Even though UK temperatures are considerably cooler than the equator, it should still be a proviso that to ensure your fish stays in good condition it should still be cooled and kept out of the sun wherever possible. There is nothing worse than a pouting thatís been asleep all day in a plastic bag, or a mackerel thatís been slipped down someoneís gumboot. When ya catch one, gut it and chill it. Try and keep to this whenever you can. A bucket of saltwater on a boat or a rock-pool on the shoreline is a better bet than nothing. Just keep changing the water.

Anyway, first off, MACKEREL. A much maligned fish that is much under-eaten but is quite possibly one of the tastiest fish there is. I catch Ďem, fillet them while theyíre still wiggling, and pack the fillets in a bag which then either goes in the fridge, or on ice, or inside out of the sun, or any combination. At home, Iíll trim the fillets of all bones and fins, pat them dry, and then put them in a carrier bag with some very well-seasoned flour and herbes de Provence. Shake well, and then fry them in a pan with 5mm of olive-oil over a medium heat thatís had a crushed garlic clove chucked into it. Takes about 2 mins each side until theyíre golden brown and crispy. Drain, shake dry and eat with wedges of lemon and good brown bread and butter - a glass of chilled wine on the side. This rates as one of my favorite fish dishes of all time. As Jamie Oliver would say, "Easy peasy."

BASS - the very foundation of many UK anglers dreams and seasons. Yes, it may be hip to release every fish you catch, and you may well be given withering glances if you take home a fish or two to eat, but I like eating bass and so I will take one home now and again. Nowadays itís likely to be the smallest fish in the catch that goes home. Iíve caught my big ones for the photos, so donít need to do that any more. Bass can be eaten fresh, some days old or frozen. Loads of ways of doing them and stuff, but hereís what I like to do most. A small whole bass of anything up to about four pounds gets scaled when caught, gilled and gutted. Then it goes somewhere cool. If I donít eat it that day, Iíll wrap it tight in cling-film and put it down low in the fridge somewhere on a bed of kitchen roll. When itís time to cook Iíll light my coals. Take the bass out the fridge, wipe it clean and rinse out the belly cavity. Pat dry. In the belly cavity put a cut lemon and a half crown of garlic. In a glass jar, mix equal parts of olive oil and lemon juice, and slash the bass three or four times down each side with a sharp knife. Then season him inside and out with salt and a little pepper. Put the fish in a proper grilling basket, and go to the fire. When the coals are hot, flash-grill the bass on both sides without burning it - the skin should just bubble. Then raise the grill to the highest away from the coals it can go, brush the sides of Monsieur bass with the juice in the jar, and cook it as hot as possible without causing flame-outs in the fire. Baste and turn often. Itís done when a knife goes through the fish easily. If Iím freezing bass, there are two ways of doing it. Freezing them whole with guts and scales still in/on (I kid you not !), or filleting them and vacuum-packing the results. This way they will last for a good six months.

SOLE - this is one fish that is best left to mature. I gut mine, put them in a dish big enough to hold them whole, cover with cling film and fridgeíem down low. Every day wipe clean and clean the pan of slime. Four days is about right, although they will last a week. I fillet a big one (Alderney monsters run over 5lbs) four ways, skin each fillet, cut each fillet into five or six thick goujons and then fry them in breadcrumbs. Tartare sauce, chips and peas. Simple. A little sole I will skin and then grill whole traditionally.

PLAICE - another of Alderneyís specialities, olí red-spots needs keeping a while too. Grill small ones without skinning after three days or so. Big ones over 2lbs I like to fillet four ways, and then grill the fillets using lemon butter as a baste. I make a sauce out of bacon and cranberry to smear over the fillets at the last second just to melt a little.

