Exploring Sustainable Seafood Choices

The UK, renowned for its fish and chips, has a long-standing love affair with seafood. 

However, as our awareness of environmental issues grows, it's crucial to consider the sustainability of our seafood choices. 

Overfishing, climate change, and destructive fishing practices are depleting our oceans at an alarming rate. By making informed and sustainable seafood choices, we can enjoy the fruits of the sea while ensuring its bounty for future generations.

Why Sustainable Seafood?

Sustainable seafood is caught or farmed in ways that consider the long-term vitality of harvested species and the well-being of the oceans. This approach helps maintain healthy ecosystems and ensures that fishing practices do not harm the environment or deplete fish stocks beyond recovery. Choosing sustainable seafood supports fisheries that are managed responsibly and helps combat illegal and unregulated fishing practices.

Key Considerations for Sustainable Seafood

Seasonality and Locality: Just as with fruits and vegetables, seafood has seasons. Eating fish and shellfish in their season supports local fisheries and reduces the carbon footprint associated with long-distance transportation. The Marine Conservation Society (MCS) provides an excellent guide on seasonal seafood.

Fishing Methods: The method used to catch seafood significantly impacts its sustainability. Avoid seafood caught using destructive techniques like bottom trawling, which can devastate marine habitats. Opt for fish caught with methods like hand-lining, potting, or pole-and-line, which are less harmful to the environment.

Certification and Labelling: Look for certification labels such as the Marine Stewardship Council (MSC) and Aquaculture Stewardship Council (ASC). These labels ensure that the seafood comes from fisheries or farms that adhere to stringent environmental and social standards.

Avoid Overfished Species: Some species are more vulnerable to overfishing than others. The MCS provides a regularly updated 'Good Fish Guide' that categorises seafood based on its sustainability. Avoid species listed as 'fish to avoid' and opt for those rated as sustainable choices.

Sustainable Seafood Choices

Here are some sustainable seafood options that you can enjoy with a clear conscience:

Mussels: Farmed mussels are a great sustainable choice. They are filter feeders, which means they clean the water as they grow, improving marine environments. They require no feed and have a low impact on their surroundings.

Mackerel: This oily fish is abundant in UK waters and is caught using sustainable methods like hand-lining. Mackerel is rich in omega-3 fatty acids and makes a delicious, healthy addition to your diet.

Hake: European hake, particularly from MSC-certified fisheries, is a sustainable alternative to cod and haddock. Its firm, white flesh makes it a versatile ingredient in many dishes.

Crab: Brown crab from the UK is another excellent choice. Potting, the method used to catch crabs, is highly selective and has minimal impact on the seabed.

Pollock: Alaskan pollock, especially when MSC-certified, is a sustainable and affordable white fish option. It is often used in fish fingers and other processed seafood products.

Practical Tips for Sustainable Seafood Consumption

Educate Yourself: Stay informed about the sustainability of different species. Resources like the MCS's 'Good Fish Guide' are invaluable for making responsible choices.

Support Local Fishmongers: Small, local fishmongers are often more transparent about the source of their seafood. Build a relationship with your local fishmonger and ask about the sustainability of their products.

Diversify Your Diet: Try to include a variety of seafood in your diet. Relying on a few popular species can lead to overfishing. Exploring lesser-known fish and shellfish can reduce pressure on overfished stocks.

Reduce Waste: Be mindful of portions and storage to minimise waste. Use every part of the fish if possible – fish heads and bones can make excellent stock.

Advocate for Change: Support policies and practices that promote sustainable fishing. Engage with organisations working towards ocean conservation and sustainable fisheries.

By making thoughtful and informed choices, we can enjoy the rich and varied seafood available to us while ensuring that future generations can do the same. Sustainable seafood is not just a personal choice; it's a commitment to the health of our oceans and the planet.

Embracing the Art of Home Smoking: A Guide to Perfectly Smoked Delicacies

There's a unique pleasure in savouring the rich, smoky flavour of perfectly smoked meat, fish, or vegetables. 

If you've ever enjoyed these delicious treats at a restaurant or BBQ and thought about trying it at home, you're in the right place.

 This guide will help you navigate the basics of home smoking, transforming your kitchen into a hub of smoky goodness.

1. Understanding the Basics

Smoking is a method of cooking and flavouring food by exposing it to smoke from burning or smouldering materials, typically wood. There are two primary methods: hot smoking and cold smoking.

Hot smoking involves cooking the food at temperatures ranging from 52°C to 80°C (125°F to 175°F). It's ideal for meats and fish, as it both cooks and flavours the food.

Cold smoking is a slower process, where food is exposed to smoke at temperatures below 30°C (86°F). This method is primarily for flavouring and preserving, rather than cooking.

2. Essential Equipment

To start smoking at home, you'll need some basic equipment:

Smoker: You can choose from electric smokers, charcoal smokers, or gas smokers. Each type has its pros and cons, but for beginners, an electric smoker is usually the easiest to use.

Wood Chips or Chunks: Different woods impart different flavours. Oak, hickory, and mesquite are popular for meats, while apple, cherry, and alder are excellent for fish and vegetables.

Thermometer: An essential tool for monitoring the temperature inside the smoker and ensuring your food reaches a safe internal temperature.

Water Pan: Helps to regulate the temperature and maintain moisture.

3. Choosing Your Wood

The choice of wood significantly impacts the flavour of your smoked food. Here are some popular options:

Oak: Versatile and strong, suitable for most meats.

Hickory: Provides a robust, bacon-like flavour, ideal for pork and ribs.

Mesquite: Strong and earthy, best for beef.

Apple: Sweet and mild, perfect for poultry and fish.

Cherry: Sweet and fruity, great for poultry and pork.

Alder: Delicate and slightly sweet, ideal for fish, particularly salmon.

4. Preparing Your Food

Before smoking, you’ll need to prepare your food. Here are some tips:

Meat: Marinate or rub your meat with a mix of spices, salt, and sugar. Allow it to rest for a few hours or overnight in the refrigerator.

