Stone Bass is on the rise

6 Sep

About a year ago we started to see stone bass emerging on seafood merchant’s price lists and restaurant menus. We were mildly curious in this new fish but didn’t immediately enquire further. A month or two later we were talking about sea bass and the merits of the farmed fish coming from Greece and Turkey. […]

Why a tailpiece is a most excellent piece of fish

14 Sep

1     Only a PRIME LARGE SPECIMEN of fish is big enough to yield a tailpiece. 2    You cook it on-the-bone (keeps it moist) but after cooking you have two PERFECTLY BONELESS fillet steaks. 3     It is VERY EASY TO COOK – wrap in foil put in oven at 200C for 20 minutes. The […]