I was odd as a youthful kid in that I genuinely savored mussels and shellfish. And I’ve often been a massive enthusiast of oily fish like mackerel and sardines.
Exposing young children to seafood from a young age and making them see it as ordinary, is critical. Place a stargazy pie in front of a kid and they will smile. Sardines are tiny and unintimidating. You can get them butterflied and get ready them promptly below the grill or the barbecue. Cooking a full fish is available, and aids to eliminate the dread variable all around bones.
I grew up in Cornwall, and have been cooking with regional seafood forever. But in new decades I’ve learnt additional about fish we should not be taking in and fish that are sustainably caught. I have usually been attuned with line-caught mackerel and preventing farmed fish, but it’s now more vital than ever to establish awareness all-around excellent-good quality seafood.
Documentaries this sort of as Blue World and Seaspiracy are wonderful in that they get individuals thinking more deeply about in which their fish arrives from. But it would be hazardous to tar all seafood with the identical brush, and sustainably caught fish, these kinds of as all those that are MSC-certified, supply a stage of have confidence in.
In the Uk we can be fussy with seafood, so with these recipes I want to inspire men and women to branch out. If you are utilised to cod or haddock, try out hake, a meaty white fish. If you want to be a lot more adventurous, shellfish this kind of as mussels, clams or scallops are effortless, enjoyment, high-protein, very low-unwanted fat and healthier. Anyone has superior memories of ingesting seafood in restaurants – my significant push is to get individuals to make it additional at property.
Recipes by James Strawbridge, MSC Ambassador, for Sustainable Seafood Week
This is a good twist on the common breakfast meal, but could just as quickly function for a lunch option.