Salmon and tuna may be delicious, but when it comes to trawling the aisles for the freshest catch, you’ll discover there’s plenty more fish in the sea.
All you need to know about storing, preparing and cooking round fish
If you buy your fish fresh, it’s best to cook it and eat it on the day of purchase. It also freezes well from raw, so put it in the freezer straight away. Defrost in the fridge before cooking.
Fish is easy to prepare when you know how (see our guide to filleting round fish here). If you don’t fancy tackling it at home, the Tesco fishmongers will gut, clean and fillet for you.
Few things take as little time to cook as fish, making it the perfect speedy supper. Try it pan-fried, stir-fried, roasted, baked, steamed or barbecued. Butter and herbs are two reliable flavour additions.
Take a look at some of our favourite varieties of round fish
This firm, mild-flavoured fish is found in the Pacific and Atlantic oceans. Beer batter and a deep-fat fryer helped to make it one of Britain’s favourite takeaways. However, in more recent years, measures have been taken to protect the species after years of over-fishing. Today, all Tesco cod is responsibly sourced.
Just like its pink-fleshed cousin, the salmon, the majority of trout eaten in the UK comes from specialist fish farms. The most common variety is rainbow trout, which has a pretty, pearlescent sheen to its skin. Try it pan-fried with butter, a squeeze of lemon and some toasted almonds.
Fan of smoked mackerel? Just wait until you try it fresh. Whether seared, stuffed or roasted, this intense, meaty fish is a real treat. Strong, spicy notes help to cut through its richness, so don’t be afraid to add a little fiery flavour.
If you’re looking for a good alternative to cod or haddock, cobbler is it. Meaty and firm, this white fish holds it shape well during cooking, making it perfect for stir-fries or goujons.
Barbecued sardines may conjour up memories of holidays on the Med, but this oily, baby pilchard is also found in Cornish waters. It has shiny, silver skin and a rich, meaty flavour, which works well with citrus. It’s great on toast, too.
Make the most of wonderful round fish, and try this Pan-fried cobbler with red lentil and spinach dahl recipe, featured in this issue.
As featured in Tesco Magazine January 2015.