Barbel are slim and streamlined - a sure sign of a powerful river fish. Their colours are typical of the carp family they belong to, with green or brown backs, golden bronze flanks and pale bellies, though in clear water they can be much darker brown - black. The Barbel has four barbs around the mouth, two small ones around the nose and two large ones around the mouth. Barbel :
* 1/2 pint of port wine
* 1 saltspoonful of salt
* 2 tablespoonfuls of vinegar
* 2 sliced onions
* 1 faggot of sweet herbs
* nutmeg and mace to taste
* juice of a lemon
* 2 anchovies
* 1 or 2 barbels, according to size
* Boil the barbels in salt and water till done; pour off some of the water, and, to the remainder, put the ingredients mentioned above. Simmer gently for 1/2 hour, or rather more, and strain. Put in the fish; heat it gradually; but do not let it boil, or it will be broken. * Time: Altogether 1 hour.
* Sufficient for 4 persons.
Young Bream, called Skimmers, are silver. As they mature, they turn a dark, golden olive colour. Fully mature Bream have dark backs and greenish bronze flanks with white undersides. Some Bream with disorders of the nervous system appear two-toned - one half of their body is darker than the other half. SEA BREAM COOK WITH CHERRY TOMATOES:
* 175ml/6fl oz extra virgin olive oil
* 2 sea bream, weighing about 500g/1lb 2oz each, cleaned and scaled * 4 garlic cloves
* 20 cherry tomatoes, quartered
* handful fresh basil leaves, roughly torn
* 400ml/14fl oz water
* 1 small red chilli, finely chopped
1. Heat the olive oil in a large, heavy-based frying pan over a fairly high heat. 2. Add the bream, followed by the garlic, tomatoes, basil and some salt. 3. Pour in the water, turn the heat down slightly and cook the fish for 7 minutes on each side. When you flip the fish over you will know that it is done if the eye has turned white. 4. Remove the fish from the pan and place on a large serving dish. Raise the heat, cook the sauce for 30 seconds to concentrate the flavours slightly and then pour it over the fish. Serve immediately, with lots of good bread to mop up the delicious sauce.
The name carp covers a variety of species including common, crucian and grass. The carp most frequently found throughout Britain is common. But just top make things more confusing, there are three cultivated varieties of common carp - leather, mirror and 'common' in addition to yet another type, the wild type. In terms of looks the Common Carp have small, evenly distributed scales, the mirror carp have large shiny scales, the leather carp are smooth. Where to find Carp: Buttermilk Fried Carp Fillets
2 pounds carp fillets
1 cup buttermilk
1 cup biscuit mix or pancake mix
2 teaspoons salt
1/4 teaspoon dried lemon flakes
Remove the skin of the carp. Take out all the brownish-redish-colored part of the meat, the "mud vein"; discard. Chunk up the rest of the carp fillets. Place fillet pieces in a shallow dish. Pour the buttermilk over them and let it stand for half an hour, turning the fillets over once during that time. Stir the salt into the biscuit mix. Take fillets out of the buttermilk and pat them into the biscuit mix, covering both sides. Fry fillets in deep fryer or in hot oil in fry-pan for 5 - 10 minutes until cooked through and browned on both sides. Use tongs or slotted spoon to turn them. (If oil is too hot, they will brown too quickly and not cook within.) Drain on paper towels. Serve with lemon wedges if available. Serves 4-6 Top
Haddock is a valuable North Atlantic food fish of the cod family, Gadidae, that is often smoked and sold as "Finnan Haddie." The Haddock is a bottom dweller and a carnivore, feeding on invertebrates and some...
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