 Halibut
The largest of the flatfish, halibut have been known to grow as large as 300kg and 4m long in deeper waters. This is a very tasty fish, with creamy-white, firm meaty flesh. It has a compressed oval body with a large mouth, the dark, eye side is a greenish-dark brown and the blind side is pure white. The better quality fish are usually caught by line, so the catch is limited, making them more expensive. Found in the Pacific, North Atlantic and North Sea, halibut is best poached in a good fish stock or white wine.
Dover sole
King of the soles, this superb fish has 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. 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.
Plaice
Plaice is best eaten as fresh as possible, as the flavour quickly fades. Ranging from 230g to 2kg, whole fish is easily identified by its distinctive orange spots, which also give an indication of the freshness - the brighter the spots, the fresher the plaice. Cook on the bone - with the black skin removed - to get the best flavour, or serve fillets with a sauce or filling.
Haddock
A member of the cod family, the flesh on a haddock is not as white as cod, and is not as flaky, but has a slightly sweeter taste, which is why it’s the best whitefish for smoking. Haddock is probably more loved north of the border - order fish and chips in Scotland and it’s battered skinless haddock you’re likely to get. Haddock is very versatile and takes most flavours, but requires care as it is easily over-cooked.
Mackerel
A superb fish, which is great value and readily available. Ranging in size from 200-800g, mackerel has a bullet shaped body with silver-blue skin with dark wavy stripes. One of the richest sources of Omega-3, mackerel has a greyish flesh with a rich flavour, which is best grilled or baked. Any sauce should be sharp to complement its flavour, avoid anything creamy or buttery, marinating in citrus juices is good. Mackerel is highly rated in Japanese cuisine, where whole fish are marinated in soy before grilling or griddling. As with most oil-rich fish, it’s good for smoking, and makes a great paté.
Grey mullet
Grey mullet range from 450g-3kg and have a similar appearance to sea bass but with larger scales. Fish caught out in the open sea can be great, but further inshore they can taste muddy, as they are bottom feeders. Ideal for cooking with strong flavours, and any sea bass recipes will work.
Sea bass
In the wild, sea bass are found from the Mediterranean to Norway in spring and summer, grow up to 7kg. Bass are now farmed in the Mediterranean and are more affordable and available in plentiful supply all year round. Fish from 300g-600g are ideal for simply gutting, scaling, stuffing with herbs and baking or grilling. Skin-on fillets are great for grilling or pan-frying. Bass has a delightful flavour which stands on its own, but also works with stronger flavours, and is particularly popular in Thai cuisine.
Tuna
With its firm, rich red meat tuna, like steak, is best seared on the outside, rare in the centre. While available year round, it can be hard to source in the summer, when the fish follow the monsoon season round the Pacific. It can be flash grilled, griddled or pan-fried but avoid baking as it will dry out. The flavour of tuna goes well with any Mediterranean flavours, spices, and chillies.
Rainbow trout
Originally found in the lakes and streams draining from the Pacific slope, from Alaska to northern Baja Mexico, as well as the pacific coastal stream of Asia. Rainbow trout have been successfully farmed for many years, is great value and always popular on spring and summer menus. Ranging in size from 230g-1kg trout have a more subtle flavour than salmon with smaller flakes.
Compiled with help from Seafish - The Sea Fish Industry Authority – which works across all sectors of the UK seafood industry to promote good quality, sustainable seafood.
This article appeared in Aga magazine, Issue 4 2007. Subscribe today at www.agamagazine.co.uk
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