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.
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