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The Guide Introduction A message from John Rutherford - Executive, Seafish

Seafood is one of this country’s most popular To find out more about what we do, please visit products, contributing £5.4 billion to the retail and our website – www.seafish.org – which contains foodservice sector in the UK. Over 70% of the over 400 delicious seafood recipes and much, seafood we consume in the UK is sourced from much more. overseas. For example, 95% of the we eat comes from outside the North . Environmental responsibility Environmental responsibility is a key area We have produced this seafood guide to help you for the seafood industry in the 21st century. – chefs, caterers and retailers – promote and Seafish is committed to supporting a responsible understand the wonderful array of and and efficient industry that balances consumer available to you. We hope that you find it useful demand with the conservation of stocks for the and that it inspires you to include more mouth- future. Fishermen in the UK lead the world in watering fish and shellfish dishes on your menus responsible practice and have been working with and shelves. conservation organisations and statutory agencies for some years to ensure a sustainable future for How Seafish can help you our (for more information see page 50). Seafish, the authority on seafood, is a non- departmental public body, primarily funded by a To lessen the demand on more traditional types levy on the first sale of all seafood products in the of seafood, Seafish actively encourages consumers UK, including imports. We work with all sectors of to be more adventurous and try a wider range the seafood industry to help provide a sustainable of seafood - an approach that is supported by and profitable future. Our work goes from improving responsible marine campaigners. There are around the way we catch seafood to ensuring that it reaches 21,000 types of fish and shellfish in the world – your customer’s plate with the highest quality locked so go on, give your customers something a little in. We provide training, research and advice to bit different. everyone in the seafood business, from fishermen to processors and importers, fish and chip shops and top restaurants. We also work on a range

www.seafish.org of promotional activities to encourage people to eat seafood. Seafish –

2 Contents We have designed each section to answer the most frequently asked questions.

What’s available? And when?

Where was it caught?

Page & Availability 4-7 Over 100 species and their availability Can you tell me 8-9 Sourcing more about..? 10-11 The best of the world’s catch 12 Seafood: the best natural source of How can it be Omega-3 prepared?

Detailed Species Information 13 Index 14-17 18-24 Round-fish / Coldwater 25-29 Round-fish / Warmwater 30-32 Fish 33-36 Shellfish What size fish do I 37 38-39 and need for 10 x 170-200g How should I 40 portions? store it? 41 Smoked and Preserved Fish 42 Sea Vegetables

43 Handling and Storage

44 Quality

45 Cuts and Portions

46 Yields

47 Learn Something New

48 Menus and Marketing How much fish & 49 Guide seafood should I What’s the best way 50 Environmental Responsibility have on my menu? to cook it?

3 What’s available? Species and availability And when? Here is a guide to the availability and price of over 100 species.

Other commercial Availability guide names (those in Commercial name brackets are Form name common names but family not legal in the UK)

Alternatives Commercially farmed price guide Rough Details on page... MAMFJ JyJn DNOSA

All species of the family , Round, Warmwater, 21 Preserved fillets available year-round Engraulidae Oil-rich, Small

Barracuda All species of Sphyraena Round, Warmwater Kingfish 26

Large Wild Sea (Giant Sea ) calcarifer Round, Warmwater Y 26

All species of Sarda, Auxis, , , (Tuna) Euthynnus (except Euthynnus Round, Warmwater, Oil-rich Kingfish 31 QQQ (Katswonus) pelamis)

Bream (freshwater) Abramis brama Round, Freshwater , Y 40 Q QQQQ Gilthead Bream, Royal Snappers, Bream, Black Bream, Black All species of Sparidae (ex. Boops Bream (sea) Round, Warmwater Emperor, Y 27 Banded Bream, Red Sea boops) QQQ Sea Bass Bream, Ray’s Bream, Porgy

Brill rhombus Flat, Coldwater 15 QQ Carp , Mirror Carp All species of Round, Freshwater Perch, Pike Y 40 Q QQQQ

All species of the families (freshwater) Round, Freshwater Y 40 Clariidae, Siluridae & Bagridae

Any Cod-like Catfish (sea) Wolffish, Rockfish All species of Anarhichas Round, Coldwater 22 species

All species of Enis & Solen, Razor , Venus Clams, Cockles, Clams Mercenaria mercenaria, Venus Molluscs (bivalve) 36 Hard Shell, Amande, Praire verrucosa

Clams - Palourdes Carpet Shell Clams Venerupis decussata Molluscs (bivalve) Other Clams 36 Cockles All species of Cerastoderma Molluscs (bivalve) Clams 36 QQ QQQ

Haddock, any Cod All species of Round, Coldwater Y 19 QQQQ Cod-like species

Any Cod-like Coley Saithe, Coalfish Round, Coldwater, Cod-like 20 species

Conger Conger All species of Conger Round, Coldwater 22

Crabs Brown All species of the Brachyura 34 QQQQ QQQQ & the family Lithodidae

All species of Panulirus, Crawfish Spiny , Rock Lobster Crustacean Lobster 34 Palinurus & Jasus

All species of the family Langoustines, Crayfish (Ecrevisse) Astacidae, Parastacidae, Crustacean Y 34 King Preserved tail available year-round Austroastacidae, Cambaridae

Croakers Drum, Jewfish All species of Sciaenidae Round, Warmwater Snappers 26

All species of Sepia, Rossia Cephalopods 37 macrosoma QQ QQ

Dab limanda Flat, Coldwater , 17 QQQ

Dover solea Flat, Coldwater 16 QQ QQQQQ Drum Croakers All species of Sciaenidae Round, Warmwater Snappers Y 26

Low price Good availability This information is provided as a guide only. Prices and availability fluctuate daily. Medium price Varying availability

High price Poor availability

Time of best quality Species without Q any ‘Q’s are of consisitent quality all year Seafish – www.seafish.org

4 Mussels Moonfish Monkfish Meagre Mahi Mackerel Lobster Ling Lemon Sole Langoustines Kingklip Kingfish King Prawns John Jobfish Jack Icefish Hoki Hake Gurnards Grey Gilthead Bream Flounder Escolar Emperor name Commercial not legalintheUK) common namesbut brackets are names Other commercial Drum, Croaker White, Black&BlueMarlin Most commonvarietiesare Fish Moreton BayBugs Scampi, DublinBayPrawns, Banana KingPrawns Black Tiger, IndianWhite& Most commonvarietiesare FishSt Peter’s (King Snapper) Job Jaune,GoldbandJobfish, Kingfish Scad, Pompano, Yellowtail Trevally, HorseMackerel, Sea Bass) (Antarctic SeaBass,Chilean Toothfish Cape Hake, CapensisHake Red, Grey&Tub Gurnard Dorade, Royal Bream Mackerel Emperors Yellowtail, Snubnose Longnose, Spangled, Opah (Sail-Fluke, Whiff) (those in All speciesof Argyrosomus regius Argyrosomus All speciesof hippurus Coryphaena scombrus Scombrus Scyllaridae All speciesofthefamily All speciesof All speciesof kitt family Latin nameor Nephrops capensis cavalla Penaeidae All speciesofthefamilies faber Pristipomoides All speciesof Decapterus Hemicaranx, Seriola, All speciesof eleginoides Dissostichus mawsoni, novaezelandiae Macruronus harengus All speciesof All speciesof Melanogrammus aeglefinus Peristedion cataphractum Species ofthefamily Upeneichthys vlamingii aurata Sparus flesus All speciesoffamilyGempylidae All speciesof All speciesofthefamily All speciesof All speciesof species & Palaemonidae , Liza& Makaira Homarus Molva Aphareus, Aprion Aphareus, Caranx, Merluccius Lethrinus Lampris Triglidae & & & Game, Oil-rich Round, Warmwater, Form Molluscs (bivalve) Unique, Coldwater Flat, Coldwater Round, Warmwater Round, Warmwater, Game Crustacean Crustacean Round, Coldwater, Cod-like Flat, Coldwater Crustacean Game, Oil-rich Round, Warmwater, Crustacean Round, Warmwater Round, Warmwater, Game Round, Coldwater Round, Coldwater, Cod-like Round, Coldwater, Cod-like Round, Coldwater, Cod-like Round, Coldwater Round, Coldwater Round, Warmwater Round, Warmwater Round, Warmwater, Unique Round, Warmwater, Game Round, Coldwater, Oil-rich Round, Coldwater Round, Coldwater, Unique Round, Coldwater, Oil-rich Flat, Coldwater Round, Warmwater Flat, Coldwater Herrings Clams (for flavour) Langoustines Lemon Sole , Plaice, Mullet Sea Bass,Grey Sailfish Lobster Crawfish Slipper Lobsters, species Any Cod-like Plaice, Witch Dover Sole, King Prawns Mackerel, Jack Bonito, Crayfish Langoustines, Snappers Kingfish, Bonito Bass, Cod Salmon, Sea species Any Cod-like species Any Cod-like species Any Cod-like species Any Cod-like Sea Breams Bass Breams, Sea Other Sea Snappers Breams & Pomfret Kingfish Hake, Ling Mackerel Turbot, Plaice, Dab Kingfish

Alternatives

Y Y Y Y Y Y Y Y Y Commercially farmed

Rough price guide 35 23 17 26 32 34 33 20 16 34 31 34 23 28 31 22 20 21 15 20 19 22 22 29 27 17 31 28 29 32 21

- Details on page... QQ QQQQ Q QQQ QQQ Fresh isdifficultbutfrozenfilletsareavailable Vast selectionoffrozenavailableallyear Q QQQ QQQ Availability guide MAMFJ QQQQQ QQQQ JyJn QQQ QQQ DNOSA continued

5 Seafish – www.seafish.org Other commercial Availability guide names (those in Commercial Latin name or brackets are Form name common names but family not legal in the UK) Alternatives Commercially farmed price guide Rough Details on page... MAMFJ JyJn DNOSA

Octopus All species of Cephalopods Squid, Cuttlefish 37 (Native) All species of Ostrea Molluscs (bivalve) Pacific Oysters Y 36 Closed season

Pacific / Rock Oysters, Oysters (Pacific) All species of Molluscs (bivalve) Native Oysters Y 36 Portuguese Oysters

Carp, Zander, Perch Perca fluviatilis Round, Freshwater 40 Pike

Pike lucius Round, Freshwater Zander, Perch Y 40 Lemon Sole, Plaice platessa Flat, Coldwater Flounder, Dab, 17 QQQ Megrim

Any Cod-like Pollack Round, Coldwater, Cod-like 20 species

All species of Brama, Stromateus Pomfret Butterfish Round, Warmwater, Unique Moonfish 29 & Pampus

Prawn - Coldwater Pandalus borealis Crustacea, Coldwater 34

Giant Tiger , Jumbo Tiger Pandalus monodon Crustacea, Coldwater Prawn - Warmwater or Brown Tiger Prawn 34

Goatfish, Red Mullet All species of Round, Warmwater 29 Snappers

Red Snapper All species of Lutjanus Round, Warmwater Other Snappers 28 Sablefish (Black Cod) Anoplopoma fimbria Round, Coldwater Cod is closest 24 Only sold frozen Sailfish All species of Istiophorus Round, Warmwater, Game Marlin 32

Round, Cold/Freshwater, Sea Trout, Salmon (farmed) Salmon Salmo salar Y 38 Oil-rich Pacific Salmon

Round, Cold/Freshwater, Sea Trout, Salmon (wild) Salmo salar 38 Oil-rich Pacific Salmon

Round, Cold/Freshwater, Sea Trout, Salmon, Pacific Cherry Salmon Oncorhynchus masou masou 38 Oil-rich Pacific Salmon

Round, Cold/Freshwater, Sea Trout, Salmon, Keta Chum Salmon Oncorhynchus keta 38 Oil-rich Pacific Salmon

Round, Cold/Freshwater, Sea Trout, Salmon, Silver Coho or Medium Red Salmon Oncorhynchus kisutch 38 Oil-rich Pacific Salmon

Round, Cold/Freshwater, Sea Trout, Salmon, Pink Oncorhynchus gorbuscha 38 Oil-rich Pacific Salmon

Round, Cold/Freshwater, Sea Trout, Salmon, Red Sockeye Salmon Oncorhynchus nerka 38 Oil-rich Pacific Salmon

Spring, Chinook or Pacific Round, Cold/Freshwater, Sea Trout, Salmon, King Oncorhynchus tshawytscha 38 Salmon Oil-rich Pacific Salmon

Pilchards - which are adult Round, Coldwater, Sardines Sardina pilchardus Herrings 21 QQQQ QQQ Sardines Oil-rich, Small

Sabre Fish, Silver Sabre, Lepidopus caudatus (silver), Scabbard Fish Black Sabre (Ribbon Fish, Round, Coldwater, Unique 24 Aphanopus carbo (black) Espada, Cutlass Fish)

King / Queen / Atlantic / All species of family Pectinidae Molluscs (bivalve) 36 QQ Common

This information is provided as a guide Low price only. Prices and availability fluctuate daily. Good availability www.seafish.org Medium price Varying availability

High price Poor availability

Best quality Species without any Q ‘Q’s are of consisitent quality all year Seafish –

6 Other commercial Availability guide names (those in Commercial Latin name or brackets are Form name common names but family not legal in the UK) Commercially farmed price guide Rough Details on page... Alternatives MAMFJ JyJn DNOSA

Sea Bass (farmed) Dicentrarchchus labrax Round, Warmwater Gilthead Bream Y26QQ QQQQQQ Sea Bass (wild) Dicentrarchchus labrax Round, Warmwater Barramundi 26 Striped American Sea Bass, Rockfish Morone saxatilis Round, Freshwater Y40 Sea Bass Gilthead Bream

Gilthead Bream, Royal Snappers, Bream, Black Bream, Black All species of family Sparidae (ex. Sea Bream Round, Warmwater Emperor, Y 27 Banded Bream, Red Sea Boops boops) Sea Bass Bream, Ray’s Bream, Porgy

Round, Cold/Freshwater, Brown Trout, Sea Trout Salmon Trout Salmo trutta Y 39 Oil-rich Salmon

Red, Emperor, Ruby, Pink, King, Moses, Crimson, Flag, Emperors, Snappers All species of family Round, Warmwater 28 Mangrove, Silk, Yellowtail & Sea Breams Five Snapper

Anchovies, Round, Coldwater, Sprattus sprattus , 21 QQ QQ Oil-rich, Small Sardines

All species of Loligo, Illex, Cuttlefish, Squid (Calamari) Cephalopods 37 Ommastrephes Octopus QQQ QQQ

