we understand the importance of sustainability and have taken action to ensure that we offer an ethical alternative. the marine stewardship council (MSC) is the globally recognised mark for seafood that can be traced back through every step of the supply chain (boat to plate) to the well-managed and sustainable fishery that caught it.
we are proud to say that we are committed to using the MSC certified products to contribute to the health of our own and the world's oceans.
a superb whitefish. it has a long, tapered body with a mixture of sandy-browns, greyish-greens and darker speckles. they range from 500g to over 6kg. it's at it's best when cut from larger 4-6kg fish, giving a meatier portion with large, succulant flakes of pure white cod. as for cooking it's very versatile but naturally best grilled or coated in batter and served with chips.
part of the cod family, but doesn't grow as large, and is not usually available beyond 3.5kg. though not as flakey it is often said to be a more "flavoursome" version of cod, being sweeter in taste. if you were to order fish and chips north of the border it's battered skinless haddock that you'll get - not the skin on cod you would usually get south of the border.
plaice is best when eaten as fresh as possible, as the flavour quickly fades. it ranges from 230g to 2kg and is easily identified by its distinctive orange spots, which also five an indication of the freshness (brighter the spots, the fresher the plaice). plaice is very addaptable to many types of flavours from sharp to creamy. it's also a type of fish which is great for battering.
also known as rock salmon, rock eel, dogfish and flake. a dish popular in britain. the fish can be one of many species of small shark. they can range from 450g to 1.5kg. they are usually either cut into chunks and seered or battered and fried.
the best loved cephalopod; squid has a firm texture, and a strong flavour. also known as calamari, squid range from 100g to 1kg. once cleaned and prepared, the body can be opened out flat, scored and cut into pieces then battered and deep fried.
prawns are crustaceans related to the crab and the lobster. there's a million ways to cook prawns, as famously quoted by bubba grump. for the popular british version of scampi the prawns are peeled and prepared, then breaded and deep fried.
preparing our fish
the high quality of fish and chips of which marino's fish bar is renowned for, has been gradually on the rise since the business was first established in the 1980's, in wincheap. two decades of sustained top quality fresh food, clean shops, friendly staff and outstanding service have ensured we remain top of our game. generations of the same family have worked and built up marino's fish bar creating a perfect marriage of traditional cooking methods with modern and inventive establishments
159 wincheap, canterbury, kent, ct1 3se
phone: 01227 760376
freephone: 0800 8488670
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