Also known as: Dublin Bay prawns, Norway lobsters, nephrops or scampi.
Taste/texture: The gourmet's favourite. The tail meat has a sweet taste and prawn-like texture. Best enjoyed seared with butter or roasted in the oven and served whole.
Taste/texture: When raw the flesh has a 'greyish' colour and is very soft. Once cooked the outer shell changes to a shiny red and the insides to a creamy white. The texture also changes and becomes firm and meaty once cooked.
Taste/texture: Fresh prawns have a soft texture and sweet, light flavour. The texture becomes firm when cooked.
Taste/texture: The meat has a very sweet flavour and is a translucent off-white colour with a bright orange roe (or coral) attached. The roe has a different taste and texture to the Scallop, and is excellent for making stocks and soups.
Taste/texture: The reddish brown meat from the body has a softer texture and stronger flavour than that of the highly prized white meat from the claws. The meat is excellent for crab cakes, chowders, pasta dishes or mixed with mayonnaise for sandwich fillings.
Taste/texture: One of the richest sources of Omega 3, the greyish flesh has a full flavour.
Taste/texture: Firm flesh with slightly grey appearance. The fillets are great pan fried or poached. A traditional Scottish way to eat this fish is to coat the fillets in oatmeal and pan fry. Due to its richness this fish goes well with sharp flavours.
Taste/texture: Flavoursome orange-red coloured flesh with a firm texture. Salmon is very versatile, but it is important not to overcook it to ensure the flesh holds together and stays moist.
Taste/texture: Has a well balanced flavour that is complemented by most seasonings. The white flesh separates into large, succulent flakes when cooked but care should be taken not to overcook.
Taste/texture: Is a member of the cod family however the flesh is not as white as that of Cod. It has a slightly sweeter flavour which makes Haddock the best white fish for smoking.
Also known as: Coley, coalfish or lieu noir.
Taste/texture: Has a light, sweet, delicate flavour that goes well with creamy sauces. The flesh may appear an off-white colour initially but lightens during cooking.
Also known as: Sea catfish, rock turbot or loup de mer
Taste/texture: Is very versatile and the firm, white flesh has a balanced flavour similar to that of shellfish. This fish in complimented by strong seasonings.
Also known as: Anglerfish.
Taste/texture: The inner flesh of the fillets is bright white and has a firm, meaty texture. The robust flavour of monkfish goes well with rich flavours and seasonings.
Taste/texture: Very flavoursome fish with creamywhite, meaty flesh which breaks into large flakes once cooked. Best enjoyed poached in white wine or fish stock. Be careful not to overcook as this makes the flesh dry.
Taste/texture: White flesh with a sweet delicate flavour. Lemon Sole fillets taste great filled and rolled, while the whole fish cooked on the bone is unbeatable.
Also known as: St. Pierre.
Taste/texture: John Dory takes its name from the French "jaune doré" meaning "golden yellow". The flesh is creamy white with a dense texture similar to Dover Sole. This fish goes well with Mediterranean flavours.
Taste/texture: Has firm textured flesh that goes well with robust flavours, it is often used in the famous recipe bouillabaisse.