Smoked Fish – George Hughes Fishmonger https://georgehughesfishmonger.com George Hughes Fishmonger Wed, 23 Mar 2022 13:24:58 +0000 en-GB hourly 1 https://wordpress.org/?v=6.9.4 https://georgehughesfishmonger.com/wp-content/uploads/2022/04/Method-Draw-Image-150x150.png Smoked Fish – George Hughes Fishmonger https://georgehughesfishmonger.com 32 32 How to cook fish on the barbecue https://georgehughesfishmonger.com/how-to-cook-fish-on-the-barbecue/ Tue, 12 Jun 2018 13:54:43 +0000 http://www.georgehughesfishmonger.com/?p=2161 Barbecueing is the ultimate way to share good times with friends and family and enjoy tasty food. Adding fish to the mix can make your BBQ extra special and can be very rewarding if you know a few tricks to make sure your barbecued fish is a success.

Ideally, you should use a mesh-type grill so you can cook more delicate fish easily. If you don’t have such a grill then you can cook the fish in tinfoil.

Be sure to oil your fish before placing it on the grill so it doesn’t stick. A clean grill will also help prevent the fish from sticking to it.

How to cook fish fillets on the BBQ

If you want to cook fish fillets directly on the grill, choose firm-fleshed fish that can stand the heat without falling apart, such as salmon, monkfish or halibut. To cook more delicate fish such as seabass or lemon sole, wrap the fillets in foil with a bit of liquid and some herbs and spices. It will steam the fish and keep it moist.

You can also use fillets to make fish skewers or fish burgers, which often helps to make it more appealing for young children.

How to cook whole fish on the BBQ

You can also choose to cook fish whole. This style of serving makes for an impressive main course and helps keep the fish moist and flavourful. You can also stuff whole fish, which is a great way to add flavour.

One way to cook whole fish is to use a fish basket, which consists of two metal grids that ‘sandwich’ the fish and helps the stuffing stay inside. It also produces a crispy skin. If you don’t own a fish basket, you can wrap your whole fish in foil. It won’t have a crispy skin but the flesh will be wonderfully moist.

Seasoning fish for BBQ

Try marinating your fish – something as simple as a drizzle of olive oil, a squeeze of lemon juice and a few herbs can work wonders. Classic flavours usually suit barbecued fish quite well: garlic, lemon, basil, thyme or chilli. Try to avoid flavours that will overpower the fish and mask its taste. You can also use flavoured butters or side sauces.

Sides to serve with barbecued fish

Grilled vegetables complement fish cooked on a BBQ. Try Mediterranean veg such as courgettes, tomatoes, aubergine or bell peppers. You can also serve light salads as a side dish. If you prefer something more substantial, serve your fish with rice or roast potatoes.

]]> From Cullen skink to kedgeree – all hail the humble haddock https://georgehughesfishmonger.com/from-cullen-skink-to-kedgeree-all-hail-the-humble-haddock/ Wed, 04 Apr 2018 15:37:32 +0000 http://www.georgehughesfishmonger.com/?p=2135 Seeing as we’re giving away 500g of free haddock fillets with all orders over £60 until Sunday 15 April it’s only right that we offer you some ideas for how to cook the stuff, right? Right.

We’re all for keeping it simple – a fussy hand spoils the simple pleasures of fish more often than not. The best course of action is to let the ingredients do the work, and with our super-fresh smoked haddock you’re on the right road before you’ve even lifted a finger.

Whether you’re after a spicy main course, a velvety soup or a warming one-pot meal, you’ll find something to light your fire here.

Smoked haddock gratin
Author: BBC Good Food
Prep time:
Cook time:
Total time:
Serves: 6
A comforting one-pot dish comprising smoked fish, bacon, potatoes and creme fraiche
Ingredients
  • small knob of butter
  • 4 rashers smoked streaky bacon
  • 1 onion, finely sliced
  • Half a small pack thyme, leaves only
  • 1kg baking potatoes, washed and sliced
  • 350g skinless smoked haddock, cut into large chunks
  • 300ml half-fat creme fraiche
  • Crisp green salad, to serve
Instructions
  1. Heat the oven to 200C/180C fan/gas 6. Heat the butter in a shallow flameproof casserole dish and sizzle the bacon until it changes colour. Add the onion and thyme and fry with the bacon for 5 mins until the onion is starting to soften. Lower the heat, add the potatoes to the onion and cover the pan. Steam-fry the potatoes for 25-35 mins until they soften, stirring occasionally to stop them sticking to the bottom of the pan.
  2. When the potatoes are ready, stir through the haddock, crème fraîche and a good grinding of black pepper, and mix until everything is combined. Flatten down with a fish slice and bake in the oven for 40 mins until golden. Serve with a green salad.
Kedgeree
Author: Delicious Magazine
Prep time:
Cook time:
Total time:
Serves: 4
A simple dish of smoked haddock and spiced rice that began life as breakfast in India in the days of the British Raj
Ingredients
  • 1 tbsp olive oil
  • 1 tsp each cumin and fennel seeds, lightly crushed
  • 1 small onion, finely chopped
  • 200g basmati rice
  • 150g frozen garden peas
  • 300g undyed smoked haddock fillets, skinned
  • 15g butter
  • 2 medium eggs
  • 5 tbsp single cream
  • Small handful chopped fresh flatleaf parsley (optional)
Instructions
  1. Heat the oil in a medium non-stick saucepan over a low heat and sauté the spices and onion for 5 minutes, until softened.
  2. Rinse the rice under cold running water until the water runs clear, then tip into the saucepan and stir until coated in the oil. Pour over 400ml cold water and scatter with the frozen peas. Arrange the whole haddock fillets on top and place the butter over the fish. Bring to the boil, then cover with a tight-fitting lid and cook over the lowest heat possible for 12 minutes.
  3. Meanwhile, place 2 eggs in a small pan of cold water. Bring to the boil and boil for 6 minutes. Remove and set aside to cool slightly. Remove the shells and cut the eggs into quarters.
  4. Remove the lid from the kedgeree pan and turn the heat right up to drive off any excess moisture. Lower the heat and flake the fish with a fork, stir in the single cream and warm through. Season well with salt and pepper to taste. Top with the egg quarters and parsley, if using, to serve.
Cullen skink
Author: The Hairy Bikers
Prep time:
Cook time:
Total time:
Serves: 4
A classic Scottish soup with smoked haddock, leeks and potato
Ingredients
  • FOR THE STOCK
  • 75g butter
  • 1 tbsp vegetable oil
  • 2 leeks, roughly chopped
  • 2 onions, peeled, roughly chopped
  • 2 fennel bulbs, roughly chopped
  • 250ml oz white wine
  • 500g smoked haddock
  • 750ml water
  • FOR THE SOUP
  • 75g butter
  • 1 tbsp vegetable oil
  • 2 leeks, finely chopped
  • 2 shallots, peeled, finely chopped
  • 2 garlic cloves, peeled, crushed
  • 300g potatoes, peeled, chopped
  • 500m double cream
  • 1 tbsp finely chopped fresh parsley
  • pinch freshly grated nutmeg
Instructions
  1. For the stock, heat the butter and vegetable oil in a large pan and gently fry the leeks, onions and fennel for 3-4 minutes, or until softened.
  2. Add the white wine to the pan and bring to the boil. Add the smoked haddock, pour in the water and bring back to the boil. Reduce the heat and simmer for 30 minutes, skimming off any scum that rises to the surface, until the haddock is cooked through.
  3. Strain the haddock, reserving the cooking stock. Chop the haddock into bite-sized pieces.
  4. For the soup, heat the butter with the vegetable oil and fry the leeks, shallots and garlic for 3-4 minutes, or until softened. Add the potatoes and the chopped smoked haddock to the pan.
  5. Add the reserved cooking stock and bring to the boil, then reduce the heat and simmer for 10-15 minutes, or until the potatoes are tender. Stir in the cream and briefly blend the soup with a stick blender.
  6. Serve the soup with crusty bread and sprinkle with the chopped fresh parsley and a sprinkling of freshly grated nutmeg.
]]> Fish & Seafood Recipes for St David’s Day https://georgehughesfishmonger.com/fish-seafood-recipes-for-st-davids-day/ Tue, 27 Feb 2018 12:35:42 +0000 http://www.georgehughesfishmonger.com/?p=2111 St David’s Day is a perfect time to celebrate Welsh Food – whether you want to go for classic recipes or something with a modern twist, we’ve selected 3 recipes that all fish & seafood lovers can enjoy on St David’s Day!