Fish: Brine fish fillets in a saltwater solution (about 10% salt) for 1-2 hours. This helps to retain moisture and enhances flavour.

Vegetables: Lightly coat vegetables with olive oil and season with herbs and spices.

5. The Smoking Process

Here’s a step-by-step guide to get you started:

Preheat the Smoker: Set your smoker to the desired temperature. For hot smoking, aim for 75°C (165°F).

Add Wood Chips: Place your chosen wood chips in the smoker box. Soak them in water for about 30 minutes beforehand to prolong the smoking process.

Place a Water Pan: Fill a pan with water and place it inside the smoker to maintain humidity.

Arrange the Food: Place your prepared food on the racks inside the smoker. Ensure there's enough space around each piece for the smoke to circulate.

Monitor the Temperature: Keep an eye on both the smoker temperature and the internal temperature of your food using a thermometer.

Smoking Time: The smoking duration varies. Generally, fish takes 1-2 hours, poultry 2-4 hours, and larger cuts of meat like pork shoulder or brisket can take 6-8 hours or more.

Rest and Serve: Once done, let the food rest for a few minutes before serving. This helps the juices redistribute, ensuring a moist and flavourful result.

6. Experiment and Enjoy

The beauty of smoking lies in its versatility. Experiment with different wood types, marinades, and rubs to discover your favourite combinations. Whether you're smoking a succulent brisket, delicate salmon, or flavourful vegetables, the key is to have fun and enjoy the process.

With these basics, you're well on your way to becoming a home-smoking aficionado. Light up that smoker, gather your ingredients, and let the smoky adventure begin! Happy smoking!

You can buy a wide variety of smokers from simple devices that start at about 50, all the way up to top of the range smokers that cost four figures. Just check out your local cook shop or an online retailers such as Amazon.

Emergency Fish Pie: A Quick and Comforting British Classic, re-imagined

When the cupboard is nearly bare and you need to whip up something warm and hearty, an emergency fish pie with fish fingers can be a lifesaver. 

This recipe uses simple ingredients that you likely have on hand, making it an ideal solution for those nights when you need a quick, comforting meal. 

Follow this guide to create a delicious fish pie that’ll satisfy the whole family.

Ingredients:

10-12 fish fingers

1 kg potatoes, peeled and diced

50g butter

100ml milk

1 medium onion, finely chopped

200ml double cream

200g frozen peas

100g grated cheddar cheese

Salt and pepper to taste

Fresh parsley, chopped (optional, for garnish)

Instructions:

1. Prepare the Fish Fingers:

Preheat your oven to 200°C (180°C fan). Place the fish fingers on a baking tray and cook them for about 10-12 minutes, or until they’re golden and crispy. Once cooked, set them aside to cool slightly before cutting them into bite-sized pieces.

2. Make the Mashed Potatoes:

While the fish fingers are cooking, place the diced potatoes in a large pot and cover them with cold water. Add a pinch of salt and bring to the boil. Reduce the heat and simmer for about 15 minutes, or until the potatoes are tender. Drain well and return them to the pot. Add the butter and milk, then mash until smooth. Season with salt and pepper to taste. (You can cheat at this stage by using frozen mashed potatoes or using mashed potato powder, the latter being my go-to sollution!)

3. Prepare the Filling:

In a large frying pan, melt a small knob of butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the double cream and bring to a gentle simmer. Add the frozen peas and cook for another 2-3 minutes until they’re heated through.

4. Assemble the Pie:

Add the cut fish fingers to the frying pan, gently stirring to coat them with the creamy mixture. Pour the mixture into a baking dish, spreading it out evenly. Spoon the mashed potatoes over the top, using a fork to create a textured surface. This helps to create a crispy top when baked.

5. Bake the Pie:

Sprinkle the grated cheddar cheese evenly over the mashed potatoes. Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden and the filling is bubbling around the edges.

6. Serve:

Remove the pie from the oven and let it rest for a few minutes. Garnish with chopped fresh parsley if you like, then serve it up hot and enjoy!

Tips:

Customise Your Pie: Add sweetcorn or other vegetables you have on hand for extra flavour and nutrition.

Make it Extra Creamy: If you prefer a creamier pie, increase the amount of double cream or add a splash of milk to the filling.

Cheese Lover’s Delight: Experiment with different cheeses like mozzarella or a sharp cheddar for a unique twist.

This emergency fish pie is perfect for those evenings when time is short, but you still crave a hearty, homemade meal. With just a few simple ingredients and steps, you can create a dish that’s sure to become a family favourite. Enjoy!

Celebrating International Sushi Day: 18th June

Sushi, the quintessential Japanese dish that has captivated palates worldwide, deserves more than just a passing nod. 

On 18th June, food enthusiasts across the globe unite to honour this culinary marvel on International Sushi Day. 

This day is not just about savouring the delicate flavours of sushi but also about appreciating the rich history and cultural significance behind it.

A Brief History of Sushi

Contrary to popular belief, sushi did not originate as raw fish. Its roots trace back to a preservation technique used in Southeast Asia where fish was fermented with rice. 

This method, known as "narezushi," allowed fish to be stored for months. Over time, the Japanese adopted and adapted this practice. By the Edo period (1603-1868), sushi had evolved into "edomae-zushi," which closely resembles the sushi we enjoy today. This version was made with fresh fish placed atop vinegared rice, a far cry from its fermented predecessor.

Types of Sushi

One of the joys of sushi is its variety. Here are a few types that you might encounter:

Nigiri: A hand-pressed mound of rice topped with a slice of raw or cooked fish.

Sashimi: Thin slices of raw fish served without rice.

Maki: Rolled sushi where rice and fillings are wrapped in seaweed (nori).

Temaki: Cone-shaped hand rolls.

Uramaki: Inside-out rolls with the rice on the outside and seaweed on the inside.