Tilapia - , All species of & Orange & Black Tilapia Round, Freshwater Sea Breams Y 40 Red & Black Oreochromis All species of Caranx, Jack, Horse Mackerel, Scad, Kingfish, Bonito Trevally Hemicaranx, Seriola, Trachurus & Round, Warmwater, Game Y 31 Pompano, Yellowtail Kingfish Decapterus Sea Trout, Trout - Brown Salmo trutta Round, Freshwater, Oil-rich , Y 39 Salmon Sea Trout, Trout - Rainbow Oncorhynchus mykiss Round, Freshwater, Oil-rich Brown Trout, Y 39 Salmon

Thunnus albacares, Round, Warmwater, Tuna Yellowfin, Skipjack Marlin, Bonito 30 Euthynnus pelamix Game, Oil-rich

Turbot Psetta maxima Flat, Coldwater Brill Y 15

Round, Warmwater, Acanthocybium solandri Kingfish, Bonito 31 Game, Oil-rich

Whelks All species of Buccinum Molluscs (univalve) Winkles 36 QQQQQ Round, Coldwater, Whitebait Sprattus sprattus/Clupea harengus Sprats 21 QQ QQ Oil-rich, Small

Any Cod-like Whiting merlangus Round, Coldwater, Cod-like 20 QQ QQQQQQ species

Winkles All species of Littorina Molluscs (univalve) 36 QQQQ

Lemon Sole, Witch Torbay Sole Flat, Coldwater 17 Plaice, Megrim

Ballan , Cuckoo Wrasse All species of family Labridae Round, Warmwater Snappers 29 Wrasse

Zander Pike-perch Stizostedion lucioperca Round, Freshwater Perch, Pike Y 40

7 8 Seafish – www.seafish.org • • include: import Sourcesof important. have alsobecomevery dominated byshellfishbutmorerecentlywhitefish havetraditionallybeen of theirsupplies.Imports themajority Large processingfirmstendtoimport not includefreshwaterfish,fishmealorfishoils.) £1.76billion.seafood worth (Note:thisfiguredoes 672,000tonnesof In 2007theUKimported The UKisbecomingincreasinglyreliantonimports. Imports fromallovertheworld. imported from awidevarietyofsources,with70%being Many ofthespeciesavailableinUKcome and haddock. and pollack,aswelltraditionalspecieslike cod with someofthelesserknownspeciessuchasling respond tothisdemandbyprovidingyourcustomers are becomingadventurousintheirtastes.You can This diversitymeansthatmoreandpeople there reallyisanoceanofchoice. With 21,000speciesoffishandshellfishintheworldaround100deliciousvarietiesavailableUK, Sourcing , Canada Shellfish Whitefish – India,,, – Faroe, Iceland,Russia, Norway area visit For detailsofthelatestSeafishprojectsinthis buildonthis. seafood industry Responsibility atSeafishishelpingthe by fishermen. TheHeadofEnvironmental practices in commitmentstobetterconservation for buyerstochangetheirspecifications,building develop,thereisscope As thesenewpartnerships a sustainablefuturefortheseasaroundUK. andscientiststoworktowards conservationists bodies, between government,fishermen, statutory In recentyears,newallianceshavebeenbuilt scope toincreaseUKconsumptionofthem. andthereis abundant speciesareexported as langoustine.However, manyofthemost for example,stocksofherringandshellfishsuch healthy; coastlinearecurrentlyvery the country’s management regimes.Manyofthestocksaround All UKfishermenhavetooperateunderstrict website. visittheMarineandFisheries Agency industry Source: For thelateststatisticsonUKfishing 12,729 fishermen, workingon6,763vessels. employed million. Atthattime,theindustry over£368 366,000 tonnesofseafood,worth In 2007,UKfishingvesselslandedaround The UKfishingindustry http://sin.seafish.org Processing A wide range of fish and shellfish are produced In 2008 there were 479 processing factories by the aquaculture industry worldwide. Familiar in the UK, employing 14,660 full time examples include salmon, trout, warmwater equivalent employees. prawns, sea bass, sea bream, turbot, tilapia, oysters, scallops and mussels. Other species A suppliers database listing UK merchants, being farmed in increasing quantities include wholesalers and processors is available at cod and halibut. Both of these species are www.seafish.org. It contains details of the starting to be farmed on a commercial scale lines they sell and the various product-forms here in the UK. they handle.

The different aquaculture terms are: Seafood processing is classed as either: • Farmed – bred in captivity and grown • Primary (cutting, filleting, peeling, washing, through to harvest. chilling, packaging, heading and gutting) or • Sea reared – young stocks are caught in • Secondary (, , cooking, the wild and then grown on to harvest, freezing, canning, deboning, breading, eg mussels. battering, vacuum & controlled packaging • Sea ranching – Juveniles are bred in and the production of ready meals). captivity and then released into the wild. A small percentage (2-5%) are subsequently Seafish operates Processor and Wholesaler caught when they mature, eg lobsters. Quality Award schemes which recognise high standards in seafood production and Fish and shellfish farms in the UK and Europe distribution. For more information see have to be registered and the fish and shellfish www.seafish.org. are inspected for health, hygiene and welfare regularly. Individual farms and their associations are working to raise standards and maintain a healthy environment.

Current initiatives include: • Developing and promoting codes of practice to ensure cultivation sites and stocks are well managed. • Addressing issues relating to the supply of fishmeal and fishoil in aquaculture feeds. Sourcing feeds from sustainably managed and accredited is becoming a priority. • Investigating better use of feed on site through the development of improved feeding systems. www.seafish.org Seafish –

9 Enjoy the best of the world’s catch These maps provide an indication of the most common source for various species.

Cod Haddock Coley Whiting Hake Ling Pollack Monkfish Mackerel • Kinlochbervie • Wick Halibut • Stornoway Herring Turbot • Lochinver Conger Eel Brill Plaice • Witch Fraserburgh • Peterhead Dab Aberdeen • Lemon Sole • Mallaig Dover Sole Sea Trout Trout Salmon

North Shields •

• Fleetwood Leeds • Hull • Grimsby •

Lobster Red Mullet Langoustines

Grey Mullet Lowestoft • Mussels Sea Bass Scallops Oysters Tuna Gurnard

Squid London •

Brixham • Plymouth • • Dartmouth

Newlyn •• Penzance

Note: Most of the species on www.seafish.org this map are landed in most UK ports. Seafish – Location of Seafood Training Academy Partners. See inside back cover for full list.

10 Faroe Isles Norway Cod Ling As per Faroe Haddock Monkfish Denmark Isles plus: Dover Sole Hake Salmon (wild & farmed) As per Faroe Indonesia Turbot Halibut Sea Trout Isles plus: Herring Lemon Sole Whiting Turbot Barramundi Plaice Catfish/Wolffish Brill Mackerel Emperors Pollack Gurnard Catfish/Wolffish Sprats Kingfish Barramundi Dover Sole Trout Mahi Mahi Snappers Herring Iceland Red Mullet Emperors John Dory As per Faroe Isles plus: Snappers Bream Mackerel Sea Bass (farmed) Tuna Rudderfish Red Mullet Trout Kingfish Canada & Alaska Sprats Herring Goatfish Salmon Trout Halibut Sablefish Trout Lobsters

USA Sea Bass Monkfish Tilapia Lobsters

Africa Tilapia Pakistan Barracuda Panama Barramundi Tuna Ecuador Kingfish Marlin Tuna Hake Mahi Mahi Mahi Mahi Mahi Mahi Kingfish Marlin Flounder Escolar Monkfish United Arab Red Mullet Red Mullet Emirates Snappers Snappers Barracuda Tuna Tuna Barramundi Sri Lanka & Gilthead Bream Maldives Emperors Tuna Most UK species Kingfish Kingfish plus: Mahi Mahi Barracuda Gilthead Bream Marlin Barramundi Marlin Sea Bass (wild & farmed) Red Mullet Gilthead Bream Snappers Marlin Tuna Red Mullet Grey Mullet Snappers Tuna

11 12 Seafish – www.seafish.org and improvetheiroverallhealth. fromdamage if theywanttoprotecttheirhearts have farmoreoptionsthanpreviouslythought species sustainability orprovenanceofaparticular they showthatconsumersconcernedaboutthe tasting fish.Theyarealsosignificantbecause good newsforthosewhoarenotkeen onstronger emerged asvaluablesources,andthisisparticularly traditionally beenthoughtofasoil-richhave The resultsrevealthatspecieswhichhavenot cellinourbodies. skin –infact,forevery for braindevelopment,jointfunctionandhealthy Further studieshaverevealed itisalsonecessary health. fatty acidswhicharebeneficialforheart natural sourceofOmega-3oils,thelong-chain Seafood isnowwidelyrecognisedasthebest, emergedasusefulsources. crab, oysters,Atlanticpollack,hake andbrown as beingrichestinOmega-3,speciessuchbrown sardines andsalmonremainatthetopoflist While theresearchrevealedthatherring,mackerel, Network. of AgricultureandtheGermanNutritionalAdvice organizations suchastheUnitedStatesDepartment Omega-3 contentofseafoodbymajorinternational The collateddatacomesfromsixstudiesintothe of Omega-3oilsthanpreviouslyrealised. Seafood: fish andshellfishcontainhighconcentrations has revealedthatagreaterrangeof for you.DatacollatedbySeafish, It iswidelyrecognisedthatoil-rich polyunsaturated fattyacids,isgood fish, highinlong-chain, Omega-3, the bestnaturalsourceofOmega-3 specifically tooil-richfish: go ontomake recommendationsrelating further approximately 140gandinaddition, theFSA isequivalentto omega-rich. Aportion shouldbe aweek(oneportion two portions recommends thatweshouldallbeeatingatleast these benefits,theFood StandardsAgency functionsinthebody.important Because ofall a widerangeofvitaminsandmineralswhichhave an excellentsourceofproteinandprovides In additiontothebenefitsofOmega-3,seafoodis of mussels,comestoroughlythesamefigure. ofbrowncrab,togetherwithaportion one portion Combining someoftheothersources,forexample ofherringormackerelportion hitsthetargeteasily. of thisamountfromothersources,justaddingone attain. Sincemostpeoplealreadygetaroundathird From thetable,youcanseehoweasythisisto 3,000 milligramsweekly(about450mgperday). The FSArecommendedintake ofOmega-3is or breastfeeding Women whoarepregnant might haveababyoneday Girls andwomenwho fish perweek Two ofoil-rich portions Men andboys Other women fish perweek Four ofoil-rich portions Can you tell me Species information more about..? The following 28 pages contain details on 100 different species! There are also Instant Guides to the most popular 22 species, providing all the essential information at a glance.

Flatfish Round-fish / Coldwater Round-fish / Warmwater pages 14 to 17 pages 18 to 24 pages 25 to 29 pages 30 to 32

Shellfish Cephalopods Salmon, Trout and Freshwater and Sea Vegetables pages 33 to 36 page 37 pages 38 to 40 pages 41 to 42

Anchovies 21 Drums 26 Ling 20 Sablefish 24 Wahoo 31 Char 39 Emperors 28 Lobsters 33 Sailfish 32 Whelks 36 Barracuda 26 Escolar 31 Mackerel 21 Salmon 38 Whitebait 21 Barramundi 26 Flounder 17 Mahi Mahi 32 41 Whiting 20 Bonito 31 Gilthead Bream 27 Marlin 32 Samphire 42 Winkles 36 Bream 40 Goatfish 29 Meagre 26 Sardines 21 Witch 17 Brill 15 Golden Trout 39 Megrim 17 Scabbard Fish 24 Wrasse 29 Brook Char 39 Gravadlax 41 Monkfish 23 Scallops 36 Zander 40 Brown Trout 39 Grey Mullet 22 Moonfish 29 Sea Bass 26 Carp 40 Gurnards 22 Mussels 35 Sea Breams 27 Catfish 22, 40 Haddock 19 Octopus 37 Sea Trout 39 Clams 36 Hake 20 Oysters 36 Seaweeds 42 Cockles 36 Halibut 15 Perch 40 Slipper Lobsters 34 Cod 19 Herrings 21 Pickled Fish 41 Smoked Fish 41 Coley 20 Hoki 20 Pike 40 Snappers 28 Conger (Eel) 22 Icefish 22 Pilchards 21 Sprats 21 Crabs 34 Jacks 31 Plaice 17 Squid 37 Crawfish 34 Jobfish 28 Pollack 20 Striped American Sea Bass 40 Crayfish 34 John Dory 23 Pomfret 29 Tilapia 40 Croakers 26 King Prawns 34 Prawns 34 Trevallies 31 Cuttlefish 37 Kingfish 31 Rainbow Trout 39 Trout 39 Dab 17 Langoustines 34 Red Mullet 29 Tuna 30 Dover Sole 16 Lemon Sole 16 Red Snapper 28 Turbot 15

Key to symbols used Good source of omega-3 For more information on omega-3 see page 12.

13 6. 7.

5. 3.

2.

1. Dover Sole 2. Dab 8. 3. Plaice 4. Lemon Sole 4. 5. Halibut (Chick) 6. Megrim 7. Brill 8 Turbot 9. Filleting Halibut 1.

9.

Flatfish We are truly blessed in the UK to be surrounded by a superb array of flatfish. All flatfish are born round, then as they grow, the eyes move to either the left or right side of the fish so they can see all around when lying on the sea bed. Left-eye fish are called sinistral (Turbot, Brill and Megrim) and right-eye fish are called dextral (all others). They all have dark skin on the ‘eye side’ and white on the ‘blind side’ except which is dark on both sides.

Fillets from flatfish do not possess any pin bones. The larger species (Halibut, Turbot and Brill) can also provide excellent boneless suprêmes from fish over 3kg.

14 Halibut The largest of the flatfish. Halibut have been known to Instant guide to... Turbot grow as large as 300kg and 4m long in deeper waters. This is a highly esteemed and very tasty fish, with creamy- Flesh flavour Flesh texture Oil content Sauces/flavours white, firm meaty flesh. It has a compressed oval body Mild Soft Low Creamy with a large mouth. The dark, eye side is a greenish- Medium Medium Medium Sharp dark brown and the blind side is pure white. Smaller fish Strong Firm High Strong/spicy (1 to 3kg) are known as ‘baby’ or ‘chick’ halibut, and tend Sweet Meaty Delicate to be found in shallower waters. The better quality fish are Earthy Small Flakes usually caught by line, so the catch is limited, making Large Flakes Best cooking methods them more expensive. The larger fish range in size from Price guide 3kg to 70kg. As well as being found in the Pacific, North Low Best portions (details on p.43-45) Atlantic and the , Halibut is now also being Medium Pan Fry Griddle Grill Deep Fry Bake Poach Steam Boil Microwave successfully farmed, ensuring this exquisite, nutritious High Whole species is available year-round. Fillets Suprêmes Availability (details on p.4-7) Not to be confused with Mock, Black or Greenland All year round. Pavés Halibut, all names for an inferior species (Reinhardtius Wild season runs from April ), it is easily identified, dark brown to Feb, farmed all year. Alternatives on both sides and with a slightly gelatinous texture. Brill, Halibut

The best way to cook Halibut is to poach it either in a good fish or Turbot white wine, with cooking Like Halibut, Turbot is a highly Turbot liquors then used as a prized species and often base for some superb regarded as the best of the sauces (delicate flavours flatfish with great flavour and firm, work best). Suprêmes are white flesh. It has an almost also good pan-fried – but round shaped body, studded be careful not to over-cook with bony tubercles on its dark and dry them out. side. Colour varies from light Halibut (Chick) to dark brown, spotted with green or black and a white blind side. Turbot ranges in size from 400g to 10kg.

