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A good fish belonging to the Sciaendae family, growing up to 50cm in length, and sometimes known as a "Hardhead".
They live in the western Atlantic, but might appear on your fishmongers slab - in which case they are best fried or poached in a court-bouillon. See Court Bouillon
If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.