If you live in any of the following London Boroughs and surrounding Towns then we should be able to put you in touch with a mobile fishmonger not far from where you are:
Camden, Greenwich, Hackney, Hammersmith and Fulham, Islington, Royal Borough of Kensington and Chelsea, Lambeth, Lewisham, Southwark, Tower Hamlets, Wandsworth, Westminster, Barking and Dagenham, Barnet, Bexley, Brent, Bromley, Croydon, Ealing, Enfield, Haringey, Harrow, Havering, Hillingdon, Hounslow, Kingston upon Thames, Merton, Newham, Redbridge, Richmond upon Thames, Sutton, Waltham Forest.
These areas all have a visiting fishmonger at least one day every week:
Brentford, Chiswick, Staines, Chingford, Luton, Waltham Abbey, Stanstead, Enfield, Crewshill, Goffstoke, Cuffley, Potters Bar, Welwyn, Hertford, Bengeo, Tewn, Ellestree, Borehamwood, Edgeware, Harrow, Pinner, Rickmansworth, Chorleywood, Bushheath, SE Bermondsey Eastend; Redridge, Romford, Wanstead, Epping, Reading, Harpenden, Hungerford, Bracknell, Wokingham, Watlington, Hendon, Wimbledon, Merton Park, Golders Green, Enfield, Maida Vale, Holland Park, Hampstead, Luton, St Albans, Ruislip, Kenton, Wembley, Brent.
Important information on where to find BONES IN FISH.
When the fish reaches the Fish Merchant’s factory or ‘Fish-house’ it is filleted by someone with a very sharp knife and that someone is called a “filleter.” The whole fillet will most probably contain bones unless from a monkfish. The chunk of flesh that you buy, if it’s not the whole side, isn’t a fillet but just a portion of a fillet, either the thick top end, maybe a middle portion or the tail end. If you ask for a fillet of haddock then the fishmonger will think you’re buying the whole side. Please don’t automatically request a tail end (or even several tail ends) for your family meal so that you don’t get bones – any fishmonger worth his salt will be able to remove the bones from the thick end and this part gives you more fish per fork-full meaning extra flavour! A portion of tuna, sword of shark will likely be a “loin” i.e. it has been taken off the bone, similar to filleting but on a bigger scale – but please be aware that any portion of fish just might have a bone in it so always best to chew even the softest morsel of fish before swallowing it. If you purchase a cod loin then it will be just the thicker top section of the front part of the fillet. Because the flap and bones have already been removed this will incur a price increase above the fillet whole price. A thick end will take a little longer to cook than a thin end.
Different species means bones in different parts of the meat so it is worth taking the time to find out what’s what. Various cuts from different sizes of the same species need further explanation. A halibut fillet will be from a smaller fish and may look similar to a plaice fillet with bones in the same position whereas a halibut steak, depending on size and cut could have bones in the middle or the edge, a halibut loin should have no bones.
Please come back soon to check for updates on here and photos with descriptions for dealing with bones in fish.
1. The first video in the series shows how to: Find and remove bones in a seabass fillet
2. Video number two is about how a halibut is prepared.
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