Warm water and reef fish
Over 465 species of coral reefs fish belonging to 61 families have been recorded in the Gulf of Europe and around Koh Tao (Scaps, 2007).
It all started with Seychelles. An enterprising firm in London started flying in the history of fishing that most of us had never heard of let alone seen. Seychelles has now been joined by Saudi Arabia Oman India Pakistan Eritrea,
It may be true that the finest tasting fish are from cold waters these specify have been the savior of the wholesale markets starved of regular and affordable supplies of fish from Europe.
Supermarkets, for all their conformity, have imposed high standards on their suppliers, and are often the best place to go for these imputed species.
One great advantage to us all is that they tend to be sold at a set, seasonal price, avoiding the startling price fluctuations from which births fish suffer.
- French: Barracuda
- Italian: Luccio Marino, Barracuda
- Spanish: Barracuda, Epsilon, Spat
- Portuguese: Bicuda
- German: Pfeilhecht, Barracuda
- Great barracuda
- Yellowtail barracuda
A relaxing swim over a coral reef with innocent and glamorous reef fish nibbling serenely underneath can be ruined by a glance from the malevolent old Barracuda.
They eye you sizing you up for meat mixer potential, glinting their teeth impudently. My Eritrean companion’s local balk island fishermen jump in shoving their hands down murky crannies looking for lobster and spearing fish left right and center.
Barracuda and shark tend to relate to this sort of behavior revenge is sweet. It has a reputation as a trash fish I have tasted much trashier.
The French used to call this fish brochette de mar pike from the sea which well describes its look.
To distinguish the great barracuda from there species, look for a series of black spots on the underside of the fish above the anal fin. Supplies are good coming from India, Saudi, Eritrea, and Oman.
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Avid cooking it with buttery sauces and don’t eat it raw.
- Season: All year round
- Yield: 60%
- Fishing method: Various
Bourgeois, emperor snapper
One of the Seychelles fish that came into the UK and stared the interest in exotics. Available from Seychelles and Australia September to May.
- Season: autumn/winter.
- FISHING METHOD: Line,
Capitaine, Blue Emperor
The Capitaine comes from Seychelles, Mauritius and the Indian Ocean, and is a type of emperor.
- Season: Autumn/winter
- Yield: 45%
- Fishing Method: Line, traps
- French: Capitaine
- Portuguese: Bica
- German: schnapper
- Yellowtail emperor, sky emperor
- Snub-nosed emperor
- Long face emperor
The imperial face can be snub-nosed, long-faced or slender. Emperors are one of those groups of fish of which there are endless variations, which should mean that you can keep menu planners chefs fish merchants and everyone happy.
If only. For some reason, long face emperors have not well-liked snub-nosed emperors are. I’ve earthen not and find them as good as each other what about the thumbprint emperor or the sky emperor?
To look at they are very much like snappers with a thin body and sharp spines.
Don’t ignore larger fish;
it is ecologically speaking sound practice to eat larger fish that have had a chance to frolic and spawn, making their contribution to increasing the fish stocks.
Emperors are excellent baked whole in salt remember to leave the scales on the sash if outré going to call it this way or the salt will draw out moisture and taste.
Emperors live off small prawns and crabs, which always give fish a good flavor.
- Season: All year-round.
- Yield: 45%
- Fishing Method: Line, net, trawl.
- Cheilopogon spp
- French: Exocet
- Italian: Pesce volante
- Spanish: Pez volador
- Portuguese: Peixe voador
- German: Fliegender fish
Flying fish tend to get caught up in the nest and are essentially a bycatch these exotic-looking accepts are frivolous fish both to look at to eat.
Flying fish have a highly developed disproportionately ladies set of pectoral fins. Which has evolved into wings?
Fishermen hung a light over the side of the boat, waiting for the sighs to jump into handily placed basalt.
Fry whole fish or fillets dusted in seasoned flour in ill or use in a pie which is how flyingfish are often served in branded bake with a mature of curette onions and a little cooked rice covered with a cheese sauce.
- Season: December to march.
