Fish of the month
Fish of the Month will help you choose sustainable fish all year round. The wild caught fish have been selected for their specific months so they can be eaten as far away from their breeding season as possible. Breeding times are not important for farmed fish, so these can be chosen all year round provided they are from well managed sources. Fish included in Fish of the Month have sources rated 1, 2 or 3 so be sure to only choose fish from these sources on Good Fish Guide!
Haliotis discus hannai; Haliotis tuberculata
Mulled Wine with Dulse Seaweed
Dulse gives a rich depth to mulled wine with its paprika smoky depth.
Spotted ray in brown butter and Chinese spices
Ray have a very distinctive flavour and texture which can take big flavours spicy or acidic flavours work very well. The two best methods for cooking ray are poaching then finishing by frying briefly in Beurre Noisettee which is simply butter that is fried until it very light brown in colour and the aroma resembles toasted nuts, served with capers Lemon and chopped parsley. Or dipping in seasoned flour and pan fried. Recipe and recipe image supplied by Morrison chef, Jon Coates
Bass, seabass (Farmed)
Inspired by the famous Mexican cocktail this tequila based marinade is a perfect partner for this celebrated seafish…
Seabass en papillote
Bream, Black or porgy or seabream
Black bream with warm tomato and caper salsa
This is a lovely way to serve slightly stronger flavoured, fatty fish such as bream. Concentrated flavours of tangy tomatoes, piquant capers and pungent garlic cut through the oily, richness of the fish and are reminiscent of Spanish and southern Italian dishes. The sauce is embarrassingly simple to make and can be prepared well in advance but delivers a fantastic dish.
This dish is full of fresh Mediterranean flavours. Add more, if you like - green olives, courgettes, a few capers, sauteed spinach and small waxy potatoes sauted in butter are good further accompaniments.
Cod, Atlantic Cod
Fish baked in a salt crust
Although it may sound a new, trendy, way to cook fish, the reality is fish has been cooked in salt crust for hundreds of years. It is a great way to seal in flavour and it is a semi-forgotten skill that is well worth mastering. It always causes a stir when you bring it to the table. The fish will be moist and delicious and needs no more in the way of embellishment than a little butter with a few fresh herbs snipped into it or maybe a light beurre blanc. A few tiny new potatoes and salad leaves on the side would be a delicious accompaniment.
MSC certified cod loin with creamed leeks, brown shrimp and tomato concasse
Steamed summer cod with watercress hollandaise and seasonal vegetables
I never used to eat much cod due to concerns about sustainability, but now stocks are recovering I’m rediscovering this excellent fish and love to cook it for a special occasion, such as this lightly steamed summery dish. Steaming is a great way of cooking white fish and shows off its clean, robust flavour, perfect alongside seasonal vegetables and lots of lovely lemon, butter and watercress.
Coley, a great tasty fish!
I started my Fish and Chip shop takeaway in 1987 and expanded into a restaurant, then made the restaurant bigger. I enjoy my food especially when I am sharing, for some reason it tastes better.
Crab, brown or edible
Baked crab with brown crab butter
Skippers Tip - use the brown crab as butter on the toast then top with a generous spoon full of the creamy crab mixture and enjoy.
Hot Crab Dip with Welshman's Caviar
An indulgent and creamy crab dip, best served with our Ships Biscuits.
Cuttlefish and Chorizo Stew
Jose L Souto Fellow C.G.C
Cuttlefish taste like a cross between octopus and squid: They are fuller flavored than calamari, but not nearly as rich as their rivals the octopi.
Smoked haddock and leek rarebit
This recipe uses Eider stout, from the Seabird-inspired range of ales. 10p from the sale of each bottle in this range is donated to the Marine Conservation Society, so while you are enjoying this dish you are also supporting MCSs amazing work. Smoked fish, leeks, beer and strong cheese are a match made in heaven and this recipe is very rich and comforting. It also tastes fabulous with crusty bread and the left-over beer!
Herring or sild
Mussel, mussels (Farmed)
Pollack or Lythe
Spice fried fish with red onion
This is a quick fish dish that works well as a side with a spread of vegetable dishes. Any sustainable white fish: coley, pollack or pouting all work well.
Recipe taken from Leon Naturally Fast Food by Henry Dimbleby and John Vincent, published by Conran Octopus.
The best fishfinger sandwich you'll ever eat!
Children love any excuse to get messy in the kitchen and cooking from scratch together helps reconnect them with where their food comes from. So roll up their sleeves and encourage your little ones to get hands on creating these simple, delicious and healthy goujons for dinner. Recipe from Fish for Thought.
Pouting or Bib
Salted pouting and parsnip fishcakes
These deliciously savoury cakes are a wonderful way to use pouting and will also work with other white fish such as pollack. The light salting of the raw fish firms it up a little and seasons it beautifully.
Prawn, Northern, prawns
Salmon, Atlantic (Farmed)
Easy-peasy salmon and spring green stir-fry
This recipe is thanks to my daughter, Tati. Wanting to feed her something healthy and delicious, I steamed greens from the fridge, cooked some noodles and then threw in all the ingredients I had lying around. The Spiced seeds were sitting temptingly on the side, she insisted on throwing them in. The scant amount of salmon stretches amazingly well, making it an affordable, healthy supper dish I would happily eat every week.
Salmon & Yuzu Salsa Tataki
Warm honey ginger salmon
This warming, Asian-style dish brings together sweet, sour and salty flavours, along with the pungency of spring onion and a little chilli heat, to great effect. The sesame seeds add a pleasing crunch, and any leftover marinade or glaze can be drizzled onto the noodles or additional veg.
Squid, Atlantic or European
Loligo vulgaris, Loligo forbesi
Bio aqua farm crispy trout bites with gremolata mayo
Rainbow trout can be a clean and delicate flavour when farmed with Aquaponic methods, and a good source of Omega 3. This easy to make dish is a balanced blend of Mediterranean flavours. The crispy coating and smooth centred bites with the zesty gremolata complements a freshly mixed salad with an Italian dressing of olive oil, lemon, salt and pepper. I recommend to use local and organic where possible.
Rainbow trout with hazelnuts and sage
A delicate oil-rich fish with a distinctive herbaceous and sometimes earthy flavour. It makes a very good and less rich alternative to salmon.
To compliment the earthy flavour of trout robust flavoured herbs including sage, basil, tarragon, bay and rosemary work well with it. Citrus fruits also work well.
Beer battered whiting with mushy peas and tartar sauce
Interestingly I have been asked “to do”” whiting which from manyareas rates fairly poorly on a sustainability scale.Whiting are mainly a bycatch species and fisheries suffer from high discard rates, mainly because of its low market value. However, sourced from the correct area and captured using nets with measures to improve selectivity and reduce discards it sits fine. Whiting is a member of the gadoid family (Cod and Haddocks) and shaped more like a haddock with soft flesh alike. It yields itself well to fish and chips!