Why we should be eating more local fish and seafood – and easy recipes

Seafood is best when it's locally caught (photo: Shutterstock)Seafood is best when it's locally caught (photo: Shutterstock)
Seafood is best when it's locally caught (photo: Shutterstock)

This article contains affiliate links. We may earn a small commission on items purchased through this article, but that does not affect our editorial judgement.

Eating locally caught seafood isn't something we do enough of in the UK. But with over 100 different species of fish caught in UK waters, why not give it a try?

In this episode of the 'Scran' podcast, host Rosalind Erskine discusses a campaign called Sea For Yourself, which is all about encouraging us to cook and eat more fish caught in UK waters.

Hide Ad
Hide Ad

Rosalind is joined by chef and Seafish ambassador Rachel Green, and Jim Cowie, owner of the Captain's Galley seafood restaurant in Scrabster in the north of Scotland.

Listen to the episode in full:


Rachel shares her insights into why, as a nation, we don't eat enough fish. She also provides some great cooking tips and shares some simple yet delicious recipes. Jim talks about the importance of sustainability and why eating seasonally and locally is key.

He also talks about the importance of traceability and why the local fishmonger can provide you with all the knowledge you need. Also, find out why Rachel and Rosalind will be visiting Jim in the near future.

Nick Nairn is back with his tip on how to cook fresh mussels, whilst in Rosalind's kitchen she serves up some hand-dived scallops delivered by the Ethical Shellfish Company and a Bloody Mary.

Hide Ad
Hide Ad

Try the interactive version of the podcast

You can download the Entale app on iOS or Android for exclusive immersive content to accompany this podcast, including pictures, maps and graphics.

Scran is a Laudable production, and is also available wherever you get your podcasts – just search for ‘Scran’. You can also listen to Scran on Spotify or Apple Podcasts.

A version of this article originally appeared on our sister title, The Scotsman

Related topics: