Fish

Fish

By
Mark Hix
Contains
10 recipes
Published by
Quadrille Publishing
ISBN
9781844003921
Photographer
Jason Lowe

The fish section at the Oyster & Chop House is relatively small as the main emphasis is on meat, but I always like to have an interesting selection of fish dishes on the menu. I prefer to offer customers fish that they would not usually find in shops or on the fishmonger’s slab.

Many of our seafish species are overlooked, but to keep stocks at a respectable level, we need to be eating a wide variety of fish – not just the ones we know best. The other great thing with lesser-known species is that I can put them on the menu at a reasonable price. If I only offered deep-fried cod and haddock it would make our fish and chips look a tad expensive, especially if customers compare prices to those of high street fish ‘n’ chip shops, which generally sell cheaper frozen fish. I wouldn’t think twice about offering less fashionable grey mullet, ling or coley on the menu, alongside highly prized John Dory or turbot.

Keeping tabs on what is (and what’s not) on the endangered list is tricky these days, as it changes constantly and even fishmongers are not always up to speed on current fishy affairs. At home, you can keep informed by logging onto www.fishonline.org – The Marine Conservation Society’s website that provides up-to-date information on currently sustainable species.

I’m inclined to think that restaurant menus and informative food writing is really the way to get people eating second and third division fish. Think twice and question your fishmonger the next time you buy fish to cook at home.

Recipes in this Chapter

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