Sunday, December 4, 2011
Got home and looked in Hugh Fearnley-Whittenstall's fish book. Not a mention. On the web, hardly anything. Safest, I thought, to take off the fillets and shallow fry them, with a bit of seasoned rice flour coating.
And they are perfectly nice white fish. A fairly soft and open flesh, and a surprisingly good taste. And the head and bones will make a super stock, I'm sure.