{"id":26981,"date":"2025-04-17T10:31:59","date_gmt":"2025-04-17T09:31:59","guid":{"rendered":"https:\/\/insider.thewholesalegroup.co.uk\/?p=26981"},"modified":"2025-04-17T10:33:11","modified_gmt":"2025-04-17T09:33:11","slug":"making-the-most-of-native-seafood","status":"publish","type":"post","link":"https:\/\/insider.thewholesalegroup.co.uk\/articles\/inspiration\/making-the-most-of-native-seafood\/","title":{"rendered":"Making the Most of Native Seafood"},"content":{"rendered":"\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>It\u2019s Time to Expand Beyond the Big Five<\/strong><\/h2>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>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 with increasing focus on sustainable sourcing, things are starting to shift.<\/p>\n\n\n\n<p>When <em>Tempus<\/em> magazine asked top UK chefs about 2025 food trends, Jack Stein, chef director at Rick Stein Restaurants, predicted a rise in interest in lesser-known British seafood. At Rick Stein, celebrating these lesser-used species has long been part of their approach.<\/p>\n\n\n\n<p>As chefs, this opens the door to a wider range of local, seasonal fish \u2013 and a chance to reduce waste by using more of the catch.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Rethinking What We Serve<\/strong><\/h2>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>The Sustainable Food Trust points out that the most commonly eaten fish are also the ones under the most pressure. That doesn\u2019t mean these species should be avoided entirely, but it does mean that choosing less popular options can help stocks recover.<\/p>\n\n\n\n<p>There\u2019s been progress \u2013 bluefin tuna sightings off the south coast and Wales are a hopeful sign that conservation efforts are working. But sustainable choices remain essential, especially as customer interest in responsible sourcing grows.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Where to Start \u2013 The Good Fish Guide<\/strong><\/h2>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>The Marine Conservation Society\u2019s<a href=\"https:\/\/www.mcsuk.org\/goodfishguide\/\"> Good Fish Guide<\/a> is a reliable source to check before buying. It uses a traffic light system: green is best, orange is okay in moderation, and red is to be avoided if possible.<\/p>\n\n\n\n<p>Here are just a few green and orange-listed species worth exploring:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Herring<br><\/li>\n\n\n\n<li>Hake<br><\/li>\n\n\n\n<li>Huss (also known as rock salmon)<br><\/li>\n\n\n\n<li>Wrasse<br><\/li>\n\n\n\n<li>Pouting<br><\/li>\n\n\n\n<li>Gurnard<br><\/li>\n\n\n\n<li>Coley<br><\/li>\n\n\n\n<li>Megrim<br><\/li>\n\n\n\n<li>Mussels<br><\/li>\n\n\n\n<li>Oysters<br><\/li>\n\n\n\n<li>Cockles<br><\/li>\n\n\n\n<li>Whelks<\/li>\n<\/ul>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Spotlight on Lesser-Known Fish<\/strong><\/h2>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Huss<\/strong><\/h3>\n\n\n\n<p>Huss is a firm, white fish from the shark family. Also known as dogfish or rock salmon, it\u2019s sometimes seen in fish and chip shops. Its meaty texture makes it a good option for stews or curries. It&#8217;s best eaten fresh, as freezing can affect its texture. Remember to remove the skin, which can be quite tough.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Gurnard<\/strong><\/h3>\n\n\n\n<p>Gurnard has a prehistoric appearance with spiny heads and unusual fins, but its firm, tasty meat holds up well in cooking. It\u2019s often discarded as by-catch but is becoming more common on menus. It makes an excellent base for seafood stews \u2013 especially bouillabaisse \u2013 and works well in seafood boils.<\/p>\n\n\n\n<p>A menu idea? Position your bouillabaisse as a British take on the seafood boil \u2013 without imported crabs or single-use plastic bags.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Megrim<\/strong><\/h3>\n\n\n\n<p>Megrim is a flatfish similar to sole, with soft, slightly oily flesh. It\u2019s not the most photogenic fish, but it\u2019s flavourful and satisfying. Previously exported to Europe, it\u2019s slowly finding a place on UK menus. At Rockfish, they describe it as a \u201cplate filler\u201d with juicy flesh and regular availability on daily landing menus.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"788\" height=\"394\" src=\"https:\/\/insider.thewholesalegroup.co.uk\/wp-content\/uploads\/2025\/04\/megrim-788x394.webp\" alt=\"\" class=\"wp-image-26984\" srcset=\"https:\/\/insider.thewholesalegroup.co.uk\/wp-content\/uploads\/2025\/04\/megrim-788x394.webp 788w, https:\/\/insider.thewholesalegroup.co.uk\/wp-content\/uploads\/2025\/04\/megrim-500x250.webp 500w, https:\/\/insider.thewholesalegroup.co.uk\/wp-content\/uploads\/2025\/04\/megrim-200x100.webp 200w, https:\/\/insider.thewholesalegroup.co.uk\/wp-content\/uploads\/2025\/04\/megrim-768x384.webp 768w, https:\/\/insider.thewholesalegroup.co.uk\/wp-content\/uploads\/2025\/04\/megrim-1536x768.webp 1536w, https:\/\/insider.thewholesalegroup.co.uk\/wp-content\/uploads\/2025\/04\/megrim.webp 1600w\" sizes=\"(max-width: 788px) 100vw, 788px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Making Use of the Whole Fish<\/strong><\/h2>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>In today\u2019s climate \u2013 both economic and environmental \u2013 making full use of each fish is becoming the norm. Familiar examples include cod cheeks or salmon skin in sushi, but there\u2019s more potential to explore.<\/p>\n\n\n\n<p>At fish markets across the UK, chefs are joined by customers looking for heads, bones and offcuts to use in stews and soups. Dishes like steamed fish bones with black beans and ginger \u2013 served at Xiao Chi Noodle Caf\u00e9 in South Yorkshire \u2013 are becoming more familiar.<\/p>\n\n\n\n<p>Riley\u2019s Fish Shack in North Shields has been inspired by Southeast Asian broths and serves fish head in ginger broth. And down in Cornwall, Rich Adams, founder of Forgotten Fish and owner of Argoe (recently awarded a Michelin Bib Gourmand), is leading the charge with \u201cnose-to-tail\u201d fish cuts. His menus feature items like hake throats, pollock collars, ray cheeks, cod tongues and kokotxas \u2013 a Basque-style stew made from necks and skin.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"788\" height=\"394\" src=\"https:\/\/insider.thewholesalegroup.co.uk\/wp-content\/uploads\/2025\/04\/huss-788x394.webp\" alt=\"\" class=\"wp-image-26983\" srcset=\"https:\/\/insider.thewholesalegroup.co.uk\/wp-content\/uploads\/2025\/04\/huss-788x394.webp 788w, https:\/\/insider.thewholesalegroup.co.uk\/wp-content\/uploads\/2025\/04\/huss-500x250.webp 500w, https:\/\/insider.thewholesalegroup.co.uk\/wp-content\/uploads\/2025\/04\/huss-200x100.webp 200w, https:\/\/insider.thewholesalegroup.co.uk\/wp-content\/uploads\/2025\/04\/huss-768x384.webp 768w, https:\/\/insider.thewholesalegroup.co.uk\/wp-content\/uploads\/2025\/04\/huss-1536x768.webp 1536w, https:\/\/insider.thewholesalegroup.co.uk\/wp-content\/uploads\/2025\/04\/huss.webp 1600w\" sizes=\"(max-width: 788px) 100vw, 788px\" \/><\/figure>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Garum \u2013 A Traditional Twist<\/strong><\/h2>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>Another interesting addition to the conversation is garum \u2013 a fermented fish sauce dating back to Roman times. Made from fish guts, it was essentially a way to use up waste. Today, it\u2019s being revived in kitchens like Silo in London, a minimal waste restaurant awarded a Michelin Green Star.<\/p>\n\n\n\n<p>Their cuttlefish garum, used to dress leeks, is a prime example of using every part of the catch to add deep umami flavour to dishes.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Don\u2019t Forget the Sea Vegetables<\/strong><\/h2>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>Seafood isn\u2019t just about fish. The UK coastline offers a wide variety of edible seaweeds, many of which can bring new flavours and textures to the plate.<\/p>\n\n\n\n<p>Lisa Cutcliffe of Edulis Wild Food runs foraging courses and recommends pepper dulse \u2013 a type of seaweed with a mild truffle-like flavour. It\u2019s best blitzed into a butter and frozen for later use. Seaweed butters and seaweed mayo are already featuring on menus such as Prawn on the Lawn in Padstow, adding richness to fish dishes.<\/p>\n\n\n\n<p>Always ensure any foraged seaweed is harvested from clean waters \u2013 the Safer Seas and Rivers app from Surfers Against Sewage is a helpful tool for this.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"788\" height=\"394\" src=\"https:\/\/insider.thewholesalegroup.co.uk\/wp-content\/uploads\/2025\/04\/seaweed-788x394.webp\" alt=\"\" class=\"wp-image-26985\" srcset=\"https:\/\/insider.thewholesalegroup.co.uk\/wp-content\/uploads\/2025\/04\/seaweed-788x394.webp 788w, https:\/\/insider.thewholesalegroup.co.uk\/wp-content\/uploads\/2025\/04\/seaweed-500x250.webp 500w, https:\/\/insider.thewholesalegroup.co.uk\/wp-content\/uploads\/2025\/04\/seaweed-200x100.webp 200w, https:\/\/insider.thewholesalegroup.co.uk\/wp-content\/uploads\/2025\/04\/seaweed-768x384.webp 768w, https:\/\/insider.thewholesalegroup.co.uk\/wp-content\/uploads\/2025\/04\/seaweed-1536x768.webp 1536w, https:\/\/insider.thewholesalegroup.co.uk\/wp-content\/uploads\/2025\/04\/seaweed.webp 1600w\" sizes=\"(max-width: 788px) 100vw, 788px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>A Fresh Approach<\/strong><\/h2>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>There\u2019s a clear opportunity for chefs to look beyond the usual suspects. Adding lesser-known fish like huss, gurnard and megrim to your menu can help support sustainability while surprising and satisfying your customers.