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

This entry was posted on Sunday, August 5th, 2007 at 8:05 pm 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.