The Art of Sushi Making

Making sushi is a delicate art that requires precision and practice. Sushi chefs, or "itamae," often undergo years of rigorous training. The process involves selecting the finest ingredients, mastering knife skills, and understanding the perfect balance of flavours and textures. It's no wonder that sushi is revered as a symbol of culinary craftsmanship.

Celebrating International Sushi Day

International Sushi Day is a fantastic opportunity to indulge in this exquisite cuisine. Here are some ways to celebrate:

Dine Out: Visit your favourite sushi restaurant or explore a new one. Many restaurants offer special menus or promotions on this day.

Make Your Own Sushi: Try your hand at making sushi at home. Gather fresh ingredients and follow a recipe to create your own sushi rolls.

Learn and Appreciate: Take a sushi-making class or watch documentaries to deepen your understanding of sushi’s cultural significance and preparation techniques.

Share the Experience: Invite friends over for a sushi night. Share different types of sushi and enjoy the communal experience of eating together.

Sushi Etiquette

When enjoying sushi, it's important to follow certain etiquette to respect the tradition:

Use chopsticks or your hands to eat sushi. Both methods are acceptable.

Dip the fish side, not the rice, into soy sauce to avoid overpowering the flavour.

Eat sushi in one bite to appreciate the blend of textures and tastes.

Cleanse your palate with ginger between different types of sushi.

The Global Love for Sushi

Sushi has transcended cultural boundaries and is now a global phenomenon. Its popularity can be attributed to its healthy ingredients, artistic presentation, and delightful taste. From high-end restaurants to supermarket shelves, sushi’s presence is ubiquitous, reflecting its universal appeal.

Conclusion

International Sushi Day is more than a celebration of a dish; it's an appreciation of a culinary art form that has stood the test of time. Whether you're a seasoned sushi aficionado or a curious newcomer, 18th June is the perfect day to dive into the world of sushi. So, mark your calendars, gather your chopsticks, and embark on a flavourful journey that honours this remarkable Japanese tradition.

Happy International Sushi Day!

How to Make an Economical but Tasty Fish Pie

Fish pie is a classic British dish that combines comforting mashed potatoes with delicious fish in a creamy sauce. 

It’s a great way to serve a hearty meal that doesn't break the bank. 

Here’s how to make an economical but tasty fish pie that will have everyone coming back for seconds.

Ingredients

For the filling:

500g mixed white fish and smoked haddock (look for frozen or offcuts to save money)

300ml milk

1 onion, finely chopped

2 carrots, diced

1 celery stick, diced

2 tablespoons plain flour

50g butter

100g peas (frozen is fine)

1 tablespoon parsley, chopped

Salt and pepper to taste

For the mash:

1kg potatoes, peeled and chopped

50g butter

100ml milk

Salt and pepper to taste

Method

Prepare the Potatoes: Start by boiling the potatoes in a large pot of salted water until they are tender, about 15-20 minutes.

Cook the Fish: While the potatoes are cooking, place the fish in a large saucepan and cover with the milk. Gently bring to a simmer and cook for about 5-7 minutes until the fish is just cooked through. Remove the fish with a slotted spoon and set aside. Reserve the milk.

Make the Sauce: In another saucepan, melt the butter over a medium heat. Add the chopped onion, carrot, and celery, and cook until softened, about 10 minutes. Stir in the flour and cook for another minute. Gradually add the reserved milk, stirring constantly until the sauce thickens. Season with salt and pepper.

Combine Fish and Sauce: Flake the cooked fish into bite-sized pieces and add to the sauce along with the peas and parsley. Stir gently to combine.

Mash the Potatoes: Drain the cooked potatoes and return them to the pot. Add the butter and milk, then mash until smooth. Season with salt and pepper.

Assemble the Pie: Preheat your oven to 200°C (180°C fan)/Gas Mark 6. Spoon the fish mixture into an ovenproof dish. Top with the mashed potatoes, spreading them out evenly. Use a fork to create a pattern on the surface of the mash.

Bake: Place the dish in the preheated oven and bake for 25-30 minutes until the top is golden and crispy.

Serve: Let the fish pie cool slightly before serving. Enjoy with a side of steamed vegetables or a simple green salad.

Tips for Economical Cooking

Buy Frozen Fish: Frozen fish is often cheaper than fresh and just as nutritious. Look for mixed fish packs or fish pie mixes that are budget-friendly.

Use Offcuts: Fishmongers often sell offcuts of fish at a reduced price. These pieces are perfect for a fish pie where the fish is flaked and mixed into a sauce.

Bulk Out with Vegetables: Adding plenty of vegetables like carrots, peas, and celery not only makes the dish healthier but also stretches the fish further, making the meal more economical.

Batch Cook: Fish pie freezes well, so consider making a larger batch and freezing portions for future meals. This saves time and money in the long run.

Fish pie is a versatile and comforting dish that can be made economically without compromising on taste. By following these tips and the recipe, you’ll be able to serve up a delicious meal that will satisfy the whole family. Enjoy!

A Culinary Delight: What to Expect from a Traditional British Fish and Chip Shop

Speaking of cheesy chips, when visiting the UK, no trip is complete without indulging in one of the nation’s most beloved culinary traditions: fish and chips. 

This quintessentially British dish has been a staple since the 19th century, offering a comforting and delicious experience that combines simplicity with rich flavour. 

Here’s what an overseas tourist can expect when stepping into a traditional British fish and chip shop.

The Atmosphere

Traditional Ambiance:

A traditional fish and chip shop, often affectionately referred to as a "chippy," exudes a unique charm. Expect a casual, no-frills environment with a focus on the food rather than elaborate décor. Many chippies retain a nostalgic feel, with classic tiled floors, simple wooden benches, and the irresistible aroma of freshly fried fish and potatoes filling the air.

Friendly Service:

You’ll be greeted by friendly staff, often with a local accent, ready to guide you through the menu. British hospitality is warm and welcoming, and staff are usually happy to recommend their favourites or explain the various options.

