The Basics
Fish

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Fish Carp to Crab

Carp
Various

Description
Carp is a river fish which can grow very large.
As it can have a grassy or muddy flavour it is best to soak it in water for a few hours before cooking.
Cooking
Bake, stuff or stew.
Season: Available all year, but best from June to March.
See also: Baked Carp

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Freshwater Catfish
Silurus glanis

Description
Catfish a river fish, which can weigh up to 27kg (60lbs)
Cooking
Grill, fry, bake or braise.
Season:

Sea Catfish, Wolffish
Anarhichas lupus

Description
Catfish is a sea fish that has a powerful head and a large, oblong body
Having firm, flaky flesh, it is often sold as steaks, cutlets or fillets.
Cooking
Grill, fry, bake, braise, poach or steam.
Season: Available all year.

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Cockle
Cerastoderma edule

Description
Cockles have a rounded and fluted shell, sadly much of our production is exported.
They are usually sold cooked or preserved in vinegar or brine.
Cooking
Eaten as they are or added to many dishes.
Season:
See also: Welsh Cockle Pie or Amblet of Cockles

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Cod
Gadus morhua

Description
Cod is a sea fish that can weigh up to 15lb (6.8kg), though it has suffered from over fishing.
Having firm, flaky flesh, it is often sold as steaks, cutlets or fillets.
Cooking
Best eaten very fresh, but does freeze well.
Grill, fry, bake or poach.
Season: Available all year, but best in winter.
See also: Irish Cod Cobbler or Cod a la Creme

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Coley, Coalfish, Saithe
Pollachius virens

Description
Coley a sea fish, is a member of the cod family.
It has a coarser flesh with no great flavour and is often sold as steaks or fillets.
Cooking
Fry, grill, boil or bake.
Season: Available throughout the year.

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Conger Eel
Conger conger

Description
Conger eels a sea fish, can grow very large, it is not eaten very often.

Cooking
Grill, fry, bake, boil or steam.
Season: Available from March to October

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Crab
Cancer pagurus

Description
There are many varieties of crab throughout the world
They have a rich, soft brown meat under the upper shell with firm, white meat in the claws and body
The male usually has larger claws with more white meat, females sometimes have 'coral' (a red roe).
Cooking
Steam, boil or grill.
Season:
See also: Irish Crab Butter or Crabcakes

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