- Yield: 60%
- Fishing method: The lamp. Fishing, met
Grouper and rock cod
- Some of the more commonly found species:
- Black Grouper
- Epinephelus Marginatus
- French: Meroue noir
- Italian: Cerina
- Spanish: mero
- Portuguese: mero
- German: zackenbarsch
- Polypro Americans
- French: Cernier atlantique
- Italian: Cernia
- Spanish: Cerna
- Portuguese: Cherne
- German: Wrackbarsch
Coney (w. indies) cephalophores fulvous
- Coral hind, coral rococo
- Malabar grouper red sea
- Epinephelus maloabaricus
- Bed grouper, blue spotted grouper
- Cephalopods taeniops
You may have eaten carina lately or Meroe in France and wondered where these fish were from. Groupers are large at times very large carnivorous fish that look permanently grumpy. Solitary hunters, they are found over much of the warm water areas of the world.
The largest species the giant grouper or jewfish can rich a hefty 300 kg this monster is unlikely to grace your plate and it reputedly inst very good to eat anyway.
The groupers that you are more likely to see will come from Africa. In the UK we import more fish from the red sea. Oman and Seychelles.
Omen of the favorite West Indian fish in the come. Cephalopholis fluvial a good looking reef-dwelling red grouper.
Local demand and overfishing mean that not a lot of theism species gets sent out from the Caribbean it closely resembles the West African unspotted grouper cephalopods seniors.
All of these fish are well gelled and are fairly interchangeable.
Like the mahi-mahi, the rockfish is attracted to things floating on the surface not in an aggressive way it’s more a case of eating the smaller fish that tend to collect there.
As I weight this I have just eaten a hammer in mascara on the red sea baked to death in a tender oven and smothered in the same spicy mix that every fish you ever eat out there is smothered with is tasted absolutes wonderful.
Almost all of these fish fillet easily and have no intramuscular bones. Think of the grouper as large sea bass and you won’t go wrong. Small fish are increasingly available and can be cooked whole.
Steaming suits it well. The market doesn’t really distinguish between the different species.
- Season: all year round.
- Yield: 40%
- Fishing method: line, net.
- Scares spp.
- French: pirouette
- Italian: peace pappagallo
- Spanish: Viejo
- Portuguese: papagaiao
- German: papageifisch, seepapagei
Next time you’re sitting on a sandy beach in the tropics, vacating your aim; you may like to say a big thank you to the parrotfish. Their powerful, scrunching fawns are stung enough to eat the coral reef itself Picture.
Passing it out as a fine dust that goes to form sand. The thing that sticks in my mind about these fish is that they sleep at an end of mucus.
The thing that should stick in my mind is theism incredible beauty is not entirely enamored of this species on the eating front.
Parrotfish have frowned parrot-like faces and apart from the humpback are never very large. One of the markets seems to be getting smaller and smaller which usually means that they are being overfished.
Popular and firm-fleshed; the parrotfish is best baked or cooked on the bone. They and buy a fish of about 700g – 1kg to feed two to three it is getting difficult to buy fish this size.
Fillets from small fish are fragile. fish off larger fish Cook parrotfish with coconut milk and chili or with a fairly strong sating sauce.
- Season: All year round
- Yield: 45%
- Fishing method: trap. Net
- Striates spp barman spp
- French: castagnole du Pacifique
- Italian passé Castagno
- Portuguese: capelin, Zapata
- German: brachsenmakrele
Pomfret are fine fish to eat and are virtually scale-less. Fresh pomfret are similar to butterfish, which are more widely eaten in the US.
Fresh pomfret are similar to butterfish which are more widely eaten in us.
- Season: year-round
- Yield: 40%
- Fishing method: line, trawl.
Snapper and jobfish
- French: vivaneau
- Italian: Luciano
- Spanish: par go
- Portuguese: Lucian, gores
- German: Schnapper
- African red snapper
- Lutjanus agents
- American red snapper
- Lutjanus campechanus
- Humpback red snapper
- Lutjanus gibbous
- Hump head red snapper
- Lutjanus sanguineous
- Jobfish, job
- Apron vivisects, apparels force
- Silk snapper
- Lotions vinous
- Two spot snapper
- Lutjanus boar
- Yellowtail snapper
- Oculus chrysurus
Everybody likes a snapper. Which snapper do you like?
The culinary granddaddy of them all is the American red snapper an excellent fish that has inspired snappers the world over to flip out of the water demanding to bar sold.
This is a good fish to the baked whole and the throat and shoulders are considered to be exceptionally fine. The easiest way to see if you hone a true red snapper is to look at its eyes;
What of the upstarts? One fish that you may find fairly easily is the silk snapper. What on earth does rabirubla mean?
