BY THE SEA
NOW MORE THAN EVER IT IS TIME TO HEAD TO THE COAST AND SUPPORT OUR LOCAL FISHING INDUSTRY BY TRYING SOME OF OUR FABULOUS FISH AND SHELLFISH... TAMSIN PEARCE
Make your next Dish,
West Country Fish. We are an island nation with a coastline measuring an impressive 11,073 miles, supporting varied terrain and wildlife. Some of the most seafood-rich areas of the UK are in the West Country, so why is it that the UK imports most of the seafood we eat? The average price of imported seafood increases year on year, which is all the more reason for us to support our local fishmongers and producers and buy British. It’s time to make the most of and enjoy what is literally on our doorstep. Nowhere in the UK is more than 70 miles from the coast, so fresh, local fish should not be exclusively for coastal dwellers. If supporting our local industry is not enough reason to make you leap into action, let’s focus on the health benefits. It is now widely understood that fish and seafood is low in calories, high in protein and rich in vitamins, natural oils and minerals. We’re recommended to eat at least two portions each week, one of which should be oily fish such as salmon or mackerel. So what is putting people
off from buying more fish? Is it price, availability or simply that we don’t know how to prepare and cook fish and shellfish properly?
In this month’s issue we aim to address these issues and introduce you to some new and exciting recipes from around our region. We will also guide you through some of the so-called fears of cooking fish, such as gutting and filleting, and advise you on the perfect cooking times to achieve the best from your catch. We promise that whether you are a seafood expert or fishy novice, you will find something to tantalise your taste buds.
Knowing your Cod from
your Plaice There are two types of fish, white and oily, and then there are shellfish. We can eat as much white fish as we like. But oily fish and shellfish, although extremely good for you, can contain small amounts of mercury, so it is best to eat only one portion of this a week. White fish are very low in fat, making them one of the healthier
alternatives to red or processed meat, which tends to be higher in saturated fat. They also provide a source of omega-3 fatty acids, but at much lower levels than oily fish.
Oily fish are rich in omega-3 fatty acids, which are great for maintaining a healthy heart; they’re also a good source of vitamins A and D.
Shellfish
Shellfish include prawns, mussels and langoustine. They are low in fat and a good source of selenium, zinc, iodine and copper.
Fish consumption in the UK is generally limited to the same types. Basically, we stick to what we know. Cod, haddock and salmon are top of the list, and as far as shellfish go, we like our warm water prawns. However, this then leaves us with numerous species of fish and seafood that for various reasons only the more adventurous of us try. To help give you an idea of what else is available, we have put together a list. This is not everything available in our waters – that list would be huge – but it is a good starting point.
8 | THE WESTCOUNTRY FOODLOVER
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