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Rumour has it that no one knows how to best cook Bermuda fish but a local fisherman.

And they all seem to prefer sticking to one rule -- keep it simple.

"I like fish broiled with lemon,'' said retired fisherman Danny Farias.

"I like to leave the skin on it, especially Yellow tails. But you have to make a long incision in the skin, along the fillet stopping about three inches from he tail, so the skin doesn't roll.

"The fatty acids and omega three, which is good for you, is found just below the skin.'' Chris Lambert said he enjoyed preparing fish in two different ways.

"I love boiled fish, any type of fish, with onions and potatoes,'' he said.

"You boil it in very little water, just enough to cover the fish, onions and potatoes. When the fish is done, the water is dumped out and you put the fish on a plate and put butter and squeeze lemon on it or you can use olive oil.

"Another way is to pan fry it with a little salt, pepper and garlic and some fried bananas.'' And Dionne Millett, a young Bermudian contemplating a future in the fishing industry, also said he preferred his fish fried.

Here are a few recipes which use local fish. Try a few and perhaps you will discover a new, exciting way to prepare fish which will quickly become your favourite.

ROCKFISH ALMANDINE 2 pounds Rockfish fillets lemon juice 1 cup flour Salt and pepper 1 cup melted butter 1 cup blanched almonds 2 tablespoons parsley (chopped) SQUEEZE lemon juice over fish fillets. Sprinkle with salt and pepper. Roll in flour and fry in butter until golden. Remove fish from pan. Add almonds and fry until light brown. Add parsley and pour over fish.

*** BAKED STUFFED FISH 1 whole fish (3-4 pounds) eg. Yellow tail, snapper, Hog fish 1 cup package stuffing 2 tablespoons parsley (chopped) 1 cup onion (chopped) 1 cup celery (chopped) 1 cup green pepper (chopped) 2 tablespoons butter Salt and pepper Lemon juice 3 strips of bacon WASH fish and pat dry. Squeeze lemon juice over fish and inside cavity. Rub fish and cavity with salt and pepper.

Saute in butter the onion, celery and green pepper. Add parsley and mix well with stuffing. Spoon the stuffing into the cavity and close with wooden picks.

Preheat oven to 350 degrees F.

Place fish in a greased roasting pan. Arrange bacon strips over fish and bake for about 40 minutes.

Serves 4.

*** BAKED WAHOO 5 pound wahoo Juice of 1 or 2 limes or lemons Seasoning salt Pepper Butter (unsalted) 1 teaspoon rosemary leaves (crushed) Keep it simple 1 teaspoon thyme leaves HAVE wahoo filleted away from bone in one long piece. Place wahoo in a large rectangular Pyrex dish with the skin surface down. Squeeze lemon or lime juice over fish. Sprinkle generously with salt, pepper, thyme and rosemary. Cover with plastic wrap and refrigerate for about 12 hours.

Preheat oven at 325 degrees F. Turn fish over so that the skin of the fish is uppermost. Sprinkle with a little more salt and pepper. Dot with unsalted butter and bake for about 1 hour.

Recipes from The Bermuda Cookbook.

*** FISH FILLETS FOR "WE BYES'' 4 6-ounce white-fish fillets 2 tablespoons butter 3 large tomatoes, sliced 1 medium onion, sliced in thin rings 1 cup dry white wine Salt and freshly ground pepper to taste Outerbridge's Original Sherry Peppers Sauce to taste PREHEAT oven to 350 degrees F. Place fish fillets on the bottom of a baking dish. Dot with butter and cover fillets with tomato slices and then with onion rings. Pour wine over and season with salt and pepper.

Bake for 15-20 minutes or until flesh is opaque in thickest part. Have a cruet of Outerbridge's Original Sherry Peppers Sauce standing by and add a few dashes to the fish.

Serves 4.

Recipe from Outerbridge's Original Cookbook.

*** SWORDFISH WITH TROPICAL SALSA 1 can (8 ounces) pineapple chunks in own juice 2 tablespoons lemon juice, divided 1 teaspoon ground ginger 1 1 tablespoons light brown sugar 4 swordfish steaks, 6-8 ounces each 1 can (11 ounces) mandarin orange segments, drained and coarsely chopped 2 green onions, chopped 1 teaspoon chopped jalapeno pepper 1 tablespoon cilantro (optional) DRAIN pineapple, reserving juice. In a shallow dish, combine pineapple juice, 1 tablespoon lemon juice, ginger and brown sugar.

Rinse swordfish and pat dry. Arrange fish in a dish with marinade, tossing to cover. Refrigerate, covered, for 30 minutes to 1 hour.

In a medium bowl, coarsely chop pineapple and add remaining lemon juice, chopped mandarin oranges, green onions, jalapeno and cilantro; set aside.

Broil or grill fish until it turns opaque, about 4-6 minutes per side, turning once. Heat salsa in microwave or a saucepan and serve it over fish.

Serves 4.

Recipe from Shape Magazine.

*** FISH ENCORE The transformation of left-over cooked fish into a luncheon or supper dish: 2 tablespoons butter 1 cup onion, finely chopped 1 cup peeled, chopped tomato 2 tablespoons flour 1 teaspoon salt 3 cup coffee cream 2 tablespoons sherry 21 cups cooked, flaked fish IN covered saucepan simmer onion in butter about 3 minutes. Turn tomato onto paper towel to absorb some of the juice, then add to onion and simmer for a further few minutes.

Gradually add flour followed by cream and then sherry. Season with pepper to taste. Lastly add fish and heat thoroughly. Serve over hot buttered toast that has been sprinkled with more sherry.

Serves 3.

Recipe from What's Cooking in Bermuda.