Soldato
As promised. A little guide on Fish. Not 100% done yet as I have got some more blocks of information yet to sorted but its coming along quite nicely.
A large portion of the population are afraid to try fish due to the look, texture and the complexity of the various species. They are missing out on some very good oils, vitamins and other nutrients. It is suggested we eat at least two portions of fish per week and that includes one oily rich fish such as Tuna, Salmon and Mackerel.
Fish has bones. No doubt about it. This is where people stop at buying fish. Most don't ask for their fish to be boned due to thinking they are putting the fishmonger out or just scared to ask. If you don't like bones then ask for them to be removed but bare this in mind, 'although every care has been taken to remove the bones, some may remain'. this is what I say to my customers. Not because we are lazy but because some maybe small and still buried in the meat of the fish. We can only take out what we see and feel. If we start to cut the meat away to get any really small ones out it will ruin the fish.
There are thousands of varieties of fish but we only eat a small number of them. In this thread I will give you information on the most common found in todays fishmongers and supermarkets. There will be some serious cut 'n paste in this post but what is in here is also in my Operations manual at work so I will only post what I know and practise.
Fishing methods
Fish Farming
Aquaculture is a term used to describe the farming of marine and freshwater organisms. Mariculture only refers to the farming of marine organisms; it can be further defined as open Mariculture (or semi-culture) where organisms are farmed in a natural environment, such as mussels, and closed mariculture (or intensive mariculture) where organisms are farmed in closed environments as used for some finfish such as halibut.
Currently 1 in 5 fish destined the dinner tables worldwide comes from marine or freshwater farms. Fish that are commonly grown in cages include Atlantic salmon in Europe and America; Pacific salmon in America; the yellowtail in Japan; and seabass and groupers in Greece, Malaysia and Indonesia.
In Britain, two species of fish are principally farmed: Atlantic salmon in salt- water and rainbow trout in fresh water. This is changing with the introduction of farming of new marine species such as cod, haddock and halibut. The major growth sector in UK mariculture is farmed Atlantic salmon, whose production in Scotland has nearly trebled since 1990 and is predicted to increase.
Whilst fish farming relieves pressure from exploitation of wild stocks and could be managed in a sensitive and sustainable way, the scale of most modern fish farming in the UK has led to environmental impacts that negate any overall environmental gain. MCS believes the industry has developed too rapidly and to the possible detriment of inshore marine habitats, particularly sea lochs, wild stocks of Atlantic salmon and other fisheries such as shellfisheries.
One of the biggest impacts of fish farming on the marine environment is the production of fishmeal used to feed farmed fish. The protein for this fishmeal is sourced from small pelagic fish that are not targeted for human consumption, but form the base of the food chain and are important prey for other species such as cod
Dredging
Dredging is used for harvesting bivalve molluscs such as oysters, clams and scallops from the seabed. A dredge is a metal framed basket with a bottom of connected iron rings or wire netting called a chain belly. The lower edge of the frame has a raking bar, with or without teeth, depending upon the species targeted. The catch is lifted off the seabed or out of the sea by the raking (or teeth) bar and passes back into the basket or bag. Depending on the size of the boat and the depth of water fished the number of dredges or ‘bags’ may vary from a single dredge towed behind the vessel to from 5 to 10 or more dredges per side. Dredges are generally attached to a towing bar and one is operated from each side of the vessel simultaneously.
Long line
Long-lining is one of the most fuel-efficient catching methods. This method is used to capture both demersal and pelagic fishes including swordfish and tuna. It involves setting out a length of line, possibly as much as 50-
100 km long, to which short lengths of line, or snoods, carrying baited hooks are attached at intervals. The lines may be set vertically in the water column, or horizontally along the bottom. The size of fish and the species caught is determined by hook size and the type of bait used.
Although a selective method of catching fish, long-lining poses one of the greatest threats to seabirds. Species such as albatross, petrels, shearwaters and fulmars scavenge on baited hooks, get hooked, are dragged underwater and drowned. The problem occurs whilst the baited hooks are on or near the surface i.e. before the hook sinks. Commonly the bait used is squid, the principal prey of many seabird species. Most globally threatened species, including the majestic wandering albatross, live in the Southern Ocean. A range of practical measures have been developed to help prevent seabirds being hooked and drowned on longlines.
These include bird-scaring streamers that flap and scare birds away, setting lines at night when most albatross
do not feed and weighting the line so it sinks quickly, bird scaring water cannons and setting the line nearer the water surface rather than over the side of the boat, thus minimising the length of time the bait is visible/available.
Pelagic Trawl
When trawling takes place in the water column or in mid-water between the seabed and the surface, it is referred to as mid-water or pelagic trawling. Pelagic trawls target fish swimming, usually in shoals, in the water column i.e. pelagic species. These include seabass, mackerel, Alaska pollack, redfish, herring and pilchards for example. Their effectiveness relies on traversing a considerable volume of water, and consequently nets are larger than bottom trawls and require a large vertical and horizontal mouth opening to provide net stability and capture large shoals of fish. The length of time the net is towed through the water is shorter than in bottom trawling in order to capture the shoals of fish the net passes through. To handle the large amounts of fish, pumps are used to transfer the catch from the cod-end to the boat.
In mid-water pair trawling the otter boards are replaced and the mouth of the net kept open, by a pair of trawlers. This enables vast nets, often ¼ mile wide and ½ mile long, to be towed through the water column to capture the fish.
Pole and line
Pole and line fishing (also known as bait boat fishing) is used to catch naturally schooling fish which can be attracted to the surface. It is particularly effective for tunas (skipjack and albacore). The method almost always involves the use of live bait (anchovies, sardines etc.) which is thrown over board to attract the target species near the boat (chumming). Poles and lines with barbless hooks are then used to hook the fish and bring them on board. Hydraulically operated rods or automatic angling machines may be used on larger pole and line vessels.
Purse Seining
This is the general name given to the method of encircling a school of fish with a large wall of net. The net is then drawn together underneath the fish (pursed) so that they are completely surrounded. It is one of the most aggressive methods of fishing and aims to capture large, dense shoals of mobile fish such as tuna, mackerel and herring.
Purse seining for yellowfin tuna in the Eastern Tropical Pacific, specifically ‘dolphin-fishing’, where dolphins are deliberately encircled to trap the tuna swimming below them, is probably the most widely reported example of marine mammal by-catch. However, since the introduction of legislation to protect marine mammals in 1972
(Marine Mammal Protection Act) the number of yellowfin tuna taken in nets set deliberately on dolphins now only accounts for a very small proportion (3.3% in 1997) of tuna on the world market. The most stringent
‘dolphin-friendly’ standards are those developed by the Earth Island Institute (see www.earthisland.org for details) and HJ Heinz Corporation (the largest supplier of canned tuna in the world). Since their introduction in 1990 dolphin deaths in this area have been reduced by 98% to about 2-3,000 reported deaths per year. Companies participating in the EII project represent more than 90% of the world’s canned tuna market.
Popular Fish
ATTENTION: SUSTAINABILITY
Morrisons only sell sustainable fish from good stocks. In the information below you may notice that some fish are stated as overfished. This maybe the case, however, we (Morrisons) don't sell them when the season is not good. You will find that some fish we sell might not be available at certain times of the year. For instance at the moment we can't get Squid, April/May due to them being very low and until the seasons begins we wont sell it. Our suppliers will not fish for it either.
Cod - Gadus morhua
Summary
The cod stock in the northeast Arctic is assessed by ICES as being at sustainable levels or healthy and is being harvested sustainably. The Norway NE Arctic offshore cod fishery and the Barents Sea demersal trawl cod fishery within Norwegian and Russian EEZ and in international waters are certified as sustainable fisheries by the Marine Stewardship Council (MSC). Trawl nets in fisheries in the Barents Sea are fitted with sorting grids to reduce bycatch and protect juvenile fish.
Biology
Cod belongs to a family of fish known as gadoids, which also includes species such as haddock, pollack, pouting, and ling. It is a cold-temperate (boreal), demersal (bottom-dwelling) species.They spawn in winter and spring from February to April. In the North Sea, cod mature at 4-5 years at a length of about 50cms and can live up to 60 years.
