Plymouth is very fortunate to be surrounded by rich agricultural land on one side and the sea on the other. Yet despite its advantaged location, very little of the food eaten in the city is actually sourced locally, or from its port which sees some of the biggest fish-landings in the UK. Plymouth's National Marine Aquarium are engaged in an ongoing effort to reconnect us with the fish we eat, so I asked Paul Cox who works there why we eat so little of what is actually caught locally.
02 May 2014 | 0 Comments
| Recommended by 5 Charles Redfern:
Mackerel is back in the news again. Fish Fight recommended switching to mackerel - with mackerel baps in fish & chip shops - to replace endangered cod, only last year. Now mackerel seems to have lost its eco-shine. Why is that and how can consumers navigate the murky waters of fish sustainability? I attempt to give my answer. And whilst I'm trying to simplify matters, I think I want my central message to be: it's not that simple!
05 February 2013 | 9 Comments
| Recommended by 2 Lynda Brown:
When it comes to social media, I’m a real laggard (OK, so un-cool, but honestly I’d much rather go for a walk or dance tango any day than whitter and twitter my life away). But even I admit, it can be awesomely powerful, especially when it galvanises public opinion into a nice juicy petition with thousands of names on it; so much so, it’s fast becoming the peaceful and effective way to voice your concerns over a particular issue. And it doesn’t get more disgusting than the thought of salmon, genetically engineered to be obese (life is full of ironies, isn’t it?). The story so far is that the American Food and Drug Administration (FDA) has approved (on paper), GE salmon that will grow twice as fast as normal Atlantic salmon.
22 January 2013 | 0 Comments
| Recommended by 6 Kathie Auton:
I was already toying with writing a few simple fish recipes when I read a piece in The Guardian by George Monbiot – it’s a very interesting read and raises several important issues about buying fish. From my perspective, as someone who wants to feed my family well, fish can be a scaly issue. Mr Monbiot is right, a lot of fish recipes you see in newspapers and magazines use ingredients that I either don’t have hanging around or can’t really afford, and that’s before I’ve even considered the sustainability question.
16 November 2012 | 4 Comments
| Recommended by 11