You’ve heard the phrase, “there’s plenty more fish in the sea,” well, it’s certainly true when it comes to the variety that you can use in cooking.
Chris Hart, director and fishmonger at Harts Natural Seafoods, gives the lowdown on some lesser used, but highly tasty options.
This is a great fish to highlight. It’s half the price of squid and works just as well in any recipes I’ve tried. You will need to have the beak, head, innards and backbone removed. The tentacles are edible along with the side fins, although these might be a bit tougher than the body.
A great fish to try, it’s a very firm fish and goes well in stews or curries. Most fish like this are in a higher price bracket but ling is one of the cheaper fish, so it can be swapped for monkfish or halibut if you are on a budget. Although it isn’t the most sustainable, comparatively it is a better one to go for.
DAB / WITCH / MEGRIM
Dabs, Witch, and Megrim are all great substitutes for plaice or sole recipes. I like to fry the fillets in breadcrumbs making them into goujons and have them in tacos, because the fillets are small and thin they are ideal for this and it makes a quick and easy meal.
Another fish which is a perfect alternative to cod and haddock, Cornish hake is one of the most sustainable fish you can buy at the moment.
Harts Natural Seafood is a family-run fishmonger — experts when it comes to supplying top quality fresh fish to local residents and businesses. You can find them at markets in Glastonbury, Castle Cary, Wells, Frome, Bradford on Avon, Shepton Mallet, and Warminster.