"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"
"Delicious, versatile, easy to cook and comparatively cheap, mussels are so underrated, they go with just about everything, says Jack Stein, chef director at Rick Stein Restaurants. A quick steam or simmer in stock or sauce, about three to four minutes, is enough, and Stein likes a traditional moules mariniere with shallots, garlic, parsley and white wine. He also recommends another French classic, moules mouclade a sauce made with onion, garlic, saffron,"
Britain's seafood consumption concentrates on cod, haddock, salmon, tuna and prawns despite abundant species. Replacing those with sustainable alternatives can reduce environmental impacts. Mussels are sustainably rope-grown, improve biodiversity and purify water. Mussels are versatile, inexpensive and quick to cook: steam or simmer three to four minutes in stock or sauce; classic preparations include moules mariniere and moules mouclade. Proper storage and cleaning are essential: keep mussels in a bowl covered with a damp cloth in the fridge, rinse before cooking, use only closed shells and discard any that remain shut after cooking. Hake stocks have recovered under EU measures and many netters use acoustic pingers to reduce cetacean bycatch.
Read at www.theguardian.com
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