Dabs

The dab is a modest fish but fisherfolk have a soft spot for it. It's on the small side - too small to fillet, for instance, and it looks pretty plain. But a decent dab (or two) grilled on-the-bone and served whole would make a very passable meal. It has sweet-tasting white flesh. And it's abundant so there are no sustainability issues. Jamie Oliver does Dab with asparagus and Tom Aikens does it with artichokes. It's called poshification.

The dab is a modest fish but fisherfolk have a soft spot for it. It's on the small side - too small to fillet, for instance, and it looks pretty plain. But a decent dab (or two) grilled... read more »
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Dabs

The dab is a modest fish but fisherfolk have a soft spot for it. It's on the small side - too small to fillet, for instance, and it looks pretty plain. But a decent dab (or two) grilled on-the-bone and served whole would make a very passable meal. It has sweet-tasting white flesh. And it's abundant so there are no sustainability issues. Jamie Oliver does Dab with asparagus and Tom Aikens does it with artichokes. It's called poshification.

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Two dabs in a pan ready to be cooked
Dabs
Dabs have a humble reputation but a celebrity fan in chef Tom Aikens. He gives the dab no less than three outings in his book of fish cookery. We reckon the one with roast artichokes is best, especially if you leave out the garlic. These...
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