The texture is similar to Halibut, but it has a slightly more pronounced ‘fishy’ taste, so requires very little to enhance the flavour. It’s also a chef’s dream, as it retains plenty of moisture during cooking, preventing it from drying out – ideal for functions. Turbot are now also being successfully Instant guide to... Halibut farmed giving good availability, and are distinguished by their lighter skin.

Flesh flavour Flesh texture Oil content Sauces/flavours Mild Soft Low Creamy Brill Medium Medium Medium Sharp Brill is similar to Turbot, yet remains a very underrated fish, Strong Firm High Strong/spicy despite being generally less expensive. It has an almost oval Sweet Meaty Delicate body, a grey-brown dark side with light and dark freckles Earthy Small Flakes (but no tubercles), and ranges from 400g to 4kg. As with Large Flakes Best cooking methods Turbot, the skin colour changes according to where it is Price guide caught – lighter colours are found on sandy , with Low Best portions darker, richer colours found on muddier beds. Admittedly, (details on p.43-45) Medium Pan Fry Griddle Grill Deep Fry Bake Poach Steam Boil Microwave Turbot’s flesh has larger flakes, but Brill has a sweeter High Whole taste, which benefits from a bit more enhancement – try a Fillets

sauvignon blanc reduction sauce, garnished with a spoonful www.seafish.org Suprêmes Availability (details on p.4-7) of Avruga and chopped chives. Steaks All year round. Pavés Wild season runs from May With both Turbot and Brill, the smaller fish (under 500g) to March, farmed all year. Alternatives are best appreciated on the bone, black-skinned and simply Turbot, Brill pan-fried with a or simple sauce, while larger

fish (3kg+) yield great suprêmes, steaks and pavés which Seafish – can be pan-fried, grilled, poached or baked. 15 Dover Sole King of the soles. This superb fish inspired many classic dishes such as Poached Sole Bonne Femme, Sole Veronique and Sole a la Meunière. With dark brown skin and a longer and narrower shaped body than other flatfish, Dover Sole has a crisp white flesh, firm to touch, with an almost sweet taste. They range in size from 340g to 1.3kg. As it’s often too firm to cook immediately after being caught, it is usually best after one or two days when the texture and flavour is enhanced.

Fish of 400-450g are perfect for serving whole a la meunière – skinned both sides, dusted in seasoned flour and pan-fried. A 680g fish will provide two portion-size fillets. Small Dover Sole are sometimes known as Tongues (up to 280g) and Slips (280-340g).

Instant guide to... Dover Sole

Flesh flavour Flesh texture Oil content Sauces/flavours Mild Soft Low Creamy Medium Medium Medium Sharp Dover Sole Strong Firm High Strong/spicy Sweet Meaty Delicate Earthy Small Flakes Large Flakes Best cooking methods Price guide Low Best portions (details on p.43-45) Medium Pan Fry Griddle Grill Deep Fry Bake Poach Steam Boil Microwave High Whole Fillets Lemon Sole Suprêmes Availability (details on p.4-7) Steaks Lemons have an oval body; more rounded than a Dover, All year round. Pavés with a lighter, yellowy-brown dark side. Ranging in size More difficult in Jan-Feb and July-Aug. from 230g to 1kg, Lemon Sole have a sweet delicate flesh, Alternatives ideal for any sole recipes and work especially well with Lemon Sole creamy white wine sauces. As well as being a great fish cooked on the bone, fillets are always popular, and are great for rolling around a filling (delice), then steaming or . While found in the Eastern Atlantic and North Sea, Lemon Sole from the South Coast are generally considered the best, and often command a higher price. A popular fish on Christmas menus.

Instant guide to... Lemon Sole

Flesh flavour Flesh texture Oil content Sauces/flavours Mild Soft Low Creamy Medium Medium Medium Sharp Strong Firm High Strong/spicy Sweet Meaty Delicate Earthy Small Flakes Large Flakes Best cooking methods Price guide Low Best portions (details on p.43-45) Medium Pan Fry Griddle Grill Deep Fry Bake Poach Steam Boil Microwave High Whole Fillets Suprêmes Availability (details on p.4-7) Steaks All year round. Pavés Lemon Sole Season runs from May to March. Avoid Xmas - high demand and difficult Alternatives availability forces price up. Plaice, Dover Sole, Megrim, Seafish – www.seafish.org

16 and require careful cooking to avoid drying out. and requirecarefulcookingtoavoiddrying buy whenattheirfreshest,arebestcooked onthebone and rangeinsizefrom225gto900g.Theycanbeagood southwest coastanddowntheAtlanticofEurope Both MegrimandWitch aregenerallyfishedoffthe as LemonSoleandPlaice. Dover Sole,andisfromthesamefamily Sole, hasasimilarappearanceto Witch, alsoknownasTorbay Witch and Brill. same familyasTurbot side butisfromthe sandy-brown dark Lemon Solewitha oval bodysimilarto in theUK.Ithasan by theSpanishthan as Whiff, ismoreloved Megrim, alsoknown Megrim thin andwatery. toApril),asthefleshis when inroe(aroundFebruary flavour, orusefilletswithasaucefilling.Bestavoided (with theblackskinremoved)togetbestfrom well,andisgreatforbattering.Cookonthebone very the spots,fresherPlaice).ItisaspronouncedaflavourLemonSole,butittakes saucesandotherflavours whole fishiseasilyidentifiedbyitsdistinctiveorangespots,whichalsogiveanindicationofthefreshness(thebrighter Unlike DoverSole,Plaiceisbesteatenasfreshpossible,theflavourquicklyfades.Ranging from230gto2kg, Plaice Megrim Plaice a goodbuy. and texturetoPlaice,canbe and flounderaresimilarinflavour 680g. Attheirbest,bothdab are rarelycaughtbiggerthan tend tobesmaller, and 350g -900g.Dabs range insizefrom similarities end!),and (though that’swherethe a similarshapetoHalibut the blindside.Theyare and isabrightwhiteon spots onthedarkside, green skinwithfaintred Flounder hasbrownish- Also knownasFluke, Flounder &Dab Instant flesh), its inroe(thinandwatery Feb. Avoid Feb toAprilas Season runsfromMayto All yearround. Availability Medium Medium Flesh flavour Price guide Earthy Strong Sweet High Mild Low guide to... (details onp.4-7) Plaice Small Flakes Large Flakes (details onp.43-45) Flesh texture Medium Meaty Best portions Firm Soft Suprêmes Lemon Sole,Megrim,Witch, Flounder, Dab Alternatives Steaks Whole Fillets Pavés

Pan Fry Medium Oil content Dab High Griddle Low Best cookingmethods Grill

Deep Fry

Bake Strong/spicy Sauces/flavours Poach Delicate Creamy Steam Sharp

Boil Microwave

17 Seafish – www.seafish.org Round-fish / Coldwater Cod is rightly regarded as one of the world’s great coldwater , but there are plenty more similar species worth investigating too, along with other great such as Monkfish, John Dory and some underrated species such as Gurnards, Grey Mullet and Mackerel.

1.

2.

1. Cod 2. Cod 3. Haddock 4. John Dory

3. www.seafish.org

4. Seafish –

18 Instant guide to... Cod

Flesh flavour Flesh texture Oil content Sauces/flavours Mild Soft Low Creamy Medium Medium Medium Sharp Strong Firm High Strong/spicy Sweet Meaty Delicate Cod Earthy Small Flakes Large Flakes Best cooking methods A superb white- fish, to which chefs Price guide are coming back to Low Best portions (details on p.43-45) Medium Pan Fry Griddle Grill Deep Fry Bake Poach Steam Boil Microwave with renewed enthusiasm. High Whole It has a long, tapered body Fillets with a mixture of sandy-browns, Suprêmes Availability (details on p.4-7) greyish-greens and darker speckles. Steaks All year round. Whole Cod range from 500g to over 6kg with Pavés Season runs from June to the smaller fish (500g to 1.8kg) sometimes known as Feb. Best quality from July Codling. While fillets from smaller fish are most commonly to Oct. Can be difficult in Alternatives used, it’s at its best when loins Nov & Dec. Haddock and other Cod-like species or suprêmes are cut from larger 4-6kg fish, giving a meatier portion with large, succulent flakes of pure white Cod. As for cooking, its very versatile and takes most flavours, but requires care as it is easily over-cooked.

Cod Loin

Haddock Instant guide to... Haddock A member of the Cod family, haddock is not usually available beyond 3.5kg, so is not good for steaks or suprêmes. Flesh flavour Flesh texture Oil content Sauces/flavours The flesh is not as white as Cod, and is not Mild Soft Low Creamy as flaky, but has a slightly sweeter taste, which Medium Medium Medium Sharp is why Haddock is Strong Firm High Strong/spicy the best whitefish for Sweet Meaty Delicate Earthy Small Flakes smoking (see page 41). Large Flakes Haddock is probably more Best cooking methods loved North of the border - Price guide order in Low Best portions (details on p.43-45) Scotland and it’s battered Medium Pan Fry Griddle Grill Deep Fry Bake Poach Steam Boil Microwave High Whole skinless Haddock you’ll Fillets get – not the skin on Cod Suprêmes Availability (details on p.4-7) you get South of the Steaks All year round. border. Cook and use the Pavés same recipes as for Cod. Season runs from May to Feb, however its best from Feb to Sept. Can be Alternatives difficult in Nov & Dec. Cod and other Cod-like species Seafish – www.seafish.org

19 Other members of the Cod family... Ling Ling has a long slender body with a bronze tint, Coley greenish-brown marks, and a white belly. It can grow An alternative to Cod and Haddock, also known as Saithe. up to 1.5 metres long, but is usually only available as A long tapered body, with a slight blue tint, coley range fillets. It is also often salted and dried. It has firm textured from 500g to 6kg but are usually only available as fillets. flesh and a good flavour, which takes strong flavours well. Coley can be a good buy, but needs to be as fresh as Also look out for Tusk, a relative of Ling with similar possible. The flesh is often a dull off-white colour but characteristics. lightens during cooking and it has a fine flavour. Pollack Hake Closely related to Coley, and the two are often confused. Surprisingly not more popular in the UK – a large proportion Whole fish range from 500g to 3kg. Pollack is a good of the UK catch goes to the Spanish, Portuguese and tasting fish, and is popular in France where much of our Italians who love it. Ranging from 1 to 5kg, Hake has catch goes. a long, round, slender body and is mainly grey and silver in colour. Its shape makes it great for cutting into steaks Whiting or loin suprêmes. The flesh is quite soft, but firms up A smaller fish from the Cod family, with a silvery-grey body on cooking, has a good flavour, and is well worth trying. and rounded belly, and rarely found over 2kg. This is often For a light, modern alternative to battered Cod, try deep- an overlooked fish but, like Coley, Whiting fillets are a good Hake fillets dipped in a light tempura . buy when very fresh, but can be easily overcooked.

Hoki A deep-sea fish not found around the UK, but in waters around , South Africa and off the Chilean coast at depths of up to 5,000 metres. Hard to get fresh, but frozen is available. Unlike these other ‘Cod-like’ species, Hoki is not a member of the Cod family. However, it yields bright white fillets, which make a good alternative to other whitefish (see also Catfish page 22).

5.

1. Whiting 4. 2. Pollack www.seafish.org 3. Ling 4. Hake 5. Coley 3.

1. 2. Seafish –

20 Mackerel A superb fish, great value, readily available and yet, Instant guide to... Mackerel amazingly underrated. Ranging in size from 200-800g, Mackerel has a bullet shaped body with silvery-blue skin Flesh flavour Flesh texture Oil content Sauces/flavours with dark wavy stripes. One of the richest sources of Mild Soft Low Creamy Omega-3 (see page 12), Mackerel has greyish flesh with Medium Medium Medium Sharp a rich flavour, which is best grilled or baked. Any sauce Strong Firm High Strong/spicy should be sharp to complement its rich flavour – try Sweet Meaty Delicate gooseberry, sorrel, rhubarb, cranberry, redcurrant or Earthy Small Flakes Large Flakes mustard – avoid anything creamy or buttery. Marinating Best cooking methods in citrus juices is also good. Mackerel is highly rated in Price guide Japanese cuisine, where whole fish are marinated in soy Low Best portions (details on p.43-45) before or griddling – definitely worth trying. As with Medium Pan Fry Griddle Grill Deep Fry Bake Poach Steam Boil Microwave most oil-rich fish, it is good for smoking, and makes a great High Whole paté. While Herring provides the best alternative, Mackerel Fillets Suprêmes is closely related to Tuna, Bonito, Kingfish and Wahoo Availability (details on p.4-7) Steaks (see pages 30-31). All year round. Pavés At its best in summer.

Alternatives Herrings

The Herring family...

Herrings A smooth, slender body, with silvery Mackerel skin with hints of green and blue. They range in size from 100-450g and are best grilled or baked whole, but there is a traditional Scottish recipe where they are rolled in Oatmeal and fried in . As with all oil- rich fish, they benefit from a sharp sauce. Herrings are most popular in their various smoked and cured forms, and as Avruga – a great alternative to (see page 42). Herring Sardines / Pilchards They are both the same species, which has the Latin name Sardinus pilchardus. The smaller fish are known as Sardines and the larger, older fish are Pilchards. They range in size from 80g-150g, and are ideal for grilling whole and served as a starter or for barbecuing. Fished off the South Coast, the French Coast and the Mediterranean, they tend to prefer warmer waters. Currently most of the UK catch goes to France. Anchovies and Sprats

Long, thin fish, usually around 10-15cm long. Mainly sold filleted and preserved in oil, as they are small Whitebait and fragile and therefore difficult to transport whole. Sprats are fished seasonally around the UK coast. Whitebait Not actually a species in its own right, but the fry of other small species like Herrings and Sprats. They can be found in , shallow coastal waters, the North Sea and East Atlantic. Fresh Whitebait are hard to get, but frozen are always available. There is only one way to cook them - whole (don’t gut or head them), dusted in seasoned flour, deep fried in oil and served with loads of lemon and . ‘Devilled Whitebait’ has added to the flour.