St David’s Day Risotto

A light and creamy risotto that’s simple and elegant – easy to make too! Would also work well with other firm white fish such as cod or halibut.

St David’s Day Risotto
Author: BBC Good Food
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 2 smoked haddock fillets (about 200g each)
  • 1 leek, trimmed and sliced
  • Small knob butter
  • 300g risotto rice
  • 3 tbsp mascarpone
  • Handful chives, chopped to serve, optional
Instructions
  1. Put the fish in a large bowl, cover with 1.2 litres boiling water and leave for 8-10 mins until it flakes easily. Remove it with a slotted spoon, peel off skin and flake into large chunks. Keep the warm liquid.
  2. Cook the leek in butter in a large frying pan until softened. Stir in the rice, then pour over the fish poaching liquid. Give it a good stir, then let it bubble for 15-20 mins until the rice is nearly cooked.
  3. Carefully stir in fish flakes without breaking them up. Cook rice for 2 mins more, stirring occasionally until cooked and most of the liquid has evaporated. Stir in mascarpone and sprinkle with chives if using.

Smoked Haddock Rarebit

A quick recipe that’s delicious & comforting! Try it with other smoked fish such as smoked mackerel or even salmon!

Fish & Seafood Recipes for St David’s Day
Author: BBC Good Food
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 300g smoked haddock
  • 100ml full-fat milk
  • 25g butter
  • 25g flour
  • 75ml ale or beer
  • 1 tsp wholegrain mustard
  • 50g strong cheddar
  • 2 chunky slices country-style loaf, lightly toasted
Instructions
  1. Place the fish in a pan and pour over the milk. Bring to a simmer and gently poach for 2 mins until opaque and just cooked. Lift out the fish, remove the skin and flake. Reserve the milk.
  2. Heat grill to high. Melt the butter in a small pan, then stir in the flour for 1 min. Gradually whisk in the reserved milk, followed by the ale or beer. Cook, whisking all the time until the sauce is thickened and smooth. Stir in the mustard and most of the cheese and season with pepper.
  3. Top the bread with the fish, spoon over the sauce and scatter with the remaining cheese. Grill until golden and bubbling.

Crab & Leek Tart

Leek is the official emblem of Wales and it’s also an ingredient that goes very well with fish & seafood! This delicious crab & leek tart can be eaten hot or cold and would make a fantastic light lunch!

Fish & Seafood Recipes for St David’s Day
Author: The Hairy Bikers
Serves: 6
Ingredients
  • For the pastry:
  • 100g plain flour, plus extra for rolling
  • 100g wholemeal flour
  • 125g cold butter, cubed
  • 1 free-range egg, beaten
  • For the filling:
  • Knob of butter
  • 2 medium leeks, trimmed, sliced thinly
  • 50g butter
  • 300ml half-fat crème fraîche
  • 3 free-range eggs, beaten
  • 100g fresh brown crab meat
  • Pinch sea salt flakes
  • 100g fresh white crab meat
  • 50g mature cheddar, finely grated
  • Freshly ground black pepper
Instructions
  1. Preheat the oven to 200C/400F/Gas 6.
  2. For the pastry, pulse the flours and butter in a food processor until the mixture resembles fine breadcrumbs. With the motor running, add the egg in a thin stream and blend until the mixture begins to form a ball.
  3. Roll the pastry into a circle on a floured work surface and use it to line a 23cm/9in loose-based fluted tart tin. Press the pastry with your fingertips firmly into the base and sides. Trim any excess pastry and lightly prick the base of the tart using a fork. Chill in the fridge for 30 minutes.
  4. Line the pastry with a large sheet of crumpled baking parchment and half fill with baking beans. Bake the tart case for 25 minutes. Remove the beans and return the tart to the oven for a further 5-10 minutes or until the surface is dry and beginning to brown. Remove from the oven and reduce the oven to 180C/350F/Gas 4.
  5. For the filling, melt the butter in a large heavy-based frying pan over a low heat. Add the leeks and fry gently for 2-3 minutes, stirring until just softened. Remove from the heat and set aside.
  6. Put the eggs in a large jug and beat lightly with a whisk. Stir in the crème fraîche, season with salt and freshly ground black pepper. Beat together with a wooden spoon until thoroughly combined. Stir in the brown crab meat.
  7. Scatter the leeks over the pastry case and dot the white crab meat around them. Pour over the crème fraiche mixture and sprinkle with the cheese. Cook on the baking tray for 25 minutes, or until the filling is golden-brown and just set. (It should still wobble a tiny bit in the centre as it will continue to set as it cools.)
  8. Remove the quiche from the oven and leave to cool in the tin for 15 minutes before removing.

