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.
