problem for the fishmonger to prepare and fillet your fish and even explain how to cook it store etc.

Mackerel and sardines should be firm and not bendy.

Types of fish

Fish are grouped into families

Flat fish – Sole Plaice Turbot and so on

Oily fish – Mackerel Sardines Salmon

Round – fish Cod Bass Bream

Preparing Fish

When preparing fish have a bowl for scraps – board with paper underneath so it does not slip. Sharp knife most important, ideally with a flexible blade.  Knives can be bought specifically for filleting fish.  Most of all have yourself set ready to prep, cook and share! 

Brown butter or lemon butter

Great with all pan-fried fish – Simple! After frying fish, wipe out the pan and add a knob of butter – when it foams, squeeze a fresh lemon into the butter and spoon over the fish. 

Plates and fish should be hot when you pour the butter over. 

Salt pastry baking

This is an impressive and ancient way of cooking of baking whole fish. The key for this to work is that the fish should be gutted that’s the tummy cavity cleaned.  Scales must be left on the fish as the salt dough takes off the skin of the fish leaving a wonderful tasting succulent fish.