Fish Anchovy to Brown Shrimp
Anchovy
Engraulis encrasicholus
Description
Anchovies a sea fish, have a distinctive flavour, are often sold preserved or canned.
Cooking
Poach, bake, grill, shallow or fry.
Season: Available June to December
See also:
Bass
Dicentrarchus labrax
Description
Silver, sea and striped bass have very good texture and flavour.
Cooking
Sold whole, as steaks or fillets.
Fry, grill, steam, poach or bake.
Season: Available throughout the year.
Black or Sea Bream
Spondyliosoma cantharus
Description
There are a number of species that which are sold as 'bream', including the European black or red bream, the Mediterranean gilt head, along with scups and porgies from America, Norway haddock and redfish, are sometimes called 'bream' too - confusing isn't it?
All have a somewhat similar coarse, yet succulent flesh.
Cooking
Buy whole the scales taken off or as fillets.
Grill, fry, poach, steam or bake.
Season: Available all year, but best during autumn.
Brill
Scophthalmus rhombus
Description
Brill is a flat sea fish which has an off white flesh.
Cooking
Bake, grill or fry.
Season: Available all year, but best from January to April
Brown Shrimp
Crangon crangon
Description
Brown shrimps are similar to prawns and can be caught on most coasts.
Cooking
Boil or steam.
Eat as is or add to many dishes.
Season: Available throughout the year.
Butterfish
Odax pullus
Other names: Greenbone, Harvestfish, Marare, Matohe, Pomfret, Shiner
Description
A subtropical seafish with tender, richly flavoured flesh which is high in fat.
Cooking
Bake, grill or fry.
Eat as is or add to many dishes.
Season: Available throughout the year.
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