- Barbel, bream, brill, carp, cod, cockles, chub, crayfish, dory, eels, flounders, gudgeon, haddock, halibut, herrings, lampreys, ling, lobsters, red and grey mullet, oysters, perch, pike, plaice, prawns, shrimps, smelts, skate, sprats, soles, tench, thornback, turbot, whiting.

This entry was posted on Sunday, August 19th, 2007 at 11:20 am and is filed under Fish Recipes, Fish and How to Cook It. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.