21 Catfish Also known as Wolf Fish, Catfish are found all around the North Atlantic, and have

a torpedo shaped body which Catfish is usually only available Icefish already filleted – probably a good thing, as the whole This fish (Dissostichus eleginoides) has an fish is not particularly identity crisis! It’s also known around the world attractive, and the skin as , Antarctic Sea Bass is tough. A good buy, the flesh and Chilean Sea Bass, but it should only be is firm and can be cooked like any marketed in the UK as Icefish or Toothfish. Cod-like species. It’s a rich tasting fish, like an oilier Bass or Cod, and is found in deep waters of the South Atlantic.

Conger Grey Mullet Unlike the European Eel (page 39), the Conger is never No relation to Red Mullet, Grey Mullet range from 450g found in freshwater, preferring temperate waters around to 3kg and have a similar appearance to Sea Bass but with the Mediterranean and North Atlantic. While not as highly larger scales. Fish caught out in the open sea can be great, regarded, Conger can be prepared and cooked in the same but further inshore they can taste muddy, as they are bottom ways, but gets bonier towards the tail feeders. To remove this muddiness, soak whole scaled and and it ranges in size typically gutted fish for 30 minutes in 2 tbsp vinegar and 1 tbsp from 2-7kg. One of the best per litre. Ideal for cooking with strong flavours, and any fish in terms of maintaining Sea Bass recipe will work. its freshness.

Conger

Grey Mullet

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 Mediterranean from 350g to 2.5kg, www.seafish.org and are always a good buy. Commonly used for stocks, and , Gurnard Gurnard is not a big seller despite being rated by several well-known chefs. Although it is bony, Gurnard has a good flavour, firm textured flesh, takes strong Seafish – flavours and pan-fries or grills well.

22 Instant guide to... Monkfish

Flesh flavour Flesh texture Oil content Sauces/flavours Mild Soft Low Creamy Medium Medium Medium Sharp Strong Firm High Strong/spicy Sweet Meaty Delicate Earthy Small Flakes

Large Flakes Best cooking methods Price guide Low Best portions (details on p.43-45) Medium Pan Fry Griddle Grill Deep Fry Bake Poach Steam Boil Microwave John Dory High Whole Fillets Suprêmes Availability (details on p.4-7) Steaks All year round. John Dory Pavés Best quality from Oct to Often named St. Peter’s fish (St. Pierre in France, May. Janitore in ), as he is alleged to be the origin Alternatives of the distinctive dark ‘thumbprint’ (or spot) on None (Langoustine meat comes closest) its side as a thank you for some help with his tax! The English name John Dory arrived from the French ‘jaune doré’ meaning ‘golden yellow’ – a good description for this unusual looking fish, which varies in size from smaller 230-450g fish up to 2kg. Monkfish Because of the large head (like Monkfish, this accounts for half its weight), John Dory is best filleted, but beware the low yield (around 35%) and some sharp nasty spines, which require extra care when filleting. The flesh is creamy- white, with a dense texture similar to Dover Sole, which holds up well during cooking. Ideal pan- fried or grilled, John Dory works well with Mediterranean flavours, salsas, and peppery sauces. It may be an expensive fish with Monkfish a low yield – but it’s worth it! An ugly fish, which has a huge head, accounting for half the fish’s weight. However, there is inner beauty! Usually only the tails are sold, and range from 350g to 4kg. Once skinned, trimmed and the membrane removed, the tails Instant guide to... John Dory yield some fantastic meat, with a firm, meaty texture and a taste similar to langoustine / scampi. In the 1970s Flesh flavour Flesh texture Oil content Sauces/flavours Monkfish was only fished commercially as a cheap scampi Mild Soft Low Creamy substitute! Great for searing and then , Monkfish Medium Medium Medium Sharp will take on strong flavours and well. Particularly Strong Firm High Strong/spicy good coated with chopped rosemary and oil, wrapped Sweet Meaty Delicate in Parma and baked. The is also highly prized, Earthy Small Flakes and is a in Japan where it determines the price Large Flakes Best cooking methods of the fish. Similar species known as ‘Stargazers’ are found Price guide in warmer waters around Australia and New Zealand but Low Best portions are a bony fish, not cartilaginous like the European (details on p.43-45) Medium Pan Fry Griddle Grill Deep Fry Bake Poach Steam Boil Microwave Monkfish. High Whole Fillets Suprêmes Availability (details on p.4-7) Steaks All year round. Pavés

Alternatives None

23 Sablefish Often known (incorrectly) as Black Cod, and popular in Japanese cuisine, this premium species is commonly fished in Alaska and is usually around 5kg. With its large, moist, flakes of delicious white flesh, this is a truly superb eating fish, but Sablefish is rarely available fresh, and even the frozen is sadly out of most price ranges. Best pan-fried or baked, and featured in a classic recipe, where it is marinated in sweet miso for 2 to 3 days before being pan-fried and finished in the oven.

Scabbard Fish A long, thin fierce looking deep-sea fish found as far down as 1,000 metres in both cold and warm waters around the Atlantic, Mediterranean and Pacific. There are two main species of Scabbard – black and silver – and it is sometimes known as Sabre Fish (and incorrectly as Ribbon Fish or Cutlass Fish). Much is caught off the island of Madeira using long lines dyed black, where they and the Portuguese know and love it as Espada. Usually around 1 to 2kg, Scabbard has soft, delicately flavoured . It is usually skinned then filleted or steaked and baked, grilled or pan-fried.

Silver Scabbard Fish Seafish – www.seafish.org

24 Round-fish / Warmwater This section focuses on warmwater and reef fish, often referred to as ‘exotics’. Predominantly found in warm, tropical waters around the world, exotics are flown into the UK daily – even fish from Australia can be in the UK within 36 hours of being caught.

Some species included here, such as Sea Bass, Sea Breams and Red Mullet, are also found in more temperate waters, and can be found around the southerly coasts of the UK in spring and summer.

2725 Barracuda Croakers / Drums A long, thin fish known by the French as ‘Brochet De Mer’ All species from the family Sciaenidae should be marketed (Sea Pike) due to its appearance, but the sweet tasting, under any of these three names. Also known as Mulloway in flaky flesh is something else! They range in size from 2 Australia, these species tend to resemble Perch or Sea Bass, to 8kg,and are a large, mean and some make a croaking or drum sound – hence the looking . However, names. They range in size from 500g to 5kg and can be the shape means from the 3kg+ Barracuda cooked as per Sea Bass and Sea Bream. There is a species fish you get some large, even Suprêmes called Meagre, which is also part of the Sciaenidae family. shaped, long fillets – great for It resembles Sea Bass, and is now being farmed in France – suprême portions. Barracuda can one to look out for. take strong flavours like Thai and Indian well. Best pan-fried, grilled or baked, but be careful not to overcook, as it dries out easily. Barramundi Similar to a large wild Sea Bass, and also known as Giant Sea Perch, though Barramundi has darker markings, and Instant guide to... Sea Bass heavier scales. It’s a highly prized fish, especially in

Australia, where wild fish range from 2 to 8kg commercially, Flesh flavour Flesh texture Oil content Sauces/flavours but can grow up to 55kg. Barramundi is now also Mild Soft Low Creamy beginning to be farmed successfully, which will bring Medium Medium Medium Sharp smaller, portion-sized fish onto the market. It has moist Strong Firm High Strong/spicy flesh with large flakes, and a sweet taste which, like Sea Sweet Meaty Delicate Bass, can stand on its own, as well as suiting most flavours Earthy Small Flakes and recipes. Cook using any method, though it’s not good Large Flakes Best cooking methods for . Popular in Australian Price guide fusion cuisine, where East Low Best portions (details on p.43-45) meets West. Medium Pan Fry Griddle Grill Deep Fry Bake Poach Steam Boil Microwave High Whole Fillets Suprêmes Availability (details on p.4-7) Barramundi Steaks All year round. Pavés Farmed all year, wild season runs from Aug to March (high price). Alternatives Gilthead Bream, Barramundi

Sea Bass In the wild they are found from the Mediterranean to Norway in spring and summer, grow up to 7kg, and are a prize catch, especially when line-caught. Now, thanks to farming in the Mediterranean, this highly rated fish is not only considerably more 3. affordable, but available in plentiful supply all year round. The only difference is that farmed Bass have a slightly higher fat content. Fish from 300g-600g are ideal for simply gutting, scaling, stuffing 2. with herbs and baking or grilling. Skin-on fillets (two per person from a 400-600g fish, or one from a 800g+ fish) are 1. 1. Sea Bass (farmed) 2. Striped American Bass www.seafish.org great for grilling or pan-frying. Large wild fish over 3kg also yield good suprêmes. Sea Bass has a delightful flavour which stands on its own, but also works 3. Sea Bass (wild) with stronger flavours, and is particularly popular in .

There is also a variation of the European Sea Bass called Striped American Bass, which is a farmed freshwater fish, but without the typical earthy freshwater taste. Seafish –

2628 Sea Breams There is a wide range of Sea Breams out there, some do find their way up the Gulf Stream to the south coast, but the majority are fished in the Mediterranean and in the Atlantic off the coast of Africa. Varieties include Black, Black Banded, Red, Pink, White, Yellowfin, Theadfin, Gilthead and Ray’s Bream, along with Pagre, Porgy and Dentex, but do not confuse with freshwater Breams. Sizes range 4. from 300g to 1kg, though they tend to average at around 450g making Sea Bream a great fish for serving whole. The larger 800g+ fish provide some good size fillets. Can be grilled, 3. baked, steamed, poached or pan-fried. At it’s best with lighter, subtler flavours, and with any Mediterranean flavours. Sea Bream are also farmed in the Mediterranean. 1. Bream 2. Threadfin Bream 2. 3. Gilthead Bream 4. Pink Bream

1.

Instant guide to... Gilthead Bream

Flesh flavour Flesh texture Oil content Sauces/flavours Mild Soft Low Creamy Medium Medium Medium Sharp Gilthead Bream Strong Firm High Strong/spicy Sweet Meaty Delicate The most popular and highly regarded of the Sea Breams Earthy Small Flakes is the Gilthead Bream (also known as Royal Bream). Large Flakes Best cooking methods According to Greek mythology, Gilthead Bream was Price guide considered sacred to Aphrodite – the goddess of love, Low Best portions beauty and sexual rapture! A superb looking fish with (details on p.43-45) Medium Pan Fry Griddle Grill Deep Fry Bake Poach Steam Boil Microwave bright silvery skin with hints of pink and gold, Gilt Heads High Whole are successfully farmed in the Mediterranean, giving year- Fillets round availability in consistent sizes from 300g to 1kg. Suprêmes Availability (details on p.4-7) The larger fish can be filleted, and its shape is also ideal Steaks All year round. Pavés for butterfly fillets, which are great for filling with a pesto. Farmed all year. Using dill or fennel will enhance the flavour. With its pinkish Wild Black Sea Breams are opaque flesh, the popularity of Gilthead Bream continues in season from July to Dec. Alternatives to grow as a slightly sweeter tasting alternative to Sea Bass, Sea Bass, Sea Breams, Emperors and can be cooked the same way as Bass and other Breams.

Gilthead Bream www.seafish.org Seafish –

27 Emperors Like Sea Breams, there are many different Emperors. They look a lot like Snappers, and are closely related, the difference being Emperors are species from the family Lethrinidae and Snappers are from the family Lutjanidae. Just to further confuse, there is a fish called Emperor Snapper although it is a member of the Lutjanidae family. Ranging from 300g to 1kg, varieties of Emperor include Longnose, Snubnose, Spangled (also

known as Capitaine or Blue Emperor), Emperor and Yellowtail. When it comes to the flesh and cooking, while Emperor doesn’t have quite as strong a flavour as Snappers, it can be cooked in the same way.

Snappers There are a great many varieties of Snapper, including Five Line, Yellowtail, Silk, Crimson, Flag, Moses, Mangrove Jack, Emperor and Goldband, but the undisputed heavyweight champion is the Red Snapper (Lutjanus ). All Snappers are available in sizes from 500g to 1kg, which provide portion Red Snapper size whole fish, and fillets, but Red Snapper can grow up Fillets to 11kg – providing fantastic suprêmes from fish over 3kg. Be aware of Malabar Snapper – very similar to Red Snapper, but requires careful cooking to avoid drying out. The flesh is similar in most Snappers – pink, flaky, with a distinctive Instant guide to... Red Snapper sweet taste – and is usually served with its attractive skin on, which can be eaten – but don’t forget to de-scale. Snappers can be grilled, pan-fried, baked, roasted, barbecued Flesh flavour Flesh texture Oil content Sauces/flavours (whole fish only), and will take as much flavour as you Mild Soft Low Creamy can throw at it. Loads of chilli, Medium Medium Medium Sharp , lime, coriander, Strong Firm High Strong/spicy it even works with Sweet Meaty Delicate curry flavours. Earthy Small Flakes Large Flakes Best cooking methods Price guide Low Best portions (details on p.43-45) Red Snapper Medium Pan Fry Griddle Grill Deep Fry Bake Poach Steam Boil Microwave High Whole Fillets Suprêmes Availability (details on p.4-7) Steaks All year round. Pavés

Alternatives Other Snappers, Emperors

Jobfish www.seafish.org Jobfish are all species of Aphareus, Aprion and Pristipomoides. Varieties include Goldband Jobfish and Job Jaune. They are generally thinner than a Snapper, but the flesh and taste is similar, and can be cooked in the same way. They range from 500g to 1.5kg. Seafish –

28 Wrasse A distant relative of Parrot Fish, the two are similar and can be confused. Despite around 500 species, Wrasse are much more difficult to find, and don’t always have as much flavour, particularly when caught in more temperate waters – the Cuckoo Wrasse is found up as far as the UK and even Norway. Ranges in size from 500g to 16kg and in various colours – dark blues and greens, red and gold – that change as they grow. Cook as per Snappers or Sea Breams.

