In a nation surrounded by the sea, it’s surprising that our seafood tastes remain remarkably narrow. Cod, haddock, salmon, tuna and prawns dominate our plates, but the UK’s waters are teeming with a wealth of other delicious and sustainable options. As we enter the new year, top chefs are encouraging Britons to cast their culinary nets wider and embrace more eco-friendly species.
Mussels are a prime example of a versatile and environmentally-friendly seafood. Grown on ropes in the sea, they have a low impact on the wider marine environment and can even help purify the water and boost biodiversity. Chef Jack Stein of Rick Stein Restaurants extols their virtues, saying they “go with just about everything” – whether steamed in a classic moules marinière or simmered in a creamy mouclade sauce.
Hake is another underutilised gem, with stocks benefiting from EU-wide recovery efforts. Chefs like Jack Stein and CJ Jackson recommend baking, poaching or adding it to hearty soups and curries, praising its meaty texture and flavour. “Hake is hugely popular in the Mediterranean,” notes Jackson, “so why not embrace it here too?”
Monkfish, once considered a lowly ingredient, has risen to prominence as a premium fish. Its firm, succulent flesh stands up well to diverse cooking methods, from stir-frying to barbecuing. Roberta Hall-McCarron of Edinburgh’s Little Chartroom particularly enjoys the delicious cheeks, which can be pan-fried, grilled or deep-fried.
For those seeking smaller, oilier options, anchovies and sardines offer a sustainable alternative to farmed salmon. While not as well-known in British kitchens, they are healthy, versatile and resilient to fishing pressure. Mitch Tonks of Rockfish recommends simply grilling whole sardines with salt, olive oil and lemon.
Finally, scallops are a sweet, meaty delight that are easy to prepare. Tonks advises roasting them under the grill with butter for just five minutes, or pairing them with pork for a decadent breakfast. Diver-caught scallops are the most sustainable choice, as dredging can damage the seabed.
As we bid farewell to 2025, these chefs are proving that there’s so much more to British seafood than the “big five.” By embracing a wider variety of species, we can not only enjoy delicious new flavours, but also support more sustainable fishing practices. It’s a resolution worth making for the new year.
