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Fish recipes

To buy a wild Turbot of that size retail in the SE UK would be at least £120 Steve. Obviously I don't pay that, but they are an expensive fish. Sometimes you get small ones at 1-2kg, and they will feed 4. The fishermen prefer not to catch those wild as the meat to waste ratio is unappealing to restaurants.

Most of the small ones are aquaculture (farmed really) fish and they reach 1.5-2kg in 3 years from fry. These are the ones you will see in upmarket supermarkets.
 
Steve Maskery said:
Do you know how old an animal like that is?
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As far as I can find out, turbot can live to be 25 years old, and, conveniently, achieve 25kg in weight*. Crudely assuming a linear growth rate, I would guess about 4 years old. Probably a bit less, as growth is likely faster initially.

Ageing of fish can be done by studying the otolith (lit. ‘ear stone’), a structure related to our middle-ear ossicles for hearing, which reliably puts down growth rings like a tree.

I see that turbot is of some concern sustainability-wise. Quite surprising how many fish are.

* https://www.cornwallgoodseafoodguide.org.uk/fish-guide/turbot.php
 
I am absolutely astonished neither trout nor salmon have been mentioned. Perhaps because I lived for many years on U.K.'s wild Atlantic seaboard and migrating salmon were available, and rural Ulster had a plethora of trout rivers, or maybe not?
 
SamQ aka Ah! Q! said:
I am absolutely astonished neither trout nor salmon have been mentioned. Perhaps because I lived for many years on U.K.'s wild Atlantic seaboard and migrating salmon were available, and rural Ulster had a plethora of trout rivers, or maybe not?
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I was mainly looking for recipe ideas for the fish I get from a sea-going boat. Plenty of trout and salmon up here, though.

Trout - bake in foil?

Salmon - gravlax is very nice.
En croute - even I, as a proper trencherman (read: greedy sod) find it too rich. Can’t eat much of it. Fatty fish in fatty pastry, with rich Hollandaise.
 
Herring and lemon sole this week. image.jpg

Herring = mackerel to my mind, so inclined to flour and fry.

Sole - foil bake?
 
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