Fish
Fish is a highly nutritious and widely consumed food, valued for its delicate flavours, versatility, and health benefits. It's an excellent source of protein, omega-3 fatty acids, and essential vitamins and minerals.
Fish can be categorised into white fish, such as cod, haddock, and barramundi, which have a mild flavour and flaky texture, and oily fish, like salmon, tuna, and mackerel, which are richer in healthy fats and have a more pronounced taste.
Cooking methods vary depending on the type of fish, with grilling, baking, frying, steaming, and poaching being popular choices. Certain fish, like sushi-grade tuna and salmon, are also enjoyed raw in dishes such as sushi and sashimi. Shellfish, including prawns, lobster, and scallops, are another seafood delicacy known for their sweet, tender meat. Fish is a staple in many global cuisines, from Mediterranean grilled sea bass to Japanese sashimi and barramundi.
Its variety of textures and flavours makes fish a versatile ingredient for countless culinary creations.
In this section of the book you will find these poultry recipes:
Fish Cakes
Marion’s Fish Bake
Salmon Rissoles
