Fish Main Courses

Appears in

Published 2001

About

At Moro we talk to our fish suppliers every morning to find out what was landed the night before. Try to keep an open mind when planning what fish to cook, and make your choice according to what is at its best and most recently caught. Although a recipe may specify one fish (often because it is a classic way of serving it), there is always room for flexibility, and where possible we have suggested alternatives.

A lot of fishmongers can get a greater choice than they have on show, and it is up to you to ask if he can get sardines, anchovies or squid ink for example. With personal contact, you are, as it were, only one person away from the sea and the main fish markets of your area. A good fishmonger will tell you what is seasonal, local and good value, and teach you what to look for in a fresh fish – bright, clear eyes, deep-red gills, rigid flesh (rigor mortis), with a good smell of the sea – and they will even prepare the fish how you want it.