What fish for fish converters ? (not for any particular trails!!!)
Mackerel fillet is delicious simply grilled skin side up till the skin is crispy, with some olive oil. I also like the tinned John West Mackerel fillets in sauces (mustard sauce and curry sauce in particular) mashed on toast and grilled.
If Regal Fish deliver to you they do delicious fish cakes and fish fingers (though they’re in batter). Really meaty with great quality fish.
Monkfish is good, but expensive and difficult to cook as it can dry out.
Nice juicy Tiger Prawns always hit the spot, the raw ones you cook up.
I’m hungry now…Posted 4 years ago
Getting into eating more fish lately and so far tried trout, seabass and the usual cod and haddock. Looking for another piece of fish to have tomorrow evening for tea and wondering what to try next. We prefer nothing with such a fishy taste, more of a meaty taste. Really liked the trout. Any suggestions welcome and associated recipes! Cheers.
Edit – considering Monkfish next.Posted 4 years agotheotherjonvSubscriber
Stir fried king prawns and scallops with a bit of diced chorizo!
Not really ‘fish’ though.
Current fave for my fast days (on the 5:2) is river cobbler. Basically it’s farmed catfish, but they can’t call it catfish ‘cos that has to come from Louisiana or something.
Sprinkled with Cajun seasoning, or Old Bay seasoning if you can find it, oven cooked, delicious and dead cheap too. Asda and Sainsbury both do it, never looked for it in a fishmongers though. And someone will be along to sneer no doubt because it did have a bad rap a few years back, but that was years back.Posted 4 years agojonah tontoMember
just make sure its really fresh. that ‘fishy’ taste comes from it ageing, meat ages well, fish does not.
my vote is also mackerel which is is good at the moment but will be gone till next summer soon.Posted 4 years ago
also big cornish sardines are good now too but they are bit of a faff if your new to fish unless you can get them filletedtheblackmountMember
Where to start:
Red Mullet has a distinctive meaty flavour (cook with liver intact)
Turbot would be in my top 10
Hake, Bass, Salmon (Scottish)and Tuna (very fresh and seared both sides, raw in the middle.
Mackerel is good fresh, quite strong flavour.
Live lobster split and grilled quickly over the bbq
Squat Lobster (Squatties) if you ever see them
Scallops nice but very sweet / needs something else cooked with them to offset.
You can buy King Crab frozen – its a very good intro to shellfish, nice meaty white flesh. Not cheap though…Posted 4 years agoarrpeeMember
Make the above with halibut. It’s my standard fish-converter recipe. Careful not to over cook the halibut; it’s done in a couple of minutes. Decent mangoes a must.
+1 for Dover sole, best grilled whole on the bone. Another +1 for John Dory, if you like a meaty texture.
Red mullet is the bomb, especially done on the barbecue.Posted 4 years ago
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