Cooking RecipesSimple and Easy Cooking Recipes

BASS (May-September) : Sea bass the best of the various bass. Striped fish can be cooked like salmon.

BRILL (May-August) : Large flat fish, only small supplies available. Use like turbot (see recipes Turbot Mornay).

BREAM (July-December) : Generally a fresh-water fish. Buy whole or in fillets. Not very plentiful but a good flavour. Bake with savoury stuffing or grill. Allow 6-8 oz. on bone, 4-6 oz. filleted, per person.

COD (Throughout year : best October-March) : Excellent all-purpose fish because of its definite flavour; particularly good in “made-up” dishes. Poach, fry, bake or grill. It has large flakes, so when frying it is inclined to break unless floured well before being coated with egg and crumbs or batter.

FLOUNDER (November-March) : Not quite such a delicate flavour as sole or plaice, but very much like them. Can be used in just the same way. Allow 8 oz. per person or 1 small fish, or 4-6 oz. when filleted.

HADDOCK (October-February) : Can be used in every way like cod. Buy fillets, cutlets or whole fish. May be slightly dry when cooked unless kept well moistened. 8 oz. per person when whole but 4-6 oz. when in fillets or steaks.

HAKE (June-January) : Again not unlike cod, but more delicate flavour. Best fried or baked. Buy steaks or fillets. 4-6 oz. per person. Good with various sauces.

HALIBUT (July-April) : More expensive fish, though generally cheaper than turbot. Excellent poached, grilled or baked. Small halibut under 3 lb. should be baked whole. A ‘filling’ fish, so allow 4-6 oz. per person when buying steaks or a good 6 oz. when buying whole.

DOG FISH or HUSS (September-May) : Will be skinned and filleted. Best baked or fried. Not very ‘fleshy’ so allow 6-8 oz. per person. Best with good flavoured sauce.

 JOHN DORY or DORY (September-early January) : Good flavour, but ugly appearance. Buy fillets and cook in any way suitable for sole or turbot. Allow 6 oz. per person.

PLAICE (late May-December) : One of the most popular of fish easily distinguished from other flat fish by yellow to reddish brown spots on the dark skin. Bake, fry, grill or serve in the same way as sole. Steam or poach for invalids, 1 small fish per person or approximately 6 oz.

SKATE (November-May) : An ugly but undoubtedly delicious fish. Generally sold in rather triangual-shaped pieces. Fry, bake or poach or use cold in salads. It is recommended that the fish be steamed a few minutes before being fried. Because of the large heavy bones allow 10 oz. per person.

SOLE (Some kind available all year) : Considered by many people the finest fish of all, and certainly the one that has produced more delicious fish dishes and sauces than any other. Dover sole does not mean it comes form Dover, but is so called to distinguish it as the finest sole. Other, lemon, Torbay, witch dabs are all good though. Bake, fry, poach, steam, grill (refer cookery term) and serve with lemon, melted butter or other sauces. Allow 1 fish or 8 oz. per person.

TURBOT (April-early September) : Can be distinguished from halibut by the spots on its skin. Bake, grill, fry or poach (refer cookery term) and serve with sauce. Excellent cold in fish salads too. It is a substantial and expensive fish. Allow 4-6 oz. as fillet or good 6 oz. when it steaks or whole.

WHITING (October-April) : An ideal fish for children and invalids since it is a very fine delicate-flavoured and small flaked fish. Much less expensive than sole or plaice, and can be filleted and served in the same way. Poach, bake or grill or fry. Allow 1 fish or 8 oz. when filleted per person.

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