The Menu

Fish:

The star of the show is, of course, the fish. The most common choices are cod and haddock, both known for their mild flavour and flaky texture. However, some shops might offer other varieties like plaice, skate, or even rock salmon (also known as rock eel). The fish is typically coated in a light, crispy batter and deep-fried to golden perfection.

Chips:

British chips are thicker than what you might find in American fast food restaurants. They are hand-cut and fried until they’re crispy on the outside and fluffy on the inside. The perfect chip is a balance of textures, offering a satisfying bite without being overly greasy.

Sides and Extras:

To complement your fish and chips, a range of traditional sides and extras are available:

Mushy Peas: A classic accompaniment, these are marrowfat peas that have been soaked and simmered until they reach a creamy consistency.

Pickled Onions and Gherkins: These tangy treats add a zesty contrast to the rich, fried main course.

Curry Sauce or Gravy: Pour over your chips for an extra layer of flavour.

Battered Sausages or Fish Cakes: For those looking to try something different, these are popular alternatives or additions.

Condiments:

Essential condiments include salt and vinegar, which are typically sprinkled over the fish and chips right after frying. Ketchup and tartare sauce are also common, and some chippies offer homemade tartare sauce, which can be a real treat.

The Experience

Eating In or Taking Away:

Many fish and chip shops offer both takeaway and sit-in options. Eating your meal wrapped in paper while strolling along a seaside promenade or sitting on a park bench is a quintessential British experience. If you choose to dine in, expect a cosy and informal setting.

Portion Sizes:

Be prepared for generous portion sizes. Fish and chips are hearty and filling, making them perfect for a substantial meal after a day of sightseeing.

Regional Variations

While the core experience remains consistent, there are some delightful regional variations across the UK:

Yorkshire: Here, you might find your fish and chips served with a side of bread and butter and a pot of tea.

Scotland: In Scotland, chippies often offer "salt and sauce" (a brown sauce similar to HP Sauce) as an alternative to salt and vinegar.

London: In the capital, you might encounter more upscale versions of fish and chips, sometimes featuring sustainably sourced fish and artisanal accompaniments.

Sustainability

Many modern fish and chip shops are committed to sustainability, sourcing their fish from responsible fisheries to ensure the future of this beloved dish. Look for shops that proudly display their sustainable sourcing certifications.

A visit to a traditional British fish and chip shop is more than just a meal, it’s an immersive experience into British culture and culinary history. From the welcoming ambiance and friendly service to the delicious food and generous portions, it’s a must-try for any tourist. And some of them have restaurants attached for eating in.

So, grab your salt and vinegar, tuck in, and savour this iconic British treat. Bon appétit, or as the Brits say, enjoy your meal!

A Seafood Extravaganza: England's Seafood Feast

England's most exciting celebration of seafood is returning to the English Riviera, South Devon, this autumn. 

Shaping up to be a feast for all senses, England’s Seafood FEAST (29th September - 15th October) will see a stunning array of experiences and special menus at in excess of 30 eateries. 

Seafood lovers will be able to visit the world-renowned Brixham Fish Market and also meet the inspiring Faces of the FEAST spearheading it all. 

Alongside a whole host of stunning and exclusive events, the English Riviera’s best independent eateries will showcase an array of seafood set menus, platters and tasting menus available throughout the two week celebration.

Meet the Faces of the FEAST at Exclusive Events

On select dates during the FEAST (4th, 5th, 11th, 12th October), Brixham Fish Market will open its doors for special early morning tours, providing an exclusive glimpse into the landing site of England’s biggest catch. 

Over 40 species of fish and shellfish are regularly sold at the daily online auction and the behind-the-scenes experience offers an exciting, exclusive insight into the seafood industry before a seafood breakfast at Rockfish overlooking the harbour.

There’s also a wonderful opportunity to Meet the Maker (12th October) with Simon Hulstone from The Elephant; and Frazer Pugh from The Hand Picked Scallop Co. 

Simon will be cooking up a delicious feast featuring hand dived scallops from the local waters of Torbay, while Frazer will immerse guests in an engaging discussion about what life's like at sea and his passion for protecting the local waters. 

Meet another maker at an Exclusive Celebration Seafood Supper at Sandridge Barton (29th September). Tour the winery whilst sipping a glass of sparkling wine and sampling local oysters before being served a special 5-course tasting menu (with optional wine flight) showcasing local independent fisherman Keith's best catches.

Catch and Cook at Cary Arms (6th October) - spend the day fishing from the pier on Babbacombe Beach, before heading back to the inn to enjoy your catch, cooked by the chef.

Art enthusiasts can meet local artist Becky Bettesworth at Hampton by Hilton Hotel (13th October), indulging in a coastal afternoon tea while she shares her inspiring journey and what fuels her creativity as an artist by the sea. 

Meet Matt Newbury, author of Wild Swimming Walks (Torbay, Dartmoor and South Devon and Cornwall editions) for a Seafood Feast Dip and Dine at Cantina (3rd October). The evening will include inspirational talks and short films, all swimming-related, and a delicious bowl of warming seafood chowder. 

The Guardhouse Cafe on Berry Head Nature Reserve is teaming up with local bird expert and illustrator, Mike Langman, for a ‘Seabirds and Seafood’ Guided Walk and Breakfast (10th October). As participants venture along the clifftops, they can expect to spot the first returning winter flock of guillemots and keep their eyes peeled for kittiwakes, skuas and shearwaters. They may even catch the occasional sighting of dolphins and porpoises, while the lucky few may see splashes of huge Atlantic bluefin tuna further out to sea. A scallop benedict will be served on return to the award-winning cafe.

Delivering fun for all the family in Goodrington, Seafest (30th September) is a one-day celebration of the sea and the remarkable coastline. Highlights include theatre performances, live music, entertainers, watersport taster sessions, a beach clean, family beach activities, art workshops, escapology, short films, mermaids, a wash-away art gallery, treasure hunts and a Parade of the Sea that everyone can join in. Later that day, Loluli’s will be hosting a 'Fish Over Fire Takeover’ at Otto, on Torquay harbourside, combining amazing local seafood with a theatrical display of fire.

