All about fish

Quick, easy, versatile and packed with health boosting properties. Fish can be broken down into three easily digestible chunks :

Flatfish: Includes soles, plaice, halibut, brill and anything else that is flat. No suprises there then. They will also have both eyes on one side, and yield four fillets.

Round fish: Includes cod, bass, haddock, bream, and anything that isn't flat. Wow, this is just like rocket science, huh? They are easily recognisable by the orthodox one eye on each side and will yield two fillets. Round fish also includes the 'oily' fish such as salmon and herring.

Shellfish:
Mollusca includes Mussels, Oysters and Clams (bivalves), Cockles and Winkles (univalves), and Squid and Octopus (cephalopods).
Crustacea includes crabs, langoustine and lobster.

Utterly important for all fish :

When buying fresh fish, you should look for the following; bright eyes - not sunken and dull, bright red gills and firm flesh. Fresh fish should not smell strongly of fish, but of the sea, which funnily enough is where it has spent most of its life, so if you give it a little sniff and it makes you want to barf, steer clear. Better still, give the seller a slap!

Rules of thumb :

Molluscs should be closed when raw and open when cooked. Crustaceans should be bought live and placed in the freezer to put them to sleep before cooking, it's the most humane way. All fish should be kept in the fridge until you are ready to cook it, preferably on the day it was bought, and for gods sake don't be afraid to make the fishmonger work for his money. Scaling, gutting and filleting at home just isn't worth the hassle.