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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.

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