The flesh of flatfish should be in a fairly rigid state or feel firm to the touch. Any sticky, gelatinous liquid on the fish should be clear and not congealing. As these fish lose their condition ...
Many white fish (cod, haddock, plaice and other flatfish) are gutted and placed onto ice shortly after capture: this helps extend their shelf-life. In some cases white fish actually tastes better ...
While lamb is traditional for Easter, I’d argue that the bank holiday weekend offers a perfect opportunity to serve up a seafood feast. Large flatfish, stuffed round fish and beautifully presented ...