Recipes from England

Scot though I am, England is where I live; which may be why I find it difficult to present a coherent picture of English seafood cookery. The perceptions of a resident are often more blinkered than those of a visitor; and there is the general difficulty that the gap between traditional fish cookery and present practice is, so it seems to me, wider in England than in most other countries.

So I have attempted neither an historical nor a regional survey, but have simply assembled English recipes which please me, laying emphasis on what I think the English do particularly well. I mean things like potted salmon and potted shrimp; fish pies; the cookery of rays, skates and dogfish; and, of course, fish and chips.