Flash-frozen fish fillets = fish planks. Typically sold in heavy plastic bags in quantities up to a kilo, depending on where you shop. Pollock, basa, tilapia, perch, sometimes haddock, rarely cod nowadays.

The fish plank was preceded by the fish brick, a pound or so of fish fillets packed into a rectangular waxed-cardboard box and frozen. My mother, who could ruin rations for NATO, would set the oven at 350F, put a frozen fish brick in a baking tin lined with tin-foil, smear the top of the brick with corn-oil margarine, and bung it in the oven “until done”.

No wonder I started cooking at the age of 12 — in self-defence!