THE ROUND FISH DIRECTORY

The following is a guide to all the main species of round seafish that can be eaten, listed by their common names, although some fish, confusingly, are known by a variety of different names. The potted profile for each fish details the various forms in with it can be purchased, for example whole or in fillets, fresh or canned, and the most suitable cooking methods


 

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Sea Bass/Bass

This large, sleek fish, similar in shape to the salmon, has dark, silver-grey scales, which should be removed before cooking, and a white belly. Its firm, white flesh has an excellent flavour. It can be bought whole or in cutlets or fillets and is suitable for poaching or steaming.

Sea Bass/Bass

This large, sleek fish, similar in shape to the salmon, has dark, silver-grey scales, which should be removed before cooking, and a white belly. Its firm, white flesh has an excellent flavour. It can be bought whole or in cutlets or fillets and is suitable for poaching or steaming.

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Cod

This very popular, white-fleshed fish varies enormously in size and is available whole, which is particularly suitable for baking, poaching or steaming, and in fillets or cutlets, which can be fried or grilled. It is commonly used in cooked dishes such as Flaky Pastry Fish pie. Much of it is frozen aboard fishing boats. It is also available salted, smoked and dried. Cod’s roe is available fresh and smoked.

Cod

This very popular, white-fleshed fish varies enormously in size and is available whole, which is particularly suitable for baking, poaching or steaming, and in fillets or cutlets, which can be fried or grilled. It is commonly used in cooked dishes such as Flaky Pastry Fish pie. Much of it is frozen aboard fishing boats. It is also available salted, smoked and dried. Cod’s roe is available fresh and smoked.

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Coley/Saithe Coalfish

Coley is related to the cod family and has pinkish-grey flesh that becomes white when cooked. Usually available as fillets or cutlets, it can be used in the same way as cod but, as it can be dry, is not suitable for grilling. It is used in soups, stews and fish pies.

Coley/Saithe Coalfish

Coley is related to the cod family and has pinkish-grey flesh that becomes white when cooked. Usually available as fillets or cutlets, it can be used in the same way as cod but, as it can be dry, is not suitable for grilling. It is used in soups, stews and fish pies.

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Hoki

Imported from New Zealand, hoki is related to hake, which, in turn, is a member of the cod family. Its white flesh is firm, contains very few bones and has a mild flavour. It is sold in fillets or pieces and can be baked, fried or grilled.

Hoki

Imported from New Zealand, hoki is related to hake, which, in turn, is a member of the cod family. Its white flesh is firm, contains very few bones and has a mild flavour. It is sold in fillets or pieces and can be baked, fried or grilled.

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Haddock

This fish has a firm, white flesh and is closely related to cod although it is usually smaller and can be distinguished by the dark streak that runs down its back and the two black marks either side of its gills. Sold as fillets or cutlets, it is interchangeable with cod in recipes and is used as an alternative when serving fish and chips. Haddock is often smokes – it is used in the well know dish Kedgeree.

Haddock

This fish has a firm, white flesh and is closely related to cod although it is usually smaller and can be distinguished by the dark streak that runs down its back and the two black marks either side of its gills. Sold as fillets or cutlets, it is interchangeable with cod in recipes and is used as an alternative when serving fish and chips. Haddock is often smokes – it is used in the well know dish Kedgeree.

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Monkfish/ Angler Fish

This deep sea fish has such a large, ugly head that usually only the tail is sold, boned as a whole piece or skinned and filleted. The monkfish is a species that matures late and is therefore vulnerable to overfishing.

Monkfish/ Angler Fish

This deep sea fish has such a large, ugly head that usually only the tail is sold, boned as a whole piece or skinned and filleted. The monkfish is a species that matures late and is therefore vulnerable to overfishing.

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Parrot Fish

This beautiful tropical fish, with skin ranging in colour from turquoise and green to pink and violet, and its round, beak-like face really does look like a parrot. Its flesh is white and firm and is best cooked whole.

Parrot Fish

This beautiful tropical fish, with skin ranging in colour from turquoise and green to pink and violet, and its round, beak-like face really does look like a parrot. Its flesh is white and firm and is best cooked whole.

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Pomfret

This silver, fairly small fish from warm waters is a round fish but, like the John Dory, is laterally compressed and therefore prepared as though a flat fish. It is similar to butterfish, which is popular in America. The flesh is white and delicate and can be stuffed and bake whole or filleted and fried or grilled.