Haddock - Melanogrammus aeglefinus
Summary
ICES scientists classify this stock as having full reproductive capacity or as healthy and as harvested sustainably. Discarding is not allowed in Norwegian or Russian haddock fisheries; however, this does not prevent under-reporting and discarding from occurring, and non-compliance with TACs in this fishery has been known. IUU in 2009 was reduced to zero. Trawling can impact on sensitive habitats so choose line-caught fish to increase the sustainability of the fish you eat. The Norway NE Arctic offshore haddock fisheries and the demersal trawl fishery for haddock within the Norwegian and Russian EEZ and in international waters of the Barents Sea have been certified as environmentally responsible fisheries by the Marine Stewardship Council (MSC) in April and November 2010 respectively.
Biology
Haddock is a cold-temperate (boreal) species. It is a migratory fish, found in inshore shallow waters in summer and in deep water in winter. Smaller than cod, it can attain a length of 70-100cm and can live for more than 20 years. It spawns between February and June, but mostly in March and April. In the North Sea, haddock become sexually mature at an age of 3-4 years and a length of 30-40cm. Maturity occurs later and at greater lengths in more northern areas of its range.
Whiting - Merlangius merlangus
Summary
ICES advises a small reduction in catch in 2012. Substantial discarding associated with this fishery in some areas.
Biology
Whiting is a slender bodied sandy, blue-green coloured fish with conspicuous white sides and belly, silvery when alive.It is a member of the gadoid family, the same as cod and haddock.They mature at an age of 2-4 years and a length of about 30cms. The average landed length is usually around 30-40cm, however whiting can grow up to 70cm and 3kg. Whiting breeds between January and July, but mostly in spring. The maximum reported age is 20 years.
Seabass - Dicentrarchus labrax
Summary
The precise status of bass stocks is unknown and fishing effort and catch is not controlled. Recreational landings are significant and are estimated to exceed commercial catches in some areas. These are largely unreported and unregulated. ICES advises that catches should not be allowed to increase in 2012. The fishery would also benefit from more comprehensive effort and/or catch regulations and measures to protect juvenile fish. Seabass caught by handlining methods in the southwest of England are an especially good choice, as all fish can be identified by a tag in the gill, providing traceability back to the individual fisherman who caught it. Ask for fish which has been line-caught and tagged. For more information see www.linecaught.org.uk. The gill-net fishery off the Holderness Coast of north east England, between Flamborough Head Lighthouse and Spurn Point was certified as an environementally responsible fishery by the Marine Stewardship Council (MSC) in December 2007 and is another good choice. Avoid pelagic trawled seabass, as the fishery impacts upon the pre-spawning stock and has significant cetacean bycatch.
Biology
Bass belongs to a family of spiny-finned fish called Moronidae, which are closely related to groupers. Bass breed from March to mid-June, mostly in April, in British coastal and offshore waters. From January-March in the Bay of Biscay and from February to May in the English Channel and eastern Celtic Sea. It is a long-lived and slow growing species - up to 30 years of age, and can achieve a length of up to 1m with a weight of 12kg. Male bass mature at 31-35cm (aged 3-6 years) and females mature at 40-45cm (aged 5-8 years). Once mature, bass may migrate within UK coastal waters and occasionally further offshore. Increases in sea water temperature in recent decades has likely led to a more northerly distribution of seabass as it is now found further north into the North Sea. Climate warming may also have lengthened the time adult seabass spend in the summer feeding areas.
Gilthead Bream - Sparus auratus
Summary
In Greece, fish farming has emerged as one of the fastest growing industries and now accounts for around 50% of the European Union's production of sea bass and sea bream. Spain, France and Italy are also key producers. Bream farmed in open net pens causes some environmental concerns. These concerns include: pollution from both nutrients and organic matters that lead to environmental changes; escaped farmed fish; disease transfer between farmed and wild species; widespread use of chemicals and, some remaining concerns surrounding enforcement and regulatory controls. Bream are carnivorous fish that require more fish in their diet than they actually produce, leading to a net loss of marine proteins and oils. The fish used to make their feed cannot be assured to be sourced from a sustainable supply.
Biology
Gilthead bream can grow to a length of 70cm and live for as long as 11 years. It is a sedentary species found in depths of up to 150m. Spawning occurs between November and December.
Coley - Pollachius virens
Summary
The stock is overfished. Its status has deteriorated and Spawning Stock Biomass has substantially declined during the last few years towards B lim. Fishing mortaility has also increased. The Norwegian and German fisheries for North Sea coley are assessed as an environmentally responsible by the Marine Stewardship Council (MSC). Choose MSC Certified fish only. Avoid eating immature saithe below about 50-60 cms and during its breeding time January to March.
Biology
Coley or saithe belongs to the same family as cod and haddock. Coley usually enters coastal waters in spring and returns to deeper water in winter. They spawn from January to March at about 200m depth along the northern shelf edge and the western edge of the Norwegian deeps. Saithe can grow up to 130cm. It is a long-lived species and can reach ages of more than 25 years. They become sexually mature when 5-10 years old and 60-70cm long.
Dab - Limanda limanda
Summary
The stock status of dab is not formally assessed, but recent studies suggest that dab is the most abundant fish species in the North Sea, after sandeel. Management varies, with Minimum Landing Sizes stipulated by local byelaws, and a joint TAC in the North Sea with flounder. More data is required for the species, including more frequent onboard sampling, and information on biological parameters. Dab are often discarded due to low commercial value and poor market demand, although limited experiments suggest they do have a good survival rate. As a relatively abundant species, dab is potentially a more sustainable alternative to long-lived and vulnerable and overfished flatfish species, such as plaice. Seine-netted dab is the most sustainable option, as this method causes less damage to seabed and catch is of better quality than that taken in a demersal trawl. Avoid eating immature fish below the size at which they breed (26cm) and fresh (not previously frozen) fish caught during or prior to the breeding season (April - June). Cornwall, North Wales and Northwestern Seafisheries Districts currently offer the best local management, whereas the Norwegian and North Sea fisheries are also a good choice as they are regulated by TAC. As an under-utilised species it is ranked by Cefas as one of the most tolerant of over-fishing and therefore one of the better ones for consumers to eat.
Biology
Dab is a widespread demersal species on the Northeast Atlantic shelf and distributed from the Bay of Biscay to Iceland and Norway; including the Barents Sea and the Baltic. Dab is one of the most abundant demersal species in the North Sea with its centre of distribution in the Southern North Sea. Dab is a right-eyed flatfish (both eyes are on the right side of the body) related to the plaice, flounder and sole. It can reach a length of about 40cm and an age of 10-12 years. Spawns in January to August, earliest off Britanny and southern England, later in the North Sea (April to June) and in the Barents Sea (June-July). In the Baltic Sea they spawn in April-August. In the North Sea the males become sexually mature at 2-3 years when 10-20cm long, the females at 3-5 years when 20-25cm. Because of its sedentary nature, dab has proved to be a valuable indicator in eco-toxicological studies.
Red Gurnard - Aspitrigla cuculus
Summary
Taken as bycatch in trawl fisheries, red gurnard is a fast growing fish which matures early at a large size. Populations are currently stable. However, more research is needed to inform management, gain a true reflection of stock status and the impact of fishing, as there is currently no management for the species. Avoid eating immature fish (less than 25cm) and fresh (not previously frozen) fish caught during the spawning season (summer). Gurnards are non-quota species so they are often discarded due to low market demand.Increased consumption and demand for the species will alleviate the need to waste fish through the practice of discarding, but efforts must be made to understand the biology of the stocks and manage them appropriately if the species is to become commercially targeted.
Biology
Gurnards belong to a group of fish known as the Triglidae (sea robins) family. Classified as a generalist, they are characterised by fast growth and early sexual maturity at a relatively large size. Red gurnard is one of the smallest European gurnards. The red gurnard is a benthic species widely distributed in the northeast Atlantic from South Norway and north of the British Isles to Mauritania on grounds between 20 and 250 m. This benthic species is abundant in the Channel and on the shelf west of Brittany. It spawns in summer and can attain a length of 40cm and a weight of about 900g, with a maximum reported age of 21 years. Gurnards are able to grunt or growl by the use of muscles associated with the swim bladder, and this is believed to aid in keeping schools together.