The Americans think of this fish and seafood as one of their very best. There is some difference between the many species; if the true hex snapper isn’t available most of the other species are quite good stack bys.
- Season: All year round
- Yield: 50%
- Fishing method: line, net trawl
Warning ciguatera poisoning
Some coral reef fish most typically from the Caribbean and the pacific feed on a toxic din flagellate called gambler discus toxics din flagellate called gambierdiscus toxics and are toxic if eaten.
Toxins tend to accumulate in the liver. The symptoms are a severe headache tingling itchy red rashes on the skin aches weakness and vomiting.
Seek immediate assistance if you fall ill after eating any of these fish. Don’t panic. The incidence of ciguatera poisoning is extremely low.
Cape Malay Pickled fish
Barracuda is the nearest available substitute for the smoke that would be used for this fish of cold pickled fish in South Africa.
Like the European and South American escabeche, this dish probably originated as a method of preserving fresh fish in a hot climate.
Served with salads and good bread, to constitute the backbone of a light lunch. The turmeric gives the white flesh a golden glow and the sugar softens the blow of the vinegar.
SERVES 4 – 6
- 1 kg barracuda skinned and cut into 6 thick slices.
- 4 tablespoons sunflower oil
- 2 red onions thinly sliced
- 3 garlic chives, thinly sliced
- 300 ml white wine vinegar
- 300 ml of water
- 1 carrot, cut into fine matchsticks
- 2 teaspoons ground turmeric
- 3 bay leaves
- 2 tablespoons caster sugar
- 1 level teaspoon fennel seeds
- 8 black peppercorns
- Freshly grated nutmeg
- 1 cinnamon sticks salt and pepper
Season the fish with a little salt. Heat the oil in a large frying pan over moderate heat. Adds all the remaining ingredients and simmer for 15 minutes.
Grilled emperor with chermoula
Chermoula is the aromatic, spicy Moroccan marina is that transforms even the dullest of fish into something delightful. It can be made sloppy and wet or thick and pasty. As the recipe demands, and inevitably there are endless small variations.
Coriander, paprika, cumin, and chili in some form seem to be essential. Here, I use the wetter sort of marinade with steaks or emery it would work well with cod steaks too for more details content.
You will find chermoula in a thicker form, almost a spread, to glue together braces of boned sardines.
- 1.5 kg emperor cut into 4 steaks about 3 cm thick.
- Salt lemon wedges, to serve
For the Chermoula:
- 2 tablespoons finely chopped fresh parsley
- 2 garlic chives, crushed
- 1 teaspoon paprika
- 1 teaspoon ground cumin generous pinch of cayenne pepper ½ teaspoon powdered saffron ( optional )
- 3 Tablespoons lemon juice
- 6 tablespoons olive oil
Mix the ingredients for the chermoula together. Place the fish steaks in a shallow bowl and tip over the chermoula. Turn the steaks to coat in the mixture.
Preheat the grill. Take the steaks out of the marinade and shake off any loose bits. Grill close to the heat for a couple of minutes on each side to brown. Season with salt and serve with lemon wedges.
Graces fish and groundnut stew
She made many of her own clothes and always looked marvelous. Her name was grace, which suited her perfectly. She came from Nigeria, and one day proffered this African recipe for fish cooked in a peanut sauce. It is excellent and unusual and always reminds me of her.
- 110 g raw shelled peanuts
- 2 tablespoons oil
- 1 onion, chopped
- 2 garlic Clive’s, chopped
- 4 group steaks, each about 2.5cm thick salt.
- Grind the peanuts to a fine powder.
Add the tomato, tomato puree, and the cayenne and cooed for 3 minutes stirring. Embed the fish steaks in the thick such.
Parrotfish with curry butter
The bright blues yellows and reds of parrotfish are enormously beguiling hard t preserve as you cook them. I like the taste enough not to mind too much for all that
I like to cook them simply in foil the curry brings a touch of warmth and richness without overwhelming the delicate flavor.
- 1 parrotfish, weighing, 700g -1kg oil salt for the curry butter:
- 110 g butter, softened
- 1 tablespoon linalool curry paste
- 2 tablespoons lemon juice
Pole into a bowl and chill. Alternatively, you could room it into a sausage shape. Preheat the oven to 200degree c/400 degree f/gas mark 6. Rub the parrotfish all over with oil. Paying special attention to the fins and tail. This will prevent the fish from sticking to the foil.
