FoB Loves Sustainable Fish
Blog Entry: Wednesday 17 Jun 2009
‘Happily, some species of fish remain abundant,’ the Guardian assures. ‘For example, cod may be off the menu, but battered pollack sits particularly well next to a pile of chips. Salmon may be out, but red gurnard is definitely in.’
To help us make the most of sustainable species, the Guardian asked leading chefs and restaurants for their favourite fish recipes, as part of Greenpeace’s Seafood See Life campaign.
Our favourite is this Fillet of Pollack with buttery Jerusalem artichoke puree and buttered green beans, from the Duke of Cambridge, Britain’s only organic-certified gastropub. While pollack has had a rather bad reputation in the past, with Sainsbury’s attempting to make it cool by bizarrely renaming it ‘Colin’, it is fast becoming popular as an essential, underused fish which is in plenty.
Along with pollack, other sustainable white fish we should be eating include tilapia, whiting and coley – all of which can be cooked beautifully in the oven or on a barbecue with simple seasoning, fresh lemon juice and real butter.
To read the full article and to see more sustainable fish recipes, visit The Guardian.
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