Whiting, and I’m talking about English whiting here, are seriously underrated as an eating fish. When these English whiting caught by beach, boat or commercial anglers, they are thrown back… [Continue Reading]
Category: Recipes
Homemade scampi is so much better than those from supermarkets. They often contain over 50% breadcrumbs and only 7% actual scampi. The rest is water and minced cod plus additives…. [Continue Reading]
Make your own homemade fish fingers, so much better than shop bought. The first fish finger in Britain was a resounding success when it was launched in 1955. More than… [Continue Reading]
Tartare sauce is the classic French accompaniment for fish and shellfish. Credits: greatbritishchefs.com
Caldillo de Congrio comes from Chile and roughly translates as “broth of conger” or “conger chowder.” Credits: recipestab.blogspot.com
The largest species of eel found in European waters, growing up to three meters in length the Conger is relatively common around British shores living amongst rocks and hiding inside… [Continue Reading]
Caldeirada de Enguias is a Portuguese and Galician fish stew consisting of a wide variety of fish and potatoes. Described as “a fish muddle that varies from town to town… [Continue Reading]
Conger eels can grow up to 12 feet in length and weigh upwards of 300 pounds. Big eels like this, however, would not be suitable for eating as the flesh… [Continue Reading]
Our Conger eel with cider is a tweaked version of one we found at thefishsociety.co.uk. Cider makes a great base for cooking conger eel with that combination of sweetness and… [Continue Reading]
Huachinango a la Veracruzana (Veracruz-Style Red Snapper) is a classic fish dish from Veracruz, Mexico. This is a fantastic dish for sharing, wonderful aromas, gorgeous colours, remember as the French… [Continue Reading]