Key Takeaways:
- Britain’s seafood tastes are limited, with most people eating cod, haddock, salmon, tuna, and prawns, but there are many other sustainable options available.
- Mussels, hake, monkfish, anchovies, sardines, and scallops are all sustainable seafood options that can be easily incorporated into a variety of dishes.
- These seafood options are not only sustainable but also offer a range of flavors and textures that can add variety to meals.
- Top chefs recommend simple preparation methods, such as steaming, grilling, or pan-frying, to bring out the best flavors in these seafood options.
- By choosing sustainable seafood options, consumers can help reduce the environmental impact of the fishing industry and promote more responsible fishing practices.
Introduction to Sustainable Seafood
Britain’s seafood tastes are remarkably parochial, with most people eating the same five types of fish: cod, haddock, salmon, tuna, and prawns. However, with a huge range of species available, making the decision to swap these for more sustainable options could be a good new year’s resolution. In this article, we will explore five sustainable seafood options that are not only delicious but also better for the environment. These options include mussels, hake, monkfish, anchovies, sardines, and scallops, all of which can be easily incorporated into a variety of dishes.
Mussels: A Sustainable and Versatile Option
Mussels are a sustainable seafood option that is often overlooked. Most mussels are grown on ropes in the sea, which limits damage to the wider oceanic environment. They can also purify the water and improve biodiversity. According to Jack Stein, chef director at Rick Stein Restaurants, mussels are "so underrated, they go with just about everything." Stein recommends a traditional moules marinière with shallots, garlic, parsley, and white wine, or a French classic, moules mouclade, made with onion, garlic, saffron, curry powder, creme fraiche, and a sprinkling of parsley. Before cooking, it is crucial to look after mussels properly, storing them in a bowl covered with a damp cloth in the fridge and rinsing them in cold water before cooking.
Hake: A Meaty White Fish
Hake is a meaty white fish that is a great alternative to cod and haddock. Hake populations have benefited from an EU-wide recovery plan, and many hake netting boats use acoustic pingers, reducing the risk of accidentally catching cetaceans. Opting for gill-net caught hake that is Marine Stewardship Council (MSC) certified and avoiding cape hake, which has poorer sustainability ratings, is recommended. Hake can be baked in the oven for about 10 minutes or added in chunks to fish soups and curries. CJ Jackson, author of Great British Seafood Revival, likes to cook hake with a simple crust using panko breadcrumbs, olive oil, and herbs, alongside a tray of roast cherry tomatoes, thinly sliced red onion, and fennel.
Monkfish: A Premium Fish
Monkfish was once so cheap and underappreciated that it was used for cat food and passed off as scampi. However, it is now a premium fish, and while its livers may be a delicacy, the tail and cheeks are easiest to prepare at home. Firm and succulent, its meat stands up to almost any method of cooking, from stir-frying to steaming, roasting to barbecuing. Roberta Hall-McCarron, chef-founder of three restaurants in Edinburgh, including the Little Chartroom, says monkfish is "wonderful" and can be roasted, barbecued, fried, or served in soups. Its meaty flesh also holds up well in soups, and its cartilaginous central bone makes excellent stock.
Anchovies and Sardines: Healthy and Oily Fish
Anchovies and sardines are healthy, oily fish that are a good alternative to farmed salmon. Stocks are good in the south of the UK due to "low fishing effort," and mostly caught in large nets, which doesn’t harm the wider environment but can remove too much at once. Searching for those caught in smaller nets is recommended. Mitch Tonks, founder of Rockfish restaurants and fishmongers, says sardines are a "stunning" fish and believes simplicity is key: sprinkle the whole fish liberally with salt and grill until the oils run out. Eat on toast with olive oil and lemon and a tomato salad on the side. Hall-McCarron loves anchovies on toast, laid on top of tomatoes and tapenade, or blitzed into a mayonnaise for a fishy hit.
Scallops: Sweet and Meaty
Scallops are sweet and meaty, and incredibly easy to cook. Look for hand-dived or Rockfish’s own disco scallops, which are caught using lighted pots to attract the bivalves without harming the seabed. Most British scallops are dredged, which damages the seabed and should be avoided. Tonks says roasting them under the grill with some butter for five minutes is all you need. They also pair well with pork, particularly pancetta or black pudding – a scallop, bacon, and garlic butter roll makes a superb breakfast. For something a little different, Jackson adds it to a seafood and seaweed ragu, using scallops, mussels, cockles, and clams with smoked pancetta, red onion, garlic, tomatoes, white wine, and fish stock.
Conclusion
In conclusion, there are many sustainable seafood options available that can add variety to meals and help reduce the environmental impact of the fishing industry. By choosing mussels, hake, monkfish, anchovies, sardines, and scallops, consumers can promote more responsible fishing practices and enjoy delicious and healthy meals. With simple preparation methods and a range of flavors and textures, these seafood options are sure to become a staple in many kitchens. So, why not make a new year’s resolution to try something new and sustainable? Your taste buds and the environment will thank you.