BRILL - my preference is for brill over turbot, any day. Donít know why, but thatís my taste buds for you. Brill can be eaten fresh, but is best two days old or so. I fillet all my brill and then skin the fillets. Turbot I like to leave on the bone. You can then do whatever you want to the fish, but donít use such a strong sauce as you would for turbot. Pan-fried with some butter and lemon is probably my favourite way of cooking it, although baked on a tray with something slowly cooking on top of it is also highly recommended. Poaching and steaming also work well with brill. Both brill and turbot do not like sunshine, beware. I also bleed mine when they come in the boat by cutting length-wise through the root of the tail which severs the caudal artery.

SANDEELS - I kid you not. If you are ever in a position to be somewhere when a guy has just pulled a seine and has a few small sandeels left over, make haste for the nearest deep-fryer with them and treat yourself to something far, far better than whitebait. Sandeels MUST be kept cool, rinsed and then dusted in seasoned flour. Put into blazing hot oil for about a minute in small batches. Drain each batch as it is done and eat whilst cooking the next batch. A group of people around a stove with a glass of wine each, some lemon and bread and butter nearby and you have the makings of a fine meal. Once eaten , never forgotten and youíll wonder whether itís worth going after the damn bass at all.

SPURDOG - amazingly, I love these guys. Difficult to find anymore in numbers, but skinned and then fried in garlic butter in chunks they are a meal fit for a king. This is another fish that must be kept cool after skinning. They will last for a long time in the fridge if you keep them dry and clean, about a week or so, but you can eat them after two days - give them that amount of time to leach out the ammonia. The small 5lb fish are far nicer to eat then the heavy pregnant females. It took me a long time to find out why the French and Spanish fished them out, but now I understand why they did so.

MULLET - and here you have to understand that Iím talking Alderney mullet, huge thick-lipped bruisers which live in clean water and eat the finest succulents (apart from the ones at Doyle, of course). Caught cleanly, gutted and scaled and then filleted, youíre left with a rosy coloured thick-set piece of fish that can be cooked anyway you want. It has a nutty whole-grain taste and is firm enough to use in fish pies and on kebabs. A very, very versatile fish for which locals in Alderney have a variety of recipes. Smear a whole fillet with a grainy-mustard dressing before grilling it and youíll understand what Iím talking about.

RED BREAM - it has been many, many years since I ate a UK-caught red bream. Back in the 70ís we used to catch them from the shore regularly in the Channel Islands, and the flesh is sweet, white and succulent. These guys can take some storage happily, but scale and clean them first. Small ones I would fry whole, Mediterranean style, but larger ones would be baked whole in the oven, covered in a paste made from Cointreau, breadcrumbs and bacon croutons. My favourite accompaniment for these fish is aioli .

Last but not least, by any means is the humble GURNARD, of any denomination. A breakfast off queenies, weaver and gurnard fillets and a whelk or two used to be the done thing after the first tow of the day back when I was trawling. Nowadays of course, every posh restaurant in Europe has a gurnard dish, and understandably so. A large 2lb red gurnard is a meal fit for a French president, and the Dutch, in particular, know this very well. Skinned and suitably cleaned up, a gurnard is fine for almost anything, but I go one step further and fillet him. Each fillet goes into a bowl of pesto, and then goes into egg, and then into a bowl of breadcrumbs. Fry over a medium heat in about 5mm of olive oil until the breadcrumbs are Ďdoneí and the result is the chickenest tasting fish you ever ate. Or the fishiest chicken as well. Either way, my kids love it, I love it (and always have done) and the large tubs from Donegal last year had NO chance !! Try gurnard once, and youíll be hooked for life and youíll find that as most people donít know what to do with the little buggers that youíll eat well ! Mr. Gurnard does not like sun at all, and he does like to be eaten pronto.

There are a myriad of other fish that I love to eat in UK seas - scad, cuttlefish, john dory, ling, conger (makes the best scampi), rays, dabs, black bream, turbot, garfish (makes great, outstanding roll-mops) cod, squid and others. Theyíre all wonderful and if you donít like eating fish it simply means more for those who do !