Hake - Merluccius merluccius
Summary
Stock biomass is at its highest abundance since the 1990s. However fishing mortality is too high and ICES has advised a reduction . Discards of young hake can be substantial in some areas, and need to be minimised with a view to increasing the long term yield of the fishery. There has been a very small percentage of large fish observed in the stock since its decline in the early 1990s, indicating possibility of growth overfishing, which is a cause for concern. Hake has low resilience to fishing. To help reduce impact of fishing on fish stocks where fishing effort is too high, the marine environment, and species, choose line-caught fish where available. Avoid eating immature fish below about 50cm, and during their breeding season, February to July.
Biology
Hake belongs to a group of fish known collectively as Merluccidae. There is only one species found in European seas. European hake is widely distributed over the Northeast Atlantic shelf. It is a late maturing fish, spawning from February to July in northern waters. As they approach maturity, hake move into deeper offshore waters. Hake can attain a length of 100-180cm, with a weight of 11-15kg. Females mature at 5-6 years at about 50cm.
Herring - Clupea harengus
Summary
The stock is in very good condition and above safe limits and precautionary biological levels. The fishing pressure is sustainable at the recommended levels and the stock is managed by a joint plan, which takes into account the 'straddling' nature of this stock (the fact that the herring cross and are fished through international boundaries during their migration), and it is in line with the precautionary approach. The fishing methods are relatively clean, although there is no information on bycatch.
Biology
Herring belongs to the same family of fish (clupeids) as sprat and pilchard. It can grow to greater than 40cm, although size differs between 'races' (distinct breeding stocks). Most herring landed are around 25cm. Herring are sexually mature at between 3-9 years (depending on stock) and populations include both spring and autumn spawners. At least one population in UK waters spawns in any one month of the year. Herring have an important role in the marine ecosystem, as a transformer of plankton at the bottom of the food chain to higher trophic or feeding levels, e.g. for cod, seabirds and marine mammals. It is also considered to have a major impact on other fish stocks as prey and predator and is itself prey for seabirds and marine mammals in the North Sea and other areas. Herring spawning and nursery areas are sensitive and vulnerable to anthropogenic or human influences such as sand and gravel extraction.
John Dory - Zeus faber
Summary
Because it is an unregulated or unprotected species there is potential for landing and marketing of immature fish. John Dory is moderately vulnerable to exploitation but is not actively targeted. However, there is no management or protection except for mesh size and the potential for closed or protected areas. However, as John Dory is not a typical 'round fish', regulations in trawl mesh are largely deemed ineffective. Avoid eating immature fish (less than 25-35cm) and during their breeding season - June-August.
Biology
John Dory usually lives a solitary life or is found in small schools in inshore waters. Spawns in June-August off the coasts of southern England, earlier in the Mediterranean. They become sexually mature at an age of 3-4 years and a length of 25-35cm. It reaches lengths of 40-70cm and an age of about 12 years.
Lemon Sole - Microstomus kitt
Summary
Lemon sole is generally unmanaged in EU waters and there is no minimum landing size. The exceptions for this are in areas IV and IIa where there is a mixed precautionary TAC, and in Cornwall where a Minimum Landing Size of 25cm is enforced by Cornish SFC byelaw. There is no formal assessment of the stock but surveys indicate stable adundance at a high level although the trend in landings in the long-term is in decline. Choose seine caught fish where possible, as this is currently the most sustainable capture method for the species.
Biology
Lemon sole is a widely distributed flatfish in northern European waters. Sexual maturity occurs in males at 3-4 years and at 4-6 years in females. Lemon sole may live for about 17 years and can attain lengths of over 60cm. They spawn in spring and summer, April to August.
Mackerel - Scomber scombrus
Summary
With the lack of any management or stock assessment of the mackerel fishery in the Mediterranean, there is no basis on which to describe the fishery as sustainable. Mackerel are moderately vulnerable. Eat with caution and make sure the mackerel you source is above 28cm, to ensure it has reached maturity and contributed back to the stock.
Biology
Mackerel is a fast swimming species belonging to a group of fish known as the scombrid family, which are related to the tuna. They spawn mainly in March to July. By 3 years old, most mackerel are mature. Females shed their eggs in about twenty separate batches over the course of the spawning season. Juvenile mackerel grow quickly and can reach 22cm after one year, and 30cm after 2 years. Mackerel can attain a maximum length of about 70cm and weight of 3kg.They may live for more than 20 years.
Monkfish - Lophius piscatorius
Summary
The stock status for both species of anglerfish caught in this area is poor with biomass below the target reference MSY. Fishing mortality is currently at a sustainable level. The fisheries are managed jointly as both species are caught in a mixed fishery with catches comprising 70% of L.piscatorius, the species in the poorest condition. As this is a mixed fishery, effort for both species must be reduced in order for both stocks to be fully productive.
Biology
Anglerfish are so called because they possess a fishing lure at the tip of a specially modified dorsal ray, with which they can entice prey. They are a long-lived species. Maximum reported age is 24 years.Females mature at 9-11 years at about 70 - 90cm, males at around 6 years at 50cms. Females can attain a length of 2m and a weight of 40kgs. Males rarely grow beyond 1m. There is general consensus amongst scientists that there is one stock and that this spawns in spring and early summer, in deep water off the edge of the continental shelf to the west of Scotland, in waters down to 1,000m. Eggs are released in a buoyant, gelatinous ribbon or 'egg veil' that may measure more than 10m in length. Anglerfish are also found in coastal waters. Two species occur in most areas, L.piscatorius (white) and L.budegassa (black-bellied), although catches are almost exclusively of the former.
Plaice - Pleuronectes platessa
Summary
Plaice is a long-lived species and subject to high fishing pressure. The stock in this area is classified as healthy and fishing mortality is at a sustainable level. However large numbers, in the order of 50% by weight, of undersized plaice are discarded in beam trawl fisheries for flatfish (sole and plaice) in the southern North Sea. Avoid eating immature plaice below 30cm and during their breeding season of January to March. Increase the sustainability of the fish you eat by choosing fish other than that caught by beam trawlers.
Biology
Plaice is a bottom-dwelling flatfish. It spawns in the early months of the year (January to March) and sometimes makes long spawning migrations. North Sea plaice reach between 35 and 45cm in their 6th year. It is a long-lived species, becoming sexually mature at 3-7 years (females) 2-6 (males) and living 30 years or more. Maximum reported age 50 years.
Pollack - Pollachius pollachius
Summary
Pollack is taken as bycatch in directed trawl fisheries for cod and saithe, and by hook and line. The best choice to make, in terms of selectivity and sustainability, is hand- line caught pollack. Avoid eating immature fish (below 50cm) and during its breeding season (January to April). For more information on line caught and tagged pollack from Cornish waters, see www.linecaught.org.uk.
Biology
Distributed throughout the northeast Atlantic, pollack is a warm, temperate species belonging to the cod family. It is found close to the shore with a preference for wrecks and rocky bottom. It usually occurs at 40-100 m depth but is found down to 200m. A maximum size of 130 cm, a maximum weight of 18 kg and a maximum age of 15 years are reported. Growth is rapid, approaching 10 cms per year. It migrates into deeper water as it grows. Maturity occurs at approximately 3 years. It spawns between January and April. Young of the first year are particularly common close inshore and may therefore be protected from fisheries in the early life stages. Species can reach a length of 120-130cm and an age of more than 8 years.
Pouting - Trisopterus luscus
Summary
Pouting (or Bib) is a short-lived species common in British inshore waters. It is not commercially fished and therefore not assessed and no information available on its stock status. However its biology suggests that it is moderately resilient to fishing. When buying choose mature (over 21 cm) locally caught fish. Avoid eating fresh (not previously frozen) fish caught during their spawning season (March to April). As an under-utilised species it is ranked by Cefas as one of the most tolerant of over-fishing and therefore one of the better ones for consumers to eat.
Biology
A member of the cod family, it is a common fish in inshore waters, particularly in rocky areas where large schools form around wrecks and reefs. Moves inshore to depths of 50m or less to spawn in March to April. It matures at 1-2 years old at lengths of 21-25 cms. Can attain a size in excess of 40cm, but more usually between about 20-32cm. The maximum reported age reached is 4 years.
Salmon - Salmo salar
Summary
Salmon are farmed in open net pens in the sea. Producing fish in open systems can cause environmental impacts such as: impacts of chemical and sea lice treatment usage; nutrient and organic waste deposition; outbreaks of disease affected by high stocking densities; impacts on wild salmonids through transmission of sea lice, and genetic impairment of wild salmon caused by interbreeding after escape. Salmon are carnivorous fish that rely on wild capture fisheries for their feed, at present requiring more fish to be eaten than is produced weight by weight. MCS would like to see a greater range of feed ingredients included in salmon diets to replace some of these fish.
