Culinary Philosophy

Here's list of fish and their photos to help you 'know your fish':

	Haddock
	Haddock:This fish has a firm white flesh and is closely related to cod, although it is usually smaller and can be distinguished by the dark streak that runs down its back. It is interchangeable with cod in recipes and it is used as an alternative when serving fish and chips.

	Cod
	Cod: A very popular, white-fleshed fish varies in size and it is available whole, fillets or steaks which makes it suitable for baking, steaming, poaching, frying, panfrying, or broiled. It is also available salted, smoked and dried. Cod roe is available fresh and smoked.

	Seabass
	Sea Bass:This large fish, similar in shape to salmon, has dark silver-gray scales, which should be removed before cooking. Its firm white flesh has an excellent flavour. It can be bought as fillets, steaks and it is suitable for poaching or steaming.

	Mahi-Mahi
	Mahi: This fish it is also called Dolphin Fish or Dorado. It is found in warm waters, this is a stunningly attractive fish with a streamlined silver body and black and gold spots. Its flesh is firm and well flavoured, and is very versatile as it can be fried, broiled, baked, steamed, and grilled.

	Turbot & Halibut
	Turbot: This fish, with its huge brown, knobby body and small head, is considered the finest of the flat fish. It is low in fat, has firm, snow-white flesh, and a fine delicate taste. It can be baked, poached and steamed. Halibut: This large flat fish is available whole or as steaks or fillets. Its flesh is quite oily and its firm texture makes it suitable for baking, braising, poaching, and steaming.

	Flounder & Sole
	Flounder: Flounder is similar to plaice, but its flavour and texture is not as fine. It is available whole or in fillets and its white flesh can be fried, broiled, poached, steamed or baked. Dover Sole:This is one of the finest flavoured and fine textured small flat fish. Its white flesh has an exquisite flavour. It is imported frozen to North America. It is traditionally broiled. English Sole: English sole, which is also called Lemon sole, is not unlike to Dover sole, although it has much less flavour and its white flesh has a fine texture but is less firm, it is cooked the same way as Dover sole.

	Skate
	Skate: A very strange looking fish shaped like a kite. Skate comes in different varieties, of which only the pectoral fin, known as its wings, and small pieces of flesh cut from the bony part of the fish are eaten. It is low in fat and has a superior flavour. Skate can be fried, broiled, poached or steamed.