Fish are an amazing natural resource that are an important source of food for people all over the world. All are aquatic creatures (they live most of the time in the water), have gills and fins, and are wild-caught (ie, fished) or raised in tanks or large saltwater cages.

Of the many species of fish eaten by humans, they can range in flavor and texture from delicate fish such as flounder, dace, and chubb to firm, flavorful fish such as tuna, swordfish, and shark.

Fish represents a high-quality, low-fat (and generally low-cost), very healthy and tasty source of protein, and for much of humanity fish represents a basic part of the diet and the main source of protein. In fact, after the Toba eruption 74,000 years ago, when more than 90% of the human population was wiped out, sea fishing off the coast of East Africa may have been the only factor that kept the human race alive. .

Fish and fish dishes are found in all human civilizations. In the West, however, we underutilize our fisheries resources by relying primarily on a small number of fish species that are vastly overexploited. But when freshwater, saltwater, and farmed fish are considered together, fish represent a vast resource that we are underusing. Fish also lends itself to being preserved by salting, smoking, drying and pickling, which is why fish was such an important storage food in the past (and still is in parts of Africa and Asia today).

Below is a traditional British recipe for pickled fish:

pickled herring

Ingredients:

2 kg of salted herring (make it yourself or you can buy it)
3 large onions, chopped
1 tablespoon mixed herbs
1 tablespoon rosemary
1 tablespoon paprika
4 sprigs of dill, chopped
6 nails
6 black peppercorns
12 allspice berries
1l of malt vinegar
650 g dark brown sugar

Method:

Brush the salt off the herring, then place it in a saucepan of cold water and soak overnight (soak for 30+ hours if using commercial salted herring). Once soaked, discard the water, then dry the herring and cut into pieces about 3cm wide. Combine with the onions in a bowl and then add all the remaining ingredients (except vinegar and sugar). Toss to combine and then set aside to marinate for 3 hours in the refrigerator.

After this time, combine the vinegar and sugar in a pan and heat gently until the sugar has completely dissolved. Stuff the herring and onion-herb mixture into sterilized pickle jars, then pour the hot sweetened vinegar over the top. Close tightly and store in a cool place, turning at least twice a day to ensure that the vinegar and all the flavors penetrate the fish.

The herring can be eaten after 4 days, but the flavor improves if left for a few more days.

The following recipe is a classic grilled fish recipe:

Spicy grilled mullet

Ingredients:

1 gray mullet (about 1.75 kg)
2 heaped tablespoons of natural yogurt
2 teaspoons paprika
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1 minced garlic clove
1 tablespoon olive oil
sea ​​salt, to taste
flat leaf parsley to garnish
lemon slices, to decorate

Method:

Add the yogurt to a bowl, and add the paprika, cinnamon, cayenne pepper, olive oil, garlic, black pepper, and a little sea salt. Clean and gut the fish, then cut deep diagonal cuts about 3cm apart along both sides of the fish. Rub the yogurt mixture all over the fish, both inside and out. Make sure that a large amount of the mixture goes into the cuts you made.

Place on a plate, cover, and put in the refrigerator to marinate for at least 40 minutes. Cook the fish on a hot grill for about 6-8 minutes per side, or until cooked through and blackened in places. Serve on a plate, garnished with parsley sprigs and lemon wedges.

Fish lends itself to cooking using a wide variety of cooking techniques, but the real secret to preparing fish is not to overcook it. Always cook with your fist to the point where the meat flakes with a fork. This ensures that you have perfectly succulent fish that retains maximum flavor.