food & drink
The wet fish counter with a wide variety of local and carefully sourced fresh fish
Osietra Bearii, Caviar
Right: Clams and Oysters
between 40% and 60% of their catch to avoid exceeding quota restrictions. On top of that we also export 68 per cent of fish landed in the UK. Te irony is that countries which we believe to have a more sophisticated food culture, such as France and Spain, are buying up the food we reject. One solution being mooted by
the TV chefs, and backed by both government and conservationists, is to change our eating habits. Johnathan, 29, went on: “Tere is so
much to choose from these days so on-one should ever become bored of fish. “Right now crab, huss and Dover sole are fantastic. “We also have everything from salmon and plaice right through to swordfish and tuna. “Tere are clams, whelks, winkles and a variety of smoked fish. We even have caviar if you feel like something extra special. “I’d say don’t always go for the obvious. I know we love our white fish, but do try something
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different as well.” Around the UK there are over 12,00 fishermen working on more than 6,500 active vessels. Fishing at sea is one of the most dangerous occupations in the UK. Johnathan deals with local fishermen direct and believes this gives him a huge advantage over the major supermarket chains. He revealed: “We buy our fish direct
from the fishermen or the market. “Tey come in to see us early every
morning with their catch which we weigh then put out on display. “It is in the shop within hours of being caught. Te fish that arrives in our shop tomorrow is from a boat that went out last night. “Te supermarkets can’t offer that.
Tey buy fish which then goes to a central depot before being transported to their stores. “It might not need to be frozen but
it’s not as fresh as the fish we sell. Quality in fish means freshness, above
all. “I think we have taken a lot of the fear out of fish for people. “Tey are not afraid to go to their fishmonger and ask for the bones or the skin to be removed and so on. “Fish is healthy, it’s easy to cook, it doesn’t take a lot of effort and it is really good for you. “We need to get people eating fish a
few times a week. Te health benefits are huge.” Despite working
with fish on a
daily basis Johnathan confessed he is hooked even in his spare time. He grinned: “I often relax by going and doing a spot of angling. I don’t have a boat or anything but I do love fishing. “Seafood is just so exciting because
there are so many different species available to eat and enjoy. “It is naturally the easiest thing to
cook because it needs no adornment. Flavours like garlic, olive oil, sea salt and fresh herbs are all you need to make a fabulous fish supper.”
May / June 2011 43
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