About Fish
In my A-Z of fish, I share my thoughts on each species and offer advice on what to look for when buying and how to best prepare. Simply click on one of the letters from A-Z above or use the search box to find information about the fish of your choice.
Consult our seasonal calender to find out what fish is best according to the time of year and find some of my favourite recipes for this month's best fish. Happy fishing!
View our Cod-cast!
View our fab cod-cast, made by the lovely Joe Harding. Great recipes, plus all the action from this year's Dartmouth Cup - Click here to view.
Anchovy
Just a handful of fresh anchovies, floured and shallow fried, can be one of the most satisfying lunches there is.
Until a few years ago, you could only buy salted anchovies - fresh ones cured in salt to preserve them - today you can choose between fresh, whole anchovies from your fishmonger or buy them pickled or salted in jars and cans.
The Spanish take fresh anchovies and lightly cure them in vinegar with sliced or chopped garlic.
They call them boquerones, and when you've eaten them in Spain with a glass of albarino (white wine) or cold sherry, or even cured them yourself, you'll see how superior they are to factory-produced alternatives.
(You can improve the flavour of factory-produced anchovies by tossing them in a bit of garlic, fresh mint or chilli.)
It's easy to fillet anchovies yourself. Put the fish on its belly on a chopping board and, starting at the back of the head, press the back down with your thumb, gradually working toward the tail.
The fish will split open and you can peel off the fillets and wash them.
