Anyone identify these fish?

I am seriously impressed with your culinary knowledge.

When I bought fish from mmmmorissons I would just pat a bit of flour on them, hoy them in foil and cook them.

Morrisons fish is usually rank mate, best to get fresh fish from the coast. Sunderland and North Shields have cracking fresh fish. Hoy a bit of butter in the foil as well :)

Don't look very fresh to me. RIP if you've eaten them, it could be a slow and painful demise.

If they are from Taylors they will be as fresh as paint when bought mate, they sell hods of those fiver boxes to Chinese people and it has to be super fresh for them to even consider.
 
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Morrisons fish is usually rank mate, best to get fresh fish from the coast. Sunderland and North Shields have cracking fresh fish. Hoy a bit of butter in the foil as well :)

Unfortunately we are about as far as we can be from the coast.

I am sure that you could buy fresh fish at Seaham too, our dad took us sometimes on a Sunday morning iirc.
 
Lass has just bought these. £5 for a mystery box at Shields fish quay. Just the front two. Gurnard maybe and?

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The flats are witches marra, the gurnard in the centre and the one on the left looks like either a haddock or a hake . Any chance of taking a solo of it?

After reading other comments it’s a hake , excellent baked , the witches are fab if ye steam them
As for the gurnard I’d bake it

Not a bad selection for £5
 
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The flats are witches marra, the gurnard in the centre and the one on the left looks like either a haddock or a hake . Any chance of taking a solo of it?

After reading other comments it’s a hake , excellent baked , the witches are fab if ye steam them
As for the gurnard I’d bake it

Not a bad selection for £5
Aye cheers mate. Daft thing is I have a load of hake in my freezer but they’re filleted so didn’t recognise them.
 
It's a little hake a think Flicky la. Cracking to eat but very soft flesh and easy to over cook. I'd make a stew with tomatoes and olive oil and hoy the gurnard in first for a few mins then the flatties and the hake. Few more mins then take the fish out and reduce the sauce maybe adding a drop of pernod. Take the fish flesh from the bones, hoy the bones away and stir the flesh back into the reduced sauce and serve with crusty bread and a few cold beers. Could hoy a bit of chilli on the sauce.
sounds f***ing delicious
 
FFS.. Sous vide .....just cook it... It only takes a few mins.....defo a hake on the right
It’s perfect man when you water bath it.

Am I right in thinking hake was used a lot in fish shops years ago when cod was in short supply? Used a lot in Spain I think.
Aye. Loads use shite like river cobbler, pangasius ling etc now. Mainly Indian kebab shops selling that sort of stuff. Never get fish and chips from anything that sells kebabs and pizzas as well.
 
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