Understanding Fish Types: A Guide to Common Varieties at the Fishmonger
Walking up to a fishmonger's counter can feel overwhelming if you don't know the difference between the various fish on display. Each type has its own character, flavour profile, and best uses in the kitchen. Here's a guide to the fish you're most likely to find and what makes each special.
Salmon. Salmon is an oily fish with a rich, distinctive flavour and orange-pink flesh. It's forgiving to cook because of its fat content, so it's hard to dry out. It's excellent baked, grilled, or pan-fried. Scottish and Norwegian salmon are widely available and reliable choices.
Cod. Cod is a white, flaky fish with mild flavour. It's versatile and works well baked, fried, or in soups. It's the traditional choice for fish and chips. Sustainable Atlantic cod is now available again after years of overfishing.
Haddock. Similar to cod but with slightly sweeter, more delicate flesh, haddock is another white fish that's excellent for frying or baking. It's also traditional in fish and chips, particularly in Scotland.
Mackerel. Mackerel is an oily fish with a strong, distinctive flavour and rich, dark flesh. It's excellent value for money and nearly impossible to overcook. It pairs beautifully with sharp flavours like lemon, mustard, or tomato. It's also sustainably fished.
Sea bass. Sea bass is a premium white fish with firm, delicate flesh and a subtle flavour. It's best cooked simply—grilled whole or pan-fried as fillets. It's more expensive but worth it for special occasions.
Trout. Trout is a freshwater fish (though some sea trout exists) with delicate, pink flesh and a mild flavour. It's perfect for beginners and works well baked, grilled, or smoked. Whole trout is often available and looks impressive on the plate.
Herring. Herring is a small oily fish with a strong, distinctive flavour. It's traditionally smoked or pickled, but fresh herring is excellent grilled or fried. It's very affordable and sustainable.
Plaice and sole. These are flatfish with delicate white flesh and subtle flavour. Sole is more premium and delicate; plaice is more affordable. Both are best pan-fried whole or as fillets with minimal seasoning.
Tuna. Tuna varies enormously depending on the species and how it's caught. Fresh tuna steaks are meaty and can be seared rare in the centre. However, many tuna species are overfished, so ask your fishmonger about sustainability.
Sardines and pilchards. These small oily fish are excellent grilled whole, packed with flavour and nutrients. They're affordable, sustainable, and underrated in British cuisine.
Ask your fishmonger. Don't memorise all this—just ask your fishmonger what's fresh today and how they'd recommend cooking it. They're experts and love sharing their knowledge. Building a relationship with them will transform your fish cooking.