I used to be odd as a younger youngster in that I actually loved mussels and shellfish. And I’ve at all times been an enormous fan of oily fish like mackerel and sardines.
Exposing youngsters to seafood from a younger age and making them see it as regular, is essential. Put a stargazy pie in entrance of a kid and they’ll smile. Sardines are small and unintimidating. You will get them butterflied and put together them shortly underneath the grill or the barbecue. Cooking an entire fish is accessible, and helps to take away the worry issue round bones.
I grew up in Cornwall, and have been cooking with native seafood ceaselessly. However lately I’ve learnt extra about fish we shouldn’t be consuming and fish which are sustainably caught. I’ve at all times been attuned with line-caught mackerel and avoiding farmed fish, however it’s now extra vital than ever to construct consciousness round good-quality seafood.
Documentaries equivalent to Blue Planet and Seaspiracy are nice in that they get folks considering extra deeply about the place their fish comes from. However it will be harmful to tar all seafood with the identical brush, and sustainably caught fish, equivalent to these which are MSC-certified, present a degree of belief.
Within the UK we may be fussy with seafood, so with these recipes I wish to encourage folks to department out. In the event you’re used to cod or haddock, strive hake, a meaty white fish. If you wish to be extra adventurous, shellfish equivalent to mussels, clams or scallops are simple, enjoyable, high-protein, low-fat and wholesome. Everybody has good recollections of consuming seafood in eating places – my massive push is to get folks to make it extra at house.
Recipes by James Strawbridge, MSC Ambassador, for Sustainable Seafood Week
Haddock shakshuka recipe
This can be a nice twist on the everyday breakfast meal, however may simply as simply work for a lunch choice.