Mitch Tonks, restaurateur and owner of Rockfish, says: “The world of seafood can be a bit of a mystery sometimes, we often stick to the things we know. Our Seafood Coast in England has the most amazing range of species caught and landed in our waters by our fishermen. FEAST is a fantastic couple of weeks showcasing all of that, people can visit and try so many different things. It really is feasting; feasting on all the variety, going from place to place and trying something different, it’s like a seafood trail. Get your map out early and plan where to go and what to eat, it’s time to feast!”

Simon Hulstone, chef-proprietor of the Michelin-starred Elephant Restaurant, says: “South Devon has an abundance of fantastic produce and I honestly can’t think of anywhere better in the UK for local sourcing. It’s a pleasure to support the local coastline with England’s Seafood FEAST and I’m looking forward to being involved again this year.”

Carolyn Custerson, Chief Executive of the English Riviera BID Company, says: “England’s Seafood FEAST is an occasion for both locals and visitors to the area to fully immerse themselves in a true celebration of our locally caught and landed seafood. It’s an opportunity to taste the exquisite flavour of dishes cooked by local chefs while breathing in the fresh sea air and admiring the natural beauty of our stunning coastal region.”

The FEAST, taking place in the heart of England’s Seafood Coast, promises visitors a unique experience featuring the world-renowned local seafood that the region is famous for. The towns of Brixham, Paignton and Torquay have joined forces providing the chance to dine like a local and taste some of the best seafood in the world, right where it’s landed. 

Book your tickets now, with participating businesses, to avoid disappointment. Some events, like 7 Chefs from England’s Seafood Coast in Brixham and Torquay, sold out within days of being announced.

Exciting events are being added regularly to the programme so keep checking back for more information. In the coming weeks, watch out for a Seafood Feast with a talk from British Marine Biologist, Monty Halls, at The Thatched Tavern, English Riviera meets French Riviera at La Petite Maison, heritage talks about withy pot making through the generations and displays by Sarah Ready at The Prince William and more…

England’s Seafood FEAST is brought to you by English Riviera BID Company and kindly sponsored by Torbay Council and Henderson Seafood.

The full programme can be found on www.theseafoodfeast.co.uk. For regular updates follow theseafoodfeast on Instagram and follow/like theseafoodfeast on Facebook.

Morrisons to help fund fishing apprenticeships with £100k funding

The Morrisons supermarket is transferring an Apprenticeship Levy fund of over £100,000 to Supplytrain to help train ten new sea fishers for the South Western Fish Producer Organisation (SWFPO).

The £100k will support the first fisher apprenticeship programme in England. The 18 month apprenticeship allows students to get vital hands-on experience and learn more about the whole fishing operation from sea to sale. 

As an apprentice, students will be employed by Supplytrain, but will be able to work across different boats within the SWFPO membership, catching different types of fish and learning from experienced crew members whilst they are also studying seamanship, gear construction and how to care for the catch at South Devon College. 

The life of a commercial fisher is obviously very physically demanding but immensely rewarding, providing the skills and opportunities to become an experienced deckhand, skipper, marine engineer or even a future vessel owner, too.

The Government Apprenticeship Levy is paid by employers to help fund apprenticeship programmes and Morrisons has agreed to transfer £100,000 of its funds to pay for the SWFPO’s first cohort of ten apprentices. The deadline for applications is 31st July and the first cohort will begin their programme this September. 

Morrisons has supported craft apprenticeships in its stores including Fishmongers, Butchers and Bakery roles. Over 2,500 colleagues in-store have completed the programme to date with a further 200 apprentices planned to enrol in September. 

Sophie Jenkinson, who is Morrisons' Sustainable Sourcing and Fisheries Manager said: “The fishing industry is a vital and integral part of Morrisons and that's why we’re pleased to be supporting and backing Supplytrain and SWFPO by transferring some of our Apprenticeship Levy to help recruit and train the sector.”

Juliette Hatchman, SWFPO's CEO said: “Recruitment is a real issue across the entire fishing industry now, with an ageing demographic and a shortage of skilled crew. A lack of skilled crew has a significant impact on the entire seafood supply chain. 

"The catching sector is the start of the supply chain, so without boats going to sea, there is no supply chain. SWFPO members are not alone in facing challenges with attracting the right personnel. This apprenticeship is a great way to grow new talent within our industry by developing a motivated, skilled and qualified resource that the whole industry will ultimately benefit from.

"Not only does it improve the attractiveness of the sector as a professional and valuable career pathway, but improves safety within the sector, all of which make it a much needed and extremely worthwhile investment.”

Phil Golding, MD at Supplytrain said: “It’s fantastic to have Morrisons as a partner supporting the first ever Fisher Apprenticeship in the country. As a flexi-job apprenticeship agency, we’re obviously really excited to be able to employ and support fresh talent to start a career in this rewarding industry, and hope this is the first of many cohorts in the years ahead.”

In 2021 Morrisons acquired Falfish, a sustainably sourced seafood wholesaler which is based in Cornwall. To date, Falfish supply the majority of Morrisons fish and shellfish that's then freshly prepared by Morrisons fishmongers who are based in-store. 

To apply to become a fishing apprentice through supply train please visit: https://supplytrain.co.uk/sea-fisher-apprenticeship 

Fishes without bones come to Tesco

It’s been the quest for UK fisheries for decades. Discovering a way to remove the tiny bones found in whole raw mackerel which is one of the most nutritious fish to eat.

Now Scottish fish supplier Nor Sea Foods Ltd have been able to develop a method to remove the tiny bones, and it's all due to a new state-of-the-art ‘pin boning’ machine.

The new boneless mackerel will be going on sale exclusively at Tesco stores all over the UK, and that'll be great news to the large number of shoppers who make it one of the most popular food fish species.

