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Preparing Round Fish

Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About
Round fish include some of the most familiar fish such as cod, haddock, mackerel and herring, as well as Mediterranean fish like red mullet and tropical fish, such as the beautiful parrot fish with its brilliant colours. As well as an enormous variety of species, there is a wide range of flavours and textures.
Oily round fish, such as mackerel, with pale brown flesh, in particular, are as different to white fish as beef is to chicken. The flesh is richer with a more pronounced flavour which responds well to stronger seasonings and spices, and to full-bodied sauces. All fish are rich in pro-tein, minerals and vitamins, but oily fish have the added bonus of healthy fish oil.

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