Fowler's Fish Directory

FLAT SEAFISH

Plaice
Available whole or in fillets and its delicate white flesh can be fried, grilled, poached, steamed or baked. 

Brill
Brill is smaller but not dissimilar to Turbot in flavour and texture. It is usually sold whole, but can be halved or filleted and lends itself to being cooked by any method.

Dover Sole
This is one of the finest-flavoured and fine-textured small, flat fish. Its white flesh has an exquisite flavour. Available whole or in fillets, it is traditionally grilled or fried. 

Lemon Sole
Not dissimilar to Dover Sole, although it has much less flavour and its white flesh has a fine texture but is less firm. It can be cooked in the same way.

Turbot
This fish is considered the finest of the flat fish. It is low in fat, has furm, snow-white flesh and a fine, delicate taste. Depending on its size, it is available whole or in fillets and can be baked, poached or steamed.

Halibut
This large flat fish is available whole or as chunks or fillets. Its flesh is quite oily and its firm texture makes it suitable for baking, braising, poaching or steaming. Halibut is also available smoked.

Skate
The fish’s pectoral fin, know as its wings, and small pieces of flesh cut from the bony part of the fish, known as nobs, are eaten. It is low in fat and has a superior flavour. Skate can be fried, grilled, poached or steamed.

 

ROUND SEAFISH 

Sea Bass/Bass
This large, sleek fish, similar in shape to salmon, has dark, silver grey scales which should be removed before cooking.  Its firm, white flesh has an excellent flavour. It can be bought whole or in fillets and is suitable for poaching or steaming.

Cod
This very popular white-fleshed fish varies enormously is size and is available whole, which s particularly suitable for baking, poaching or steaming;  or fillets which can be fried or grilled. It is also available salted. Cod’s roe is available and smoked cods roe can be used to make taramasalata.

Coley
Coley is related to the cod family and has pinkinsh-grey flesh that becomes white when cooked. Usually available whole or as fillets, it can be used in the same way as cod but, as it can be dry it is not suitable for grilling. Usually used in soups, stews and fish pies.

Haddock
This fish has a firm, white flesh and is closely related to cod, although it is usually smaller and can be distinguished by the dark streak that runs down its back and the two black marks either side of its gills. It is interchangeable with cod in recipes and is often used as an alternative when serving fish and chips. Haddock is often smoked. 

Monkfish
Usually only the tail of this fish is sold, boned as a whole piece or skinned and filleted. Its flesh is firm, white and moist, which makes it very suitable for cutting into cubes for kebabs, and can be fried, grilled, baked, roasted, poached or steamed 

Red Mullet
Red Mullet, has a firm white flesh, which has a delicate flavour. Its liver too, is considered a delicacy, which is why it is usually sold uncleaned. For this reason, it should be eaten fresh before it deteriorates. It must be scaled before cooking and is usually cooked whole, fried, grilled or baked.

Salmon
Salmon has a high fat content and a firm flesh, which can  be pink to dark red. It can be poached or baked, whole and in fillets can be fried or grilled. Smoked salmon is dry-salted before being smoked and sold in fillets, which are  cut into paper thin slices, but is also available unsliced.

Sea Trout
This beautiful fish is seasonal, and is locally sourced from the East Coast. It is often confused with salmon, however it is smaller, but larger than trout. It has pale pink flesh and can be used in the same way as salmon or trout. However, it is too delicate for smoking. It can be purchased whole or as fillets.

Sea Bream
There are numerous varieties of bream. All have firm, white flesh. It is usually cooked whole and can be stuffed and baked, grilled or braised. Their interesting story is that they start off life as males and later turn into females!

Whiting
This fish, related to hake, is fairly small. Its flesh is white and very soft, with a bland flavour. It can be bought fresh, either whole or in fillets. It is suitable for frying, grilling, poaching or steaming.

Grey Mullet
Looks and tastes similar to sea bass. It has a firm, white flesh and can be bought whole or in fillets and is best baked or grilled.

Hake
This large fish is a member of the Cod family, but has a slightly firmer white flesh. Large hake are cut into fillets and these are usually poached, but can also be fried or grilled. Small hake are sold whole.

