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fish - introduction

Man has eaten fish since the beginning of our species, making it one of our most natural food sources. The variety is immense both in terms of fish from the sea and from our rivers, lakes and reservoirs. Shellfish are harvested all over the world and provide a rich palette of flavours, textures and nutritional values.

Fish is versatile too and can be cooked in so many ways from baking and steaming through grilling and barbecueing to poaching in water or milk, shallow or deep frying. Fish can be smoked, dry cured or salted as in bacala to help it keep longer and survives freezing well.

Nutrition information and image for this page are provided courtesy of the Seafish Industry Authority, www.seafish.org

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