Britain currently exports about 80% of our fish. We are stuck on eating mainly cod, prawns, salmon and tinned tuna. Yet there are dozens of other delicious British-landed fish available to us which are
sustainable caught in British waters and landed in Britain wonderful to eat but currently largely overlooked
This new book sees chef and author CJ Jackson of Billingsgate Seafood School working with world renowned photographer Steve Lee visiting the UK's top fishing harbours and seafood producers and showcasing the best of British in exciting seafood recipes, background facts and vibrant images.
It aims to kickstart a revival in the nation buying and cooking its own sustainable fish, many forgotten or overlooked and now ready to be rediscovered.