Fancy making any of these recipes? Get all the fresh fish & seafood you need from our online shop! Find more food inspiration on our blog!

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]]> Last Minute Christmas Canapes with Smoked Salmon https://georgehughesfishmonger.com/last-minute-christmas-canapes-with-smoked-salmon/ Tue, 19 Dec 2017 12:05:37 +0000 http://www.georgehughesfishmonger.com/?p=2006 It’s the last few days before Christmas and some of us are still planning for the big day! If you’re looking for ideas for appetisers or canapes, don’t panic, we’ve got you covered!

Smoked salmon is a tasty treat, it can be used in a wide variety of recipes and can be an ally of choice when looking for quick and easy canapes that will impress your guests this Christmas. These can also be perfect for New Year’s Eve if you’re hosting a party!

Smoked Salmon Pinwheels

Smoked Salmon Pinwheels
Author: In The Playroom
This recipe makes about 12 pinwheels.
Ingredients
  • 200g Smoked Salmon slices
  • 150g Cream Cheese
  • 1 small pack of fresh dill
Instructions
  1. On a chopping board lay out the smoked salmon slices.
  2. Spread the cream cheese over the surface of the fish.
  3. Starting from the top edge, carefully roll the smoked salmon and cheese up to make a long sausage
  4. Place into freezer-proof container and pop into the freezer for 20 minutes to firm up.
  5. With a very sharp knife gently cut – using a sawing acting – down the roll at 2 cm intervals (wiping the knife on a paper town between slices).
  6. Arrange the wheels on a serving plate and sprinkle with chopped dill.

Smoked Salmon Blinis

Smoked Salmon Blinis
Author: Smiths of Smithfield
To save time, this recipe uses shop-bought blinis but if you have more time feel free to make them yourself! This recipe makes about 20 -24 blinis.
Ingredients
  • 1 lemon, zest and juice only
  • 200g smoked salmon
  • 20-24 ready-made cocktail blinis
  • 1 small shallot, finely chopped
  • 142ml soured cream
  • small bunch fresh dill
  • freshly ground black pepper
Instructions
  1. Use a lemon zester or a peeler to remove thin strips of zest from the lemon, taking care to avoid the white pith, which tastes bitter. Put the strips to one side.
  2. To dice the salmon, pile up the slices of smoked salmon into a stack. Using a very sharp knife, cut across the stack to give you thin strips. Turn the stack 90 degrees and cut across the strips again so that end up with fine dice. Place into a bowl.
  3. Add the juice of half of the lemon, or more to taste, and season with freshly ground black pepper.
  4. Add the finely chopped shallot and mix well.
  5. To serve, spread a layer of soured cream onto each blini. Place a spoonful of the salmon mixture on top of the soured cream and garnish each with a small sprig of dill and a strip of lemon zest.

Smoked Salmon & Guacamole

Smoked Salmon & Guacamole Shots
Author: Delicious. Mag
Serves: 6
Serve these canapes with your choice of crackers or grissini.
Ingredients
  • 340g sliced smoked salmon
  • 100g cream cheese
  • 200ml carton crème fraîche
  • Finely grated zest of 1 lime and the juice of 2 limes
  • 2 ripe avocados
  • Small handful of chopped fresh coriander, plus extra leaves to garnish
Instructions
  1. To prepare: Put 285g smoked salmon in a food processor and whizz until finely chopped. Add the cream cheese, crème fraîche and zest and juice of 1 lime. Season with salt and freshly ground black pepper and whizz until really smooth. Transfer the salmon mousse to a bowl, cover and chill for 15 minutes.
  2. Halve and stone the avocados. Scoop the avocado flesh out into a food processor (ideally a mini one), add the juice of the remaining lime and the chopped coriander and season to taste with more salt and freshly ground black pepper. Whizz until really smooth. Cover and chill for 15 minutes.
  3. Fill 6 shot glasses three-quarters full with the salmon mousse. Smooth the surface, then top with a neat layer of the avocado mixture. Place on a tray, cover with a large sheet of cling film and pop in the fridge for 30 minutes.
  4. To serve: Remove the salmon mousses from the fridge 10 minutes before serving them. Cut the remaining smoked salmon into thin strips, then roughly fold them and place on top of each mousse. Top each with a coriander leaf and serve with crackers or grissini to spread with salmon and guacamole mousses.
]]> 3 Recipes for Al Fresco Dining https://georgehughesfishmonger.com/3-recipes-for-al-fresco-dining/ Tue, 04 Jul 2017 11:40:47 +0000 http://www.georgehughesfishmonger.com/?p=1552 Fish and seafood are perfect for dining al fresco as they can make light and elegant dishes. So whether you are hosting a sophisticated dinner or a casual get-together, these recipes are sure to please your guests!

BBQ Salmon Burgers

Salmon burger

BBQ Salmon Burger
Author: Jessica Merchant
Serves: 4
These salmon burgers are easily tailored to your own taste and can be served alongside homemade coleslaw and sweet potato chips.
Ingredients
  • 500g raw & skinless salmon
  • 1/3 cup panko breadcrumbs
  • 2 tablespoons bbq sauce
  • 1 tablespoon dijon mustard
  • 2 tablespoons freshly grated parmesan cheese
  • 2 garlic cloves, minced
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 4 burger buns
Instructions
  1. Add salmon to the bowl of a food processor and pulse until it’s somewhat ground.
  2. Remove and add salmon to a bowl with remaining ingredients (except for buns!) and mix with a spoon until just combined. Form into 4 equally-sized burgers. Heat a skillet (or grill) over medium-high heat and cook burgers on each side until golden – about 3-4 minutes per side. You could also cook on a BBQ if you fancy it!
  3. Serve with additional BBQ sauce, lettuce and red onion for topping.

Grilled Tuna Salad Nicoise

Tuna Salad Nicoise

Grilled Tuna Salad Nicoise
Author: Epicurious
Serves: 6
Salad Nicoise is a French classic that is best enjoyed in the summer. Using fresh tuna steaks makes it extra special!
Ingredients
  • For dressing:
  • 1/4 cup red-wine vinegar
  • 2 1/2 tablespoons minced shallot
  • 2 teaspoons Dijon mustard
  • 1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
  • Rounded 1/2 teaspoon anchovy paste
  • 1 cup extra-virgin olive oil
  • 1 1/2 teaspoons minced fresh thyme
  • 1 1/2 tablespoons finely chopped fresh basil
  • For salad:
  • 350g green beans, trimmed
  • 700g small potatoes
  • 700g tuna steaks
  • Vegetable oil for brushing
  • 1/4 cup drained bottled capers
  • 350g lettuce leaves separated
  • About 2 cups cherry or grape tomatoes
  • 2/3 cup brine-cured black olives
  • 4 hard-boiled large eggs, quartered
  • 3 tablespoons finely chopped fresh parsley and/or basil
Instructions
  1. Make dressing.Whisk together vinegar, shallot, mustard, garlic paste, and anchovy paste in a small bowl until combined well, then add oil in a slow stream, whisking until emulsified. Whisk in thyme, basil, and salt and pepper to taste.
  2. Cook beans in a 4- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Add potatoes to boiling water and simmer, uncovered, until tender, 15 to 20 minutes, then drain in a colander. Halve potatoes while still warm (peel if desired) and toss with 2 tablespoons dressing in a bowl, then cool.
  3. Prepare grill for cooking. If using a charcoal grill, open vents on the bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
  4. Brush tuna with oil and season with salt and pepper, then grill on lightly oiled rack, uncovered, turning over once until browned on outside but still pink in the center, 6 to 8 minutes total. Let tuna stand 3 minutes, then break into large (3-inch) pieces. Transfer tuna to a large platter and drizzle with 2 to 3 tablespoons dressing and top with capers.
  5. Transfer potatoes to the platter with tuna, reserving bowl. Drain beans and pat dry. Toss beans in a bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to the platter. Toss lettuce in a bowl with 2 tablespoons dressing and salt and pepper to taste, then transfer to the platter. Toss tomatoes in a bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to the platter.
  6. Arrange olives and eggs on the platter and sprinkle salad with parsley and/or basil. Serve salad with remaining dressing on the side.

Smoked Mackerel Salad on Rye Bread

Smoked Mackerel on Rye

Smoked Mackerel Salad on Rye Bread
Author: Red Online
Serves: 2
A fantastic starter that only takes minutes to put together! Mackerel is a delicious fish and it’s packed with heart-healthy oil.
Ingredients
  • 1/2 a smoked mackerel
  • 1/2 cucumber, thinly sliced
  • 1 small red onion, finely chopped
  • 1 bunch of chives, finely chopped
  • 1 tbsp capers, rinsed and drained
  • 100 g frisée leaves
  • Salt and freshly ground pepper
  • 2 slices of rye bread
  • 5-6 radishes, chopped
Instructions
  1. Carefully remove and discard all bones and skin from the mackerel and break up the mackerel meat into small pieces.
  2. Mix the mackerel, cucumber, onion, chives, capers, egg and frisée leaves in a bowl. Season to taste with salt and pepper.
  3. Serve the mixture on rye bread, topped with chopped radishes.
]]> How to cook fish on the BBQ https://georgehughesfishmonger.com/how-to-cook-fish-on-the-bbq/ Tue, 30 May 2017 10:43:02 +0000 http://www.georgehughesfishmonger.com/?p=1504 In the UK, we know how to make the most of warm and sunny weather. Barbecue is the ultimate way to share a good time with friends and family and enjoy tasty food. Adding fish to the mix can make your BBQ extra special and can be very rewarding if you know a few tricks to make sure that your barbecued fish is a success!

Ideally, you want to be using a mesh-type of grill so you can cook more delicate fish easily. If you don’t have any, you can always cook fish in foil. Also, make sure to oil your fish before placing it on the grill, so it doesn’t stick. Making sure the grill is clean can also help prevent the fish from sticking.

How to cook fish fillets on the BBQ

If you want to cook fish fillets directly on the grill, choose firm-fleshed fish that can stand the heat without falling apart, such as salmon, monkfish or halibut. To cook more delicate fish such as seabass or lemon sole, wrap the fillets in foil with a bit of liquid and some herbs and spices. It will steam the fish and keep it moist.

You can also use fillets to make fish skewers or fish burgers, which often helps to make it more appealing for young children!

How to cook whole fish on the BBQ

You can also choose to cook fish whole. Serving whole fish always makes for an impressive main course and leaving the fish whole helps to keep the fish moist and flavourful. You can also stuff whole fish which is a great way to add flavour.

One way to cook whole fish is to use a fish basket, which consists of two metal grids that ‘sandwich’ the fish and helps the stuffing stay inside. It also produces a crispy skin. If you don’t own a fish basket, you can wrap your whole fish in foil. It won’t have a crispy skin but the flesh will be wonderfully moist.

Seasoning fish for BBQ

Try marinating your fish – even something as simple as a drizzle of olive oil, a squeeze of lemon juice and few herbs can do wonders. Classic flavours usually suit barbecued fish quite well: garlic, lemon, basil, thyme or chilli. Try to avoid overpowering flavours that would take over the fish and mask its taste. You can also use flavoured butters or side sauces to add some flavour to your fish.

Sides to serve with barbecued fish

Simply grilled vegetables compliment well fish cooked on a BBQ. Try Mediterranean vegetables such as courgettes, tomatoes, aubergine or bell peppers. You can also serve light salads as a side dish. If you prefer something more substantial, you can serve your fish with rice or roast potatoes.

]]> Classic Irish Seafood Recipes https://georgehughesfishmonger.com/classic-irish-seafood-recipes/ Wed, 15 Mar 2017 10:21:43 +0000 http://www.georgehughesfishmonger.com/?p=1290 Irish Seafood Coddle

A traditional Dublin Coddle uses sausage and bacon but this version is full of tasty seafood. You can choose any fish and seafood you like, it’s really up to your personal preference! You can serve it with rice or potatoes on the side.

