In my opinion its very difficult to beat fresh mackrel fried with coarse black pepper, and although diffrent to mackrel , bass is equal on my list cooked in the same way nice and simple.
I too love the humble mackeral - cheap, beautiful,very plump and tasty this time of year. You can cook them in lots of different ways by we almost always just gut them and grill them and eat them with bread & butter (crusty white or fresh granary bread), and maybe a few beans from the garden.
Sardines, grilled or BBQ'd with lemon juice.
Red mullet cooked with ginger. Tried it once, never forgotten.
Bass & grey mullet. Mullet is an attractive fish but bass is just a perfect looking fish, just as mackeral is. Bass is the celebrated & expensive restaurant fish - mullet little know, often overlooked or underrated IMHO. Taste & texture wise they are similar, when cooked as we usually do (grilled with olive oil, fennel, garlic). In our blind taste tests, mullet usually wins (slightly more taste) or they draw.
Only tried lemon sole once, cooked simply in butter & served with only boiled potatoes, it was delicious beyond all expectations.
Trigger fish was tasty, moist & firm & a welcome change.
Mum's fish pie tonight, not exactly sure what was in it, but included salmon, smoked haddock, boil eggs & potatoes.
Not too keen on trout, often muddy, but had a nice rainbow trout from my neighbour this weekend which tasted good. Also good grilled with flaked almonds.
Rick Stein rated Mediterranean Dentex as even better than Bass on one of his TV shows, so I'd like to try that. And one of Miles' yellow fin tuna
And spanish mackeral & grouper. Wahoo. Barracuda....
