Firm white river fish fillet

Use the same weight. Sea fish may be firmer; reduce simmering by 2 minutes and check.

Use the same weight. Adjust salt; river fish is often milder.

Use the same weight, cut into fillets. Cooking time is similar; keep the gravy gentle.

Use the same weight, cube and add last 8–10 minutes. Mild and creamy; good in mustard or tomato gravies.

Use the same weight, parboil 10 minutes and simmer 15 minutes. Absorbs gravy; add a little more liquid.

Use the same weight, boil 15–20 minutes until tender, then simmer 10 minutes. Meaty and firm.