The editor threw me a challenge; Find me some recipes in which to use smoked fish. Mind you, why would you bother - it's great on its own.
It is the hot time of the year for bream and while trying to find something different to do with bream, I found the following recipe in an old magazine and decided it would work just as well using bream as the flathead they had specified.
Michael Bok loves his food and cooking almost as much as his fishing. Michael has agreed to share some of his favourite recipes in what will be a regular column.
Two of the most prevalent species present in the Tamar are Flathead and Cod.
Flathead has a firm white flesh which is excellent fare whether it be fried, grilled,BBQ or soused. While most cooks have little trouble presenting flathead in an attractive and appetising manner, a great many have trouble with cod.
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