Wild fillet, from fish caught in Atlantic, North-East
“Pouting is way up there, quality wise,” says Jamie Oliver. “It’s buttery, flaky, juicy and a wonderful carrier of flavours. It’s from the same family as cod so makes a great alternative to its over-fished cousin. Use it in place of more traditional white fish in any of your favourite recipes. I’ve done whole fillets here, but you could easily cut them lengthways into chunky pieces for proper fish fingers.”
Due to their naturally short lifespan and early breeding age, pouting are seen as a relatively sustainable fish to eat
Each fillet might size between 50g and 120g.
French Name: Tacaud (Trisopterus luscus)