The Humble Pescatarian

"I am hugely passionate about food, where my food is sourced from and how my food is sourced and am a very proud pescatarian with a passion for ensuring sustainability. Especially within my cooking. It is my mission to understand food sustainability and how important our oceans are."

The Humble Pescatarian

Ocean Ambassador Q&A

When and how did sustainability first become important to you? 

I've always been fascinated with food. I first wondered about where my food came from when I was a very young child and remember thinking why is this piece of cod so much cheaper than this piece of cod and from that moment on I made it a mission to understand food sustainability, food miles, the differences between farmed fish and sustainably caught fish and how important our oceans are. I became a pescatarian almost 10 years ago and haven't looked back since.

How did you start your journey as an influencer?
Starting The Humble Pescatarian was actually a New Years Resolution in January 2018. I had always loved content creation, writing, food and photography so decided to put all of these together and since then my food blog has not only been an amazing creative outlet for me but it's also helped others to start their own food journeys, I've also been able to promote recipes that are important to me and work with brands that share the same values I do. 

What’s your favourite sustainable fish dish? 
My favourite fish is cod and halibut; they're both beautiful textures of fish and can be cooked in so many different ways and both fish can be sourced as MSC. Although, nothing beats a good MSC Fish Finger sarnie with a good dollop of lemon mayo though!

When you’re too tired to cook at home, what do you eat? 
My favourite, easy yet hearty delicious dinner is spaghetti with king prawns, chilli, garlic, lemon, black olives, a lug of olive oil and sun-dried tomatoes. Takes no longer than 20 minutes to make and is super tasty. I love it so much that even on the busiest more tiresome day - this is the recipe I know I want to make to cheer me up.

What do you like to drink, alongside a seafood dish?
Always a glass of crisp Sauvignon Blanc.

What advice would you give to someone who is new to cooking seafood?
This is a great question. Seafood can often be very daunting when you've never filleted before but don't go straight for breaded because of this fear, instead try something that's been caught freshly and filleted by your fishmonger and cook it simply - a bit of butter and lemon and baked in the oven. It's a great chance to eat something new, something healthy and something sustainable. 

 

Meet all the UK Ocean Ambassadors

From award-winning chefs to frontline doctors and youth ocean advocates, the UK Ocean Ambassadors are united by a love of the oceans and the seafood they bring us.