John Dory - Firm Texture suits any kind of cooking, but most popular in fillet form for pan fried, poached and sauced recipes.
Monkfish - Firm, white flesh has a ‘meaty’texture, smaller tails are sweeter.
Gurnard - An excellent firm fleshed fishoften baked.
Bass - Soft in texture, sweet inflavour. Wild sea fish considered to be superior to farmed fish from warm mediterranean waters.
Cod/Haddock - The finest quality inshore fish - normally caught by vessels fishing on a daily basis.
Haddock is full of flavour and delicious when smoked.
Hake - Good flavour, soft texture.
Whiting - For deep frying and grilling.
Ling - Tasty and firm in texture.
Pollock - Excellent for flaking in fish pies.