Lake and river fish tend to have drier, lighter flesh than saltwater fish, and contain a much higher proportion of tiny bones. They often require a great deal of seasoning to make the flesh firmer and tastier.
It is said by some that freshwater fish should not touch another drop of water once they have left it, so they are best cooked by baking, grilling and frying, rather than boiling or steaming. Melted butter, wine, cider or cream should be used in place of water when poaching. However, as with most rules there is an exception; members of the salmon family are excellent when poached in a court-bouillon or bonne-eau and eaten warm or cold.
In this section, we look at the many varieties of freshwater fish available in the UK and further afield, along with some great cooking ideas and tips.
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