Tesco fish buyer Christarose Maphosa said: “This achievement by Nor Sea Foods Ltd is a huge breakthrough as it makes one of the most nutritious of all fish varieties more attractive to shoppers.

“We're aware some people aren’t confident about preparing or eating certain types of fish because of the matter of the bones, so the launch of these boneless mackerel fillets is a real game-changer, we believe.” 

Nor Sea Foods Ltd, a family owned and operated business based in Fraserburgh, Aberdeenshire, has supplied Tesco with UK wild caught, oil-rich mackerel and herring for in excess of 30 years. 

The business is situated in the heart of the UK’s North Atlantic mackerel sector, close to the rich fishing grounds around the coast of Scotland where the fleet operates.

The company doesn’t want to reveal too much about the new pin boning machine because the information is a closely-guarded trade secret. 

Nor Sea Foods Ltd Group Sales and Marketing manager Philip Andrade said: “Boneless natural mackerel hasn’t been available in shops until now because it is not an easy matter to achieve. 

“Mackerel fillets are relatively small and the tiny bones run right down the centre of the fish. As a result removing them by hand is a very slow, costly process and there has not been a viable way to do it mechanically until now.

“Nor Sea Foods Ltd has partnered closely with experts over the last several years to find a solution that has allowed us to offer Tesco this first to market opportunity.” 

Both Nor Sea and Tesco believe this new boneless option could encourage more people to include this healthy variety of fish in their diets.

Tesco nutritionist Laura Farrell pointed out: “Mackerel is an oily fish. Generally we are recommended to consume two portions of fish each week and one of these portions should be oily fish. The UK adult population (19-64 years) on average only consumes 56g per week oily fish – so well under one portion per week.” 

Tesco ‘Two Boneless Mackerel Fillets’ launch this week in more than 800 stores across the UK. They will cost £2.25 for a pack of two. 

National Fish and Chip Day on 2nd June

The year's largest food awareness day of the year, National Fish and Chip Day, is back for its eighth  year!

On Friday 2nd June 2023 the nation will come together to celebrate this iconic, and still the nation’s Number 1 dish....fish and chips!

In 2023 we want to thank everyone involved in bringing fish and chips to the centre of every community; from the fishers who go in all weathers to catch the delicious fish, and the farmers who grow and harvest the perfect potatoes, to the fish and chip shops and restaurants who take those fresh ingredients and create our family favourite.

National Fish & Chip Day is about giving fish and chips the recognition it deserves as it continues to be one of the most affordable family favourites. Even in the face of their own crippling price rises, the fish and chip industry has adapted to create menus that suit the stretched budgets of customers who are facing this cost of living crises. 

Fish and chip shops are going one step further and are now providing more varied menus to give a wider selection of healthy options as well as the family favourites.

This year members of the public have a chance to win some amazing prizes as many shops across the country will be running an instore competition. Customers can scan a QR code for a chance to win amazing tech prizes worth £1,000 while they wait for their delicious chippy tea to be cooked at their local shop or van.

This is the biggest food awareness day of the year and we would be delighted to help you generate some fabulous features. Get in touch and we can hook (excuse the pun!) you up with fish and chip shops, industry executives, and chefs to create some great content.

The national event is once again being championed and run by the trade organisation, The National Edible Oil Distributors’ Association, who founded National Fish and Chip Day in 2015. As well as continued support from its members, NEODA has been joined by two leading lights in the Fish & Chip industry. 

The Q Partnership, made up of 3 family wholesalers, comprising of Friars Pride, Henry Colbeck and V A Whitley who are major national suppliers, and Middleton Foods, a leading producer and supplier of loved and trusted batter mixes, sauces and breadings. Both sponsors are proud to support and supply Fish & Chip takeaways, restaurants, ‘food to go’ and mobile caterers nationwide.

Gary Lewis, President of NEODA, who represent all the major refiners, key packers and distributors of edible oils as well as suppliers of non-oil products (such as batter mix, sausages, range manufacturers and potato preservatives) in the UK, said, “We are always impressed with the way some shops embrace the day - we love it when they just ‘get it’ and know that the purpose of the day is to celebrate the nation’s favourite dish and, just in case anyone has forgotten about Fish & Chips, re-ignite their love of it on National Fish & Chip Day. 

This PR generates some excellent interest and interaction and consumers often find themselves thinking about Fish & Chips after the day and then revisiting the shops or restaurants for more”.

Ryan Baker, Sales Manager for The Middleton Group said they are extremely proud to be joint headline sponsor for this years’ National Fish & Chip Day. “We have always seen the day as a fabulous way to showcase the amazing product the Fish & Chip industry has and the special people that work so hard to produce it. Now, more than ever, we want to do all we can to help everyone get as much out of the day as possible and to attract new customers to the Nation’s best takeaway.”

Georgina Colbeck (on behalf of The Q Partnership) said “Our 3 family businesses have jointly been supplying Fish & Chip shops across the UK for a combined total of almost 300 years and supporting the industry is in our blood and it’s our passion – to us it’s personal. We know how challenging the past few years have been for everyone so we are putting extra support in to be joint headline sponsors for National Fish & Chip Day. We also want to champion Team Fish & Chips throughout the year to drive footfall and raise awareness of the fantastic food that our industry is producing, especially amongst the younger generation. We’re family businesses supporting family businesses feeding the nations’ families.”

Also involved is Seafood from Norway, from The Norwegian Seafood Council, who work with Norwegian fisheries and aquaculture industries to develop markets for Norwegian seafood. As well as Blakemans, a leading manufacturer of sausage and meat products, returning as sponsors in 2023 and who, along with all the sponsors, would love to see shops who haven’t already embraced the day getting involved. Pukka Pies are also behind NEODA supporting the day.

https://rb.gy/ym9da

FISH SHOP gets a royal catch!

FISH SHOP a local restaurant and fishmongers in the Scottish Highland village of Ballater is opening this weekend, Saturday 29th April.

