Fish

Fish types:

Fresh water fish:

round white

oily 

Salt water fish:

oily

round white

flat

Common flat fish:

Plaice

Dover sole

Turbot 

Lemon sole

Halibut

Brill

Common round white fish:

Cod

Haddock

Coley

Hake

Whiting 

Common oily fish:

Salmon

Trout

Mackerel

Herring

Tuna

Sardines

Anchovies 

Quality points: 

Bright eyes, not sunken

Gills should be bright red

Skin should be shiny, firm and doesn't feel sticky

No smell of ammonia should be present

Any markings should be bright and colorful

No bruising or blood clots

Gutted fish cavity's should be clean

Flesh should not retain impressions when pressed.

Storage:

Fresh fish should be stored covered in crushed ice in a fridge at a temperature of 1-2 degrees Celsius.

Frozen fish should be kept in a freezer at -18 degrees Celsius not covered in ice or this will cause ice burns and defrost prior to preparation and cooking in a fridge at 1-2 degrees Celsius.

Fish should be ordered and use on the day needed to keep the fish fresh as possible.

Cuts of fish:

fillet

supreme

darne

troncon

goujon

whole

fillet:

a cut of fish free from the bone

a round fish yeilds two fillets

a flat fish yeilds four fillets

darne: 

a slice of round fish on the bone like the eye of a needle

troncon:

a slice of flat fish on the bone

goujons:

this term applies to a fillet of fish cut into strips of 8cm by 1/2cm

whole:

as the term applies to the fish, has to be gutted, gills, fins and eyes have to be removed.

supreme- usually applies to fillets of large fish, cut on a slant.

delice:

a term usually applied to trimmed and neatly folded fillets of fish

paupiette: 

fillet of fish usually sole, spread with stuffing and rolled.

Types of fish

Trout- range in size from 230g to 1kg usually served whole but can be filleted 

Mackerel- range from 200g-800g, very strong flavor usually smoked and can be served whole or filleted

Salmon- whole salmon can be farmed or wild, which has better flavor. size vary from 2kg-15kg in size, rich flavored fish usually served filleted or darnes 

Haddock- smaller fish of the Cod family only grows to 3.5kg slightly sweeter tasting flesh and most popular white fish for smoking and has a black strip marking down its back.

Cod- range from 500g-6kg, smaller fish known as Codling range from 1.8kg, A versatile fish which will take on most flavors, most common white oily fish and has a silver strip running along its back.

Sea bass- can range in size from 300g-800g usually served whole, by gutting it and removing the eyes, gills, fins and then get stuffed and baked, fillets can also be pan fried or grilled, has a delightful flavor which is complimented my strong flavors e.g. fennel.

Plaice- range from 230g-2kg easily identified by its orange spots, best eaten fresh as possible as it looses its flavor quickly can be cooked whole or filleted.