Pomfret

This silver, fairly small fish from warm waters is a round fish but, like the John Dory, is laterally compressed and therefore prepared as though a flat fish. It is similar to butterfish, which is popular in America. The flesh is white and delicate and can be stuffed and bake whole or filleted and fried or grilled.

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Red Mullet

Red mullet, of which there are several species, is unrelated to grey mullet. It looks attractive, with its crimson skin. It has a firm, white flesh, which has a delicate flavour. Its liver, too, is considered a delicacy, which is why it is usually sold uncleaned. For this reason, it should be eaten fresh before it deteriorates. It must be scaled before cooking and is usually cooked whole, fried, grilled or baked.

Red Mullet

Red mullet, of which there are several species, is unrelated to grey mullet. It looks attractive, with its crimson skin. It has a firm, white flesh, which has a delicate flavour. Its liver, too, is considered a delicacy, which is why it is usually sold uncleaned. For this reason, it should be eaten fresh before it deteriorates. It must be scaled before cooking and is usually cooked whole, fried, grilled or baked.

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Salmon

Most salmon varieties mature at sea and then return to costal rivers and streams to spawn. Atlantic salmon (wild salmon) and farmed salmon are available, and increased harvests of farmed salmon have made this popular fish more affordable. Salmon has a high fat content and a firm flesh, which can be pink to dark red. It can be poached or baked whole and its cutlets or fillets can be fried or grilled. Its red roe is available as salmon caviar, although this description really applies only to sturgeon roe. It is also popular canned and smoked. Smoked salmon is dry-salted before being smoked and is sold in fillets, which are cut into paper-thin slices.

Salmon

Most salmon varieties mature at sea and then return to costal rivers and streams to spawn. Atlantic salmon (wild salmon) and farmed salmon are available, and increased harvests of farmed salmon have made this popular fish more affordable. Salmon has a high fat content and a firm flesh, which can be pink to dark red. It can be poached or baked whole and its cutlets or fillets can be fried or grilled. Its red roe is available as salmon caviar, although this description really applies only to sturgeon roe. It is also popular canned and smoked. Smoked salmon is dry-salted before being smoked and is sold in fillets, which are cut into paper-thin slices.

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Salmon Trout/Sea Trout

This fish is often confused with salmon as it also returns from the sea to spawn in costal rivers. It is smaller than salmon, but larger than trout, has pale pink flesh and can be used in the same way as salmon or trout. However, it is too delicate for smoking. It can be purchased whole or as fillets.

Salmon Trout/Sea Trout

This fish is often confused with salmon as it also returns from the sea to spawn in costal rivers. It is smaller than salmon, but larger than trout, has pale pink flesh and can be used in the same way as salmon or trout. However, it is too delicate for smoking. It can be purchased whole or as fillets.

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Whiting

This fish, related to hake, is fairly small and has pale brown skin and a cream belly. Its flesh is white and very soft, with a bland flavour. It can be bought fresh, either whole or salted. It is suitable for frying, grilling, poaching or steaming.

Whiting

This fish, related to hake, is fairly small and has pale brown skin and a cream belly. Its flesh is white and very soft, with a bland flavour. It can be bought fresh, either whole or salted. It is suitable for frying, grilling, poaching or steaming.

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Sea Bream

There are numerous varieties of this large fish, including the red, black, white, pink, ray and gilt-head sea bream. All have firm, white flesh, but the red bream is generally considered to have the best flavour. It is usually cooked whole and can be stuffed and baked, grilled or braised. Its interesting story is that they start life as males and later turn into females!

Sea Bream

There are numerous varieties of this large fish, including the red, black, white, pink, ray and gilt-head sea bream. All have firm, white flesh, but the red bream is generally considered to have the best flavour. It is usually cooked whole and can be stuffed and baked, grilled or braised. Its interesting story is that they start life as males and later turn into females!

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Grey Mullet

This fish, unrelated to the red mullet, looks and tastes similar to sea bass. It has firm, white flesh and can be bought whole or in fillets and is best baked or grilled.

Grey Mullet

This fish, unrelated to the red mullet, looks and tastes similar to sea bass. It has firm, white flesh and can be bought whole or in fillets and is best baked or grilled.

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Barracuda

This large, fierce fish from warm waters has white flesh with a firm texture. Small barracuda can be filleted and are suitable for baking, frying, grilling, poaching, steaming and for using in soups and stews. Never eat barracuda raw, or its liver, as it can be toxic.