Biology
Salmon are termed "anadromous", meaning during their lifecycle they move between fresh and marine waters; salmon farming attempts to mirror this lifecycle. Broodstock fish are moved to freshwater for spawning, where the eggs are also fertilised and hatched. The hatched fish (called fry) are also kept in freshwater and fed using pellets manufactured from fish meal. At about 18 months the fish, (now called smolts), are transferred to seawater cages where growth continues until market size is reached, usually at about 2 years.
Sardine - Sardina pilchardus
Summary
Drift and Ring netting are traditional and more environmentally sensitive methods of fishing for pilchard. The minimum landing size for sardine in EU waters is 11cm. About 12 boats using traditional pilchard drift nets operate out of the small Cornish fishing villages of Mevagissey, Newlyn and Looe. The nets used are traditionally constructed from cotton, and the mesh size used is 4.7cm. Replacement nets are made of the same thread and mesh size as originals, but in twisted polyester rather than cotton. The fish are caught by the serrations on their gills. It is a very selective method of fishing as pilchards swim in shoals on their own. Also, other species likely to be found, for example mackerel and herring, have smoother gill plates and are not caught in the net in the same way as pilchards. For the past three years catchers, processors and other interest groups such as Seafood Cornwall and Cornwall Sea Fisheries Committee have been working together in a group called the Sardine Management Group. Detailed catch records are maintained which have enabled the Group to apply for EU Product Designation of Origin (PDO). Benefits to the consumer are fresher (overnight dispatch only) fish of known origin from a monitored and sustainable fishery. The ring net fishery in Cornwall is MSC certified and is the best choice.
Biology
Pilchard is a pelagic shoaling fish and a member of the herring family.It is widely distributed in European seas, reaching the northward limit of its range in the vicinity of the British Isles. It spawns in spring and summer in the open sea. After spawning, they migrate northwards to their feeding grounds and are then found inshore in coastal waters. In winter they migrate southwards. Pilchards can attain a length of about 25cm. Maximum reported age is 15 years.Young pilchard are often referred to as sardine.
Scallop - Pecten maximus
Summary
Diver-caught scallops are a good sustainable choice, providing commercial harvesting is licensed and responsible and minimum landing sizes adhered to. They are becoming increasingly available in supermarkets and restaurants, look at product labelling for details.
Biology
King scallops are bivalve molluscs found in a range of depths from shallow waters in sea lochs to over 100m. They inhabit sandy-gravel and gravel seabeds. They have 2 shells or valves, the upper being flat, and the under or right valve, cup shaped. They are hermaphrodites (i.e. both male and female) and become fully mature at about 3 years old (80 to 90mm in length). Spawning occurs in the warmer months, from April to September. The species can grow to more than 20cm in length and live for more than 20 years, although average sizes are in the range of 10-16cm
Squid - Loligo forbesi
Summary
Loligo forbesi is the most common commercially-caught squid in UK waters, with seasonal catches for 1-3 months, usually in autumn or winter. The season differs around the coast and is associated with breeding behaviour. Loligo vulgaris tends to be more common in southern fisheries, especially in the Mediterranean, although practically they are not differentiated. Although squid are probably an under-utilised species in the UK, due to the absence of a targeted fishery, the majority of squid landings (both common species) are in Scotland, with around 82% of the UK total of 2,500t (value 6.1m) in 2009. Relatively little squid currently appears in UK outlets, with major markets predominantly European and overseas. ICES report that total landing of both squid species, plus A. subulata, was 7,063t in 2008 (ICES WGCeph, 2010).
Biology
Squid belong to a specialised group of molluscs, known as cephalopods, which includes octopus and cuttlefish. There are two main commercial squid species, Loligo forbesi (also commonly called the Atlantic, veined or long-finned squid) and Loligo vulgaris (the European or common squid). Both are members of the Loliginidae family and are widespread throughout the North East Atlantic and the Mediterranean. Although the ranges overlap significantly, the European squid tends to dominate in southern areas of the range and the Atlantic squid in the north. Squid have 8 arms plus two longer tentacles for prey capture. Like most cephalopods growth rates are high, and maximum length is around 600mm, with the mantle (triangular tube-shaped body) around 350mm. L. vulgaris is slightly smaller on average. Squid have short life spans, 2 to 3 years, reaching maturity at the end of the first year. There is a single breeding season from December to May throughout their range, and their seasonal inshore occurrence is thought to coincide with breeding behaviour. Between 5-10,000 eggs are typical. After mating and spawning females die, while males may live to breed for a second year. Cephalopods are thought to play an important role in oceanic and coastal food webs, both as prey and predators.
Swordfish - Xiphias gladius
Summary
Swordfish has a low resilience to fishing and is subject to high fishing pressure. The stock status is currently unknown and current catch levels may be negatively impacting the population, with local depletion occurring in some areas. Avoid sourcing from the Indian Ocean until the fishery can be proven to be sustainable. Longline fisheries are associated with bycatch of PET species, especially in the tropics. If sourcing from longline fisheries, look for those using bycatch reduction measures.
Biology
Swordfish is the only member of the family Xiphiidae. It is a highly migratory species, moving towards temperate or cold waters in summer to feed and returning to warmer waters to spawn. In the Atlantic spawning takes place in spring in the southern Sargasso Sea, in spring and summer in the Pacific and June - August in the Mediterranean. Usually solitary, it forms large schools during spawning. Females mature at 5-6 years at a length of 150-180cms. Males reach sexual maturity at smaller sizes. They can attain a maximum size of 4.5m and a weight of 650kg. Most swordfish over 140kg are female.
Tilapia - Tilapia
Summary
Organic Certification Standards for farmed tilapia set comprehensive standards for the cultivation of the species, which includes third party auditing and inspection. These standards led to better overall environmental performance, as a number of negative environmental impacts are addressed, issues such as: discharges of organic matters and nutrients into the surrounding environment leading to environmental changes; escape of farmed fish which is of great concern in areas where tilapia is a non-native species; disease transfer between farmed and wild fish and the use of chemicals in production. With organically farmed fish, feed must be produced from by-products of human consumption fisheries and organic certified plant raw materials.
Biology
Tilapia is a generic name used to describe groups of fish called cichlids that are native to Africa. Tilapia are hardy, freshwater fish that tolerate a wide range of water conditions. They inhabit warm ponds, lakes and streams, and reproduce in fresh and brackish water. They mainly feed on phytoplankton, zooplankton and algae. They reach a maximum size of 45cm and a weight of 2kg.
Trout - Oncorhynchus mykiss
Summary
Trout farming was introduced into the UK in the 1950's, and now there are over 300 trout farms. Rainbow trout is the most popular farmed species of trout, with most production occurring in a variety of enclosures in freshwater. In Scotland, trout can be farmed in cages in freshwater lochs. It takes approximately 7-8 months for trout to reach harvesting size. Trout are carnivorous fish whose feed relies on wild fisheries. Buying organic farmed trout is the best choice to make as fish stocking densities are generally lower in comparison to non-organic farms, feed is sourced sustainably and welfare of a high standard.
Biology
A member of the salmonid family, rainbow trout are native to western North America and range from Alaska to Mexico. They can grow up to 120cm in length and live to an average age of 11 years. They prefer freshwater and require fast flowing water to breed.
Tuna - Thunnus albacares
Summary
The western Pacific stock of yellowfin tuna is currently fished sustainably and is at a safe level, however there is no room for expansion in fishing effort in the fishery and inadequate management is a cause for concern. Source from fisheries using methods other than FAD associated purse seine and longline where possible, as these methods can have high levels of bycatch and juvenille capture that is a moderate conservation concern.
Biology
Tuna belong to the family Scombridae. They are large, oceanic fish and are seasonally migratory, some making trans-oceanic journeys. Yellowfin are found throughout the world's tropical and subtropical seas, except the Mediterranean. They often form large, size specific schools, frequently associated with dolphins or floating objects. Yellowfin is a large fast growing species, reaching maximum sizes of 240cm in length, 200kg in weight and an age of 8 years. They mature when 2 to 5 years old and mainly spawn in summer. Smaller fish are mainly limited to surface waters, while larger fish are found in surface and deeper waters, but rarely below 250m. Yellowfin has medium resilience to fishing.
Turbot - Psetta maxima
Summary
There is a general absence of stock data, insufficient to evaluate stock trends. Available information suggests the North Sea stock biomass, where 90% of the catches in the Northeast Atlantic are taken, is stable, and fishing mortality has decreased in recent years, probably as a consequence of decreased beam trawl effort directed toward the target species of plaice and sole. Overall managment of fisheries for turbot fisheries are inadequate. ICES advises that catches should not increase.
Biology
Turbot belongs to a small family of left-eyed flatfish (both eyes on the left of the body), known collectively as the Scophthalmidae. This family of fish is confined to the north Atlantic basin and includes megrim and brill. Turbot becomes sexually mature at an age of 3-5 years and, in most parts of its range spawns from April to August, females each producing up to 10-15 million eggs. Turbot is one of the fastest growing flatfish with females growing faster than males, in the North Sea reaching a length of around 30cm (males) and 35cm (females) in about 3 years. In the Baltic Sea growth is slower, and the males become sexually mature at a length of 15cm, the females at 20cm. By 10 years of age growth rates have reduced to 1-2cm per year for females and less than 1cm per year for males. Consequently, females are larger than males at any given age. Turbot can attain a length of 1m and a weight of 25kg. Maximum reported age 25 years. For some reason males are generally more abundant than females. Turbot is distributed from Iceland, down the coast of western Europe and into the Mediterranean. Turbot are typically found at a depth range of 10 to 70m, on sandy, rocky or mixed bottoms. It is one of the few marine fish species that inhabits brackish waters. Turbot appears to be a rather sedentary species, although some adult migration may occur.
Turbot can simply be poached in white wine or grilled and served with a squeeze of lemon.
Mussels - Mytilus edulis
Summary
Mussels are widely cultivated and stocks generally considered to be under-exploited. The main methods of harvesting for wild and farmed mussels are dredging and hand-gathering. Hand-gathering is a more selective and sustainable method of harvesting mussels in the wild, and causes less disturbance than mechanical methods.
Biology
Common mussels are bivalve molluscs found on shores throughout the north Atlantic, Mediterranean, North and Baltic Seas. They normally live in large aggregations, attaching themselves to rocks and each other with sticky threads known as byssus. They can be found from the high intertidal zone to the shallow subtidal zone. Size and shape vary widely, but the colour is always deep bluish purple. Shell up to 10cm but usually much smaller. Mussels mature when one year old and may live 10-15 years or more. The breeding season is between April and September, with larvae settling after 1-6 months.
Octopus - Eledone cirrhosa
Summary
Octopus are not a target species, as their solitary lifestyle limits efficient fishing, but due to their value they are often retained from trawl bycatch when demersal fish are targeted. Towed fishing gear, particularly beam trawling, is often associated with substantial damage to seabed flora and fauna, and with non-target bycatch and the discarding of juvenile fish. Octopus will generally survive trawling and may be returned to the sea alive, although bird predation on the surface may limit survival.
Biology
Octopus belong to a specialised group of molluscs, known as cephalopods, which includes cuttlefish and squid. Like all cephalopods, octopus grow rapidly, although growth rates and longevity appear highly variable and environmentally determined. In addition to the common octopus (Octopus vulgaris), the lesser octopus (Eledone cirrhosa) is also found in the North East Atlantic and Mediterranean. It is the more common species around the UK. As with most cephalopods, growth rates and life span are generally short, 1-5 years, although there may be some variation between areas. The lesser octopus probably matures around 1 year (12-40cm for females, slightly smaller for males) and appears less fecund than the common octopus, perhaps 1,000-5,000 eggs. Octopus are solitary animals, generally inhabiting depths less than 100m, and more common in shallow water. Lesser octopus are a red-brown colour when alive, and erectile tissue in the skin enables them to form distinct peaks over the body, hence the name horned octopus. They have a single row of suckers on each of their arms, which when at rest are curled around the body, providing their third common name of curled octopus.
Oysters - Crassostrea gigas
Summary
Pacific oyster producers rely on spat from oyster hatcheries, as they generally do not spawn in British waters because the temperature is too low. However, recent mild weather patterns are inducing reproduction. Pacific oysters require temperatures between 15 and 30 degrees C for reproduction.
Biology
Oysters belong to the commercially important group of bivalve molluscs which also includes mussels, clams and cockles. The Pacific oyster, now widely distributed, originated in northeastern Asia. Pacific oysters, as with many oyster species, develop first as males, spawn, and then later develop into females. Spawning occurs in the summer.
As you can see. There are a lot of different types of fish you can choose from. The most popular are Cod, Haddock and Salmon. All are easy to prepare and cook as long as you don't mind getting stuck in. You can always get your fishmonger to get it all ready for you before you take it home.
Preparing the fish
What can be done to the fish? What's the difference between 'dressed' and 'cleaned'?
Common requests:
Cleaned, Gutted and take the **** out - Guts and Gills are removed only.
Dressed, Prepared and do the necessary - Guts, Gills, Head, Tail and Fins all taken out/off.
Top 'n Tailed - Head, Tail, Guts and Gills removed.
Filleted - All of the above plus the back bone removed and rib bones skimmed off (This may result in some small bones remaining in the fish fillets)
Filleted and Pin-boned - Filleted with the small remaining bones removed with tweezers.
Quality
What to look for to make sure you are getting the freshest fish you can.
Without actually getting a rod and boat and catching your own fish the quality will vary depending on location, the company policies and the actual area the fish has been fished. Morrisons for example try to maintain a maximum 36 hour time period from sea to store. This will vastly improve later this year due to the company buying a supplier in Grimsby which is good for the customer and the company itself.
Salmon that is farmed in Scotland has a 24 hour time period from Farm to Store.
All the fish Morrisons sell has date codes on the boxes that say when it was packed, the date it has to be sold from the fish counter and a date saying when it has to be sold from our packed fish displays - The Multidecks. Where you see the pre-packed fish, prawns, fishcakes etc contain two sorts of products. One, is our own packed fish. This is found wrapped on polystyrene trays wrapped in cling film. The other is pre-packed, smoked salmon, prawns etc that all come in from our suppliers such as Youngs, Perfect Catch and our own branded products. Having these date code procedures prevents extending the shelf live of the fish, thus making it as fresh as we can. Obviously the fish on that days delivery will be of the best quality. They have very strict policies on freshness and has full traceability.
Don't get ripped off
It is unfortunately common practise to sell fish as something else to make a good profit. The more common ones are selling Coley as Cod or Haddock. When there is no skin on it is hard to determine what it is, with skin it is much easier.
Coley has a dark grey skin (sometimes quite black) with a white line running from head to tail. The flesh is a grey/white colour.
Cod has a yellowy/green colour skin with small blotches or spots on it with a green/white line from head to tail and the flesh is a nice white colour.
Haddock has a light grey/silver skin with a black line running head to tail with white/off-white coloured flesh. The flakes are slightly smaller than that of Cod.
Sometimes the colour of the line can vary. I think this depends on the area it is caught. I will look into this.
Both Coley and Haddock have what some people call a thumb print behind the gills. This is what people think Jesus fed the 5000 with. The thumb prints being the part where he held it up to show the masses. Make of it what you will.
Whiting and Pouting are very similar in look. The whiting has a pinky coloured skin where the pouting has a lighter green colour some what like cod. If the skin has faded which can happen in these two fishes you can tell the difference by the size. Whiting is long and thin and pouting is short and wide. The fish fillets you get are not very big in the shops so sometimes hard to tell the difference. Pouting can sometimes be a greyish colour flesh.
If you get home thinking you have a nice cod fillet and you fry it or grill it and the tail starts to curl up then you probably have a Haddock fillet or even Coley. The tail end of the Cod doesn’t curl up as much at the others.
What to look for
White fish fillets - White (a pinkish tint is ok. Some say it has more flavour). Not broken, Opaque, firm, not dried out, no discolouration.
Whole fish - Clear eyes, not sunken. Dark red gills, not grey/green. Firm to the touch and rigid.
Flat fish - Same as whole fish but the brown or darker skin can fade as its being displayed on the ice counter as Ice can 'bleach' the colour. having ice on top of flat fish is ok.
This applies to Salmon. This is why you will never see ice on top of salmon, trout fillets, Herring fillets and Mackerel fillets. They are oily fish and can 'bleach' very easily.
Oyster & Mussel - Closed not open. It can take up to 7-8 minutes for an open mussel or oyster to close if it has been displayed on the ice counter as the cold make them very lethargic and takes some time to wake them up so to speak. This applies to Clams too.
Smoked Fish - Dry to the touch, Opaque, no discolouration not sweaty.
Unless otherwise stated all fish is good to freeze apart from Oyster, Mussels and Clams as they are a live animal. Once cooked they can be frozen. If freezing do so on day of purchase and defrost in the fridge over night. Of not freezing, keep to the use by date on the packaging. This will ensure its freshness. Mussels, Oysters and clams require air to keep fresh so make sure when your fishmonger seals the bag they leave a little air hole free, nothing big, just enough to get your little finger in. Once at home take out the Mussels etc and place, wrapped in kitchen towel in a bowl of water. You don't need a lot of water just enough for the paper towel to absorb and keep the shell fish wet/damp. This then can be stored in your fridge still in the bowl over night.
What does it taste like?
All fish have slightly varying flavours but are not totally different from one another. I will try to give you a taste guide based on my own opinion and of those of my customers.
Cod - The base of all things fish in all honesty. Not a strong flavour, nor too fishy either. Firm flesh. I bet everyone has tried it at some point so I will base things on cod.
Whiting, Haddock and Coley - Some say a slightly stronger flavour than Cod. Not overly fishy though.
Pollack, Seabass, Bream and Gurnard - Sweeter in flavour to Cod and a slightly higher Oil content. If you like Cod you will like these.
Salmon - Fairly strong flavour but that can be masked with marinades or sauces. Very meaty fish.
Tuna - On its own very bland. Not fishy. Meaty steak texture. Best served with acidic drizzle, melt or sauce.
Monkfish, Sword fish, Turbot, Halibut - The best of the best. Meaty fish with fantastic texture. Fairly strong flavour but not fishy.
Sole, Dab - Sweet and tender.
Plaice - Stronger than Cod but not fishy.
Mackerel, Sardine, Herring - Oily fish. Very strong flavoured but amazingly tasty.
Trout, Carp - Earthy flavour, not very fishy. Goes well with acidic drizzle, marinades and sauces.
The rest - Similar to Cod with varying strengths. Nothing too over powering though.
How to cook
Most fish is easily done pan fried or oven baked. Poaching is becoming more popular now as well. For individual portion sizes, 6-8oz (170-225g) of Salmon, Tuna, Swordfish (chunky fish fillets) allow 4 -6 minutes each side in the frying pan or 15-20 minutes at Gas mark 4-5 (180-190) in the oven, preheated for 5 minutes.
For Cod, Haddock and Coley type fillets they will take a minute less in the pan and 5 minutes less in the oven, thickness dependant. Poaching takes a little longer, but not too long.
Hake
Great for grilling
Caught in the seas around Britain, hake has a white flaky texture and a flavour more subtle than cod. The flesh when raw is naturally very soft, but when cooked it becomes firm and meaty. Try grilling or pan-frying.
Cooking tip
Hake works really well with strong flavours, particularly tomatoes, garlic, chorizo and paprika. Try cooking it on a hot grill and serving with a sprinkle of spicy paprika.
John Dory
Perfect for pan-frying
This fish has a creamy white flesh, with a dense texture. Perfect when pan-fried or grilled, John Dory may be slightly more expensive than other fish but for the taste alone it’s worth it!
Cooking tip
With its subtle flavours, John Dory is ideal for Mediterranean dishes. Try mixing coriander, garlic and lemon with a little oil before drizzling over a pan-fried fillet.
Turbot
A tasty weekend treat
One of the best quality flatfish, turbot has a fantastic ‘fishy’ taste and retains plenty of moisture when cooking. Try turbot fillets steamed, poached or grilled.
Cooking tip
With its strong flavour, turbot is best cooked and served simply. Try pan-frying and serving with a simple parsley dressing or hollandaise sauce.
Pollack
Great value and versatile
Similar to cod, pollack has firm white flaky flesh and a sweet, delicate flavour. The meat is very versatile and can be cooked in a variety of ways, including deep frying and baking.
Cooking tip
The thickness and flakiness of pollack along with its flavour, make it ideal with rich, spicy and creamy sauces. Try Thai curry, combining chunks of pollack with king prawns in a fragrant coconut sauce.
Gilthead Bream
Delicious when stuffed
Sea bream has a very mild taste and sweet, succulent flesh that is ideal for grilling, baking and frying.
Cooking tip
With its mild flavour, sea bream benefits well from being cooked with strong flavours. It's delicious eaten whole after being stuffed and baked.
Seabass
Great for roasting
Seabass has a deliciously distinctive flavour which stands out on its own, but also works well when cooked with other strong flavours. A particular favourite in Thai dishes.
Cooking tip
Seabass has such a good flavour that it requires only simple cooking. Try roasting it to give the skin a pleasing crackle.
Plaice
Great value and versatile
A popular fish with a mild, sweet taste. Plaice is a great value alternative to lemon sole and can be grilled, fried or poached for a delicious supper.
Cooking tip
Plaice cooks very quickly and should only need 4-5 minutes, whether grilled, fried or poached. Coat fillets of plaice in egg and breadcrumbs and pan fry in butter and a little oil.
Lemon Sole
Perfect for pan-frying
A widely available and popular choice, lemon sole has a delicate, sweet white flesh and is best grilled or fried and served with a light sauce.
Cooking tip
Toss your lemon sole in flour, before seasoning and pan-frying to perfection with a little oil and butter. It’s quick, delicious and goes well with seasonal veg.
Dab
Perfect for pan-frying
A fairly small fish, dab has beautifully delicate flesh that has a similar sweet flavour to lemon sole. It makes a great value alternative to traditional favourites like haddock.
Cooking tip
Cooking dab whole makes the flesh on this delicate fish juicer and more succulent. It also gives it an extra level of flavour you just can’t get with fillets.
Coley
Great value and versatile
Coley is a great value and versatile alternative to cod and haddock. It can be used for deep-frying in batter or poached for use in fish pies.
Cooking tip
Cut the coley into chunky pieces, before coating with flour egg and breadcrumbs. Then fry in a little oil to make proper fish fingers.
Whiting
Perfect for pan-frying
A white, round sea fish, whiting is a small member of the cod family and very similar in flavour. Its flesh is light, sweet and delicate but can turn mushy if cooked too slowly.
Cooking tip
Its delicate flavours make whiting perfect for fishcakes and fishfingers. Cut the whiting into chunky pieces, before coating with flour egg and breadcrumbs. Then fry in a little oil to make proper fish fingers.
Pouting
Great value and versatile
Buttery, flaky and juicy, pouting is from the same family as cod and is a great alternative to more traditional white fish in any of your favourite recipes.
Cooking tip
Cut the pouting into chunky pieces, before coating with flour egg and breadcrumbs. Then fry in a little oil to make proper fish fingers.
Cod fillet
Brilliant for baking
This versatile family favourite is moist and flaky when cooked and is enjoyed particularly for having such a mild flavour. The flaky flesh on cod works well baked, fried or grilled.
Cooking tip
If you're deep frying your cod for homemade fish and chips, beef dripping is used in the traditional method and gives a far better flavour, but sunflower or vegetable oil will work just as well.
Haddock fillet
Great value and versatile
A member of the cod family, haddock is second only to cod in popularity and is the best white fish for smoking. It has a slightly sweet taste and is delicious when grilled, pan-fried or slow cooked.
Cooking tip
Haddock is very easily over-cooked. Baking it with the skin on will prevent the fish from falling apart and is also delicious.
Monkfish
Great for roasting
Found in European waters, monkfish is great when roasted or cooked with herbs. The tail of the monkfish is where a majority of the meat is found and although comparatively expensive this meaty white fish tastes fantastic.
Cooking tip
Robust flavours such as chilli, soy, sesame, Parma ham, chorizo and smoked paprika, all complement monkfish. Try pan-frying monkfish fillets with sesame oil and serving with noodles or rice.
Prepare it your self
Gutting
You can either do this with fish on a cutting board or in your hand all depending on what method you use. I am right handed so the instructions will be for right handed people.
Knife-Cutting board. Always cut away from your body.
Lay the fish on its side with the belly facing you. From left to right you want the tail left and the head right. Locate the Vent (waste hole) which will be towards the tail. On some fish this can be central to the body or even very close to the head depending on species.
