« back to encyclopedia search results
Grenadier (Macrourus berglax)
A deep-water fish - sometimes known as Rat-tail, abundant in the North Atlantic, but difficult to catch. A rather tapering shape makes them unpopular to mass-market processors.
Their flesh is firm and good for baking, pies and chowders.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.