<\/p>\n\n\n\n<p>Combining this with full-fish cooking, fermented sauces, and sea vegetables means we can reduce waste, support UK suppliers, and offer something genuinely interesting on the plate \u2013 all while respecting our coastal ecosystems.<\/p>\n\n\n\n<p>It\u2019s not about replacing the classics. It\u2019s about rethinking what British seafood can offer, and making the most of what\u2019s already here.<\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\"><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>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;]<\/p>\n","protected":false},"author":706,"featured_media":26982,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[386,505],"tags":[535,536,556,567,558],"keydate":[771],"member-selection":[],"supplier_sponsor":[],"class_list":["post-26981","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-articles","category-inspiration","tag-british","tag-european","tag-fish","tag-menu-planning","tag-seafood","keydate-national-fish-chips-day"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Making the Most of Native Seafood - The Wholesale Group - Chefs&#039; Insider<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/insider.thewholesalegroup.co.uk\/articles\/inspiration\/making-the-most-of-native-seafood\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Making the Most of Native Seafood - The Wholesale Group - Chefs&#039; Insider\" \/>\n<meta property=\"og:description\" content=\"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;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/insider.thewholesalegroup.co.uk\/articles\/inspiration\/making-the-most-of-native-seafood\/\" \/>\n<meta property=\"og:site_name\" content=\"The Wholesale Group - Chefs&#039; Insider\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/FairwayFood\" \/>\n<meta property=\"article:published_time\" content=\"2025-04-17T09:31:59+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-04-17T09:33:11+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/insider.thewholesalegroup.co.uk\/wp-content\/uploads\/2025\/04\/gurnard.webp\" \/>\n\t<meta property=\"og:image:width\" content=\"1600\" \/>\n\t<meta property=\"og:image:height\" content=\"800\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/webp\" \/>\n<meta name=\"author\" content=\"Amy Flint-Johnson\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:image\" content=\"https:\/\/insider.thewholesalegroup.co.uk\/wp-content\/uploads\/2025\/04\/gurnard.webp\" \/>\n<meta name=\"twitter:creator\" content=\"@fairwayfood\" \/>\n<meta name=\"twitter:site\" content=\"@fairwayfood\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/insider.thewholesalegroup.co.uk\\\/articles\\\/inspiration\\\/making-the-most-of-native-seafood\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/insider.thewholesalegroup.co.uk\\\/articles\\\/inspiration\\\/making-the-most-of-native-seafood\\\/\"},\"author\":{\"name\":\"Amy Flint-Johnson\",\"@id\":\"https:\\\/\\\/insider.thewholesalegroup.co.uk\\\/#\\\/schema\\\/person\\\/38a00f2d31311730583a23b3d94adced\"},\"headline\":\"Making the Most of Native Seafood\",\"datePublished\":\"2025-04-17T09:31:59+00:00\",\"dateModified\":\"2025-04-17T09:33:11+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/insider.thewholesalegroup.co.uk\\\/articles\\\/inspiration\\\/making-the-most-of-native-seafood\\\/\"},\"wordCount\":936,\"publisher\":{\"@id\":\"https:\\\/\\\/insider.thewholesalegroup.co.uk\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/insider.thewholesalegroup.co.uk\\\/articles\\\/inspiration\\\/making-the-most-of-native-seafood\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/insider.thewholesalegroup.co.uk\\\/wp-content\\\/uploads\\\/2025\\\/04\\\/gurnard.webp\",\"keywords\":[\"British\",\"European\",\"Fish\",\"Menu Planning\",\"Seafood\"],\"articleSection\":[\"Articles\",\"Inspiration\"],\"inLanguage\":\"en-GB\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/insider.thewholesalegroup.co.uk\\\/articles\\\/inspiration\\\/making-the-most-of-native-seafood\\\/\",\"url\":\"https:\\\/\\\/insider.thewholesalegroup.co.uk\\\/articles\\\/inspiration\\\/making-the-most-of-native-seafood\\\/\",\"name\":\"Making the Most of Native Seafood - The Wholesale Group - Chefs&#039; 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