For rapid inspection, it must
be possible to distinguish - at
a glance - the various kinds of
fish used in catering.
A
few important areas of identification
are:
•
shape
• colouring
•
fins
• markings
• gills
SEASONS
Supplies of fish are subject to
weather conditions and to the fact
that shoals vary their positions
at different times of the year.
Therefore the fish that are in season
all the year round may not be available
everywhere.
To
remember the fish in season, that
is to say at their best, click on
the link below for a useful table.
