[Sca-cooks] Fish equivalents?

[Mairi Ceilidh]

My preference would be hake or grouper filets.  Both are fairly firm white
fish with mild flavors.  Very conducive to most period recipes I've tried.

Mairi Ceilidh




> We are going to be doing a recipe at tomorrow's cooking workshop
> which calls for luce,  tench, or haddock. Neither Elizabeth nor I
> does much fish cooking, and we were wondering, if none of those is
> available, what other sorts of fish are likely to be similar.
> Suggestions?
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