Most of the local supermarkets have amazing fish counters. Wouldn't it be wonderful if our British fish counters carried half of these beauties?
This is, of course, just the fish carried in one local supermarket. You can also buy fish at the street markets, I took some photos last year which you can find here and there is usually a fishmonger in each town.
The same guidelines for buying fish apply here as at home. There shouldn't be a fishy smell at the counter. The fish should look bright eyed and have red gills. Seafood should be lively and certainly not dead, though if you are anxious about cooking seafood it is possible to buy cooked crab and lobster at the fish counter. The food should have some provenance.
Each of the abalone had a tag on it, which means it was caught under licence. The sea bass has a tag with the name of the boat and saying that it was line caught. Sometimes it can be line caught from the beach, and that information should be there. I haven't actually found an MSC fish, but I do check for line caught and dolphin friendly fish.
Most of the seafood is caught in the North East Atlantic, in other words British coastal waters. I often see fish boxes with the names of Scottish and Cornish ports on them. As it's so difficult to get live crab and lobster in England I feel that at least I can support the British fishing fleet by buying lots here during the winter.
(In the summer my husband catches seafood in the local waters, or we buy direct from a local fisherman.)
When I return home I am determined to try and source more British fish and seafood, but I really want to have the same opportunities to choose my lobster and crab as I have here! If I lived in Paris, rather then London, then I would!
|Abalone (complete with tags)|
|Lots of Spider Crab|
|Oysters (native and rock)|
|Lobster in the tank|
|The most beautiful fish|
|Direct from Roscoff port|
|Are you hungry yet?|
|And even more|
|Line caught Sea Bass|
I have been cooking lots of this lovely seafood and will be posting the meals over the next few days.
I have cooked spider crab, lobster, cockles and pollack.
(My previous post was Spider Crab, and was fantastically delicious, if you missed it scroll down and have a look)