AS AN ISLAND surrounded by plenty of good fishing waters, we are fortunate to have more than 150 edible species of fish to choose from. Strangely, however, 80% of the seafood we consume in the UK is made up of just five types: cod, haddock, salmon, tuna and prawns – some of which aren’t even from our own waters. This focus on so few varieties puts unnecessary pressure on those stocks, but it also means we are missing out on more local yet equally delicious sources of seafood.
Our relationship with British shellfish is just as complicated, despite producing some of the finest in
