Eat more unusual kinds of fish, says top TV chef
Date: 07-Oct-02
Country: UK
Author: John Joseph
Scientists say that years of over-fishing have decimated the North Sea cod population, yet this and other varieties like plaice, haddock, prawns and salmon account for almost 70 percent of seafood sales, according to figures released by the Sea Fish Industry Authority (Seafish).
Launching Seafood Week at London's Billingsgate fish market with the help of three mermaids, Stein said he wanted the public to cast their nets wider and sample more unusual types of fish like mussels, pilchard, cockles, eel, and langoustines.
"We have to eat more unusual species because there's too much pressure on cod, haddock and plaice," the TV chef told Reuters. "There are loads of other fish that are just as good, which are often cheaper, but that people don't know about.
"There are problems in the industry with sustainability," added Stein, who runs a renowned fish restaurant in Padstow, in the southwestern county of Cornwall. "But there's no point in saying there's not enough fish and we mustn't eat it."
Stein, who suggested people should eat more coley rather than feeding it to their cats - "I know it looks a bit grey, but the flavour is great" - attributed the nation's conservative fish-eating habits to a love of fish and chips.
Seafish said almost two thirds of the population do not know what a langoustine is, just under half has never tried a mussel or eaten a pilchard and that more than 90% of the population is unaware that there are over 100 varieties of fish available.
The TV chef also defended the fish-farming industry, despite mounting concern over its impact on the environment.
Last April, New Scientist magazine reported that toxic chemicals used by salmon farms could be killing off tiny creatures that are vital to the marine food chain.
"I just always take a middle view," said Stein. "There are some big scare stories, but we're not talking about an industry that is trying to poison the world and rip people off.
"I'm not 100 percent in favour of them, but in the nature of our future fish demands they will have to play a leading role," added the chef, who said he preferred to use farmed rather than wild mussels in his Padstow restaurant.