Fish Salmon to Sprat
Salmon
Salmo salar
Description
Wild salmon are sea fish which are often caught in estuaries or rivers on their way upstream.
Farmed is also available, though less expensive, some say it has a lesser flavour
They have a firm, pink, full flavoured flesh.
Cooking
Sold whole, as steaks, fillets or cutlets.
Grill, fry, bake, poach or steam. Also available smoked.
Season: Wild - February until mid-September. Farmed - Available throughout the year.
See also: Poached Salmon with Buttery Fennel Sauce or Pickled Salmon
Scallop
Various
Description
Scallops have rounded, fan-shaped shells which can vary widely in size.
The edible parts are the round white muscle and the coral (orange and white roe).
Cooking
Steam or shallow fry gently for a short time.
Season:
See also: Scallops in White Wine Butter
Skate
Raja batis
Description
Skate triangular shaped is a flat sea fish, with a light pink coloured flesh and soft bones.
Cooking
Grill, poach, bake or fry.
Season: Available all year, but best from October to April.
Snapper
Various
Description
Snappers a sea fish, have firm textured, good flavoured flesh and many different varieties are available from all over the world.
Cooking
Grill, fry, bake, braise, poach or steam.
Season: Available throughout the year.
Sole
Description
Sole are a flat sea fish with a subtle flavour and with a lightly textured flesh.
Cooking
Sold whole or as fillets.
Grill, fry, poach or cook whole.
Season: Available throughout the year.
Sprat
Sprattus sprattus
Description
Sprats are small sea fish, the smaller of which are often sold as whitebait.
Cooking
Fry, grill or bake.
Season: Available November to March
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved