TIPS & TRICKS

BUYING Fresh fish will have a clear, clean, protective coat of natural sea slime (it’s a good thing!) and are available year round. Either fillet yourself or ask your fishmonger to ‘dry fillet’. Fillets should be translucent grey when raw, pearl white when cooked. STORING Gut and scale whole fish; wrap tightly in freezer film. Wipe dry fillets and wrap in same manner; place on a rack over ice in a sealed container. Store both in fridge. COOKING Steam, poach in butter, crumb, pot-roast whole, barbecue. SUBSTITUTIONS

Garfish, yellowfin bream, sand whiting. ACCOMPANIMENTS

No need for lots of veg. Keep it simple with aioli, lemon and a side of chips to let the fish shine. If spark is required, try a nice salsa – think capers, cucumber, parsley, tomato and anchovies.