Irish Seafood Coddle
Author: Gerry Galvin
Serves: 4
Ingredients
  • 900ml vegetable or fish stock
  • 3 scallions, finely chopped
  • 2 medium carrots, chopped small
  • 1 stick celery, chopped small
  • 480g mixed fish/seafood such as prawns, salmon, white fish, crabmeat, cooked mussels, shucked oysters – all or any combination of these
  • Salt & pepper
  • 2 tablespoons fennel or parsley finely chopped
Instructions
  1. Bring the stock to the boil.
  2. Add scallions, carrots and celery and simmer for 20 minutes.
  3. Add fish/seafood of your choice and simmer for another five minutes.
  4. Taste and season if necessary.
  5. Serve in deep plates or bowls, with generous sprinklings of fennel or parsley.

Irish Fish Cakes & Tartar Sauce

These fish cakes are great made with fresh fish but they also are good to make if you have leftover fish to use! You can play around with the ratio of fish and potatoes, depending on how you prefer your fish cakes!

Irish Fish Cakes and Tartar Sauce
Author: TVFGI
Serves: 4-6
Ingredients
  • For the fish cakes
  • 1 lb russet potatoes
  • 1 lb cod fillet
  • 1 Tbsp spicy ketchup or chilli sauce
  • a handful of minced fresh parsley
  • juice of 1/2 lemon
  • 2 large eggs, beaten
  • 1/2 tsp each salt and fresh ground black pepper
  • 1 sleeve Ritz crackers, finely crushed (use a small food processor or a rolling pin)
  • several Tbsp vegetable oil for frying
  • sliced green onion, to garnish
  • chopped parsley, to garnish
  • Tartar sauce
  • 1 pasteurised egg, at room temperature
  • 1 cup vegetable oil, at room temperature
  • 1 tsp grainy Dijon mustard
  • juice of 1/2 lemon
  • 2 tsp capers
  • about 1/2 cup dill pickles, chopped
  • 1/4 tsp salt
  • fresh cracked pepper to taste
Instructions
  1. Peel and chop the potatoes into large chunks. Put them in a saucepan, cover with cold water, add 2 teaspoons of salt, and bring to a boil. Cook until the potatoes are very soft.
  2. Put the cod in a shallow saute pan and cover with cold water. Bring to a boil, and then cover, turn off the heat, and let the fish poach for about 10-15 minutes. Drain.
  3. Drain the potatoes and put them into a large mixing bowl. Use the back of a fork to mash them, leaving a little bit of texture.
  4. Add the ketchup, parsley, lemon juice, beaten eggs, and salt and pepper. Stir briefly to combine, and then add the fish, breaking it apart with your fingers as you add it. I like the fish to remain fairly chunky, so don’t break it apart too much. Fold the fish into the mixture until everything is evenly incorporated. It will be fairly wet.
  5. I use a 1/3 cup measure to scoop out the mixture and form into patties. Flour your hands if necessary.
  6. Roll each patty in the Ritz cracker crumbs, to coat all surfaces and set on a platter. You can cover and refrigerate the cakes at this point for later cooking if you like.
  7. Coat the bottom of a skillet with vegetable oil and heat over medium heat until hot. Fry the cakes for about 5 minutes on each side until golden, crispy, and hot throughout. Note: the cakes will be very delicate, move and flip them with extra care.
  8. Serve immediately on top of a bed of greens. I like to mix the greens with a few chopped ripe tomatoes and some thinly sliced red onion. You can add a little oil and vinegar to the salad if you like before adding the cakes.
  9. Serve lots of fresh tartar sauce and lemon wedges on the side.
  10. To make the tartar sauce: Put all the ingredients into a jar that fits the head of your blender.
  11. Set the head of the blender down at the bottom of the jar, and turn it on. Blend for a few seconds and as the sauce starts to thicken, gently raise the blender up to blend all of the contents. This will only take a few seconds. you can pulse the blender a few times to continue to thicken the tartar sauce.
  12. Remove the blender, give the sauce a stir, and taste to adjust the seasoning. Screw the cap on the jar and keep refrigerated until needed. Use within a week to 10 days.

Dublin Lawyer With Rice

This delicious seafood consists of lobster meat flavoured with whisky and cream. If you’re starting with live lobster, check out our guide on how to prepare lobster. If you’re not keen on using lobster, you can always use prawns!

Dublin Lawyer With Rice
Author: Amy Stafford
Serves: 4
Ingredients
  • ½ cup unsalted butter
  • 1 tablespoon of salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon red cayenne pepper
  • ½ teaspoon paprika
  • 500g lobster or prawn (peeled and deveined)
  • ½ cup Irish Whisky
  • 1 cup heavy cream or 1 cup of coconut cream
  • Chopped chives
  • 1 cup cooked rice
Instructions
  1. Start by cooking the rice.
  2. Cut the lobster meat in big chunks (or prawns if you are using them).
  3. Melt butter in a large saucepan over medium-high heat.
  4. Add lobster meat (or prawns) to the butter and season with salt, pepper, cayenne and paprika.Cooking should take around 3-4 minutes depending on the size of your seafood.
  5. Remove seafood from pan and reserve on a plate.
  6. Gently add whisky to the pan.
  7. Using a lighter catch whisky on fire. Wait until the fire goes out and alcohol is burned off. This should take just a few minutes.
  8. Add cream and simmer for 3-5 minutes or until starts to thicken.
  9. Add seafood back into the saucepan and toss to coat.
  10. Spoon rice in bowl and top with a spoonful of seafood. Top with a sprinkling of diced chives
]]> Classic British Fish Recipes https://georgehughesfishmonger.com/classic-british-fish-recipes/ Wed, 15 Feb 2017 13:19:39 +0000 http://www.georgehughesfishmonger.com/?p=1234 When it comes to cooking fish, the possibilities are endless. We love experimenting with new flavours and finding original recipes we have never seen before! But there are times when only the classics will do. Whether you are trying to warm up on a chilly day or just fancy something simple, here are some recipes inspired by some of the greatest classic British classic dishes.

Fish Fingers Recipe

Fish Fingers

Making your own fish fingers are a great way to involve kids in cooking or get them to eat more fish. It’s well worth making your own as well! In this recipes, the fish fingers are served with a delicious homemade peat & mint mayonnaise. Choose your favourite bread to transform this recipe into a fish finger sandwich!

