Silver pomfret Halibut Cuttle Fish ( Sepia sp.) Red Snapper (Lutjanus campechanus)

Atlantic Herring
(Clupea Harengus)

Pacific Herring
(Clupea Harengus)



  • 8 fresh herring
  • 2 tablespoons of Dijon Mustard
  • 1 ½ teaspoons of lemon juice
  • Olive or sunflower oil
  • Salt and pepper


Scale and gut the herring. Make four or five deep diagonal slashes on the side of each fish and spread the mustard into them, using a knife. Season the fish with salt and pepper and brush with lemon juice and oil. Place the fish on grill plate and grill at medium to high heat for around six minutes a side, turning once.

The fish are ready to eat when they are cooked through to the bone and their skin is crisp. Serve with crusty brown bread and plenty of butter. Serves four.

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