White fish

Bass, cod, conger eel, coley, red gurnard, haddock, hake, huss, John Dory, link, monkfish, grey mullet, red mullet, pollack, red sea bream, whiting...

Bass

• Weight - 1-3 kg
• Season - Jan, Feb, March, Aug, Sep, Oct, Nov, Dec
• Preparation - whole fish, fillet, skin/scale, trim
• Cooking - bake, braise, grill, microwave, poach, shallow fry, steam

Cod

• Weight - 2-8 kg
• Season - Jan, Feb, Jun, Jul, Aug, Sep, Oct, Nov, Dec
• Smoked - cold
• Preparation - whole fish, fillet, cutlet, steak, skin/scale
• Cooking - bake, braise, deep fry, grill microwave, poach, shallow fry, steam

Conger eel

• Weight - 4-8+ kg
• Season - Mar, Apr, May, Jun, Jul, Aug, Sep, Oct
• Preparation - cutlet, steak
• Cooking - bake, braise, grill, microwave, poach, shallow fry, steam

Coley (saithe, coalfish)

• Weight - 1-4 kg
• Season - Jan, Feb, Aug, Sep, Oct, Nov, Dec
• Preparation - whole fish, fillet, cutlet, steak, skin/scale
• Cooking - bake, braise, deep fry, grill, microwave, poach, shallow fry

Red Gurnard

• Weight - 0.5-0.75 kg
• Season - Jan, Feb, Jul, Aug, Sep, Oct, Nov, Dec
• Preparation - whole fish, fillet, trim
• Cooking - bake, braise, deep fry, microwave, poach, shallow fry, steam

Haddock

• Weight - 0.5-3 kg
• Season - Jan, Feb, Mar, Jun, Jul, Aug, Sep, Oct, Nov, Dec
• Preparation - whole fish, fillet, cutlet, steak
• Cooking - bake, braise, deep fry, grill, microwave, poach, shallow fry, steam

Hake (European)

• Weight - 0.5-0.75 kg
• Season - Jan, Feb, Jul, Aug, Sep, Oct, Nov, Dec
• Preparation - whole fish, fillet, trim
• Cooking - bake, braise, deep fry, microwave, poach, shallow fry, steam

Huss (dogfish, flake, rigg)

• Weight - 3-4 kg
• Season - all year
• Preparation - fillet, cutlet, skin/scale
• Cooking - bake, braise, deep fry, grill, microwave, poach, shallow fry

John Dory

• Weight - 1-3 kg
• Season - Jan, Feb, March, Aug, Sep, Oct, Nov, Dec
• Preparation - whole fish, fillet, skin/scale, trim
• Cooking - bake, braise, grill, microwave, poach, shallow fry, steam

Ling

• Weight - 3-7 kg
• Season - Jan, Feb, Mar, Apr, May, Jun, Jul, Sep, Oct, Nov, Dec
• Preparation - fillet, cutlet
• Cooking - bake, braise, deep fry, grill, microwave, poach, shallow fry

Monkfish (angler fish)

• Weight - 2-6 kg
• Season - all year
• Preparation - whole fish, fillet, skin/scale, trim
• Cooking - bake, braise, grill, microwave, poach, shallow fry, steam

Grey mullet

• Weight - 1-2 kg
• Season - Jan, Feb, Sep, Oct, Nov, Dec
• Preparation - whole fish, fillet, skin/scale
• Cooking - bake, braise, grill, microwave, poach, shallow fry, steam

Red mullet

• Weight - 0.3-0.5 kg
• Season - May, Jun, Jul, Aug, Sep, Oct, Nov
• Preparation - whole fish, fillet, trim/scale
• Cooking - bake, braise, grill, microwave, poach, shallow fry, steam

Pollack (European)

• Weight - 0.5-1 kg
• Season - Jan, Feb, Jun, Jul, Aug, Sep, Oct, Nov, Dec
• Preparation - whole fish, fillet
• Cooking - bake, braise, grill, microwave, poach, shallow fry, steam

Red sea bream

• Weight - 1-4 kg
• Season - May, Jun, Jul, Aug, Sep
• Preparation - fillet, cutlet, steak
• Cooking - bake, braise, deep fry, grill, microwave, poach, shallow fry, steam

Whiting

• Weight - 0.5-1 kg
• Season - Jan, Feb, Jun, Jul, Aug, Sep, Oct, Nov, Dec
• Preparation - whole fish, fillet, trim
• Cooking - bake, braise, deep fry, grill, microwave, poach, shallow fry

Guide reproduced courtesy of the Seafish Industry Authority (Seafish)