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Scaldfish (Arnoglossus laterna)

A small flat fish inhabiting British waters, and belonging to the Bothidae family, like the Brill and Turbot - but not in the same culinary league,

They are best fried or poached, and treated like a small dab or plaice. See 'Brill'; 'Dab'; 'Plaice'; 'Turbot'

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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