Fish

European Chub

A tier

European chub is the common name for Squalius cephalus as table and sport fish—broad-headed, silvery, and bony. Young small chub can be acceptable fried; large fish are best smoked or passed over for better species. If cooking, purge if possible, remove dark fat, and commit to bone management. A catalog entry for completeness and historical river cookery more than aspirational fine dining.