{"version":"1.0","provider_name":"The Wholesale Group - Chefs&#039; Insider","provider_url":"https:\/\/insider.thewholesalegroup.co.uk","author_name":"Amy Flint-Johnson","author_url":"https:\/\/insider.thewholesalegroup.co.uk\/author\/amy-flint-johnson\/","title":"Making the Most of Native Seafood - The Wholesale Group - Chefs&#039; Insider","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"DGLoKFvLxF\"><a href=\"https:\/\/insider.thewholesalegroup.co.uk\/articles\/inspiration\/making-the-most-of-native-seafood\/\">Making the Most of Native Seafood<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/insider.thewholesalegroup.co.uk\/articles\/inspiration\/making-the-most-of-native-seafood\/embed\/#?secret=DGLoKFvLxF\" width=\"600\" height=\"338\" title=\"&#8220;Making the Most of Native Seafood&#8221; &#8212; The Wholesale Group - Chefs&#039; Insider\" data-secret=\"DGLoKFvLxF\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/insider.thewholesalegroup.co.uk\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","thumbnail_url":"https:\/\/insider.thewholesalegroup.co.uk\/wp-content\/uploads\/2025\/04\/gurnard.webp","thumbnail_width":1600,"thumbnail_height":800,"description":"It\u2019s Time to Expand Beyond the Big Five The waters around the UK are home to over 150 species of fish, yet most diners tend to stick to the same familiar five \u2013 cod, salmon, haddock, tuna, and prawns. These popular choices, often referred to as the &#8220;Big Five&#8221;, dominate menus and shopping baskets. But [&hellip;]"}