Barracuda

This large, fierce fish from warm waters has white flesh with a firm texture. Small barracuda can be filleted and are suitable for baking, frying, grilling, poaching, steaming and for using in soups and stews. Never eat barracuda raw, or its liver, as it can be toxic.

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Hake

This large fish is a member of the cod family, but has a slightly firmer, white flesh. Large hake are cut into fillets or cutlets and these are usually poached, but they can also be fried or grilled. Small hake are sold whole. Smoked hake is also available, as well as salted hake, which is prepared and used in the same way as salt cod.

Hake

This large fish is a member of the cod family, but has a slightly firmer, white flesh. Large hake are cut into fillets or cutlets and these are usually poached, but they can also be fried or grilled. Small hake are sold whole. Smoked hake is also available, as well as salted hake, which is prepared and used in the same way as salt cod.

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Herring

A small, very oily fish, available whole or filleted, that can be fried or grilled or stuffed and baked. Due to its oiliness, the herring is ideal for preserving. Rollmop herrings are raw herrings, boned, rolled up with chopped onions, gherkins and peppercorns and then marinated in spiced vinegar. Herrings are also smoked. Kippers are the most popular form and are cold in fillets or whole, often in pairs. Ideally, dye should not be used in the process. Buckling is another version of smoked herring, one that is often considered the best, and lightly salted bloaters and smoked herrings are also available. Herrings can be preserved between layers of salt. Canned herring is also popular.

Herring

A small, very oily fish, available whole or filleted, that can be fried or grilled or stuffed and baked. Due to its oiliness, the herring is ideal for preserving. Rollmop herrings are raw herrings, boned, rolled up with chopped onions, gherkins and peppercorns and then marinated in spiced vinegar. Herrings are also smoked. Kippers are the most popular form and are cold in fillets or whole, often in pairs. Ideally, dye should not be used in the process. Buckling is another version of smoked herring, one that is often considered the best, and lightly salted bloaters and smoked herrings are also available. Herrings can be preserved between layers of salt. Canned herring is also popular.

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John Dory/Dory

In most parts of the world, John Dory is called St Peter or St Pierre ( not to be confused with St Peter’s fish),but not in the UK, Greece or Portugal. Although strictly speaking a round fish, John Dory is laterally compressed and therefore is prepared as a flat fish, from which there is little flesh and much waste. It has an ugly head with a very large jaw and a large mark on its side like a thumb print. When fresh it is golden in colour and its firm, white flesh has a delicate flavour. It is usually filleted and fired and it is also a traditional ingredient in the traditional Mediterranean fish stew bouillabaisse

John Dory/Dory

In most parts of the world, John Dory is called St Peter or St Pierre ( not to be confused with St Peter’s fish),but not in the UK, Greece or Portugal. Although strictly speaking a round fish, John Dory is laterally compressed and therefore is prepared as a flat fish, from which there is little flesh and much waste. It has an ugly head with a very large jaw and a large mark on its side like a thumb print. When fresh it is golden in colour and its firm, white flesh has a delicate flavour. It is usually filleted and fired and it is also a traditional ingredient in the traditional Mediterranean fish stew bouillabaisse

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Mackerel

This fish, with its striking black markings and sliver belly, is particularly oily, which makes it ideal for frying and grilling or stuffing and baking. As its dark flesh has a distinctive flavour, it is often accompanied by sharp-flavoured sauce, such as gooseberry. Mackerel is available whole or in fillets as well as canned or smoked. Smoked mackerel has a rich, strong, flavour and is sold in fillets that are sometimes peppered or herbed to enhance the flavour of the fish.

Mackerel

This fish, with its striking black markings and sliver belly, is particularly oily, which makes it ideal for frying and grilling or stuffing and baking. As its dark flesh has a distinctive flavour, it is often accompanied by sharp-flavoured sauce, such as gooseberry. Mackerel is available whole or in fillets as well as canned or smoked. Smoked mackerel has a rich, strong, flavour and is sold in fillets that are sometimes peppered or herbed to enhance the flavour of the fish.

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Pollack

Pollack is closely related to cod, although it is usually smaller and its flavour is not as good. Most is frozen aboard fishing boats. It is cooked in the same way as cod and is ideal in mixed fish soups.

Pollack

Pollack is closely related to cod, although it is usually smaller and its flavour is not as good. Most is frozen aboard fishing boats. It is cooked in the same way as cod and is ideal in mixed fish soups.

