The big five fish species, cod, haddock, salmon, tuna and prawns, make up 80% of the fish and seafood we consume in the UK. By choosing sustainable seafood, you can still enjoy your favourite meals while protecting the ocean, just be sure to look for the blue MSC ecolabel.
However, there are many species caught closer to home off our coast that also make a great alternative if you want to try something new and get all the benefits of a more varied seafood diet.
The following five recipes from five chefs and MSC UK ambassadors showcase how easy it is to swap out any of the big five species for others caught around the UK and Ireland.
These recipes were produced in collaboration with Delicious Magazine and shot by David Loftus.
Thomasina Miers is a cook, writer, presenter, and winner of MasterChef 2005. She co-founded Wahaca in 2007, winner of numerous awards for its food and sustainability credentials.
This recipe by Georgina Hayden was produced for Delicious Magazine. Georgina is a food writer, cook and presenter from North London.
“Mojo verde is a vibrant sauce from the Canaries and works wonderfully with all seafood. The haddock cooks in minutes, so this dish makes a perfect, quick supper. You could also grill, roast or cook the fish in a bag with a small knob of butter, salt and pepper.
As an alternative to haddock, you could use hake - it has a similar flakey and juicy white flesh. Hake is an incredible sustainability success story in the south west where local fishermen have worked tirelessly over the years to improve the quality and stocks and get MSC certification.”
Mitch Tonks is the founder of Rockfish and a highly acclaimed seafood chef and restaurateur.
Zainab Pirzada is a London based recipe developer and content creator with a passion for big plates and bigger flavours
James Strawbridge is a chef, food photographer and sustainable living expert as well as an MSC UK Ambassador.