Ask an Expert
Delia Online editor Jo Hill asked fishmonger Robin Moxon for his top fish tips. Robin runs three highly successful fishmongers in London at East Dulwich, South Kensington and Clapham South. He also used to run an eponymous restaurant, Moxon’s, which won Best Local Restaurant in Time Out magazine. For up to date up to date on what Robin is up to, follow him at @moxonsfish on twitter
1 Which fish is at its best now and what influences this?
All fish is at its best in the autumn months, but especially flat fish as they are reaching the plumpest they will get, pre-spawning season.
2 What is your favourite fish to eat? And how do you cook/serve it? Any accompaniments?
At the moment it's thick brill fillets in Japanese Panko breadcrumbs but usually it's bream fillets with a few clams, herbs, olive oil and lemon.
3 How should people cook fish?
Simply! Get comfortable with a few techniques eg pan frying and baking. Don’t overcook fish and make sure you enjoy it.
4 There are myths around preparing fish - filleting, skinning, descaling, gutting. Is it really that difficult and are there any tips you can give?
Ask your fishmonger to do it! I won't clean fish at home unless I really have to...
5 What is your favourite quick fish dish?
I really enjoy making a ceviche with scad – although you could use any oily fish, such as mackerel. Make a ceviche dressing with lime juice, a splash of orange juice, salt, pepper and 1-2 tsp sugar, then ‘marinate’ the fish in it for several hours. Finely dice some red onion and avocado, then gently mix with the ‘cooked’ fish for a vibrant, colourful and flavourful starter.
6 If people know what fish they like, can you recommend others that they may also enjoy?
Of course! We usually sell 30 species each day so it's best not to limit yourself.
7 Which is the most under-rated fish?
In this country, sardines.
8 And over-rated
Pollock, in my opinion.
9 What is the most popular fish or shellfish in your shop?
At the moment brill, fat large plaice, squid and mussels.
10 Which fish would you use in a fish pie and fish cakes?
Cod is the best for fish pie because of its large flakes. Adding smoked haddock adds flavour. For fish cakes we use fresh or smoked haddock, salmon and cod lugs!
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