Fish Fingers Recipe
Author: Great British Chefs
Serves: 4
Ingredients
  • For the fish fingers:
  • 600g of haddock fillet, cut into fingers (try it with cod, halibut or even salmon!)
  • 100g of plain flour, for coating
  • 2 medium free-range eggs, beaten
  • 100g of breadcrumbs
  • sunflower oil, for deep-frying
  • sea salt
  • black pepper
  • For the pea and mint mayonnaise:
  • 2 egg yolks
  • 100g of peas, fresh or frozen
  • 1 tsp English mustard
  • 5 tsp malt vinegar
  • 2 tbsp of fresh mint, chopped
  • 300g of sunflower oil
  • sea salt
  • black pepper
Instructions
  1. Begin by making the mayonnaise. Place the egg yolks, peas, mustard, vinegar and half of the mint into a blender and blitz for 30 seconds. Leaving the motor running, add the oil in a slow, steady stream through the funnel until the mixture is fully emulsified.
  2. Stop the machine and add the remaining mint and some salt and pepper, then blend for a further 30 seconds. Transfer the mayonnaise to a tub, check the seasoning and refrigerate until needed.
  3. Set up three bowls: one with the flour, one with beaten eggs and one with breadcrumbs. Pass the fish, one piece at a time, though the flour and pat off any excess, then through the egg, and finally through the breadcrumbs. Place the breaded fish on a plate.
  4. Preheat a deep-fryer or large recipient to 180°C. Fry the fish fingers for 4 minutes until golden and crisp, turning as necessary to colour evenly. When the fish is ready, drain on a plate lined with kitchen paper and season well with salt and pepper.
  5. Serve with any of your favourite vegetables with the mayonnaise on the side.

 

Healthier Fish & Chips Recipe

Fish & Chips Tartare Sauce

It’s very hard not to love fish & chips. A great classic that many of us enjoy on a regular basis. This recipe suggests a healthier version by using a light batter, cutting down on calories and fat but certainly not taste! Why not treat your family to this fantastic dish?

Healthier Fish & Chips Recipe
Author: Delicious Magazine
Serves: 4
Ingredients
  • For the chips:
  • 800g Maris piper potatoes, scrubbed and chopped into 1½–2cm chips
  • 2 tsp sea salt
  • 1 tbsp olive oil
  • For the fish:
  • 1 medium free-range egg
  • 250ml ice-cold water
  • 70g plain flour
  • ½ tsp baking powder
  • Finely grated zest of 1 lemon, plus wedges to serve
  • Sunflower oil for frying
  • 4 x 150g white fish fillets, such as haddock, cod or even lemon sole
Instructions
  1. Preheat the oven to 220°C/fan200°C/gas 7. Cook the chips in a pan of boiling water for 7-10 minutes until just tender, then drain and pat dry with kitchen paper. Put the chips in a roasting tin, then toss with the salt and olive oil. Roast the chips for 15 minutes, turn, then cook for another 20-25 minutes until golden.
  2. Meanwhile, make the fish batter. Whisk the egg in a medium bowl with the water until frothy. Sift the flour and baking powder into another mixing bowl, then gradually whisk in the egg mixture. Stir through the lemon zest and season well.
  3. Pour the sunflower oil into a wide, deep pan until half full, then heat to 180-200°C (a piece of bread dropped into the oil will turn golden in 30-40 seconds). Dip the fish fillets into the batter to coat, then use a slotted spoon to lower them into the hot oil (you may need to do this in batches). Fry for 5 minutes, keeping the oil at 180-200°C, or until golden and cooked through. Remove with a slotted spoon and drain on kitchen paper. Serve with the chips and lemon wedges for squeezing.

 

 

 

Smoked Haddock Chowder Recipe

Smoked Haddock Chowder

There’s nothing like a warm bowl of haddock chowder to warm you up on a cold day. It’s great comfort food and is easy to make! If you are using frozen ingredients, you can follow the recipe but make sure that you cook everything long enough so that all ingredients are cooked through.

Smoked Haddock Chowder Recipe
Author: Justine Pattison
Serves: 4
Ingredients
  • 25g butter
  • 1 tbsp sunflower oil
  • 1 medium onion, chopped
  • 20g plain flour
  • 400ml semi-skimmed milk
  • 400ml just-boiled water
  • 2 medium potatoes (approximately 200g each), peeled, cut into roughly 2cm cubes
  • ¼ tsp salt
  • freshly ground black pepper
  • 100g sweetcorn kernels
  • 125g sliced leeks
  • 4 x 90g smoked haddock fillets
  • 4 large free-range eggs (optional)
  • handful roughly chopped fresh flatleaf parsley leaves, to garnish (optional)
Instructions
  1. Heat the butter and oil in a large, non-stick frying pan over a medium heat. Add the onion and fry for 3 minutes, stirring regularly, until completely softened but not coloured. Sprinkle over the flour and stir the onions well.
  2. In a measuring jug, mix the milk and water. Gradually add 700ml/1¼ pints of the liquid to the onions, stirring after each addition.
  3. Add the potatoes and salt to the pan and season generously with freshly ground black pepper. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer, stirring regularly, for 10-12 minutes, or until the potatoes are almost tender. Stir in the sweetcorn and leeks and return the mixture to a gentle simmer.
  4. Place the smoked haddock fillets on top of the chowder and continue to simmer for 10-15 minutes, or until the fish flakes easily when prodded with a knife. (This will depend on the thickness of each fillet.) Turn the fish twice as the fillets simmer, without allowing them to break up if possible.
  5. Carefully remove the cooked smoked haddock fillets from the chowder using a slotted spoon and set aside in a warm place. Stir the remaining milk and water into the pan and return to a simmer, stirring.
  6. If using the eggs, fill a wide saucepan half full with boiling water. Reduce the heat until the water is barely simmering. Carefully crack the eggs into the water one at a time, spacing them well apart. Poach very gently for 3-4 minutes, or until the whites have set but the yolks remain runny. Remove the poached eggs from the pan using a slotted spoon
  7. To serve, spoon the chowder into warm bowls, seasoning with salt and pepper, if necessary. Top each serving with one of the haddock fillets and a poached egg (if using). Garnish with parsley, if using. Serve with slices of crusty bread.

 

Fish Pie Recipe

Fish Pie

Fish pie might just be the ultimate comfort food (or are we slightly biased?). Combining creamy mashed potatoes and delicious fish, it’s easy to make and any leftovers can easily be frozen to eat later. This recipe uses salmon, smoked haddock and cod. To make your life easier we have a fish pie mix available!

