Bay Kitchen

Sea food of Filey Bay

Page 2

The Cod Gadus morhua

The cod fish -  often cited a being on the verge of extinction  by over fishing but remains a firm favourite by the British public as part of  the traditional fish and chip meal. 

The cod was once caught by traditional long lining here and supported a large local industry in Filey but the demise of the fish and 'political considerations' have made it an uneconomical fishing.  Codling are still caught as a by catch in the crab pots and by local anglers from Filey Brigg and sport angling boats.

This recipe for Portuguese Cod Casserole has been kindly provided to us by Mrs Maureen Sheldon.

Cooking time 1 hour, Temperature 350f/180c Gas mark 4


1 1/2 pound Filey Bay cod 3 large potatoes thinly sliced
1 large onion sliced
12 oz Italian Tomatoes
1 large Green pepper
3oz Olive oil
Fresh ground Pepper
Salt to taste
Cut the cod into serving portions the arrange layers of cod, potatoes ,tomatoes, pepper and onion in an oven proof dish.

Season to taste. pour olive oil over the casserole and cover lightly with a lid or foil.  Cook as above and serve into a fresh green salad and warm crunchy bread

The Whiting  Merlangius merlangus

Whiting is a small member of the cod family, and should be eaten very fresh as it loses its flavour over time and like cod, this fish is best in winter. While it's not as exciting as some of the other white fish, it's useful for turning into fishcakes or fish mousse. Whiting are very common around most of the British coastline from September onwards, however is not fished commercially at Filey however boat anglers often get this fish and trawlers frequently take them.

In this recipe for Whiting Goujons, Mrs Karen Hubbard has given us a tasty dish to serve two persons.

Cooking time 5 to 6 minutes


4 Filey Bay Whiting
2 cups of breadcrumbs
1 egg
A handful of fresh Parsley
Salt and Pepper

Fillet and skin each Whiting so you have eight fillets, Mix together the breadcrumbs, Parsley and add freshly ground Pepper and Salt to taste and spread on to a dinner plate.

Dip each fillet into the the beaten egg then press each side of the fillet into the breadcrumbs and herb mixture.

Place on a buttered baking tray and place in medium hot oven for five to six minutes or until the breadcrumb coating is lightly brown.

Serve warm with wedges of lemon and Lime and with a side salad and crunchy bread.

The Mackerel Comber Scrombus

Mackerel (belonging to family Scombridae) are found off all British coasts and can be very prolific off the coast at Filey. The family Scombridae is a large family of marine fishes, containing fish such as the Tuna.

Mackerel are predatory fish, primarily feeding on crustaceans, fish eggs, small fish and even other mackerel fry and members of this family are well streamlined for efficient and fast movement through the water and a hooked Mackerel taken on a light rod and line will provide  thrilling sport.  Often easily caught in large numbers off the Brigg and in boats, they are often wasted which is a shame, but they are a tasty dish especially when cooked shortly after being caught.

Recipe to follow

The Salmon

Recipe to follow