Now with the point of the knife, insert gently into the Vent. Not too far in just enough to cut through the skin. Then cut/push the knife towards the head until you get to the part between the two front fins just below the jaw line.
Now pick it up in your right hand and with your thumb and fore finger of your left hand prise open the gill flaps to reveal the actual gills. Now, the gills are attached to the top of the inside of the head with your thumb and finger squeeze the part where they are attached and you can feel the gills breaking off. Once you have broken it pull the gills away from the head and the rest of the gut/entrails will come away from the body with it. Wash the fish under cold water and with your fingers rub away the blood line which you can see inside the fish along the back bone. Done? You have now gutted your first fish.
Scissors-Hand. Always cut away from your body.
Hold the fish in your left hand and where you insert the knife, insert the scissors and cut to the head and repeat the process above.
Dressing
You can dress the fish by either following the gutting guide then this one or straight onto this one.
Dressing the fish involves removing the head, tail, guts and fins.
First with the fish on its side with belly facing you take a sharp knife and place behind the Pectoral fin and Gill cover with the blade facing the head. Now, at and angle you want to cut under the fin/cover towards the head only half way into the fish. Turn it over and repeat the process. You should now have a headless fish with the collar/neck at a point. Now the tail is simple. Use either a knife or a pair of scissors. Just cut away the Caudal fin. With the scissors, cut away the remaining fins on the back of the fish and on the underside.
Following the gutting process you can remove the gut. You may not need to take out the gills as they are most probably already removed when you took the head off.
Some fish will have some VERY SHARP spines near the Vent and on the back. Take care when handling fish with these as are actually a defence mechanism when they were alive and contain a poison. If you do ***** yourself with these spines then wash under cold water and squeeze as much blood out as you can from your finger. Wipe with antiseptic cream or cloth and put a plaster on. Your finger may become very tender over the next few days, you wont die but its does bug you somewhat…I should know. I have had many *****s in my time……. That didn’t sound right did it….?
Fish with Spines:
Seasbass, Bream, Gurnard (actually Gurnard are Tanks. Armoured to the teeth. The head is solid, back bone is like two rows of saw blades and is a nightmare to gut properly without getting a knife or scissors in the head to cut away the throat tube/pipe) Tilapia, Snapper and Mackerel (Vent spine).
Scaling
To remove the scales you will need a blunt knife or a scaling tool. As most of you wont have a scaling tool I will tell you how to remove using a knife. To prevent scales flying everywhere it is best to do this in a bowl of water or sink full. Cold of course.
Holding the fish by the head (more to grab) with the back of the knife rub the fish from tail to head. This will pull back the scales and make them loose and come off. Be careful when scaling the belly area as you don't want to squash it apply a little less pressure. Some fish will be easy some others a little harder. Trout has very small fine scales and takes a few passes to remove them, ones like Bass, bream, Haddock and Coley etc are a little easier but tend to fly off everywhere so under water is best. Herring and Sardines can be de-scaled under running water with your fingers only. Just was them off.
Filleting
The hard one.. I will write up a very in depth and detailed 'how to' on both, round fish and flat fish. It might take some time as I will be writing in laymans terms to help new comers to fish. Not patronising but hopefully easy to follow.
Glossary
Aggregating – the behaviour of a group of individuals of a species to form a cluster (ie. in a non-random distribution).
Algal bloom – an abundant growth of phytoplankton, typically triggered by sudden favourable environmental conditions e.g. excess nutrients. Typically seen in the spring in UK waters.
Alevins – juvenile fish with the yolk-sac still present
Aquaculture – the general term given to the cultivation of any aquatic (fresh and marine) species (plant or animal).
Artisanal – term used to describe small-scale, traditional fisheries.
Beam trawl – in this type of trawl the mouth of the net is kept open by a beam which is mounted at each end on guides or skids which travel along the seabed.
Benthic – living on or in the seabed.
Benthos – those organisms attached to, living on, or in the seabed.
Berried – egg-bearing lobster or crab.
Bioaccumulation – the accumulation of a substance (contaminant) within the tissues of an organism.
Biodiversity – the variability among living organisms from all sources, including, among other things, terrestrial, marine and other aquatic ecosystems and the ecological complexes of which they are part.
Biomagnification – the process whereby concentrations of certain substances increase with each step up the food chain.
Biomass – the total weight of living organisms or total weight of a resource or stock.
Bivalve – having two shells or valves which open and shut.
Boreal – living near the north; sub Arctic.
Bottom trawl – a large cone-shaped net, which is towed across the seabed. Also called an otter or demersal trawl.
Broodstock – a fish, which is kept for the purpose of reproduction and supply of juveniles.
By-catch – non-target organisms caught in fishing gear.
Caviar – the salted roe (eggs) of the sturgeon. The roe from other species, e.g. salmon, is used to make mock caviar.
Cephalopod – a mollusc having a distinct head with prehensile and locomotive organs attached, e.g. octopus, squid and cuttlefish.
Cod-end – the rear end of a trawl net where the catch accumulates.
Common Fisheries Policy (CFP) – The European Union's instrument for the management of fisheries and aquaculture.
Conservation measure – term applied to legislative methods within the framework of the CFP which regulate fishing activity.
Conservative contaminants – contaminants that are permanent additions to the environment and not subject to decay.
Copepods- small (0.5 – 2mm long) crustacea that form part of the zooplankton community.
Coral – a group of marine invertebrate animals that live in colonies, characterized by a calcareous skeleton; appears in a variety of shapes often forming reefs. Coral is also a term for crab roe or eggs.
Crustacea – a group of animals with two pairs of antennae and a calcium carbonate exoskeleton e.g. crab, lobster.
Cultch – any substrate laid on the seabed with the purpose of encouraging mollusc larvae (spat) settlement. Examples are shell waste, ropes and tiles.
Decommission – term used to describe the process by which fishing boats are taken out of service or ‘scrapped’.
Deep-water species – those species living in water beyond the continental slope in depths of more than 400 metres.
Demersal – refers to fish such as cod, haddock and plaice which live primarily on or near the seabed.
Depuration – The process of removing pathogens from shellfish by keeping them in clean water for a period of time prior to sale.
Diadromous – fish that move during their life cycle between fresh and marine waters e.g. salmon and eels.
Dioxin – a group of chemical compounds that share certain characteristics. Dioxins are formed as a result of combustion processes such as waste incineration and burning fuels such as wood and coal.
Discards – fish and other organisms caught by fishing gear and then thrown back into the sea for legal, economic or other reasons.
Dredging – a method used for harvesting bivalve molluscs such as oysters, clams and scallops from the seabed.
Ecosystem – a community of organisms and their physio-chemical environment interacting as an ecological unit.
Ecosystem approach – the ecosystem approach to fisheries management involves a consideration of all the physical, chemical and biological variables within an ecosystem, taking account of their complex interactions.
Ectoparasite – A parasite that attaches itself to and lives off the external surface of an animal (fish).
Elasmobranch – fish with a cartilaginous, non-bony skeleton (sharks, skates and rays).
Ephemeral- Being present only briefly, as in naturally occurring mussel beds.
Eutrophication – the process whereby receiving waters become hyper-enriched by nutrient inputs, resulting in excessive plant growth and oxygen depletion.
Exclusive Economic Zone (EEZ) – an area in which a coastal state has sovereign rights over all the economic resources of the sea, seabed and subsoil.
Extirpation – the loss of a local population as distinct from an entire species (extinction).
Fecundity – potential reproductive capacity of an organism or population expressed in number of eggs (fertile or not) produced during each reproductive cycle.
Fresh – a term that can be used to describe fish that have been kept chilled on ice but not deep frozen. The term should not be used to describe previously frozen, thawed fish (FSA advice).
Finfish – A fish with fins as opposed to shellfish.
Fish – collective term (includes molluscs and crustaceans) for any aquatic animal that is harvested.
Fishery – the sum of all fishing activities on a given resource e.g. shrimp fishery, or activity of catching fish from one or more stocks e.g. North Sea cod fishery, or it may also refer to a single type or style of fishing e.g. trawl fishery.
Fishing – any activity that involves the catching, taking or harvesting of fish.
Fishing capacity – the quantity of fish that can be taken by a fishing unit, i.e. individual, community, vessel or fleet.
Fishing effort – the amount of fishing gear of a specific type used over a given unit of time, e.g. hours trawled per day; the overall amount of fishing expressed in units of time e.g. number of hauls per boat per day.
Food and Agriculture Organisation (FAO) – Founded in 1945 it has 183 member countries and one member organisation, the European Community. FAO is one of the largest specialised agencies in the United Nations and its programme on fisheries aims to promote their sustainable development through implementation of its Code of Conduct for Responsible Fisheries. See www.fao.org for more information
Food chain – representation of the passage of energy (food) from producers to the organisms that feed on them.
Food web – network of food chains in an ecosystem.
Fry – The term used to describe juvenile fish in the next stage of development after Alevins.
Gadiformes – the taxonomic Order which includes cod, pollack, whiting, coley and haddock
Gadoid – a cod like fish, see Gadiformes.
Gear – any tools used to catch fish, such as hook and line, trawls, traps etc.
Genetic dilution – The process occurring when domestic farmed fish with low variation between individuals interbred with wild fish of the same species, leading to the subsequent offspring having lower variability when compared to the pure wild strain.
Ghost fishing – the phenomenon whereby lost nets or traps continue to fish.
Gill net – a loosely set and near invisible wall of fine netting (mono or multi-filament nylon) that traps fish by the gill cover.s
Gonad – reproductive organs i.e. testis (male) and ovaries (female).
Grading – The term used to describe the process of sorting fish into similar sizes. This is done to minimise aggression and cannibalism as well as ensuring that fish of a similar size are grown on together and can be harvested at the same time. Grading occurs either manually, by sweep net or on a grading machine.
Ground fish – American term for demersal fish.
Handlining – (or hook and line fishing) a highly selective method of fishing, producing high quality catch.
Hatchery – The place where fertilised eggs are grow on to fry before being transferred to freshwater tanks.
Imposex – a condition in which male sexual characteristics, such as the development of a penis, is superimposed on female gastropods. An example is the effect of tributytin on the common dogwhelk.
Industrial fisheries – fisheries which do not target species for direct human consumption, i.e the capture of fish for reduction into fish meal and fish oil.
International Council for the Exploration of the Sea (ICES) – an international organisation comprising 19 Member countries around the border of the North Atlantic. Established by international convention in 1902, ICES is the oldest intergovernmental marine science organisation in the world. See www.ices.dk for more information.
Line-caught – a generic term used to describe pole (or rod) & line; handline or longline fisheries.
Long-lining – uses both vertical and horizontal lines, often a number of miles long, to which short lengths of line (snoods) carrying baited hooks are attached at intervals.
Mariculture – The farming a species in sea (marine) water.
Misreporting – false or incorrect reporting of details pertaining to quantity and area of capture of protected species, i.e. those species regulated by quota.
Mixed fishery – comprising more than one species, e.g. North European demersal fisheries typically comprise cod, haddock, whiting, pollack and saithe.
Mobile gear – towed or encircling active fishing gears e.g. trawl, dredges or seine.
OSPAR (Oslo and Paris) Convention – replaced by the Convention for the Protection of the Marine Environment of the North East Atlantic which came into force on 25 March 1998. For more information see www.ospar.org.
Otter board – (or otter door) a paired device used to spread the trawl mouth laterally, when towed by one vessel.
Otter trawl – a large cone-shaped net, which is towed across the seabed. Also called a bottom trawl./td>
Overcapacity – a state of saturation or an excess of catching capability, i.e. deployed fishing effort.
Overfishing – fishing with a sufficiently high intensity to reduce the breeding stock levels to such an extent that they will no longer suppport a sufficient quantity of fish for sport or commercial harvest.
Pelagic – the upper layers of the ocean where food is plentiful. Pelagic fish include herring, sardine and pilchard.
Phylum – major taxonomic division of animals and plants that contains one or more classes.
Phytoplankton – the microscopic plant component of plankton.
Pinger – acoustic device designed to deter marine mammals from entanglement in fishing nets.
Pole and line – hand held or mechanically operated rod with baited hook or lure.
Pollution – the introduction by man, directly or indirectly, of substances or energy to the marine environment resulting in deleterious effects.
Population – a biological unit representing the individuals of a species living in a specific area.
Pot – a trap used to capture fish, especially crustaceans.
Pseudofaeces – The organic waste produced by filter feeding molluscs such as mussels.
Purse seining – the general name given to the method of encircling a school of pelagic fish with a large wall of net.
Quota – a share of the Total Allowable Catch (TAC) allocated to a country, vessel, company or individual fishermen.
Raceway – a straight-sided artificial channel (usually concrete) in which fish are raised
Recruitment – the process by which juvenile fish enter the exploitable stock and become susceptible to fishing.
Round fish – demersal fish that are rounded in transverse section, e.g. cod, haddock and whiting (as opposed to flat fish e.g. plaice or flounder).
Safe Biological Limits – limits (reference points) for fishing mortality rates and spawning stock biomass, beyond which the fishery is unsustainable. Other criteria that indicate when a stock is outside safe biological limits include age structure,distribution of the stock and exploitation rates. A fishery that maintains stock size within a precautionary range (a range within which the probability of reaching any limits is very small) would be expected to be sustainable.
Seamount – an isolated mountain situated on the sea floor.
Selectivity – ability to target and capture fish by size and species, allowing by-catch of juvenile and non-target species to escape unharmed.
Shellfish – As opposed to finfish. A collective term used to describe molluscs and crustacea.
Smoltification – The physiological process undergone by salmonid (salmon and trout) fish to allow them to migrate from freshwater to seawater as part of their lifecycle.
Smolts – Juvenile fish that have undergone smoltification.
Spat – The stage in a mollusc’s lifecycle in which it goes from being free swimming to attaching itself to a substrate.
Spawn – release of ova (eggs) fertilized or to be fertilized.
Spawning stock – mature part of a stock responsible for reproduction.
Spawning Stock Biomass (SSB) – the total weight of all sexually mature fish in a population.
Static – or fixed gears refers to fishing gears that are fixed to or on the seabed e.g pots, traps or nets. These types of gears are passive as opposed to mobile gears, e.g. trawl nets, which are referred to as active gears.
Stock – term given to a group of individuals or populations in a species occupying a well-defined spatial range independent of other stocks of the same species. A stock will form the basis of a distinct fishery defined management unit in terms of season and area.
Stocking density – Usually expressed at the weight of fish per volume of water, for example 15kg/m3.
Straddling stocks – fish stocks that migrate through more than one Exclusive Economic Zone (EEZ).
Sweep – the rope (usually wire) between the otter board and trawl net.
Tangle net – a type of bottom set gill net used to capture flatfish, crustaceans and other species.
Target species – species or assemblage of species which are primarily sought in a fishery.
Teleost – fish with a bony skeleton as opposed to cartilaginous fish (elasmobranchs).
Total Allowable Catch (TAC) – maximum tonnage, set each year, that may be taken of a fish species within an area.
Trophic – pertaining to levels in a food chain
Turtle Excluding Device (TED) – turtles can be excluded from trawl nets by fitting solid grids of various kinds into the net. The TED consists of a metal frame, or hinged door system, which deflects turtles out of a webbing flap or 'trap door' in the bottom of the net. The target species, usually shrimp or prawn, pass through the grid into the cod-end.
World Conservation Union (IUCN) – founded in 1948. Every 4 years IUCN publishes a 'Red List' - an inventory of the current global status of plant and animal species - to raise awareness of species threatened with extinction and promote their conservation. Of the total number (284) of marine fish assessed by IUCN, 57% are assessed as threatened i.e. Critically Endangered, Endangered or Vulnerable. For more information see www.iucn.org
Zooplankton – the animal component of plankton; animals suspended or drifting in the water column including larvae of many fish and benthic invertebrates.
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The training we get at Morrisons is probably the best training you can get at a supermarket whether is be training for the Deli or Butchery. Its very in depth and highly recommended by the government believe it or not. Our Company trainer (not Fish trainer) head honcho bloke used to work for the Government in some way and all our policies in training or health and safety are passed through certain government officials before we pass them to the Unions and the other types of department before officially being allowed to be used etc. As one newspaper article mentioned a few years back (cant find it sorry
) Morrisons training is the best you can get. I can see some people saying otherwise, especially those who used to work with the company but I am guessing they didn't have much interest in the company to actually notice the good training we get.,
