Fishy Business

Slow Food UK

Slow Food UK

Standard Supplier 28th March 2018
Slow Food UK

Slow Food UK

Standard Supplier

Fishy Business

⁣With the plight of fisherman dominating the news (whether they have or have not been lied to about Brexit is a moot point - with one side claiming they have been sold out, the other not that helpfully saying "we told you so".) it is perhaps time we look at fish on our menus again.

We have touched before how there are really only three fishes on hospitality menus: Salmon, Cod and Sea Bass. Our friend the Salmon, once a truly luxurious treat has been taken to the status of the battery chicken of the sea. Often very cheaply produced, with large amounts of pesticides to remove the sea lice which can become endemic.

Cod, is at last sustainable again from fishing areas, whereas the MSC has Seabass caught at sea firmly in the avoid category. So, what can we do? Firstly, our seas have other plentiful edible species – it’s time to get creative and use varieties other than from the default trinity.

Secondly our shellfish and crustacea are world-beating in quality; and if caught in a low impact way, are sustainable to boot. So, let’s think beyond Sea Bass and Salmon, let’s think mussels, crab, and hake.

Our fisherman will thank you it, and equally you will help sustain our coastal communities. Now that is something to spread the news about.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.