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Bay Kitchen
Sea food of Filey Bay
Page 2
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
Ingredients
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
Ingredients
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 |
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