Tag: fish
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Albacore
The albacore is a species of tuna found in all three of the world’s major oceans as well as the Mediterranean Sea. It’s a popular source of tuna for canning – the history of tuna canning goes back to 1903 when 700 cases of albacore were experimentally canned. In the US it’s the only species…
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Anchovy
These small (usually between 8-10cm), silver fish are found in various parts of the world which have warmish salt water, eg the Mediterranean. For export, they are almost always filleted, salt-cured and packed in salt or oil. Then they can be purchased in jars or tins from shops and supermarkets around the world. In…
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Gurnard
The prehistoric-looking gurnard is a lean, firm, white-fleshed fish which lives on the seabed using its wing-like fins to find crabs, shrimps and other bottom-feeders. They are rather bony and lacking in flavour so the best use for them is to use the fish head to make a tasty stock.
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Gravadlax
Gravadlax, also known as gravlax, is a Scandinavian dish consisting of fresh, raw salmon fillet marinated with salt, sugar and dill. Once cured, it’s sliced thinly. It originated as a means to preserve fish in the days before refrigeration. The fish was prepared with salt and dill and then buried in the ground. (‘Grav’…
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Chowder
What is it? Chowder is stew-like soup with milk or cream, thickened with crackers or potatoes. It’s usually made with seafood or vegetables. Famous examples include New England clam chowder and Cullen skink, a Scottish variation of the dish where smoked haddock is used to add flavour. Chowder can look a bit special if it’s presented…