Salmon, cod, haddock, tuna and prawns are the UK’s top five favourites, and account for the vast majority of seafoods eaten. Yet such is the demand, most are imported while an abundance of other fish types caught in our waters are exported. The Marine Stewardship Council has urged Britons to be more adventurous when it comes to seafood and choose from a wider variety of species caught in UK waters.
Brown shrimps, hake, sardines, crab and clams are among the species that should be more prevalent on our dining tables. Its latest campaign “Blue Blue, Protect Dinner”, which is running this month, aims to get us to try seafoods that are usually shunned.
And by choosing sustainably caught fish, we can do our bit to help conserve stocks, prevent overfishing and ensure that future generations can enjoy fish and chips or other family favourites. George Clark, programme director at the MSC UK & Ireland, said: “We are trying to get across that there’s a choice to be made when you go and buy your fish. Consumers and diners are able to prioritise sustainable fish when they eat out or go shopping.”
He added: “We are celebrating all types of fish, and a lot of what we eat the majority of is imported – that’s no bad thing when it’s MSC certified and sustainable. But we are using it as an opportunity to showcase what we have to offer. UK consumers aren’t as adventurous as some of our European cousins – the French and Spanish – where consumption is higher and the variety of fish they eat is a lot wider. So that big five species we are most commonly eating does dwarf all other species available either from UK waters or elsewhere.”
This year, the charity is championing brown shrimps from the Wash, caught and enjoyed for centuries by the people of King’s Lynn in Norfolk. It has a well-managed fishery that meets global best practice, with a comprehensive monitoring programme to ensure the shrimp stock is healthy. Cone-shaped nets are used to direct bycatch into an escape hole, to help avoid the capture of larger fish.
Historically, brown shrimps would have been transported and sold in fishmongers all over Britain but now 95% goes to the Netherlands, while convenience-seeking shoppers here are drawn to imported peeled prawns. Mr Clark said: “I love potted shrimp on toast but there are so many other new and exciting ways to enjoy this amazing delicacy.”
He pointed out sardines, cockles, clams and mussels can be tasty alternatives to the big five when it comes to making traditional fish pie or seafood pasta, for example. He added: “Our message is to try something new, not necessarily replace it. If you have got cod or haddock that’s certified and sustainable, that’s absolutely fine to keep on eating and enjoying. If you do want to have a go at something else, hake is great.”
MSC research shows younger people are more likely to try something new. Mr Clark said: “Hopefully there is a great future for young seafood lovers here. They can take advantage of all the varieties out there and they support our programme and sustainable choices as well.”