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Red Snapper

This large fish, identified by its vivid rose-pink skin and red eyes, has white, creamy flesh and is cut into fillets or cutlets, which can be fried, grilled, poached or steamed. Small ones can be stuffed and baked whole.

Red Snapper

This large fish, identified by its vivid rose-pink skin and red eyes, has white, creamy flesh and is cut into fillets or cutlets, which can be fried, grilled, poached or steamed. Small ones can be stuffed and baked whole.

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Sardine/Pilchard

 These oily, strong-flavoured fish vary in size. The smaller fish are called sardines, whereas the larger, mature fish are known as pilchards, three or four of which make one serving. Sold fresh, they can be fried, grilled or baked. Canned sardines can be eaten whole as the preserving process softens their bones.

Sardine/Pilchard

 These oily, strong-flavoured fish vary in size. The smaller fish are called sardines, whereas the larger, mature fish are known as pilchards, three or four of which make one serving. Sold fresh, they can be fried, grilled or baked. Canned sardines can be eaten whole as the preserving process softens their bones.

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Swordfish

Swordfish is an enormous fish and is sold as culets or chunks. Its firm, dense texture makes it perfect for grilling and frying, although it can also be poached, steamed or baked.

Swordfish

Swordfish is an enormous fish and is sold as culets or chunks. Its firm, dense texture makes it perfect for grilling and frying, although it can also be poached, steamed or baked.

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Tuna

There are many species of this large fish, with its dark blue back and silver-grey sides and belly, including skipjack, yellowfin, bluefin, albacore and big-eye. Its flesh varies in colour from pale pink to dark red and it has a firm, dense texture. It can be bought in chunks or steaks, for frying, grilling, braising or poaching, but it should not be overcooked as it tends to dry out during cooking. Tuna is also sold canned in oil, brine or spring water.

Tuna

There are many species of this large fish, with its dark blue back and silver-grey sides and belly, including skipjack, yellowfin, bluefin, albacore and big-eye. Its flesh varies in colour from pale pink to dark red and it has a firm, dense texture. It can be bought in chunks or steaks, for frying, grilling, braising or poaching, but it should not be overcooked as it tends to dry out during cooking. Tuna is also sold canned in oil, brine or spring water.

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Pompano

This warm water fish has a silver skin and fatty flesh. It can be bought whole or in fillets. Its skin should be removed before cooking. It can be baked, fried, grilled, steamed, poached or used in soups and stews.

Pompano

This warm water fish has a silver skin and fatty flesh. It can be bought whole or in fillets. Its skin should be removed before cooking. It can be baked, fried, grilled, steamed, poached or used in soups and stews.

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Conger eel/Moray eel

These are snake-like fish whose bodies can grow up to 2.5meters/8 feet. The conger eel was once part of a staple diet for Cornish people, as it was easily caught along the coastline of southern England. It is also available smoked. The moray eel, of which there are several species, is a cousin of the conger eel, but is much smaller. Both conger and moray eels have firm, white flesh and are usually sold in cutlets. They can be roasted or baked and are good in pies, soups and stews.

Conger eel/Moray eel

These are snake-like fish whose bodies can grow up to 2.5meters/8 feet. The conger eel was once part of a staple diet for Cornish people, as it was easily caught along the coastline of southern England. It is also available smoked. The moray eel, of which there are several species, is a cousin of the conger eel, but is much smaller. Both conger and moray eels have firm, white flesh and are usually sold in cutlets. They can be roasted or baked and are good in pies, soups and stews.

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Anchovy

These small fish are identifies by their large mouths, which almost stretch back to their gills. They are high in fat and, although occasionally available fresh, most are filleted, cured in salt and oil and then canned. They are sold flat or rolled.

Anchovy

These small fish are identifies by their large mouths, which almost stretch back to their gills. They are high in fat and, although occasionally available fresh, most are filleted, cured in salt and oil and then canned. They are sold flat or rolled.

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Ling

Ling, with its long, brown, eel-like body, is the largest member of the cod family and has soft, white flesh. It is seldom available fresh, but is usually either salted or smoked.

Ling

Ling, with its long, brown, eel-like body, is the largest member of the cod family and has soft, white flesh. It is seldom available fresh, but is usually either salted or smoked.

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Sprat

Sprat is now rarely sold fresh, but is available smoked. It is very similar to a small herring and can be used in the same way.

Sprat

Sprat is now rarely sold fresh, but is available smoked. It is very similar to a small herring and can be used in the same way.

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