A native of the Nile but now farmed worldwide, tilapia (various species of the Oreochromis family) is very popular in America and widely used in Asian cuisine.
The most common varieties in...Read More
Also known as river or lake trout, freshwater brown trout has brownish-yellow skin with numerous black and rusty red spots on its upper sides. Not to be confused with wild...Read More
A species which originates from the lakes and streams draining the Pacific slope - from Alaska to northern Baja Mexico, as well as the Pacific coastal stream of Asia. Rainbow trout...Read More
Every menu should have fresh tuna! With its firm, rich red meat, you could almost describe this as the ‘cow of the sea’ and like steak, is best seared on...Read More
Like halibut, turbot is a highly prized species - often regarded as the best of the flatfish with great flavour and firm, white flesh. It has an almost circular outline, studded...Read More