Freshwater Fish Recipes

This section for freshwater fish recipes is divided into types of fish as well as recipes.

Freshwater fish is a term that's self explanatory - they're river fish as opposed to sea fish - bit simplistic as salmon spend time in the sea - but you tend to catch them in the river.

On the whole, they tend to be a bit bony - apart from salmon and trout which are in a class of their own.

What I intend to do here, is list the more common fish and give suitable general cooking methods - the seasons are applicable to the UK - please, if anybody has anything to add from other countries, I would be really grateful - thank you ;-)

The majority of recipes are for salmon, trout and their varieties – I will publish other freshwater fish recipes as I find them.

I think one of the best ways of eating freshwater fish is to barbecue at the side of the river or at your campsite if you’re on holiday.

Other methods of cooking are baking, poaching, grilling, boiling, stewing, frying, deep frying and braising.

Bream
Grows to 10-16 inches (25-40cm) in season in the UK June to December. Imported all year.

Good eating, but bony. Suitable for any method of cooking.

Baked Bream
Baked Bream with a distinctly mediterranean flavor - tomatoes, black olives - mmmm... this would adapt for any medium sized whole fish.

Carp
Grows to 15-20 inches (37-50cm). Available all year except April and May.

It has white flesh with a good flavor. It is best baked or poached, but can be used in any method.

Baked Carp
Tasty stuffed carp - this method can be used for any whole fish, just adjust the cooking times according to the size.

Eel
Grows up to 36 inches (90cm). Available all year but best in autumn (fall).

It is best to buy them live - hit them on the head to kill them – then skin and cut them up - personally, I couldn't do it.

It is very bony - grill, fry, bake or braise. There is a good eel with sage recipe here.

Perch
Grows to 6-12 inches (15-30cm). Available all year except March and April - best in summer.

Good taste but bony. Suitable for all methods of cooking.

Perch Fish
Perch with parsley sauce - an alternative to bbqing at the side of the river.

Pike
Monsters of the rivers and ponds - grow to 2 feet (40cm) and have seriously scary teeth.

Available all year - very bland, tasteless and bony - but if you've caught one and you’re determined to eat it, then try poaching it in a sauce - maybe wine and tomato.

Ang from TraditionalFrenchfood.com has sent this recipe for Roast Pike
Pike is a delicacy in parts of France and this is an interesting method to serve it.

Salmon
Most people consider salmon to be the king of fish - I like it, but I prefer trout - it's got a more delicate flavour in my opinion. You can buy salmon all year round - normally farmed. If you can get wild salmon then you'll see the difference - the flesh is much firmer.

Baked Salmon
A simple recipe using dijon mustard and breadcrumbs for a delightful crust to the fish.
Salmon with Prosciutto Salad
This is a lovely salad recipe - serve either warm or cold.

Warm Salmon Salad
Another delightful salad - serve with some crusty bread to mop up the juices.

Trout
Trout come as Brown (mostly what you would catch yourself in the river) Rainbow Trout - the ones you would normally find at the fish counter and Salmon Trout - related to Brown trout, but larger.

You can buy farmed trout all year round, but wild trout is generally available from February to August or September.

It's suitable for most methods of cooking, but don't waste its delicate flavour in overseasoned sauces.

Baked Trout Recipe
Trout baked in wine, garlic and herbs - absolutely delicious.

Baked Trout
A really simple baked trout, quick and easy. It would be suitable for any medium sized fish that you may catch.

Trout and Prawn Timbale
Delightful mixture of trout and prawns - a superb recipe and quick to cook in the microwave.

Trout in White Wine
A microwave method of cooking trout in white wine - ready in a few minutes.

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