Curb the cod, park the prawns: top chefs on how to swap out the ‘big five’ seafood
From moules marinière to scallop, bacon and garlic butter rolls, here’s how to cast your culinary net wider and embrace more sustainable species For a nation surrounded by water, Britain’s seafood tastes are remarkably parochial – we mostly eat cod, haddock, salmon, tuna and prawns. But with a huge range of species out there, making the decision to swap the “big five” for more sustainable options could be a good new year resolution to aim for. Here are five species to consider – and if you’re worried these won’t taste as good as cod and chips, we’ve rounded up a selection of top chefs to tell you how to make the best of what could be on your plate in 2026. Continue reading...
From moules marinière to scallop, bacon and garlic butter rolls, here’s how to cast your culinary net wider and embrace more sustainable species
For a nation surrounded by water, Britain’s seafood tastes are remarkably parochial – we mostly eat cod, haddock, salmon, tuna and prawns. But with a huge range of species out there, making the decision to swap the “big five” for more sustainable options could be a good new year resolution to aim for. Here are five species to consider – and if you’re worried these won’t taste as good as cod and chips, we’ve rounded up a selection of top chefs to tell you how to make the best of what could be on your plate in 2026.
Continue reading...