Goatfish

Moonfish Also known as Opah, Moonfish is a stunning looking fish – round, with a thin body like Pomfret, with striking blue and Red Mullet pink skin with red fins. It can grow up to 100kg, living at depths of 100-400metre in most warm waters, and can A great looking fish, with a mix of orange, red and pink swim up as far as the UK in summer. Under its striking coloured skin. Not a large fish, ranging in size from 200g blue and pink skin, it has firm, salmon-like flesh, which i to 1kg, but has a big flavour, which comes from its diet s very highly rated. Best filleted and pan-fried. of . Larger fish can be filleted, but best to look Not easy to obtain, but don’t confuse for 400-600g fish – they simply need scaling carefully Moonfish with Sunfish (Mola mola) – (the skin is delicate), gills removing, then grilling or baking which has a stubby, flipper-like tail, whole. The flesh is a wonderful pale pink, and very delicate, dark brown leathery skin, and should but takes strong flavours, and works especially well with be avoided. fennel or tapenade. Goatfish (pictured above) is a very Moonfish similar species from the same family, and is flown in regularly from Australia. Pomfret An unusual looking fish, thin and round-shaped with black or silver skin. They are often found in the Indian , Instant guide to... Red Mullet and are usually available around 500g. Pomfret is one of the most prized fish in Indian cuisine, and fillets are often Flesh flavour Flesh texture Oil content Sauces/flavours scored and coated in Mild Soft Low Creamy strong curry pastes Pomfret Medium Medium Medium Sharp using flavours such as Strong Firm High Strong/spicy coriander and cumin Sweet Meaty Delicate seeds, tamarind, Earthy Small Flakes turmeric, cinnamon Large Flakes Best cooking methods and chilli before frying, Price guide baking or steaming. Low Best portions (details on p.43-45) Medium Pan Fry Griddle Grill Deep Fry Bake Poach Steam Boil Microwave High Whole Fillets Suprêmes Availability (details on p.4-7) Steaks All year round. Pavés Best in summer. UK season runs from May to Nov. Goatfish all year from Alternatives Australia. Goatfish, Red Snapper Seafish – www.seafish.org

29 Game fish These are some of the world’s great species – large and powerful, and fantastic to observe in the wild. Imported into the UK daily from warmer waters around the world, these species rarely swim near UK shores. For the chef they provide large loins of boneless meat, which can be cut into skinless and boneless portions. Increasingly popular on menus, where consumers like the meatiness and the lack of any bones.

Tuna Every menu should have fresh Tuna! With its firm, rich , you could almost describe this as the ‘cow of the sea’ and like , is best seared on the outside, rare in the centre. While available year round, Tuna can be harder to source in the summer, when the fish follow the monsoon season around the Pacific. It can be flash grilled, griddled or pan-fried but avoid baking as it will dry out. Tuna has a great flavour which stands on its own or try any Mediterranean flavours, , chillies, Oriental flavours – just avoid creamy sauces as it’s an oil- rich fish. Tuna should be kept below 4OC up until cooking to avoid histamines developing.

The most common grades of Tuna are listed here in order of quality, starting with the best:

• Yellowfin (Thunnus albacares) – A browner, less rich colour, and very tasty. The most commonly available in the UK.

• Skipjack (Euthynnus pelamis) – Rarely sold fresh, used for canning. Tuna Loin

Instant guide to... Tuna

Flesh flavour Flesh texture Oil content Sauces/flavours Mild Soft Low Creamy Medium Medium Medium Sharp Strong Firm High Strong/spicy Sweet Meaty Delicate Earthy Small Flakes Large Flakes Best cooking methods Price guide Low Best portions (details on p.43-45) Medium Pan Fry Griddle Grill Deep Fry Bake Poach Steam Boil Microwave High Whole Fillets

www.seafish.org Suprêmes Availability (details on p.4-7) Steaks All year round. Pavés Can be harder in the summer due to the monsoon season in the Pacific. Alternatives Marlin Seafish –

30 with sharpflavours. It hasrich,oily, firmflesh,andlike Mackerel, worksbetter or Trevally. Onceidentified though,Kingfishisagreatfish! mistaken forKingfishbut,althoughrelated,areaJack Carangue, Yellowtail KingfishandPompano aresometimes cavalla Scomberomorus A Kingfish but, aswithMahiMahi,agreatfishtolookoutfor. and texturesimilartochicken. availablefresh Notoften family, andprobablyclosesttoKingfish,butithasataste What agreatname!AnothermemberoftheMackerel Wahoo used tomake Dashi–the Japanesecookingstock. but thetextureiscoarserthanTuna. DriedBonitoflakes are Bonito rangesinsizefrom1to5kghasquiteastrongtaste, betweenMackerelLooks andtastesabouthalfway andTuna. Bonito lso knownasKingMackerel, atrueKingfishisthespecies Kingfish . Various otherfishsuchasKing Wahoo related speciesofOilFish Lepidocybiumflavobrunneum In particular • • these steps. system. To reducetheriskoftheseproblemssimplyfollow castor oilwhichcanhaveasimilareffectonyourdigestive Escolar cancontainhighlevelsofacompoundsimilarto Escolar –foodsafetyupdate produce fantastic‘grillmarks’. Looks greatwhengriddledorbarbecuedasthewaxy-oils flavours suchaslimeandcoriander, butnothingcreamy. is quiterichandoily, withaccompanying sobestserved duetotheirhighoilcontent. Theflavour well,partly very 130cm. Whilenotcommonlyavailablefresh,theyfreeze slender, withdarkbrowny-greyskinandcangrowupto From thefamilyofSnake , Escolararelongand Escolar and Cajunflavours. wellwithThai very cooking, andtheygo the moistureduring marinades helpretain be marketed intheUKas eitherJackorTrevally. Citrus consistent supplyof4to8kgfish,thoughlegallyitshould ( confused withKingfish.TheAustralianYellowtail Kingfish – Yellowtail Kingfish!It’shardlysurprisinglytheyareoften Mackerel, CrevalleJack, Scad, Pompano and–confusingly range ofspecieswithvariouslocalnames,includingHorse The commercialnamesTrevally orJackcoverawide Trevallies /Jacks Other gamefish... preparation andcookingmethods. be appropriatelylabeledtoprovideinformationon placed onthemarket wrappedorinpackagingandmust Seriola lalandi)isnowbeingsuccessfullyfarmed,givinga recommended portion sizeisless than 160g. recommended portion Portion sizesshouldbesmallerthanforother fish, Defrosted frozenfishshouldbeconsumedthesameday. an oil-richfishitcanspoilfasterthantypicalwhitefish. Keep itfresh,chilledandeatwithintwodays.Asis Ruvettus pretiosus and theclosely may onlybe

31 Seafish – www.seafish.org Marlin A very large fish, and can grow 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 and White, though they are all fairly similar.

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 as readily available. Marlin Suprême

Mahi Mahi Also called Dorado or Dolphin Fish in parts of the world (though is no relation to Dolphin). Thankfully, the Hawaiian name Mahi Mahi (meaning ‘strong strong’) is its commercial name in the UK. Mainly found around the Seychelles, the and the South Pacific/South American coast, this is a fantastic fish in looks, speed (50mph) and most importantly, in taste. As a comparison, it is closest in taste to Jacks / Trevallies and Kingfish, but Mahi Mahi are quite a unique species, with a more flaky texture and a sweeter Mahi Mahi Fillets flavour. The flavour stands on its own, or use fruity or spicy flavours and salsas with it - this fish loves chillies! Not always easy to source fresh, but frozen is always available and it freezes well.

32 Shellfish Crustaceans and Molluscs

Crustaceans Lobsters You can’t beat the wow factor when serving a whole cooked lobster to the customer’s table. Native Lobsters are from coastal waters around the UK and are often considered the best, but are usually all sold locally or exported. Canadian and American Lobsters are caught off the East Coast of Canada and down as far as Maine, and provide a readily available year-round alternative.

There is much debate as to the most humane method for cooking live Lobsters. The Royal Society For The Prevention of Cruelty To (RSPCA) recommend you first place them in a freezer for two hours, which renders them unconscious. Then before boiling, drive a sharp pointed knife through the cross on the head (death is instantaneous).

Live Lobster This prevents the meat becoming tougher. You can then plunge them into heavily salted (40g per litre) boiling water and simmer for 15 minutes for 500g adding 2 minutes per additional 100g. Alternatively you can halve the Lobster and grill, or remove the Cooked Lobsters claws and body meat and steam or stir-fry.

Instant guide to... Lobsters

Meat flavour Flesh texture Oil content Sauces/flavours Mild Soft Low Creamy Medium Medium Medium Sharp Strong Firm High Strong/spicy Sweet Meaty Delicate Earthy Small Flakes

Large Flakes Best cooking methods Price guide Low Best portions Medium Pan Fry Griddle Grill Deep Fry Bake Poach Steam Boil Microwave High Whole Halved Peices Availability (details on p.4-7) Crawfish All year round. Season runs from April to Nov. Alternatives Crawfish, Crayfish

33 Slipper Lobsters (Moreton Bay Bugs) Instant guide to... Brown Crab 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 Meat flavour Flesh texture Oil content Sauces/flavours is in the tail. Despite their higher price per kilo when Mild Soft Low Creamy whole, when you compare the yield with a traditional Medium Medium Medium Sharp Lobster, Slippers can be better value, though not as Strong Firm High Strong/spicy readily available and normally sold frozen. Sweet Meaty Delicate Earthy Small Flakes Crayfish Large Flakes Best cooking methods This freshwater crustacean looks like a small Lobster – Price guide Low averaging 10cm / 55g. The tail meat is succulent with Best portions Medium Pan Fry Griddle Grill Deep Fry Bake Poach Steam Boil Microwave a Prawn-like texture and a lovely sweet taste. European High Whole wild Crayfish are almost extinct and not recommended, Peices but other species are successfully farmed around the world. Whole Crayfish are available frozen though harder to get Availability (details on p.4-7) fresh, and can be cooked like a Lobster. Fresh tail meat All year round. Season is April to Sept as is preserved in brine is readily available and is ideal for best availability. salads, pasta and any prawn dishes. Not to be confused Alternatives with Crawfish. Spider Crab, Blue Crab, Blue Swimming Crab

Crawfish Brown Crabs A seawater species sometimes called Spiny or Rock Lobster Cocks (males) contain more white meat than Hens (females) and regularly confused with Crayfish, Crawfish can grow and are preferred by chefs. To identify them, Cocks have larger than Lobsters. They have a Lobster’s shape but no larger claws and their tail flap is narrower and more large claws, and only the tail meat is eaten. Found in most pointed. Cocks range in size from 1 to 2kg, with an European waters, but most UK catch is exported to the approximate 35% yield, and more white meat than brown. continent. Very popular in Australia, use as per Lobsters. There are other Crabs to look out for such as the Spider Crab, Snow Crab and Blue Crab, which all have similar Langoustines tasting meat. Also available is the Blue Swimming Crab, As nice as a basket of scampi and chips can be on occasion, found around the Pacific Rim. Whole frozen Blue Swimmers it is not the best use of this superb species. Also known are imported, but the main demand is for the 454g tubs as Dublin Bay Prawns, Nephrops and Norwegian Lobster, containing large lumps of succulent meat, which is Langoustines vaguely resemble a large King Prawn, but are pasteurised and chilled, giving it a 6 month shelf life. actually a closer relation of the Lobster, growing up to 250g. It is superb for crab cakes, , salads and pasta. They are great roasted in the oven and served whole with Before cooking live Crabs, the RSPCA recommend you first lemon and or split in half, place them in a freezer for two hours, which renders them coated in butter and herbs and unconscious. Another method is to insert a pointed rod grilled. The tail meat has ( ) just above the mouth and push to the back a sweet taste and of the shell. You can then plunge them into heavily salted a prawn-like texture. (40g per litre) boiling water and simmer for 15 minutes for 500g, adding 2 minutes per additional 100g. Then remove and allow to cool. Alternatively the claws and 2. body meat can be removed and steamed or stir-fried. Prawns & King Prawns A large proportion of the ‘fresh’ Prawns you will find in the marketplace are actually defrosted frozen 1. Prawns – from small, succulent cooked and peeled North Atlantic Prawns to giant, meaty U10 (under 10 prawns per kg / each 100g+) raw whole Black Tiger Prawns. Freezing at source 3. 5. 1. Brown Crab locks in the freshness, 2. Spider Crab 3. Crayfish and provides better choice, 4. Langoustines 5. Lobster availability, convenience, quality and value.

4. King Prawns

34 3.

1. Clams - Hardshell 2. Oysters (Pacific) 3. Samphire (see page 42) 4. Clams - Venus 2. 5. Clams - Palourdes 6. Clams - Praire 7. Whelks 8. Mussels 9. Clams - Amande 1. 10. Winkles

6.

5. 7.

4. 10.

9. 8.

Molluscs Mussels Rope-grown Mussels are cultivated on suspended ropes, Bivalves are shellfish with two shells joined by which ensures they don’t touch the and pick up grit a hinge, examples include Oysters and Mussels. and barnacles. Their bluish-black shells are thinner as they Other shellfish such as the gastropods (members are grown in sheltered waters so the shells don’t need to of the family) have only one shell, examples endure stormy seas. The meat content is higher as they are not exposed at low and so constantly feed. include and Whelks. Rope grown Mussels are available year round although not at their best in the summer months. Dredged Instant guide to... Mussels Mussels can be much cheaper, but need more cleaning to remove Meat flavour Flesh texture Oil content Sauces/flavours the sand and grit. Dredging runs Mild Soft Low Creamy from August through to May. The Medium Medium Medium Sharp myth of only eating Mussels when Strong Firm High Strong/spicy there is an ‘R’ in the month is Sweet Meaty Delicate incorrect. Mussels in spring, Earthy Small Flakes and are not at their best as their Large Flakes Best cooking methods meat content is lower, but there Price guide is no risk in eating. Mussels make Low a fine starter, lunch or main course. Best portions Medium Pan Fry Griddle Grill Deep Fry Bake Poach Steam Boil Microwave Ensure the Mussels are clean and free of barnacles; remove High Whole any ‘beard’ (also known as ‘byssus thread’, and is what attached the to the rope or rock it grew on), and Availability (details on p.4-7) simply steam in the serving sauce or over a bed of seaweed. All year round. Discard any that do not open. There are classic recipes such Rope grown Oct to July as moules marinières and moules provençale, and you can’t Dredged Aug to May Alternatives imagine without them. Frozen Mussels are good Frozen Mussels, Clams quality, and include New Zealand Greenlip Mussels, which have a different taste and are much bigger, making them great for topping and grilling. 35 Oysters Instant guide to... Scallops There are three main varieties available in the UK Meat flavour Flesh texture Oil content Sauces/flavours – Native, Pacific (or Rock Mild Soft Low Creamy Oysters), and Portuguese. Medium Medium Medium Sharp The Native (available Strong Firm High Strong/spicy from September to April) Sweet Meaty Delicate is considered the best, Native Oysters Earthy Small Flakes but takes twice as long Large Flakes Best cooking methods to grow, making it more Price guide expensive. Pacific are available year round. Low All Oysters should feel heavy for their size 1.

Medium Pan Fry Griddle Grill Deep Fry Bake Poach Steam Boil Microwave and be kept with the round ‘cupped’ part High Meat of the shell facing downwards to retain the moisture. Despite their modern image as Availability (details on p.4-7) a luxury , Oysters used to be a cheap All year round. working class food, and used in a traditional Season runs from Sept to British and Oyster . Now commonly 2. Mar, but best from Mar to served raw with lemon and pepper, though Nov. Alternatives Frozen Scallops stronger salsa type toppings are also used. Oysters can also be steamed open like Mussels, topped then grilled or baked, or the meat can Scallops be removed, coated in tempura batter and The attractive fan-shaped shells contain translucent off- deep-fried. white meat wrapped with a bright orange or coral, which has a different taste and texture. The membrane, Razor Clams 1. Native Oysters Clams 2. Pacific Oysters grey-brown frill and black thread of intestine are all There are discarded. King Scallops have approximately 15cm wide several varieties shells (one rounded, one flat) and you get 18 to 35 pieces of ; all are of meat per kg. Queen Scallops have approximately 7cm round and stone-like wide shells (both rounded), and you get 40 to 120 pieces except the Razor Clam, so called because of meat per kg. They can be sold either in the shell or as it resembles a cut-throat razor. Amande, shelled meat – with or without the roe. The easiest way Hardshell, Venus and Razor Clams are the of catching Scallops is through dredging, but we also most common varieties. Palourdes (or Carpet have a market for premium quality diver-caught Scallops. Shell) are considered the finest Clams and Because the meat acts like a sponge, there is a long command a much higher price. Once washed Oyster shucking history of ‘soaking’ Scallops to increase the weight. and scrubbed, they are used in some classic Hold the Oyster cupped side A superb starter with or without shells, meat has down in a cloth with the hinge dishes such as Linguine alle Vongole and towards you. a sweet, delicate flavour, and requires very little cooking – New Clam . They can also Wriggle the blade of a short, the simpler the better. Best either steamed, pan-fried be served raw like Oysters. strong, blunt knife between the two or grilled. shells and twist to open slightly. Cockles The main fisheries for Cockles include the Thames , Morecombe Bay and Burry King Scallops Inlet. They are very similar to Clams and can be cooked in the same ways. Often associated with trips to the seaside, where Cockles are sold in small pots by local vendors. Whelks & Winkles Both are univalves with ribbed spiral shells Run the blade along the inside of and a similar appearance to a snail. They can the upper shell to sever the upper grow up to 12cm. The meat is juicy with a shell from the meat and discard the shell. Then run the blade strong flavour, and a chewy texture. under the meat to free it from the meat is often sold cooked, but if raw, soak for cupped shell. several hours in salty water, before steaming for 5 minutes. Serve with lemon juice, salt and pepper or with the traditional malt vinegar and a winkle picker. Winkles are a similar

Seafish – www.seafish.org shape to Whelks, but rarely grow beyond 3cm and have much darker coloured shells. Cook in the same way. 36 Cephalopods These are technically Molluscs, but in both appearance and cooking method they are completely different. Cleaning and preparing Cephalopods can be time consuming and is very messy, so you may want your supplier to do it.

Squid The best loved ; Squid has a firm texture, and a strong flavour. Also known as Calamari, Squid range in size from 100g to 1kg. Cleaning and preparing Squid: Pull the body from the tentacles. Cut the head from the tentacles just below the eyes and discard (though you may want to save the ink sack* if you can find it – invariably they will have ‘shot’ it on capture). Squeeze out the ‘beak’ from the centre of the tentacles. Remove the quill from inside the body (looks like a piece of transparent plastic), wash it out and then wash off the membrane on the outside. Then cut the fins from the body, which like the tentacles, can be kept and used. Once cleaned and prepared, the body (or tube) can be good for stuffing and steaming or baking, small whole Squid can be grilled, pan-fried or griddled and large Squid can be opened out flat, scored and cut into pieces with the tentacles for stir-frying.

Squid *Squid ink is widely used in making pasta and risotto, and gives it a rich black colour and a delicious fishy taste. It freezes well, and can even be sold separately, so you don’t need to buy Squid to get it!

Instant guide to... Squid

Flesh flavour Flesh texture Oil content Sauces/flavours Mild Soft Low Creamy Medium Medium Medium Sharp Strong Firm High Strong/spicy Sweet Meaty Delicate Earthy Small Flakes

Large Flakes Best cooking methods Cuttlefish Price guide Low Best portions Medium Pan Fry Griddle Grill Deep Fry Bake Poach Steam Boil Microwave Cuttlefish High Whole Pieces Very similar to squid, but can be tougher, and not Availability (details on p.4-7) as readily available as most UK All year round. landings are sold to France and Spain. Season runs from May to Oct, but the best availability Usually range from 225-500g. Contains the and quality is from Oct to Alternatives hard white bone often seen in bird cages! Mar. Cuttlefish, Octopus 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. There are many schools of thought on how best to cook it. Most chefs thoroughly beat

it first (the Greeks used to do this on the Octopus rocks!), and it is then cooked either very slowly or very quickly – but never in-between.

37 Salmon and Trout

1.

2.

5.

1. Salmon (Atlantic) 3. 2. Sea Trout 3. Brown Trout Salmon (Atlantic) 4. Rainbow Trout Incredible to think that this was 5. Golden Trout once a luxury fish only available to 4. the wealthy. As wild Salmon stocks decrease, the development of farmed Salmon has not so much bridged the gap, more like blown it wide open, making it Instant guide to... Salmon (Atlantic, farmed) very affordable and our biggest selling species – by a long, long way! Available from February through to August, they are firmer, have more flavour, and in short supply – Flesh flavour Flesh texture Oil content Sauces/flavours which is all reflected in the price. Wild fish have been Mild Soft Low Creamy caught as large as 45kg, but are usually up to around Medium Medium Medium Sharp Strong Firm High Strong/spicy 15kg. Farmed fish range from 2kg to 8kg. Certified organic Sweet Meaty Delicate farmed Salmon is also available on request – wild caught Earthy Small Flakes fish are not classed as organic! Large Flakes Best cooking methods The most popular portion is the suprême – with or without the Price guide skin, though steaks are also widely used and are good value. Low Best portions (details on p.43-45)

Medium Pan Fry Griddle Grill Deep Fry Bake Poach Steam Boil Microwave Salmon can be cooked in most ways, with a vast array of flavours High Whole and recipes. It is also very good eaten cold with a flavoured Fillets mayonnaise, making it a good choice for summer functions. Suprêmes Availability (details on p.4-7) Steaks All year round. www.seafish.org Pavés Salmon (Pacific) Farmed all year, wild There are six species of Pacific Salmon (see page 6). season from April to Sept Wild Pacific Salmon is caught between May and September (high price). Alternatives and its flesh has a darker colour than its Atlantic counterpart Sea Trout, Rainbow Trout, Pacific Salmon and is slightly less oily, but can be cooked in the same ways.

Seafish – Not easy to get fresh, but it freezes very well, providing wild Salmon at a very keen price.

4038 The guide to... Cephalopods Sea Trout Instant guide to... Rainbow Trout This much sought-after fish is wild, and often known as Ocean Trout or Salmon Trout as it has a very similar Flesh flavour Flesh texture Oil content Sauces/flavours appearance to Salmon, with a taste and texture midway Mild Soft Low Creamy between the two. Although it is classed as the same Medium Medium Medium Sharp species as Brown Trout, Sea Trout migrates to the sea, Strong Firm High Strong/spicy which the Brown Trout doesn’t. The season runs from Sweet Meaty Delicate 1 March to 31 August, though it is now being farmed Earthy Small Flakes which will widen the availability. Ranges in size up Large Flakes Best cooking methods to 5kg, and can be cooked as with Salmon or Trout. Price guide Low Best portions Brook Char (details on p.43-45) Medium Pan Fry Griddle Grill Deep Fry Bake Poach Steam Boil Microwave Belonging to the Char group of fish, Brook Char are High Whole distinguished from most Trout and Salmon by a lack of any Fillets Suprêmes black spots on their body. Farmed in Wiltshire from April Availability (details on p.4-7) Steaks to September. All year round. Pavés Farmed all year, wild season from May to Nov. Arctic Char Alternatives There are freshwater Char Sea Trout, Salmon found around northern Europe (especially famous in the Lake District around Rainbow Trout Lake Windermere), and Originally found in the lakes and migratory Char in Arctic streams draining from the Pacific waters around Canada and slope, from Alaska to northern Alaska. Portion sized Arctic Baja Mexico, as well as the pacific Char is successfully farmed Smoked Rainbow coastal stream of Asia. Rainbow all year round. Trout Fillets Trout have been successfully farmed for many years, is great value and always popular on spring and summer menus. The name comes from its shimmering colours ranging from olive to bluish-greens, with a pinkish-red band along the length. Ranging in size from 230g to 1kg Trout have a more subtle flavour than Salmon with smaller flakes. As well as portion sized whole fish and fillets, try canoed fish or butterfly-cut fillets, which can be filled and give great presentation. Trout fillets are also ideal for hot smoking. There are many classic Trout dishes, but there is an increasing trend to use stronger, spicier flavours. Brown Trout Also known as river Trout or lake Trout, freshwater Brown Trout has brownish-yellow skin with numerous black and rusty red spots on its upper sides. Not to be confused with the wild Sea Trout, portion size Brown Trout have a delicate, sweet flavour. Organic Brown Trout are available as they are particularly suited to organic farming. Golden Trout Only two fisheries in the UK farm these Trout, which originate in the high altitudes of the northern Rocky Mountains of the United States, where the Americans call them the ‘fish from heaven’. With its distinctive yellowish-gold skin, it looks more attractive than its rainbow cousins. A good eating, portion sized fish, with a rich red flesh and firmer texture than other Trout.

39 40 Seafish – www.seafish.org 4 1 .GrassCarp Bream 3. BlackTilapia 2. 1. be cooked like Trout. Perch hasfirmwhitefleshwithagoodflavour, andcan as ananglers’fishandmorepopularonthecontinent. It’s ofthebettereatingfreshwaterfish,butmainlyviewed Perch texture andmildtaste,whichrequiresstrongflavours. and SouthAmerica,EuropeAfrica.Theyhaveafirm species arefarmedinmuchoftheworldincludingNorth There arebothseaandfreshwaterCatfish.The Catfish fishcanbecookedand portion-sized like SeaBass. but farmedfishlessso. Cantake strongflavours, all ofwhichhavetoughscales.Wild fishwillbemuddy, various speciesincludingMirror, GrassandLeatherCarp, farming wheretheygrowfrom450gto1.5kg.Thereare to 3kg+thoughitscommercialavailabilitycomesfrom Originating fromChina,thisprizedanglingfishcangrow Carp to getthebestfromthem. mildtaste,sorequirestrongflavours Bream haveavery Similar, thoughnotasgoodaSeaBream,freshwater Bream Freshwater fish 2 .OrangeTilapia Pike6. Perch5. 4. 3 6 .Zander MirrorCarp 9. Rainbow Trout8. 7. 5 9 8 7 similar toournativeSeaBass(seepage29). Farmed inthefreshwatersofMississippi,thisisvery Striped AmericanSeaBass Trout, itfilleted. bonysoit’sbest toserve butisvery fleshwithadelicateflavour,soft whichcanbecooked like 5kg, butisusuallyavailablefrom1.5kgto2.5kg.Pike has A long,slender, growsbeyond fish,which often predatory Pike regarded tohavebetterflavourthanmostfreshwaterfish. farmed inEuropemakingitreadilyavailable.Generally preferring thewarmerEuropeanwaters.Zanderisalso Ranges foundinUK, from450gto 4.5kg,butnotoften From thePerch family andsometimescalledPike-Perch. Zander work, aswillanyPlaicerecipe. both strongandlightflavours or anaccompanyingsauce– requires eithermarinating flesh, withamildtastethat All havefirmwhite size 300-500gfishupto2kg. available wholefromportion (pictured), Red andBlackTilapia, The mostcommonvarietiesintheUKareOrange popularinAmericaandwidelyusedAsiancuisine. very A nativeoftheNilebutnowfarmedworldwide,Tilapia is Tilapia 3. .SeaBass(farmed) StripedAmericanBass 3. SeaBass(wild) 2. 1. 2. 1. Smoked and preserved fish Smoked andpreserved salted andhotsmoked. Codisalsosmoked, butisnotaspopularthesweeterflavouredHaddock. in brinebeforecoldsmokingoverpeat.ArbroathSmokiesaresmallwholeHaddock,guttedandheaded,whichdry village ofFindon, wherewholefishwereheaded,guttedandsplitopenleavingthebackbonetailintact,thensoaked demand fornaturalSmoked Haddock,whichhasasubtle,beigecolour. Finnan HaddockoriginatedintheScottishfishing used tocompensateforareducedsmokingtime,whichloweredthecost.Whiledyeisstillused,thereincreased of anygreatkedgeree associatedwithSmoked orfishpie.Thebrightyellowcolouroften Haddockisadye,historically Although notoil-rich,Haddocktakes thesmokingprocessespeciallywell,andcoldsmoked filletsprovidethebasis extremely rich. Halibut, Tuna, Marlin, , Scallops,Mussels,OystersandPrawns alsoworkwellasdoEelfillets,thoughtheyare As wellasSalmon, otheroil-richfisharewellsuitedtotheprocesssuchasTrout, Mackerel andHerrings(). chefhasastrongopinionon.their secretrecipes!Smoked Salmonisclearlysomethingevery has toensurethereisexactlytherightamountofsaltinfinishedproduct–andtheyallhave ofthisprocessisnotthesmoking,butcuring. Thisiswherethesmoker part most important They arethenallowedtocoolbeforebeingpreparedtherequiredspecification. However, the before beingsmoked for 9-10 hoursoveracoldsmoke fromahardwood(usuallyoakandbeech). salmon filletsarecuredwithsaltandsugarfor14hours,thenwashedrested24hours wild isitshigherandmoreconsistentoilcontent,whichmakes itidealforsmoking.Wholeskin-on The mostpopularspeciesforsmokingisSalmon. OneoftheadvantagesfarmedSalmonhasover smoking • Hot with Mackerel. slices canalsobepan-fried,andtherecipeworks – traditionally withamustardsauce.Thicker served 2 daysturning3-4times,beforebeingthinlyslicedand in clingfilm,andweighteddown. Itisthenrefrigeratedfor of freshdill,, saltandpeppercorns,tightlywrapped buffet. AwholefilletofSalmoniscoveredwithamix Scandinavian speciality, andalwaysonasmorgesbord Also referredtoas‘’and‘Gravadlax’,thisisa Gravadlax smoking • Cold taste andtexture.Therearetwobasicmethodsofsmokingfish: fish,smokingalsoaddsadifferentdimensiontothe Originally devisedasamethodofpreserving Smoked fish cooking it,egsmoked Salmon. – Usessmoke hotenough tocookthefish,egKippers,BloatersandMackerel. – Themostcommonlyusedtechnique;smoke gentlyinfusesthefishwithout Gravaldax ‘Brandade deMoreau’,whereitisflaked intomashedpotatoes. respectively. AlsousedinthefamousFrench dish day oftheyear!)whereitisknownasBacalaoand for every (the Portuguese pridethemselves onhavingadifferentrecipe of water. popularinSpainandPortugal SaltedCodisvery in cleanwaterforaround24hours,withseveralchanges bacteria forming.To usesaltedfishrequiresittobesoaked for severalweeks.Thisdrawsoutthemoisture,stopping a bedofsaltandcoveredgenerouslywithmoresalt,left Fillets ofCod(oranyCod-like species)canbeplacedon rolled Herringfilletsinwhitewinevinegarwithonions. commonly used,thebest-knownrecipebeingRollmops – popular inScandinaviancountries.Herringsaremost fish,andisvery sour creamcanbeusedtopreserve Various curessuchasvinegar, whitewine,Madeiraand andMarinading

41 Seafish – www.seafish.org Sea Vegetables

Sea Vegetables Red Samphire Dulse – Has a slightly crunchy, nutty taste and is Found along coastlines of the UK and northern France near very popular in , where it is called estuaries and rocky pools as well as marshland, Samphire Dillisk. It can be served raw with a normal has small green branches with tips – like a small salty salad, added to a stir-fry, or used to asparagus, and is indeed often known as sea asparagus. enhance the flavours of a . Blanching or steaming removes some of the salty flavour. Carrageen – Often called Irish Moss, Carrageen is very Fresh is best between May and September, after which common around the European and American it can be too woody. It is also pickled, which is available coastline. The colour is rich, dark red but, year round. once dried in the open air, it bleaches to a creamy colour. Carrageen is well know Seaweed for its gelling qualities, and is often used Seaweed is among the richest sources of on earth in place of gelatine in sorbets, ice cream, and retains a concentration of minerals, fibres and . chocolate, cheese and instant soups. It is especially suited to accompany fish or shellfish and is very easy to use. Simply rinse 2/3 times in fresh, Nori – Also known as laver or purple laver, cold water and then soak for 5 minutes. There are about Nori belongs to the red seaweed family, five and a half thousand species of Seaweed but here are but becomes black or green when dry. the more popular types of most suited Dried and pressed, Nori is widely used to cooking, classified in 3 colour categories – Brown, by the Japanese in , and of course Red and Green. it’s also the used for the famous Welsh and Barnstaple laver bread. Brown (becomes green after cooking) Kombu – Also known as Neptune’s Belt or Kelp, Green Kombu is delicious in soups and its wide Sea Lettuce – The most popular seaweed, sometimes strands make it ideal for making papillotes known as green laver, it has a taste almost and wrapping whole fish with to bring out like sorrel, and is delicious in a salad or some extra flavour. . Like Kombu, the wide leaf shape is Wakame – Has an almost oyster flavour, suited to good for wrapping round a portion of fish soups and salads and is the best-suited and gently steaming. You can deep-fry it seaweed for serving as a vegetable dish. too for some real crispy seaweed. Used in Japanese miso soup. Sea Spaghetti – This long, almost flat, spaghetti-like seaweed is also known as ‘sea thong’. Pan-fried for a few minutes with garlic, salt and pepper, Sea Spaghetti makes Sea Lettuce a great accompaniment to a portion of fish and is great with Scallops. Use like a green bean, they are ideal for mixing into pasta and salads. www.seafish.org Seafish –

42 Handling & Storage Seafood should always be well iced in transit no matter how short the journey. Recent changes in legislation have also meant that seafood on the auction market must be kept at a chilled temperature.

During processing, the temperature of the seafood can rise significantly when it is removed from chilled storage awaiting processing. These waiting times should be kept Product that has thawed should be rejected and packaging to a minimum, and any processing water should be iced should be checked for damage, as exposed seafood will or chilled. readily become freezer-burnt. Product should be dated on receipt and used in rotation. The condition of the At the supermarket, it is essential that seafood arriving store itself should be periodically checked – in particular is rapidly transferred from the reception/loading bay to the door seals and chiller units. Correct storage of the chill store. products to allow good air circulation is essential.

Seafood in store should be date-coded and used in strict Temperature control is vital in slowing down the spoilage rotation. processes. The warmer the fish is the more quickly the bacteria and enzymes act to produce unpleasant smells Shellfish should not be allowed to dry out or be subject and bitter tastes. The following table indicates just how to draughts as such conditions will shorten their shelf- fast fish can go off. life. Recent research has shown that physical shock can be harmful to live molluscs. Therefore, bags of mussels and oysters should never be dropped as this will lead Shelf-life of whitefish from date of capture - to a more rapid die-off rate. typical guide values

Frozen seafood may be transported at temperatures as high as -15°C but must be stored at or below -18°C. 0oC 10 days Incoming frozen produce should be transferred to the +5oC 3 days cold store immediately. Partial thawing damages product o texture and appearance leading to a poor eating +16 C 1 day experience. 0°C is the temperature of melting ice, +5°C is a little colder than the average household fridge and +16°C is around the same temperature as a warm spring or autumn day.

Use of ice in conjunction with refrigeration enables fish to last longer. The ice cools the fish more rapidly than mechanical refrigeration alone and, in melting, the ice

keeps the fish moist whilst ‘washing away’ bacteria. Seafish – www.seafish.org

43 Quality

Maintenance of fish and shellfish quality Frozen Fish Seafood is a very perishable product. • Where frozen fish is packaged, the packaging should be undamaged. • Spoilage occurs as soon as the fish or shellfish dies and is mainly caused by the action of enzymes • There should be no evidence of freezer burn. and bacteria. • There should be no evidence of the fish having • Enzymes are present in the flesh of living fish and partially thawed and then re-frozen. help to convert the food the fish eats into tissue and energy. When the fish dies these enzymes carry on • The thawed fish should be firm and not ragged working and break down the flesh itself. or gaping.

• Bacteria multiply rapidly on dead fish and can • Some, but not excessive glazing, helps to prevent cause many of the off odours we associate with poor freezer burn. quality fish. Eating Qualities • Oil-rich fish, such as Herring or Mackerel, also spoil At the time of sale, fish must possess the flavours when their fat is attacked by oxygen in the air causing the product to go rancid. characteristic of the species. Sour, bitter or rancid flavours are not acceptable. When frozen fish or • Nothing can prevent these natural processes taking previously frozen fish is being sold it should have place, but they can be slowed down. the following traits:

Fish Quality Indicators • Be free of objectionable cold storage odours and flavours. Indicators of fish quality are the best tools a fish retailer has in judging the delivery that has been • Have a firm but not tough texture. received. By applying these you can ensure that the customer buys the quality expected from a reputable • Have a juicy and tasty mouth feel. fish retailer. Repeat custom depends on the quality of the product.

Fillets of wet fish (may have been previously frozen):

• The flesh should be translucent.

• The flesh should be firm and not ‘ragged’ or gaping.

• The flesh should not retain an indentation when pressed lightly with a finger.

• There should be no smell of ammonia or sour odours.

• There should be no bruising, blood clots or parasites.

• There should be no areas of discolouration.

44 Whole fish size definitions Instant guide to... Cuts and portions Small – up to 300g Portion Size – 300-600g Medium – 600g-3kg Large – 3kg+

Portion Type of fish required Examples of species

Sea Bass, Sea Breams, Trout, Snappers, Emperors, Red Whole fish – pan-ready Any portion size round or flatfish Mullet, Mackerel, Dover Sole, Plaice, Lemon Sole

Almost all of them! Any round-fish or flatfish except large Fillets Salmon, Trout & any freshwater fish, any flatfish, any game fish (loins) round fish – coldwater or warmwater.

Sardines, Herrings, Trout, Sea Bass, Mackerel, Red Butterfly fillets Small to portion size round-fish Mullet

Quarter-cut fillets Small to medium size flatfish Plaice, Lemon Sole, Turbot, Brill, Chick Halibut

Canoe fillets Portion sized round-fish Trout, Sea Bass, Sea Breams

Pocketed fish Portion size flatfish Plaice, Lemon Sole, Megrim, Witch, Dab, Flounder

Steaks (Darnes) Large round-fish Salmon, Cod, Hake, Monkfish

Steaks (Tronçons) Large flatfish Halibut, Turbot, Brill

Loins Large round-fish and large game fish Cod, Hake, Tuna, Marlin, Mahi Mahi

Salmon, Cod, Halibut, Turbot, Snappers, Barracuda, Large round-fish and flatfish fillets, Suprêmes Barramundi, Tuna, Marlin, Mahi Mahi, Kingfish and loins of large game fish.

Escalopes Fillets from large fish Salmon, Halibut

Pavés Large flatfish Halibut, Turbot, Brill www.seafish.org Seafish –

45 46 Seafish – www.seafish.org Yields Shellfish Tuna Marlin Mahi Witch Whiting Turbot Turbot Turbot Trout Trout Tilapia Squid Snapper Snapper Sea Bass Salmon Salmon Red Mullet Plaice Plaice Monkfish Monkfish Mackerel Mackerel Lemon Sole John Dory Halibut Halibut Halibut Hake Hake Haddock Grey Mullet Gilthead Bream Dover Sole Coley Cod Cod Cod Brill Brill Brill Barramundi Barracuda hl ihCtPeaainrqie ihrqie e ih()fs % e ihreq. per fish fish(%) perfish(g) fishrequired Preparation required Cut Whole fish ag on u alsils)Peaainrqie eurdli g on()prli req. per loin loin(%) loin(g) required Preparation required Cut(allskinless) Large loins Oysters Mussels Scallops (King) Crab Lobster Portion sizes urmsTimd&prind2-2.5kg 2-2.5kg Trimmed &portioned Trimmed &portioned Suprêmes Suprêmes ilt iltd&bnd 5g30 0 5 5 2 2 5 40% 50% 2 1 1 2 380g 35% 375g 10 11 5 2-2.5kg 1 6 1 375g 60% 950g 5 2 750g 5 65% 34% 60% 5 2 5 40% 1-1.3kg 2 2.1kg 205g 1.2kg 2 180g 40% 2 40% 380g 5 3-4kg 1 3 290-340g 5 44% 1 50% 3-4kg 375g 300g 2 Trimmed 1 380g & portioned 5 1 950g 4 12 2 Filleted, skinned&trimmed 375g 10 375g 40% 2 10 Filleted &boned 950g 50% 950g 28% 65% 50% Headed,trimmedandportioned 58% 1 Suprêmes 57% 5 850g 380g 750g 2.275kg 185g 5 Filleted 2 770g Filleted, trimmed&portioned 375g 2.03kg 50% 2 375g Fillets 5 340-400g 3-4kg 2 Filleted, skinned, trimmed&boned 950g 6 Fillets 2.5-3kg Scaled,filleted &boned 3-4kg 35% 650g Canoefilleted 185g Pavés 2 1 Clean&trimmed 21% 650g 24% Suprêmes 5 Scaled,filleted &boned 5 1 Fillets 5 340-400g 375g 50% 20 Canoe Filleted 2 375g 1.1kg 1 Scaled,filleted &boned 12 2 Scaled,filleted,boned&portioned Fillets 2 66% Headed,trimmed&portioned 5 375g 2 Fillets 5 3 50% 12 1kg 66% 40% Whole 4-5kg 1.8kg 50% Scaled,filleted&boned Scaled,filleted&portioned 3.96kg 2 Fillets 7 5 2 4 37% 750g 340g 2.31kg Suprêmes Pocket 360g filleted Filleted 340g Fillets 44% 2 50% 50% 5-7kg 30% 2.22kg Steaks 2 3-4kg 680g Suprêmes 2 50% 900g 1.25kg 375g 680g 375g Fillets 750g 5-7kg 8 Filleted Headed,skinned &portioned 2 Pocketed 8 Headed,skinned&filleted Filleted 375g Fillets Filleted 2-3kg Filleted andtrimmed 850g 50% 8 2-3kg 750g Steaks (skinless) 30% Headed,trimmed&portioned Fillets (skinless) 2 Headed,trimmed&portioned 750g 1.75kg Fillets Butterfly 60% 1.5kg Fillets 2 6 Filleted, trimmed&portioned Fillets 3-4kg 1.5kg 2 Scaled,filleted,boned&portioned Headed,trimmedandportioned Fillets Filleted 6 4-6kg 35% Pavés 6-8 Scaled&filleted Steaks 2-3kg Scaled,filleted&boned 37% Suprêmes 1.225kg 39% Filleted Suprêmes Filleted Steaks 3-4kg 1.1kg 1.365kg Headed,trimmed&portioned Fillets Fillets Filleted Filleted, boned&portioned 3-4kg Fillets 3kg Headed,trimmed&portioned Fillets Filleted Fillets Steaks Filleted, trimmed&portioned Suprêmes Scaled,filleted,boned&portioned Fillets Scaled,filleted,boned&portioned Pavés Fillets Suprêmes Suprêmes Suprêmes 6 are usually served for a luxurious starter (not often served asamaincourse). served (notoften foraluxuriousstarter 6 areusuallyserved 500gper person (300-400gforagenerousstarter). Serve 3-5perserving. Serve Theyieldisapproximately35%. Use 500-600gofwholecrab(300gforastarter). Theyieldisapproximately35%. Use a500-600gwholelobsterperperson(half600gforstarter). yield willreducebyapproximately10%). the unlessstated(forskinlessportions Skin-on when fishisatitsbest.Whenarefullofroe theyieldswillbeless. size,sopleasebe preparedtomakeavailable intheperfect allowances.Theyieldsaretheoptimumyield These aregenerallyavailablesizeswhich idealforthecutrequired.However, fisharen’t always ieo hl v il il e otosFish Portions Yield per Ave yield Size ofwhole ieo onYedpr il e otosLoins Portions Yield per Yield per Size ofloin What sizeoffishdoIneedfor 10 x170-200g 10 x170-200g 10 x170-200g 10 x170-200gportions? 5 01 1 10 1 10 10 85% 85% 85% Learn something Sources There are a number of useful sources of information on new today! seafood as well as organisations that you can contact. www.seafoodacademy.org If the Seafood Guide has wetted your appetite and The online presence of the Seafood Training Academy you want to learn something new about seafood has Galleries on seafood, frying skills, quality assessment, then the following resources, sources and courses seafood science, and careers, as well as a Library and may be just what you need. information on training courses and the Partners within Resources the Academy. • Fish Identification, Basic Seafood Preparation www.foodanddrink.nsacademy.co.uk and Food Safety – all available on a single DVD. The National Skills Academy for Food Manufacturing • Open Learning (OL) Modules on food safety, is an employer led organisation dedicated to providing maintenance of quality, fish smoking, the training the food and drink industry needs to develop fishmongering, fish filleting and others available at a modest cost. the skills of employees and drive the competitiveness • For the more advanced student and those who of the sector. Their website contains a host of useful are passionate about seafood, there is Seafood food industry related information. and Eat It, a seafood masterclass in six parts. Probably the most comprehensive seafood collection www.seafish.org on DVD, the pack contains six DVDs on: The Seafish website contains links to both their - Indentifying seafood Business to Business (B2B) site and also to the Seafood - Basic preparation Information Network (SIN). Well worth a look. - A Masterclass in preparing round-fish - A Masterclass in preparing flatfish - A Masterclass in shellfish and oil-rich fish Courses - Seafood quality assessment If you are interested in seafood cooking courses, food hygiene courses or want to learn how to fillet, Information on all of the above is available batter and fry fish, then such courses are available. from [email protected] or The range of courses available is growing each year, telephone 01472 252302. as are the trainers able to provide these courses. For an up to date view of what is available please contact an appropriate Seafood Training Academy Partner, your regional training association or email [email protected]