As well as the locals extending their famous Highland welcome to the newcomers, the team were specially honoured on Saturday 22nd April when they received a surprise visit from King Charles and Queen Camilla.

Ballater is the closest village to the Balmoral Estate - the Scottish home of the Royal Family.

The support for this new venture was warmly welcomed by the FISH SHOP team and Artfarm CEO Ewan Venters, who said: “We were really thrilled to be able to show His Majesty King Charles and Queen Camilla around Fish Shop on Saturday in advance of our opening this weekend. 

"Sharing the values of our sister property, the Fife Arms, in neighbouring Braemar, community is at the heart of everything we do, and bearing in mind the Royal Family’s long association with Royal Deeside, we are deeply honoured that they came to show their support for this local restaurant and fishmonger”

FISH SHOP, which is both a restaurant and fishmonger, will open Saturday 29th April at 3 Netherly Place in the heart of Ballater, just east of the Cairngorms National Park in Scotland. 

Celebrating the heritage and traditions of fishing in Scotland, FISH SHOP has been launched for those who enjoy freshly caught seafood which is ethically sourced.  It is the latest venture from Artfarm, the company behind The Fife Arms in Braemar, Mount St. Restaurant and The Audley Public House in London.

Designed to cater to locals and residents of Ballater, alongside the many seasonal visitors, FISH SHOP will offer a modern, laid-back 40-cover seafood restaurant with an adjoining fishmonger. 

FISH SHOP is committed to stocking only the very best sustainably-sourced fish from day and short-trip boats, as well as creel-caught and hand-dived crustacea. All meat will be free-range and locally sourced. It has a commitment to being low-waste from fit-out to packaging; even their smoking techniques use zero-emission charcoal. 

Managed by the husband-and-wife team, Executive Chef Marcus and General Manager Jasmine Sherry, the restaurant menu will focus on shellfish and day boat fish, with the addition of select game, meat and vegetables from surrounding farms and estates. Dishes like Partan Bree, Velvet crab soup; Cape Wrath oysters or BBQ whole plaice, Shetland mussels, samphire will celebrate the seasonal best from Scotland and the British Isles. 

Drinks will include biodynamic and low carbon footprint wines carefully selected from British and European vineyards, including Maid of Bruton Rosé, Bacchus and Sparkling Rosé from their vineyard in Somerset; Blanc de Noirs from Ancre Hill Estates in Monmouthshire, Wales; Blanc de Blancs Extra Brut ‘Terroirs’ from Agrapart & Fils in Champagne or Domaine des Capreoles ‘Diaclasse’ Regnie from Beaujolais, with spirits and beers like Eight Land Organic Spirits and 6 Degrees North Brewery from micro-breweries and distilleries within Scotland.

Russell Sage Studio has designed interiors with high eco-credentials in finishes, furniture, and lighting. Design elements will centre on a contemporary colour palette with highlights of natural wood, black and antique bronze found on floors and tabletops. All paint used is zero VOC, and coverings on banquettes and bar stools use low-carbon leather from Muirhead near Glasgow. All timber and timber veneers are FSC-certified, and table bases are reclaimed and resealed. Wall lights and portholes have been salvaged from ships, and fabrics are made from natural linen and cotton manufactured in Ayrshire. 

A group table has also been included at the back of the restaurant, partially blurred by a recycled cast net. Seating up to 12 guests, the table was created from a salvaged, old ‘tender boat’ that was once pulled around Ardnamurchan and the Western Isles and has been in storage for over two decades.

Local artist Helen Jackson was commissioned to create a 120 basket-weave fish shoal suspended from the ceiling, floating above the dining room, using willow she had grown herself. 

The adjoining fishmonger will offer seafood from the same boats and providers as the restaurant, with a seasonal selection of fish and shellfish arriving early each morning. A range of seaweeds, preserved seafood, Scottish Blackthorn Seasalt, other store cupboard essentials and daily deliveries of seasonal vegetables can also be found alongside a selection of wine.

The fishmonger will also offer freshly prepared fish dishes e.g. a dozen Cape Wrath oysters mignonette, lemon, tabasco: FISH SHOP fish pie or Fillet of Peterhead hake topped with an Invercauld Estate wild garlic crust for local delivery, or collection in-store. 

FISH SHOP is a proud supporter of both the River Dee Trust which is the focus for intensive freshwater conservation actions to help save the iconic Atlantic Salmon by providing a thriving river supporting abundant biodiversity, improving the river both for this and future generations. They also support the Ocean Recovery Project which aims to empower beach cleaners, increase recycling rates and develop new techniques for recycling “hard to recycle” plastics. 

Guests are invited to make a discretionary donation of £1 per table towards these two charities which will be matched by FISH SHOP.

FISH SHOP is at ground level and is fully accessible for everyone. 

FISH SHOP 

3 Netherley Place, 

Ballater, Aberdeenshire, Scotland, AB35 5QE

www.fishshopballater.co.uk.

Ethical Food Firm Redwood Set To Make A Splash By Putting Out Nine New Lines This Weekend, Including Fish Free 'Fish'

Multi award winning ethical food firm The Redwood Wholefood Company is aiming to make a bit of a splash this weekend by putting out nine new lines, including fabulous fish-free ‘fish’ cakes and ‘fish’ steaks, both made from 100% natural plant-based ingredients.

Also making their debut at the Natural and Organic Products Europe Show at Olympia on 1st and 2nd April 2012 are Redwood’s delicious new vegan pizzas, meat-free sausage rolls and pasties, dairy-free ‘Parmesan’ and a strawberry dessert made from highly nutritious pea protein.

According to the Food and Agriculture Organisation, by the year 2030 an additional 37 million tonnes of fish each year will be needed to maintain current levels of fish consumption and to cope with an increased world population of 2 billion more people.