Fish Pie Recipe
Author: Jamie Oliver
Serves: 8
Ingredients
  • 1.5 kg floury potatoes
  • 4 large free-range eggs (optional)
  • 50 g unsalted butter
  • 50 g plain flour
  • 2 fresh bay leaves
  • 350 ml quality fish stock
  • 350 ml semi-skimmed milk, plus an extra splash
  • 50 g Cheddar cheese
  • ½ a lemon
  • 1 heaped teaspoon English mustard
  • a few sprigs of fresh flat-leaf parsley (optional)
  • 300 g skinless, boneless white fish, such as haddock, cod or sole
  • 200 g skinless boneless salmon
  • 200 g skinless, boneless undyed smoked haddock
  • 200 g baby spinach
  • extra virgin olive oil
  • 1 whole nutmeg, for grating
Instructions
  1. Preheat the oven to 200ºC/400ºF/gas 6.
  2. Peel the potatoes and cut into 2cm chunks, then boil for around 15 minutes, or until tender. Add the eggs for the last 8 minutes (if using).
  3. Meanwhile, make the sauce. Melt the butter in a heavy-bottomed pan over a low heat and stir in the flour. Add the bay, then bit by bit, add the stock and the milk, stirring after every addition until you have a smooth, silky sauce. Bring to the boil, then reduce to a simmer and cook for 10 minutes, or until thickened.
  4. Stir in the mustard, grate in half the cheese, then squeeze in the lemon juice. Pick, finely chop and stir in the parsley (if using), then keep stirring until the cheese is melted. Season with a little black pepper, then remove from the heat.
  5. Get yourself a 25cm x 30cm baking dish. Slice the fish fillets into 2.5cm chunks and spread them evenly over the base of the dish.
  6. Wilt and add the spinach, then peel, quarter and add the eggs (if using). Remove the bay leaves, then pour over the white sauce and allow to cool slightly.
  7. Drain the potatoes well and mash with a little extra virgin olive oil, a splash of milk and a few scrapings of nutmeg. Spoon the potatoes over the pie and scuff up the surface with a fork.
  8. Grate the remaining Cheddar over the top and bake in the oven for 45 minutes, or until the fish is cooked through, the sauce is bubbling up at the sides and the top is golden.

 

]]> How to cook frozen fish without thawing https://georgehughesfishmonger.com/how-to-cook-frozen-fish-without-thawing/ Tue, 29 Nov 2016 12:24:57 +0000 http://www.georgehughesfishmonger.com/?p=1139 cooked tuna

If you purchase a large quantity of fish and seafood, you will have to freeze what you’re not using immediately as fish can only stay fresh for up to two days in the refrigerator.

But did you know that it is possible to cook your fish straight from the freezer, without thawing it first?

Cooking fish straight from the freezer can save time but you have to be particularly careful in order to preserve the quality of the fish.

Here are a few steps to get your fish ready for cooking:

  • Take the fish out of the freezer and out of its packaging.
  • Thoroughly rinse with cold water to remove any ice that might be on the surface of the fish.
  • Pat the fish dry with a paper towel or a clean tea towel.
  • Brush the fish with a thin layer of olive oil or marinade, season to your taste and start cooking.

Baking, poaching or steaming are the best methods for cooking fish if you’re skipping the thawing process. Avoid pan-frying as the fish may release too much water or the flesh won’t be evenly cooked.

If you’re following a recipe, you may add a few minutes to make sure the frozen fish is fully cooked. As cooking times vary depending on the thickness of fillets, the best thing to do is keep a close eye on your fish and make sure it’s soft, flaky and evenly cooked.

Cooking oily fish from frozen

salmon fillets

Oily fish can quickly become a soggy mess if cooked in the wrong way. If you want to cook fatty fish such as salmon fillets from frozen, choose recipes such as stews or curries where the fish is gently cooked in liquid. Poaching or gently baking would work well too.

Oily fish include Salmon, Tuna, Mackerel, Kippers, Herring and Trout

Cooking white fish from frozen

cooked white fish

White fish is generally less delicate to cook from frozen as it is leaner, so you can bake, grill, poach, steam or even pan-fry – if you’re being careful and removing any excess water. We would still suggest choosing recipes where the fish is gently cooked so everything can be evenly cooked.

White fish include Cod, Haddock, Monkfish, Halibut, Lemon Sole, Seabass, Sea Bream

Cooking fish fillets straight from the freezer may produce a slightly different texture than fresh fish, depending on which recipes you are cooking, so we would advise on planning things ahead and gently thawing your fish if possible, in order to get keep quality at its best.

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]]> How to make fish stock & shellfish stock https://georgehughesfishmonger.com/how-to-make-fish-stock-shellfish-stock/ Wed, 28 Sep 2016 10:21:56 +0000 http://www.georgehughesfishmonger.com/?p=1080 Fish and shellfish stock can be used in lots of different recipes and are always a great way to add flavour to any dish! It’s very easy to make and is easily freezable, so you can make bigger quantities ahead and keep the stock in your freezer for up to a month.

Fish Stock Recipe

Classic Fish Stock Recipe
Author: Gianfranco Becchina
A classic fish stock recipe that can be used for a wide variety of recipes, such as Stews.
Ingredients
  • 2 pounds fish bones and heads, rinsed
  • 6 cups water
  • 1 cup dry white wine
  • 1 medium leek, sliced
  • 1 medium onion, thinly sliced
  • 1 celery rib, thinly sliced
  • 1 garlic clove, coarsely chopped
  • 3 bay leaves
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon sea salt
Instructions
  1. In a large pot, combine the fish bones and heads with the water, white wine, sliced leek, onion and celery and the chopped garlic, bay leaves, peppercorns and sea salt and bring the fish stock to a simmer over moderately low heat.
  2. Simmer the stock for 30 minutes.
  3. Strain the fish stock through several layers of moistened cheesecloth.

