In my opinion, plaice should be cooked simply as it has a subtle sweet taste. The featured recipe from Hugh Fearnley-Whittingstall brings out this sweetness while adding the caramelised cherry tomatoes.
Catch It & Cook It
A series of articles featuring fish we catch and then cook.
Catch It and Cook It – Skate
Thornbacks Skate wings as sold in fishmongers or the fish and chip shops in the UK are not actually skate at all but mostly thornback rays. Catch It Thornback rays are members of the wider skate family and are the most abundant ray variety caught in UK waters. Along with […]
Catch It and Cook It – Dogfish
Catch It I have a reputation with my fellow anglers for being somewhat prone to catching the lesser spotted dogfish. Scyliorhinus canicula is a member of the shark family. Don’t confuse dogfish with its big brother the bull huss or nurse shark. The fishing industry uses a clever marketing trick […]
Catch It and Cook It – Black Bream
Catch it and cook it – black bream is the next article where I share my experience of catching and then using a favourite recipe, bring the fish to the table.
Catch It and Cook It – Mackerel
Freshly caught mackerel is meaty, firm and flavourful, its ‘fishiness’ is decidedly muted when really fresh, and by this, I’m talking on the barbecue within two hours of leaving the sea.
Catch it and Cook it – Turbot
After a days fishing, the best bit is yet to come. Cooking and sharing a nice turbot with the family. It will keep happily in the fridge overnight but in my opinion, the fresher the better. Catch it and cook it!
Hi, I’m Richard aka Grandad
I’m a retired aeronautical engineer living in Tunbridge Wells, England. I love cooking and food history.
My grandchildren said, “Grandad, you ought to share your favourite recipes and histories online”. So here they are!
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