John Dory
Although strictly speaking a round fish, John Dory is laterally compressed and therefore prepared as a flat fish, from which there is little flesh and much waste. It’s firm white flesh has a delicate flavour. It is usually filleted and fried.

Mackerel
This fish is particularly oily, which makes it ideal for frying and grilling or stuffing and baking. It has dark flesh with a distinctive flavour. Mackerel is available whole or as fillets as well as smoked. Smoked mackerel has a rich, strong flavour and is sold in fillets.

Pollack
Closely related to Cod, although it s usually smaller and its flavour is not quite so good. It is cooked in the same way as cod and, with its firm, white flesh, is ideal in mixed fish soups or pies.

Red Snapper
This large fish has white , creamy flesh and is cut into fillets which can be fried grilled, poached or steamed. Smaller red snappers are available whole and can be stuffed and baked.

Sardine
These oily, strong-flavoured fish vary in size. They are sold fresh and can be fried, grilled or baked.

Swordfish
An enormous fish that is sold in chunks or cutlets. Its firm, dense texture makes it perfect for grilling and frying, although it can be poached, steamed or baked.

Tuna
Its flesh varies in colour from pale pink to dark red and it has a firm, dense texture. It can be bought in chunks or steaks, which can be fried, grilled, braised or poached, but should not be over-cooked as it tends to dry out during cooking. 

 

FRESHWATER FISH

Catfish
Available whole or in fillets and its tough skin must be removed before cooking. It can be fried, grilled, poached or steamed, baked or used in soups or stews. 

Trout
Usually cooked whole and can be baked, fried, grilled, poached or steamed. It is also available smoked, in the same way as smoked salmon.

Tilapia
Tilapia is now more readily available due to farming, it has a firm texture and is suitable for all cooking methods. 

SHELLFISH 

Clams
Clams are sold live in their shells and larger clams are steamed, whereas smaller varieties can be eaten raw. Clam meats are also available frozen. 

Mussels
Available live or frozen and are cooked by steaming, which opens their shells. 

Oysters
Traditionally eaten raw, straight from the half shell with their juices. Shelled (shucked) oysters are also available 

Scallops
King Scallops are larger than Queen scallops. They are very perishable and are often removed from their shells and iced as soon as they are caught. Both the white muscle and orange coral, or roe, are eaten and have an exquisite, delicate taste. They can be fried, grilled or steamed.

Shrimps
The smallest crustacean. Like prawns, they are translucent when alive and turn pink when cooked. Shrimps are mainly sold frozen or potted in butter.

Prawns
This shellfish is larger than the shrimp and is also available cooked whole or peeled and deveined, frozen. They are available in many sizes from salad prawns up to king prawns. Please call to discuss your requirements.

Crab
Our crabs are sourced locally from the East Coast. Crab can be bought live, uncooked in the shell, cooked with or without shell. It’s also available in 454g packs of white and brown meat. Crab can be baked, steamed or boiled. Fresh crab can also be purchased ‘dressed’, with the meat arranged attractively in the shell ready for eating.

Lobster
Considered by many to be the finest crustacean, can take seven years to reach marketable size. They are bought live, when dark blue, or cooked in the shell, when the lobster turns bright orangey pink. Lobster can also be purchased frozen whole or as frozen tails. 454g packs of lobster meat are also available. It can be baked, boiled, steamed or grilled. 

Langoustine
This attractive shellfish looks like a miniature version of a lobster, it is available live or cooked, with its shell or peeled. When peeled and coated in breadcrumbs it is known as scampi.

Crayfish
Also resembling a tiny lobster, these are the only shellfish found in fresh waters. We sell 1kg tubs cooked in brine. 

Octopus
Available prepared in pieces and small ones are available whole. Frozen also available. Octopus can be poached or used in soups or stews.

Squid
The tentacles are chopped and the body either sliced or kept whole and stuffed. Large squid are usually stewed and small squid can be fried, grilled or poached. Its ink found in a sac is also available for use in cooking. It is available fresh or frozen and prepared.