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By Jeremy Round

Published 1988

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Brill, clams, cockles, cod, conger eel, coley, dab, Dover sole, eel, flounder, grey mullet, gurnard, haddock, hake, halibut, herring, huss, John Dory, langoustines (Dublin Bay prawns or scampi), lemon sole, ling, mackerel, monkfish, mussels, oysters (native and Pacific), salmon (wild and farmed), scallops, sea bass, skate, smelt, sprats (fresh and smoked), tuna, turbot, whitebait, whiting, winkles, witch
The winter dip in supplies of prawns from around the British coast has encouraged fresh imports from further and further afield. Some operators are now flying in large cold-water prawns, cooked but not frozen, from the coast of Maine.

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