Dover Sole
This flatfish is eaten fresh, whole and cooked, usually grilled. It has delicate texture and is subtle in flavour and is very popular in France because of its taste. Dover Sole is caught at Hastings from early March until the end of August.
Herring
You can pickle Herring as rollmops, smoke or cook them fresh. They are high in omega 3 which makes them really nutritious. Herring typically come to Hastings' shores from October to December.
Plaice
A right-eyed, oval-shaped flatfish with characteristic reddy orange spots and a pearly white underside. Its orange spots are an indication of freshness; brighter spots mean a fresher fish. Plaice is typically caught at Hastings between May and October.
Cuttlefish
Cuttlefish (family Sepiidae) belong to a specialised group of molluscs, known as cephalopods, which also includes octopus and squid. A wide range of cuttlefish products are found; their ink (sepia) is also prized as a colouring agent in cooking, textiles and paint. Cuttlefish is typically caught at Hastings between March and June.
Mackerel
Mackerel is best eaten fresh and can be grilled, smoked or fried. It's full of omega-3 fatty acids and rumoured to improve brain power so an ideal starter fish for children. Mackerel is caught in Hastings between May and September.
Cod
Poached, grilled, battered or baked - and often served with chips! Cod belongs to a family of fish known as gadoids, which includes species such as haddock, pollack, pouting and ling. Cod produce millions of eggs in winter and spring in February to April. Cod is typically available between September and March.
Sprat
Sprat are a highly resilient species and small artisanal inshore fisheries for human consumption are unlikely to impact significantly on wider stocks Sprats typically come to Hastings' shores from December until the end of February.
Brill
Sold as whole steaks and fillets and is sometimes used as an alternative to turbot. It is similar to turbot but has slightly smaller flakes and a sweeter taste. Brill belongs to a small family of left-eyed flatfish. Brill typically come to Hastings' shores from June until March
Lemon Sole
Best dusted in flour, fried in butter and eaten on the bone. Lemon sole is also sold filleted and chilled or frozen in breadcrumbs. Lemon Sole is in Hastings' waters all year round, although it is not a common fish.
Turbot
One of the more expensive fish. Turbot may be baked, grilled or poached. Typically available to Hastings all year round, although not a common fish.
Dab
Dab can be grilled, baked or pan-fried whole, whilst fillets can be poached. Fresh dab tastes delicious and it looks a bit like plaice or flounder with both its eyes on the right side of its head. Dabs are in Hastings' waters all year round.
Skate
The term 'Skates and Rays' can be a bit confusing here in Britain. What are traditionally known in Britain as 'rays' are, scientifically or biologically speaking, 'skates'. While the rays (which are technically skates!) sold in fishmongers throughout Britain - Spotted, Small-eyed, Cuckoo, Blonde etc. - belong to the family Rajidae, not all rays found in British waters belong to this family. Thornback and Blonde rays are available to Hastings throughout the year.
Gurnard
Gurnard is a bony fish with a mild flavour, often used in soups or stock or stuffed. Red Gurnard is typically landed in Hastings from May to August.
Whiting
Whiting is a smaller fish from the Cod family, it has a silvery-grey body and rounded belly, and rarely found over 2kg. Whiting are typically landed at Hastings between September and February.
