Want to source your fish supper sustainably but not sure how to cook it? Fish restaurateur Malcolm John shares his top tips for cooking an alternative catch.
Similar to plaice and sole, cooked dab has a flaky texture with a sweet and juicy flavour. Previously discarded from fishing hauls, an increased awareness of sustainable fishing has seen dab reappear on chip shop menus.
Malcolm says: "Roast whole, with olive oil, salt, pepper and garlic powder. Serve with capers, lemon segments and parsley."
Or try: grilled dab with garlic butter
The largest flatfish in the ocean, halibut is a delicious white-fleshed fish with a firm, meaty texture. For a sustainable choice, buy farmed Atlantic or Pacific halibut.
Malcolm says: "Oven-roast supreme in olive oil, then serve with steamed clams and samphire."
Gurnard can be rather bony and lack flavour so they're usually quite cheap to buy. With a little care and creative cooking, however, the fish makes a great addition to soups and starters.
Malcolm says: "Use the bones used to make a broth with tomatoes, celery, garlic and saffron. Cut the fillet into pieces, poach and serve in the broth, for a light fish soup."
Or try: Friday night fish pie
Once regarded as the poor relation of the shellfish family, because of their small size and relative abundance, mussels are now very popular and fairly cheap.
Malcolm says: "Steam them in wine, shallots, garlic and cream. Finish with parsley and serve with crusty bread."
Or try: mussels, white wine & parsley
As it's name suggests, the Arctic char is, most commonly found in the Arctic Ocean as well as the lakes and streams of northern Europe. Similar to trout and salmon in appearance and flavour, it is farmed extensively in North America.
What Malcolm says: "Fry the fillets in a pan with olive oil, sea salt and pepper, and serve with a lemon wedge and homemade tartare sauce."
Or try: Thai-style steamed fish
In abundance throughout the Atlantic, mackerel is a strong flavoured oily fish, which lends itself well to smoking. In season from April to September mackerel are at their peak in July.
What Malcolm says: "Try them hot-smoked using oak wood chips and hard herbs, then serve with a poached egg and hollandaise sauce."
Or try: peppered mackerel fishcakes
Farmed rainbow trout has pretty, spotty skin with a rainbow sheen, and is the most widely available variety in Britain. It is relatively inexpensive with a sweet, succulent flesh that is fantastic grilled or poached and served with a large dollop of mayonnaise. Brown trout is harder to come by, so make friends with a fisherman to experience the creamy meaty texture and succulent white flesh.
What Malcolm says: "Lightly poach the fillet in white wine and water with garlic, onion and hard herbs. When pink, it's ready. Serve with braised fennel and a lemon wedge."
Or try: buttery trout with capers