Basic cooking of fish course (OCN accredited): Customer Service Skills (OL) – Fish Frying Skills (1-day) – Bivalve Purification Management – Fish Frying Skills (OL) – Seafood Quality Assessment (Introduction) – Seafood Quality Assessment (Advanced) – Seafood Identification & Product Awareness – Food Safety Levels 1 to 3 – Health & Safety Level 1 and 2 – Introduction to HACCP – Bivalve Purification Operations – Fish Frying Skills (3-day) – Bivalve Purification Training – Filleting and cooking for schools – Bivalve Purification Inspections – Seafood Smoking (Advanced) – Fish Filleting - Introduction to Fishmongering – Courses for restaurant chefs on fish filleting and cooking.

47 How much fish & shellfish should I have on my menu? Country of origin Professor Michael Baker of Strathclyde University has assessed and written dozens of papers on Menus and marketing what makes up a customer’s final decision when A great chef is the key to any successful choosing to buy something. operation. However, there is a need for some There is now irrefutable evidence that the ‘origin’ of a simple marketing skills to maximise the talent product can be the final influence when customers are and creativity coming from the kitchen. asking themselves “shall I have this or that”. When a Marketing is not complicated! It’s simply product is linked to a country (or county) the customer knowing and understanding your customers’ will make a ‘perceived’ connection that can enhance the product and help tip the balance in favour of choosing needs, and giving them what they want. “this” rather than “that”. Here are some recent findings. In addition, a recent survey revealed that 73% of consumers Menu slots would prefer to know the origin of the meat they are served Our recent survey showed that the average menu has when eating out. The need for menu transparency is clearly approximately 35% of fish and on the starter growing and is supported by many leading chefs, including and main courses. However, this is rising, and many chefs Gordon Ramsay. The survey may have concerned meat, are moving closer to 50% in keeping with modern eating but consumers must surely have the same desire for trends. This is consistent from pubs to contract caterers transparency with all produce. to fine-dining restaurants. Below are examples of two ways of describing the same Specials boards dish. Which one is more appealing? The daily specials board or list is becoming ever more Seared Scallops in a crisp White Wine and Shallot Sauce popular, and is perfect for fresh fish. Even though the or availability of fresh fish is increasingly consistent, the specials Seared Cornish Scallops in a crisp Chablis and French board gives you the flexibility to utilise the best and freshest Shallot Sauce catch each day, without the restrictions of a printed menu. The word Cornish has a tremendous resonance and an People are eating out more than ever, and specials add more immediate association with the sea – pounding waves, variety, offer something different for your regular customers rugged coastline and fishermen. and give a greater perception of freshness. Specials also provide chefs an opportunity to experiment and fine tune future menu slots. Battered Cod or Health Fresh Icelandic ‘deep water’ Cod lightly floured and Modern eating trends are healthier and lighter than ever. dipped in homemade Batter served with Wedges of People are demanding lower fat and less salt. The great Tunisian Lemons advantage of seafood is it fits the bill in most people’s ideas of healthy eating, while still remaining a luxury food item. As more and more people decide to move away from Pan-fried Fillet of Sea Bass with Sun Dried Tomatoes saturated fatty , sales of seafood will continue to rise. or Boneless Fillet of Farmed Greek Sea Bass pan-fried Omega-3 – We are all aware of the need to keep our in with Italian Sun Dried Tomatoes, Rock Salt cholesterol levels down. Omega-3 is a combination of two and crushed Pink Peppercorns essential fatty acids, which cannot be made in the body, but are essential in the diet. Omega-3 decreases the chance of blood vessels clogging with cholesterols, and also help make blood less ‘sticky’ so it then flows easier round the body, helping to reduce the risk of a heart attack. The only food source of these nutrients is through fish oils. Whitefish such as Cod and Plaice do contain them, but it’s the oil- rich species such as Mackerel, Herring, Salmon and Tuna, that contain the highest levels. As well as featuring in the battle against cancer and diabetes, these oils also play a part in brain development – food for thought! Seafish – www.seafish.org

48 What’s the best way Cooking Guide to cook it?

As a rule of thumb when pan-frying, griddling, grilling, Baking and roasting barbecuing, baking or roasting, allow 4-5 minutes per side Fish is easily overcooked, so you must be careful when using the for a portion of fish 2cm thick and 8-10 minutes per side oven. Whole fish and pavés are best for roasting, particularly oil- for 3cm thick. Add an extra 2-3 minutes per side if the fish rich species. Here are four different methods of baking fish: is on the bone. • Wrapping in foil – Fillets, portions and whole fish can be Pan frying wrapped in foil with a little liquid to create the steam, Good for whole pan-ready fish, any fillets, portions and which cooks the fish. also Scallops. • En papillote – Same principal as wrapping in foil with enough liquid to create steam, Griddling but using greaseproof paper to create individual portion sized ‘parcels’ which Great for suprême portions, where you can sear the outside are served to the table, adding a little giving attractive -marks, and leave the centre more moist ‘theatre’ as the parcels are opened and and succulent. Perfect for Tuna, where you want it rare in the steam bursts out. centre. Good for whole King Prawns too, but no good for thin, • Baking in salt – Whole fish can be placed flaky fillets. on a tray with a thick layer of , with further sea salt coating the fish. This is sprayed with Grilling water, and creates a thick crust when cooked (a 500g fish Better suited to whole fish and flaky fillets. Great for oil-rich requires 25 minutes at 200°C). Once cooked, break the crust fish such as Mackerel and Herring, and for halved Lobsters. and gently pull away from the fish without damaging the skin. The fish is then filleted and served. This brings out the Barbecuing flavour and is ideal with Sea Bass and Sea Breams. • En croûte – Fillets or portions wrapped in puff , Suprêmes of meaty game fish are perfect for marinating in citrus, usually with a sauce or filling. Can be individual or multi- salt, pepper and olive oil then barbecuing. Whole portion sized portion like a Koulibiac – the traditional Russian ‘Salmon fish such as Snappers and Sea Bass are also great, as are whole Wellington’ made with rice, hard-boiled eggs and mushrooms. King Prawns and Langoustines. Steaming The healthiest way to cook fish, and widely used in Thai cuisine. Great for fillets, goujons, very small round fish (Whitebait) and Simply place portions or whole fish in a steamer over 2-3cm Langoustine tails (Scampi). Fish is either coated in flour, of boiling water. Whole fish can be stuffed with herbs and is and breadcrumbs, or dipped in a batter and then fried in hot also good with aromatic flavours added around the fish. oil (180°C) until golden. Lighter tempura batters are becoming Scallops are good for steaming this way. Another method is more popular. to fill the base of a large pan with seaweed, add enough water or wine to create steam (but not cover the fish), place portions Poaching or whole fish on top, cover with a lid and steam over a medium Whole fish and portions can be poached in a variety of liquids. to high heat. Mussels and other molluscs are also best steamed Lightly salted water, fish stock, wine and olive oil are good, in the same way but without the seaweed. Fish can also be and Smoked Haddock is especially fine when poached in milk. steamed in a microwave, but the portions must be of even Once cooked, the liquors can be used as the base of a sauce. thickness. Mi Cuit Boiling A variation on poaching / deep frying is a technique known as Lobsters and Crabs can be boiled, but this method is not Mi Cuit, where portions of oil-rich fish (ideally Salmon or Sea recommended for fish. Trout) are lightly salted, then immersed and slowly semi-cooked in a flavoured olive oil or fat at a constant 48°C. A 60g Sauces, stocks and accompaniments portion needs 11 minutes, at which point it will have a unique There are a wide range of classic accompaniments associated colour and texture. The oil must be discarded after cooking, with fish and seafood cookery – Hollandaise, Bearnaise, making it a costly method but the result is unique. Tartare, Parsley and Marie Sauce to name but a few. Recipes To download hundreds of seafood recipes visit www.seafish.org

Want to learn to cook seafood?

Most Seafood Training Academy Partners are able to offer Seafish – www.seafish.org cooking courses to the public. For more information go to www.seafoodacademy.org/enjoycooking.html 49 Environmental Marine Stewardship Council (MSC) responsibility The MSC is an independent, global, non-profit organisation We are committed to supporting whose role is to recognise, via a certification programme, a responsible and efficient well-managed fisheries and to harness consumer preference industry that balances consumer for seafood products bearing the MSC of approval. demand with the conservation of M&J Seafood and Brakes are working with the MSC to offer stocks for the future. you MSC approved products such as South West Handline Mackerel, New Zealand Hoki and Alaska Salmon. www.msc.org • Our research programme is helping fishermen to earn a living while steadily Credits reducing the impact on the marine environment. ‘The Seafood Guide’ is the culmination of many year’s work • We have brought together fishermen, environmentalists and has been produced with the help of some of the country’s and others from across all sectors of the seafood industry leading experts. Seafish would like to thank the following: in our Common Language Group. We have also created the Responsible Scheme (RFS) to recognise • Professor Michael Baker Strathclyde University fishermen who catch responsibly. The scheme now • David Mulcahy Chairman, The Craft Guild of Chefs boasts over 40% of the UK registered over 10 meter • James Bristow Marketing Manager, M&J Seafood vessels by landed weight among its ranks. • Mike Berthet Fresh Fish Purchasing Director, M&J Seafood • Matt Cheeseman Fresh Fish Purchasing Manager, M&J Seafood • The UK fleet is one of the most forward-looking in • Neil Poxon Fresh Fish Training Manager, M&J Seafood Europe when it comes to environmental responsibility, • Mark Ormiston Senior Fresh Fish Buyer, M&J Seafood with more UK fisheries accredited by the MSC than any other nation on earth. Seafish works closely with If you feel we have missed something important, please do not fishermen to use the latest gear technology to reduce hesitate to e-mail us at [email protected] discards and protect the environment.

© March 2009 Seafish. No part of this document may be reproduced in any form For more information visit www.seafish.org without the written permission of Seafish.

50 Learn somethingnewtoday!www.seafoodacademy.org Training AcademyPartner. For informationvisitthewebsite orcontactaSeafood further of freeinformationviaitswebsitewww.seafoodacademy.org and otherapprovedproviders.Inadditionitprovidesawealth training programmesdevelopedanddeliveredbythepartners The SeafoodTraining Academyhasarangeofseafood-specific Group. Seafood andTheCompany, oftheFoodvest part membershipoftheAcademyincludesYoung’sIndustry • • • • • • withintheSeafoodTrainingThe partners Academyinclude: network. manufacturing, toactasthechampionofseafood of theNationalSkillsAcademynetworkforfood membership and,throughits promote learningintheseafoodindustry key seafoodtrainingprovidersintheUK.Itsremitisto The SeafoodTraining betweenthe Academyisapartnership The SeafoodTraining Academy Seafood North WestSeafood North Training Centre,Blackpool Seafood Training Shields East,North CentreNorth Seafish, UK-wide National Federation ofFish Friers Training School,Leeds Grimsby InstituteofFurther andHigherEducation, Grimsby Billingsgate SeafoodTraining School,London the websitewww.seafish.org orphone01472252302. training andaccreditation, [email protected], visit Academy. For moreinformationoradviceandguidanceon intheSeafoodTrainingSeafish isacommittedpartner certification. orSALSA(SafeAndLocalSupplierApproval) Consortium) tobusinessesseekingBRC(BritishRetailprovides support Friers QualityAward. For processorsandwholesalers,Seafish include theResponsible Fishing Scheme(RFS)andtheFish and bestpracticeacrosstheUKseafoodindustry. These schemes andpromotionalactivitiestorecogniseexcellence Seafish alsorunsaseriesofaccreditationschemes,quality health &safety, skills). fishfilletingandfrying languages andformats(includingDVDscoveringfoodsafety, qualifications. Somecoursesareavailableinavarietyof courses, manyofwhichleadtonationallyrecognised range ofsubjectsincludingfoodsafetyandhealth& Training programmesandlearningmaterialscoverawide towards thecostoftheirtraining. fortrainees learning materials.Italsoprovidesgrantsupport development ofnewseafood-specifictrainingprogrammesand Seafish’s workintrainingandaccreditationencompassesthe sectors. industry, includingtheprocessing,retailingandfoodservice trainingintheonshoresectorsofseafood supports Whilst improvingsafetyatseaisakey priority, Seafishalso Seafish Training &Accreditation at Seafish. Assessment trainingcourse Introduction toFish Quality Students attendingan

Seafish – www.seafish.org The training and accreditation team at Seafish The Seafood Training Academy is recognised by works with the entire seafood industry to focus the National Skills Academy for Food Manufacturing on improving quality, safety, sustainability and as the Champion for the Seafood Network. efficiency in the industry through training and standards based accreditation schemes.

Training & Accreditation Seafish Seafood Institute Origin Way Europarc Grimsby DN37 9TZ t: 01472 252300 f: 01472 268792 e: [email protected]

Seafish 18 Logie Mill, Logie Green Road, Edinburgh EH7 4HS t: 0131 558 3331 f: 0131 558 1442 e: [email protected] w: www.seafish.org SIN: http://sin.seafish.org

© March 2009