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By Jeremy Round

Published 1988

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Brill, clams, cockles, cod, crab, crawfish (spiny lobster), dab, Dover sole, flounder, grey mullet, grilse, gurnard, haddock, hake, halibut, herring, langoustines (Dublin Bay prawns or scampi), lemon sole, lobster, mackerel, monkfish, plaice, prawns, red mullet, salmon (wild and farmed), sardines, sea bass, sea bream, sea trout (salmon trout), shrimps, squid, tuna, turbot, whelks, whitebait, whiting

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