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Fish Varieties

Choose the freshest fish you can find. Ifnecessary, substitute another varietywith similar qualities and use this guideto experiment with varieties you are unsure of.

LEAN FISH

Bream

• round fish, saltwater

• firm, moist texture; delicate, sweetflavour

• fry, grill, bake, steam

• substitute red mullet, John Dory

Briu

• flat fish, saltwater

• fine texture; delicate flavour

• fry, grill, hake, steam, poach

• substitute other flat fish

Cod

• round fish, saltwater

• flaky texture; mild flavour

• grill, bake, steam, poach

• substitute haddock, halibut

Haddock

• round fish, saltwater

• soft, moist texture; mild flavour

• grill, hake, steam, poach

• substitute cod, halibut

Hake

• round fish, saltwater

• white flesh with good flavour

• grill, bake, steam, poach

• substitute cod, haddock

Halibut

• flat fish, saltwater

• firm, moist texture; mild, sweetflavour

• grill, hake, steam, poach

• substitute plaice, sole

John Dory

• flat fish, saltwater

• flaky texture; nutty sweet flavour

• poach, bake, grill, steam

• substitute brill, halibut

Plaice

• flat fish, saltwater

• fine texture; delicate flavour

• fry, grill, hake, steam

• substitute sole, other flat fish

Sea Bass

• round fish, saltwater

• flaky or firm flesh; mild flavour

• grill, fry, bake,

• substitute salmon, grey mullet, JohnDory

Skate

• flattened body with large fins(wings), saltwater

• flaky, well-flavoured flesh

• fry, grill, poach, steam

Sole (Dover and lemon)

• flat fish, saltwater

• fine texture; delicate flavour

• fry, grill, bake, poach

Turbot

• flat fish, saltwater

• succulent; firm yet tender; superbflavour

• bake, grill, poach, steam

• substitute brill, John Dory

MODERATELY LEAN FISH

Grey mullet

• round fish, saltwater

• delicate, easily digested flesh

• fry, grill, poach, bake

Monkfish

• round, saltwater

• firm texture; sweet, similar to lobster

• fry, grill, hake, poach, stew

• substitute cod, halibut

Red mullet

• round fish, saltwater

• delicate texture with excellentflavour

• grill, bake, fry

• substitute trout

Swordfish

• thick central hone, saltwater

• firm, meaty texture; mild flavour

• grill, bake, steam, poach

• substitute dogfish/rock salmon, tuna

Trout

• round fish, freshwater

• tender, flaky texture; delicate flavour

• fry, grill, bake

• substitute sea trout, small salmon

Tuna

• thick central bone, saltwater

• some varieties more oily

• firm, meaty texture; strong flavour

• bake, steam, poach, grill

• substitute swordfish, rock salmon

OILY FISH

Carp

• round fish, freshwater

• soft, flaky texture; mild flavour

• bake, grill, fry, steam

• substitute cod, haddock

Herring

• round fish, saltwater

• moist and tender; rich flavour

• grill, bake, fry

• substitute mackerel

Mackerel

• round fish, saltwater

• moist and tender or firm texture;rich, distinctive flavour

• grill, bake, fry

• substitute herring

Salmon

• round fish, freshwater/saltwater

• flaky, tender texture; rich flavoura bake, grill, steam, poach

• substitute large sea trout

Sea trout/salmon trout

• a round fish, saltwater

• moist, flaky texture; mild flavour

• grill, bake, fry

• substitute salmon, rainbow trout