Fish! Most of us like it, but are often not sure what to do with it. Although we like fish, we never buy it. I just never know what to do with fish. This is a common cry the world over. Most people have, for example, assigned that wonderful fish the cod to be buried in batter and thrown into a sea of oil. I hope that many people will begin to learn as they discover more fish recipes and healthier ways to properly cook some good fresh fish.
Amazingly, here in the Ireland, where we are surrounded by prime fishing grounds, not only is fish seldom used, but it is often difficult to obtain. Think how many fishmongers you have in your area, and then compare them to the number of butchers.
Although fish is a versatile food, it is also delicate and requires careful handling and subtle sauces. How many traditions there are though in the world of fish, for example, I much prefer brill to turbot, or crab to lobster. Whatever your own preference, you must insist that your fishmonger serves you only the freshest fish. There are some excellent fish recipes to deal with all sorts of fish, and you will certainly be on to a winner if your specimen is clear-eyed and shiny.
At fishrecipes.me.uk you will find some new ideas, as well as some old ones. But first find a fishmonger, encourage him and, hopefully, one day there may be more and better fish more widely available. And if there is an ingredient in a recipe you cannot get hold of, don’t just give up – substitute it. Good food and good cooks are created and creative, not made from books.