The common dab is a very common type of flat fish in the sea. This is partly because the dab is not fussy when it comes to food and will happily eat starfish, sea worms, sand eels, whelks, and other types of shellfish. The flesh of the dab is white and it has a characteristic light-brown skin with erect scales. It also has a small head.
Basic techniques: frying, smoking, grilling, marinating, cooking sous-vide, roasting, deep-frying, browning, gratineeing, barbecuing.
Taste combinations: Garlic, aioli, nuts, onion, leek, vadouvan, fried potato, mangetout, sugar snap peas, fennel, green herbs, white wine, citrus, mayonnaise, spinach, sorrel.