Fish Mackerel to Oyster
Mackerel
Scomber scomber
Description
The mackerel a sea fish, has bright banded silvery blue skin and a pale belly.
It has a firm pink flesh, which is tasty, nutritious and contains omega-3.
Usually sold whole, if skin doesn't shine - don't buy them.
Choose smaller fish, one per person for a main course..
Cooking
Cook with or without head.
Grill, fry, bake, poach or stuff.
Can also be pickled, soused, salted or smoked.
Season: Available all year, but best during late spring and early summer.
See also: Mackerel with Rhubarb or Fillets of Mackerel
Megrim
Lepidorhombus family
Description
Megrim are a member of the sole family and have a similar flavour.
Cooking
Grill, fry, bake, braise, poach or steam.
Season: Available most of the year.
Monkfish
Lophius piscatorius
Description
Monkfish are a large sea fish with a broad head with only one bone down the centre of the fish..
It has a firm, meaty flesh with good flavour.
Cooking
Grill, deep or shallow fry, bake, braise, poach, steam.
Season: Available throughout the year.
Mussels
Various
Description
Mussels have small blue-black shells, various varieties are available world-wide.
They have an orange coloured meat which has a sweet and salty flavour.
Cooking
Any opened shells should be discarded before cooking.
Boil, steam, grill or bake.
Season: Native - late September to March.
See also: Menai Pride Mussel Pate or Roman Mussels cooked in Wine
Oyster
Various
Description
There are various species of oyster available from around the world.
Famous as the source of pearls, they have a delicate flavour of the sea.
Cooking
Eat raw, steam, bake, grill, fry or add to many dishes.
Season: Native - September to April, best between late October until February.
See also: Little Pigs in Blankets or Fried Oysters
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved