Felicity’s Sustainable Fish through the seasons.
It would be useful to consider which fish are sustainable – and why?
Here is a short list of fish available in North Devon – gurnard, dab, herring, mackerel,hake, sardines/pilchards, trout. Shellfish – cockles, mussels, & oysters. Squid and octopus. Crabs and lobsters in the summer.
These are sustainable because they are landed locally and their stocks are plentiful. How the fish is caught is important ; fish caught on hand lines and in pots is most sustainable, as they have the lowest impact on the seabed environment.
The main principles when buying and eating fish is to choose locally-caught seasonal seafood. If you have to buy in a supermarket, try to use the store that sells the most certified MSC fish – see the labels on the fish. However, it best supports the local economy if you can endeavour to buy from local stalls and suppliers. This keeps the money circulating locally. For more information and recipes visit www.brilliantfishonline.co.uk
Here is the recipe for March. Gurnard is available all year, but needs to be well-filleted because of its small pin bones. It has a good flavour and is quite firm. Its pinky red skin looks good with this sauce.
Red Gurnard with celery and walnuts
4 red gurnard fillets
3 celery sticks thinly sliced
2 apples chopped into small chunks
4 spring onions, chopped
275ml/10fl oz single cream
1 tbsp French flat leaf parsley, chopped
1 tbsp chopped walnuts for decoration
Preheat oven to 230C, Gas mark 8.Butter an ovenproof dish. Place in it gurnard fillets, sprinkle with celery, apple and spring onions.
Pour over single cream, cover with foil and put into oven.
Cook for 10 mins, uncover and cook for further 5 mins.
Decorate with parsley and walnuts.
Serve with broccoli and mashed potatoes sprinkled with parsley.