Fish
Bib
C tier
Bib is the British common name for Trisopterus luscus—pouting—with soft white flesh and a mild, slightly sweet taste. The name appears in older cookbooks and West Country market talk. Size is typically small; the fish is a classic “land and fry tonight” species rather than a freezer star. Dust with flour and fry whole, or use in simple fish pies if you work quickly. Bib’s softness means gentle handling and immediate cooking. Pair with vinegar-based sauces that cut any residual soft-fish blandness.
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Characteristics
Preparations
Traits
History
English fishers and cooks used bib as a local name for pouting.
West Country and Channel markets sold bib for same-day frying.
Bib declined in retail visibility as supermarket fish narrowed.
Local seafood movements revived bib on some UK menus.