With the number of fish left in the ocean declining rapidly, Redwood’s new Making Waves Gourmet Fish Style Cakes and Fish Style Steaks offer a more ethical, sustainable and cruelty-free alternative.

Like Redwood’s ever popular Fishless Fingers, these mouthwatering new fish alternatives are made from succulent ‘fish’ flakes with a crispy breadcrumb coating and have all the taste of the ocean yet none of the fish.

Also making an appearance for the first time will be Redwood’s fabulous new gourmet vegan pizzas, believed to be the first range of vegan pizzas on the market in the UK.

Featuring Redwood’s dairy free Super Melting ‘Mozzarella’, these come in three delicious varieties including a Meatless Feast made with Redwood’s amazingly realistic Cheatin’ meats, Cheezly & Tomato and Ham Style with Pineapple.

On show too will be Redwood’s new meat-free and more-ish Sausage Rolls, made with the company’s award-winning Lincolnshire style sausages, traditional style vegetarian pasties and a wonderful flavour-enhancing vegan ‘Parmesan’. With its delicious piquant taste, Redwood’s new dairy-free Parmesan-style cheese is the perfect ingredient for adding extra flavour to salads, minestrone and pasta dishes.

Last but not least, Redwood will be showcasing its new Strawberry pud, the latest addition to its growing range of delicious “Wot No Dairy” yoghurt style desserts. Produced from highly nutritious pea protein so free from dairy, soya and allergens, Wot No Dairy desserts also come in raspberry, peach & apricot, plain and black cherry varieties. Made from natural ingredients and sweetened with fruit juice, Wot No Dairy desserts are higher in protein than many dairy-free ’yoghurts’ produced from oat or rice.

Everything in the Redwood range is made from natural plant-based ingredients so free from animal products and derivatives as well as cholesterol, artificial colours/preservatives, lactose, hydrogenated fats and GMOs. This makes them suitable not just for vegetarians and vegans, but also for people suffering from lactose or casein intolerance and anyone looking for a healthier and more ethical lifestyle.

Redwood products are also kosher certified and the company itself is halal process certified.

According to The Ethical Company Organisation and The Good Shopping Guide, Redwood describes itself as: "the UK’s most ethical vegetarian foods firm."

Find out more at www.redwoodfoods.co.uk or visit them at Stand 8090, Natural and Organic Products Europe Show, Olympia, 1-2 April 2012.

Shrove Tuesday: Wild Alaska Pollock And Prawn Pancakes

This Shrove Tuesday, add a twist to your normal pancake recipe by making these scrumptious savoury Pollock pancakes. Simply add flakes of wild Alaska pollock, prawns and dill, parsley or thyme to a creamy cheese sauce.

Spoon into homemade pancakes and sprinkle with freshly chopped herbs before serving. Sustainable and delicious, you can’t get batter than that!

Sustainable Alaska pollock is a great eco-conscious seafood choice and available frozen all year round. Alaska’s long-term dedication to sustainability began over 50 years ago in the State constitution and has ensured continuous, wild and healthy harvests, and guaranteed that stocks of superior seafood are preserved for future generations.

Alaska’s most abundant seafood species, genuine Alaska pollock is a lean, mild and tender member of the cod family. Swimming freely in the icy waters of the North Pacific Ocean, they feed on natural marine life. Wild Alaska pollock is low in fat and a natural source of protein, vitamins, calcium and Omega-3 oils, and can be eaten as part of a balanced diet.

Alaska pollock is easy to prepare and the most versatile of all whitefish varieties, and great value for money too! You can also find ready-prepared wild Alaska pollock fish fingers in the ranges of your favourite fish finger brands.

That's Food and Drink would like to thank the following for helping to prepare this article:

The Alaska Seafood Marketing Institute

Photography and Reportage: Steve Lee

Recipe and Food Styling: Sue Ashworth

Baked Salmon for your barbecue with Loseley Summer Meadow Butter

Whilst meat is a treat for the barbecue, it might be time to try some fish, instead, as a tasty alternative. And with the help of Loseley butter and this simple yet great recipe, you could well find it much easier than you might have thought possible!

Baked Salmon is a lovely barbecue alternative on a Summer’s day.  Loseley have created an easy recipe using their Loseley Summer Meadow Butter.

This delicious Loseley Butter is spreadable straight from the fridge and yet has all the creamy taste of traditional butter making it incredibly versatile.

So as it spreads straight from the fridge it is great for making garlic butter for delicious garlic bread or herb butters to smear inside fish parcels. If not using Salmon simply mix the butter with plenty of fresh, chopped herbs (fennel, dill, mint and oregano - make some shallow slashes on the sides of whole fish such as bream, trout or bass- and then fill the fish cavity and slashes with the butter. Pop the fish into an 'envelope' of tightly sealed silver foil and put on a really hot barbecue. Cook each side for a few minutes and viola, one perfectly prepared, delicious fish -- and no smelly pans to clean up afterwards!

Ingredients for Baked Salmon

4 salmon fillets

1 carrot

1 lemon

1 leek

50g Loseley Summer Meadow Butter

Salt and ground black pepper

Method for Baked Salmon

Cut leek and carrot into thin strips.

Put half of the Loseley butter into a bowl and stir until soft. Grate half a teaspoon of lemon rind and add to a teaspoon of squeezed lemon juice and mix with salt, pepper and butter. Rinse fillets under cold water and cover each with a square of kitchen foil. Put a teaspoon of lemon juice and carrot and leek strips over each fillet. Put some of the lemon butter on top. Wrap each fillet in its foil parcel. Put the parcels on the BBQ for 15-20mins. Set each fillet on a warm plate and spoon the vegetables and juices over them. Serve with Northern Irish baby potatoes or a fresh salad.

Loseley Summer Meadow Butter is packed in a 250grm tub and costs £1.29p.

Loseley Chilled Foods are available from the chilled cabinet of local independent grocers, Morrisons, Waitrose and Iceland. (EDITOR: And often, our fridge at home!)

Visit www.loseley.com  for more information.