Seafood... learn all about UK seafood and why it should be on your menu

From the sea

Why our seafood industry needs your support more than ever and how you can make a menu from the UK’s best seaside off erings

From fi sherman jumpers to Cromer crab, the UK’s fi shing heritage is an essential part of our island’s cultural identity. However, it’s taken a big hit in the past 18 months with Covid-19 and Brexit.

Industry body Seafi sh says: “In the UK, we export a lot of the seafood we catch and import much of the seafood we eat.” European exports have been made more diffi cult with Brexit due to extra paperwork and demand has been down across the world because of the pandemic causing hospitality to be closed for long periods. It’s never been more important to support our local fi sheries and encourage more Brits to eat seafood.

20%

drop in value of seafood exports in 2020

Source: Seafi sh, 2020 vs 2019

Greg Smith from Seafi sh shares: “Changing perceptions is the fi rst step towards increasing seafood consumption in the UK over the long term – the goal for our Love Seafood initiative. We were heartened by a consumption increase in 2019 before the Covid-19 pandemic hit, but we know there’s still a lot more work to do, especially now. Getting more seafood on UK menus would be a fantastic step forward.”

We have access to an abundance of wonderful seafood in our shores, especially when you look beyond the usual cod and haddock. So, do your bit to support our seafood by popping some tasty additions on your menu. Take a look at our top, sustainable British seafood picks to serve this summer and beyond.

01 POLLACK

Pollack is the slightly smaller and more sustainable and more sustainable relative of cod. Line-caught relative of cod. Line-caught pollack from the southpollack from the southwest is a great sustainable west is a great sustainable choice, at its best from May choice, at its best from May to October. It can be used in to October. It can be used in most white fi sh recipes as most white fi sh recipes as a simple replacement. Use a simple replacement. Use a quality curry paste, plenty of a quality curry paste, plenty of garlic, ginger, coconut milk garlic, ginger, coconut milk and chillies to create a and chillies to create a delicious pollack curry. delicious pollack curry. Serve with rice and Serve with rice and naan bread to give naan bread to give customers an Indian feast.

03 HAKE

Light in fl avour but fi rm and meaty in texture – don’t be afraid to throw big fl avours at – don’t be afraid to throw big fl avours at this fi sh. It’s really popular in Spain so many this fi sh. It’s really popular in Spain so many customers might have tried it on holiday. customers might have tried it on holiday. Try baking in orzo (rice-like pasta) with Try baking in orzo (rice-like pasta) with smoky chorizo and red chilli. Look out for smoky chorizo and red chilli. Look out for hake from Cornwall or the North Sea and hake from Cornwall or the North Sea and don’t buy it fresh until after July (when the don’t buy it fresh until after July (when the breeding season ends). breeding season ends).

02 Mackerel

Mackerel is full of fl avour and abundant on British shores. Cornish mackerel caught by hook and line is an excellent Cornish mackerel caught by hook and line is an excellent sustainable option. Grill or BBQ whole mackerels seasoned sustainable option. Grill or BBQ whole mackerels seasoned with salt, pepper, and fresh herbs such as thyme. For an with salt, pepper, and fresh herbs such as thyme. For an inviting sharing plate, lay the grilled fi sh on a bed of sweet, inviting sharing plate, lay the grilled fi sh on a bed of sweet, roasted tomatoes and serve with bread to mop up. roasted tomatoes and serve with bread to mop up.

04 MUSSELS

This homegrown shellfi sh is best eaten from September for those late summer meals. Many mussels in the UK for those late summer meals. Many mussels in the UK are rope-grown, which means they pick up less grit and are rope-grown, which means they pick up less grit and barnacles. The shells are thinner with a high meat content. barnacles. The shells are thinner with a high meat content.

On their own, mussels are incredible simply steamed On their own, mussels are incredible simply steamed with white wine and a dash of cream but are an equally with white wine and a dash of cream but are an equally brilliant addition to stews, curries, and paella dishes. brilliant addition to stews, curries, and paella dishes.

05 GURNARD

With large pectoral fi ns that move like bird’s wings, gurnards are known as the robins of the sea. Grey or red gurnard from the North or Celtic Seas are the ones to choose. This fi sh has been largely ignored for many years but is slowly starting to grow in popularity with chefs looking for more sustainable and tasty seafood options. While its taste isn’t as strong as other fi sh such as salmon, it has a distinct fl avour and matches well with earthy ingredients such as Jerusalem artichokes. You could also complement it with contrasting sharp, acidic fl avours by lightly pan-frying with garlic, salt and parsley and a squeeze of fresh lime juice. Its fi rm fl esh means it holds together well on frying.

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06 COLEY

07 BROWN CRAB

This is a fl aky white fi sh, more sustainable than cod more sustainable than cod and haddock, with a thick skin that’s delicious when pan-fried with salt to crisp pan-fried with salt to crisp up. You could use coley in place of any white fi sh in place of any white fi sh and it would be great in and it would be great in Asian dishes such as Tom Asian dishes such as Tom Yum soup. One of the more Yum soup. One of the more sustainable types is from the sustainable types is from the north-east Arctic seas. north-east Arctic seas.

08 CLAMS

A native to our coastal waters, the most sustainable brown crab to choose is from the Shetlands in Scotland with the MSC-certifi cation. Go for crabs that are at least 13-14cm from April to October. The male crabs (cocks) have larger claws with more white meat than brown; although the females are also a great pick as the meat tends to be sweeter. As well as in crab cakes, the fl aked meat is delicious in pasta dishes with garlic, lemon and harissa paste, or stir some into a dishes with garlic, lemon and harissa paste, or stir some into a macaroni cheese for a luxury upgrade. macaroni cheese for a luxury upgrade. While only the size of a 20p coin, these tiny shell creatures are sweet and meaty. The Manila variety, farmed in the UK, has minimal environmental impact so is a safe choice.

No need to dress them up – spaghetti alle vongole (clams) is simplicity itself. Soften garlic and chilli in olive oil, add the clams and wine, then bubble off with the pan lid on. Remove any unopened clams, then any unopened clams, then toss with cooked spaghetti, toss with cooked spaghetti, parsley, lemon juice and zest, parsley, lemon juice and zest, and season to taste. Serve and season to taste. Serve with samphire for an extra with samphire for an extra seaside fl ourish. seaside fl ourish.

FIND OUT OUT MORE MORE

about Seafi sh’s Love Seafood initiative and how you can get involved: loveseafood. co.uk