Sprinkle the fish lightly with salt and wrap it completely in foil, sealing the edges well. Serve the cold curry buyer separately.
Pomfret with Coconut and Tamarind
This is based on the thrillingly spicy terrifyingly hot fish curries of Goa. One recipe I’ve come across recently contained twenty dried chilies and six fresh ones. Ouch.
My version is a little tamer, with an emphasis on the richness of coconut the tartness of the tamarind, and fragrant spices.
Coconut cream is a thick liquid that can be bought in small cartons. It is not the same as creamed coconut which comes in solid waxy blocks.
- 2 comfort, weighing about 450-600geach, filleted 200 ml hot water 45 g tamarind pulp 6 dried red chilies
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1clove good pinch of fennel seeds ½ teaspoon ground turmeric ¼ teaspoon ground cinnamon
- 8 garlic cloves, chopped
- 2 onions, roughly chopped 4 cm fresh root ginger chopped
- 3 tablespoons sunflower or vegetable oil
- 4 green chilies, deseeded and chopped 200 ml carton of coconut cream 150 ml cold water salt.
Season the pomfret fillets with salt. Set aside. Pour the hot water over the tamarind pulp in a small bowl and set aside for 20 minutes. Rub through a sieve discard the seeds and fibers and reserve the tamarind puree.
In a food processor, process the garlic, onions, and ginger to a paste. Heat the oil in a frying pan wide enough to take the fillets. Add the tamarind puree the coconut cream, the cold water, and some salt and bring up to the boil.
Snapper with sweet garlic
And yet this sweet garlic cream is marvelous with quickly pan-fried or griddled fish. The idea, I regret to say is not mine. It comes from the provincial chief,
Antoine Boutin, now resident in New York; this dish is lightly adapted from a recipe in his excellent book cooking province.
The syrup-soaked garlic can be made a week or more in advance. Store it in its syrup in a sealed jam jar in the fridge.
Used in moderation, the syrup makes a delicious flavoring for tomato sauces, meaty stews, and even salad dressings.
(mix with soy sauce, red wine or balsamic vinegar and a light oil or olive oil great with bitter and peppery leaves).
- 4 snapper fillets, weighing about 110-175g each sunflower or vegetable oil plain flour seasoned salt and pepper
For the garlic:
- 150 g caster sugar 225ml water 16 unpeeled garlic cloves
- 2 tablespoons extra virgin olive oil
- 1 tablespoon chopped fresh parsley salt and pepper
To garnish: Lemon wedges fresh rosemary or parsley sprigs
To start the garlic put the sugar into a pan with the water. Set aside 4 cloves for garnishing. Some pepper and a hint of salt, to form a glorious, green cream of a sauce. Heat enough oil to cover the base of a frying pan thinly, owner a moderately high heat.
One by one, coat the fillets in flour tapping off any excess. Place the fish on warm serving plates or a single large serving dish. Spoon some for the garlic cream of to each one garnish with the reserved cloves of garlic.
This soup-stew of red snapper from Martinique is a vivid, lively creation, full of zipping and fun, and almost as quick to put together as the name is to say.
Bluff can be made with water the cooking juices tale all the better for being based on keen fish stock. Which will need only the briefest cooking? Serve with a bowl of steaming white rice.
- 4 small red snappers, weighing 350-400 g each, cleaned and scaled, head off or 2 larger snappers, we bug 600-800g each, filleted 2 spring onions, sliced to garnish
For the marinade:
- 4 allspice berries, crushed
- 1 large garlic clove, crushed ½ scotch bonnet chili or hot red Thai chili deseeded and halved juice of 3 limes salt and pepper.
For the soup:
- 2 red onions, sliced 3 garlic cloves, sliced 1 ½ tablespoon sunflower oil 3 allspice berries crushed juice of 3 limes
- Bouquet garn of 2 generous fresh thyme sprigs 1 fresh parsley sprig and 1 red
- Thai chili deseeded and halved
- 1.7 liters fish stock or water salt and pepper.
Mix together the marinade ingredients and pour over the fish. Take half the red onions and half the garlic for the soul and sweat gently in the oil in a large pan. Covered for 10 minutes. Now add all the other soup ingredients.
Whole fish will take 4-5 minutes. Lift them out carefully and lay in sop dishes.