Have you tried pickerel before? Maybe you have and not even known it. Sometimes it's called Walleye and is celebrated for its small, firm flakes and “not-fishy” flavour. The raw fillets have an off-white to sandy-brown colour that turns off-white when cooked. It is a versatile fish that is great when pan-fried, deep-fried, oven-baked, or grilled and works well with a breaded coating or battered. This deliciously mild-flavoured fish comes from our friends at Freshwater Fish and has been wild-caught, not farmed. Maybe it is time to try pickerel!

COOKING TIP: If you're just starting to dip your toes into the world of seafood, this versatile fish is a great place to start because it's fairly forgiving to cook with and has a mild flavour. It works well with many cooking methods and is even firm enough to grill. One great way to make Pickerel is to mix flour, salt, pepper, paprika, and a touch of cayenne and in a shallow bowl. Dredge the thawed fish fillets in it and shake off the excess. Add some butter to two pans - one to fry the fish in and the other to make a browned butter sauce. Heat both on medium-high heat and lay the fish in one once they are hot. Cook the fish for 2-3 minutes on each side or until golden brown. Once the butter in the other pan has started to brown, squeeze in the juice of half a lemon and your favourite herbs - we like dill - and then pour it over the fish.