Shellfish Stock Recipe

Shellfish Stock Recipe
Author: Sara Kate Gillingham
This seafood stock is pretty easy to make and can be a great base for cooking risotto or sauces to top seafood dishes.
Ingredients
  • 5 cups prawn heads and shells or crushed shells from crab or lobster
  • 2 tablespoons olive oil
  • 2 cups chopped onion
  • 1 cup chopped celery ribs
  • 1 cup chopped unpeeled carrots
  • 4 garlic cloves, peeled and crushed
  • 5 springs fresh thyme 5 Italian parsley stems
  • 2 dried bay leaves
  • 1 tablespoon whole black peppercorns
  • 1/4 cup tomato paste
  • 1/2 cup dry white wine
  • 2 quarts boiling water
  • Salt
Instructions
  1. Rinse the prawn heads and shells in cold water and drain. Heat the olive oil in a stockpot over medium heat. Add the onions, celery, carrots, garlic, thyme, parsley, bay leaves, and peppercorns. Cook stirring occasionally until the onions are translucent and the other vegetables soften, about 8 minutes.
  2. Add the prawn heads and shells, stir, and let the mixture sizzle for a few seconds. Add the tomato paste and wine. Stir once, cover, and cook for about a minute, shaking the pot once or twice.
  3. Carefully pour in the water and bring mixture to a boil, then lower the heat and simmer, uncovered, skimming the surface and discarding any foam that builds up.
  4. Simmer over low heat for 45 minutes to an hour, checking for a deep color and rich seafood flavour. Add salt if needed toward the end of cooking.
  5. Cool in an ice-bath and refrigerate or freeze if not using immediately.

 

]]> Easy fish dips recipes – Part 1 https://georgehughesfishmonger.com/easy-fish-dips-recipes-part-1/ Wed, 27 Jul 2016 11:44:29 +0000 http://www.georgehughesfishmonger.com/?p=1025 fish dip recipeDips can be enjoyed all year round. Whether you’re having a little get-together or you want something quick to make, there is always a good reason to make fish dips! You can serve them with pretty much anything you want: crackers, toasted bread or brioche, bagels…

This week we’re kicking off this two-part series with recipes using smoked haddock, smoked salmon and fresh crab!

Smoked haddock dip
Author: Food and Wine
The original recipes used smoked bluefin. Smoked haddock is a lot easier to find and the dip tastes just as good!
Ingredients
  • 8 ounces cream cheese, softened
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped parsley
  • 1/2 medium red onion, minced
  • 4 to 6 dashes of hot sauce
  • 1/4 cup minced chives
  • 1/2 pound skinless, boneless smoked haddock, flaked
  • Toasts or crackers, for serving
Instructions
  1. In a bowl, blend the cream cheese with the Worcestershire sauce, lemon juice, parsley, onion, hot sauce and half of the chives.
  2. Fold the smoked haddock into the cream cheese mixture.
  3. Sprinkle the remaining chives on top and serve with toasts.
Baked crab dip
Author: Diane Morgan
A dip served hot with a crust of panko on the top. It is as quick to disappear as it is to bake! For a truly indulgent dip, add some lobster meat!
Ingredients
  • 6 oz/170 g fresh crabmeat, well drained
  • 1/2 cup/75 g diced red pepper
  • 1/2 cup/25 g finely chopped fresh flat-leaf parsley
  • 3 tbsp snipped fresh chives
  • 1/2 cup/120 ml reduced-fat mayonnaise
  • 4 oz/115 g whipped cream cheese
  • 1 1/2 tbsp fresh lemon juice
  • 1/2 tsp hot sauce, such as Tabasco
  • 1/4 cup/20 g panko (Japanese bread crumbs)
  • 1/2 tsp grated lemon zest
Instructions
  1. Place the crabmeat in a medium bowl and flake with your fingers. Stir in the bell pepper/capsicum, parsley, and chives. Using a rubber spatula, gently stir in the mayonnaise, cream cheese, lemon juice, and hot sauce. Transfer to a 1-quart shallow baking dish. In a small bowl, combine the panko and lemon zest.
  2. Position a rack in the upper third of the oven and preheat the oven to 425 degrees Fahrenheit. Just before baking, sprinkle the panko mixture on top and bake until the panko is toasty brown and the dip is bubbling at the edges, about 12 minutes. Serve hot.
Smoked salmon dip
When it comes to fish dips, salmon has to be somewhere on the list. This super creamy dip uses smoked salmon for a maximum of flavour.
Ingredients
  • 2/3 cup crème fraîche
  • 2/3 cup plain Greek-style yogurt
  • 4 teaspoons Prepared Horseradish, or store-bought (white)
  • 1 pound thinly sliced smoked salmon
  • 2 tablespoons thinly sliced chives plus more
  • Kosher salt and freshly ground black pepper
  • 1 lemon
  • Pumpernickel toasts, flatbread crisps, or bagel chips
Instructions
  1. Whisk first 3 ingredients in a small bowl until well blended.
  2. Place salmon in a food processor; pulse just a few seconds at a time until salmon is reduced to pea-sized pieces. Add salmon and 2 tablespoons chives to crème fraîche mixture; fold to incorporate. Season to taste with salt and pepper.

    Using a vegetable peeler, remove zest from lemon (yellow part only). Cut lengthwise into thin strips. Garnish dip with lemon zest and 2-inch long pieces of fresh chives. Serve with pumpernickel toasts.

 

]]> How to fillet a whole flat fish https://georgehughesfishmonger.com/fillet-whole-flat-fish/ Wed, 02 Mar 2016 12:08:21 +0000 http://www.georgehughesfishmonger.com/?p=1012 Flat Fish

Filleting flat fish might seem trickier than round fish but with our simple technique you can easily fillet your fish at home. To make your life easier, we have a range of filleted fish, already prepared so you can whip up a fantastic dinner in no time!

If you want to fillet a whole flat fish, here’s what you need to do:

  1. To remove the head, use a knife to score through the skin along the gills. Cut through using scissors.
  1. Cut down the central line of the fish until you come in contact with bone, then at a right angle from this line, cut a small incision across the tail.
  1. Use a flexible knife and rest it on the backbone, drawing it down along the fish. You should hear the knife along the bone. Slowly repeat this until you begin to get underneath the fillet.
  1. Use long sweeping strokes to cut the fillet and finish by pulling it away from the fish.
  1. Repeat this until you get 4 fillets in total (2 on each side of the fish).
  1. To skin a fillet, place it so that the narrowest side is towards you, skin side down. Hold the fillet with one hand and then and position the knife so it’s nearly flat with the board, but slightly angled so you’re cutting down towards the skin. Use a sawing motion, trying not to cut into the flesh as you go.

BBC Good Food has a good video that will show you the different steps to follow. And if you’re looking to save time, head over to our shop where we have a good selection of filleted fish such as lemon Sole, halibut and round fish such as cod, haddock, salmon and much more!

You can also check out our guide on how to fillet a whole round fish!

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